The Pustertaler salami owes its incomparable taste not only to the best meat the region, but also to the addition of tasty herbs directly the mountain meadows that surround the green valley. Production The best pork and local beef are used for the production of this salami. The salami is air-dried for 6 weeks. Enjoyment The house salami is particularly suitable for Brettljausen, smoked platters or cold cuts platters. Before eating, remove the house salami the vacuum bag and allow it to breathe for an hour at room temperature so that its aroma can develop. Store the house salami in a cool, dry place.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
>> dettaglio
For the gourmets among us, the delicious wild boar ham is recommended. The meat of the wild boar is not comparable to that of the domestic pig. It is aromatic and dark red in colour. Furthermore, the meat is leaner and firmer than that of the domestic pig.
Exclusively of beef made salami, a delicacy in the raw sausage. The careful production and the natural maturation lend a special mark to this product.
The bovine handle is produced like the Swiss "Bündnerfleisch" of sections of the cattle club.
The Pustertaler salamis smoked Villgrater is produced of beef and pork, the structure easily graind, mildly smoked, spiced with fresh mountain herbs, afterwards is dried for several weeks.
