Coppa stagionata ca. 800 gr. - Casa Modena
Spicy salami approx. 190 gr. - Hackerhof Lanz Bernhard
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The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
A little milder spicy than the "Kaminwurze", epicures estimate above all the slightly sweetish taste.
"Land hunter" - Pork and beef, roughly ground, smoked. To 2 pairs vacuum-packed, weight approx. 200 gr.