"We give to the nature the time which it needs to the tyre!"
With our venison raw ham we are very severe in the choice of the raw materials and the time in which the animals are shot. Also here we use the noble parts of the leg which are pressed during the brine phase, because the deer meat with the fine fraying would not allow the complete salt or spice admission otherwise. The next short and very gentle smoking-process serves above all to state a balance between the natural wild aroma and our salt-herbal mixture with juniper berries and bay leaf in a unique mark of perfume. The preservation of the natural condition of the essence oils of the berries and herbs is to us a priority concern. We reach the desired cut firmness by the final storage in the natural stone cellar with controlled temperature, air humidity and aerial circulation.
Cut the vension raw ham in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil and this ham will be an Antipasto which searches its equals. The Venison raw ham should not be missing on a good tyrolean "Brettljause". Good appetite!
This naturally cloudy, unfiltered and non-pasteurized special beer that is directly filled the storage tank, surprises with its rounded and full flavoured taste and its pleasant smooth finish.
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Its taste on the palate is decidedly fruity with a bright and zesty finish. It is an all-meal sparkling wine that is ideal with the most sophisticated cusine.
With the Bresaola we define an air-dried cattle ham Italy, the taste a little milder and more softly than the Swiss "Bündnerfleisch".
For gourmets a confidential tip! The mild Sarntaler handle has a ripening period of three months and is produced in the in-house buchtery by well-chosen leg shares.
