"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!
The grape variety, which originated in Germany, has found an ideal terroir in South Tyrol. Riesling makes high demands on the site and prefers a cool but sunny climate. This is exactly what the vineyards around Lake Montiggl and the neighbouring sites offer, whose porphyry soils give the wine its special character. The Riesling Fallwind impresses with its fruity notes and mineral acidity, which make it a top-class wine.
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The right one for every taste, whether with fennel or truffle, made beef or venison. Our salami is the ideal snack sausage, made selected raw materials, air-dried and naturally matured. naturally matured.
Typical white sauerkraut cut very finely to use as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages, etc.
Finely chopped red cabbage, lightly seasoned. To be used as a side dish for game and various roasts. Ready-to-use product, heat slightly for approx. 4-5 minutes.
Tip: Paper-thin cut, he is an ideal companion on Brettljausen and wild court plates. A confidential tip is " Venison Raw Ham carpaccio" with different sauces or Pesto.
The classic crispbread with a well-balanced mixture of sesame mixture of sesame, linseed and sunflower seeds. Uniquely crunchy, fine in taste and rich in fibre. Made with a lot of handicraft care.
