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.
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.
matured for 3 years in different wood barrels. A lively dressing, highly recommended for everyday use.
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