The bovine handle is produced like the Swiss "Bündnerfleisch" of sections of the cattle club.
Ingredients: Beef saltedly (with salt, pepper, juniper, bay leaf and rosemary).
Production: The beef is pickled with salt, pepper, juniper, bay leaf and rosemary for one week and afterwards is smoked. At least 2 months air-dried in the dark air-conditioned maturation comb, in this time the typical crust also forms.
Taste: Unmistakeable smoked aroma, juicy and spicy, a real titbit!
The bovine smoked is extremely thin, therefore optimally for food conscious of cholesterol!
By sales becomes the article put airtight under vacuum. Thus we guarantee a long durability and the sure transport to you. With pleasure we are available to you any time for further information and information.
Spicy salami approx. 190 gr. - Hackerhof Lanz Bernhard
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matured for 3 years in different wood barrels. A lively dressing, highly recommended for everyday use.
The resulting olive oil is green in colour with golden reflections and is characterised by a fresh, fruity, nutty and aromatically full flavour.
Ham approx. 290 gr.- Hackerhof Lanz Bernhard
This special espresso is extremely low in acidity, spicy with appealing roasted aromas and yet fruity in taste.