Grease-free cooking ham the upper bowl of the pig made. By the careful cooking and burning incense the ham remains very juicy. The crust is refined intensely with rosemary, which creates a delicate and harmonic taste.
The Villgrater Sexten butchery is a traditional family business based in Sexten, an idyllic village in South Tyrol. For more than 100 years, the butchery has stood for the highest quality and a close connection to nature and agriculture. The products are made exclusively local raw materials such as pork, beef or game, which come farmers in the region and are kept in a species-appropriate manner. In production, Villgrater relies on artisan traditions and state-of-the-art technology to ensure the highest quality standards. The range includes a wide selection of sausage and ham specialities as well as grilled meat and cheese. All products impress with their natural taste and special quality. With the Villgrater Sexten butcher's shop, you are relying on genuine South Tyrolean craftsmanship and the highest level of enjoyment.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
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This high-quality product the Villgrater - Sexten butcher's shop is made only selected pork legs, which are mildly smoked and seasoned according to old tradition, dry-salted and stored in the local Sesto mountain air for at least 6 months.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.
