Grana Padano Cheese DOP 1/8 vac. ca. 4,5 kg. - Latteria Sociale Mantova - Zarpellon
The Alpine Dairy Three Peaks in Dobbiaco is a small but fine producer of dairy products that specialises in processing milk the region. Milk has been processed here into cheese, yoghurt and other delicacies for over 100 years. The alpine dairy is known for its high quality and its commitment to sustainability and regionality. The milk for the products of the Drei Zinnen alpine dairy comes exclusively local farms in the area. The farmers keep their animals in a species-appropriate manner and feed them with natural feed. This results in milk of the best quality, which is used for the alpine dairy's production. The alpine dairy produces a variety of dairy products, including different types of cheese, yoghurt, butter and quark. Particularly popular are the Toblacher Stangenkäse and the Innichner Bergkäse, both made the milk of cows the region. The cheeses are characteristic of the region and have their own taste. The Drei Zinnen alpine dairy attaches great importance to sustainability and environmental protection. For example, all waste and residual materials production are recycled or used as animal feed. The alpine dairy also relies on environmentally friendly materials for its packaging and largely does without plastic. In addition to the production of dairy products, the alpine dairy Drei Zinnen also offers guided tours and tastings. Here visitors can learn more about the history and production of the alpine dairy and taste the various dairy products. The Alpine Dairy Three Peaks is an example of a successful combination of tradition, quality and sustainability. With its products and its commitment to the region, the alpine dairy is an important part of the local economy and a pioneer for sustainable food production.
Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
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Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
the meat of the swine cheek is salted, peppered, lightly cold-smoked and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)
LEMONSODA - ORANSODA - MOJITOSODA - LEMONSODA ZERO - PELMOSODA - CHINOTTO & MIRTO - CHINOTTO - ARANCIATA - ARANCIATA AMARA, 9 can à 0,33 lt. - 1 piece per sort
Prosciutto Crudo deboned matured 14 months app. 8 kg. - Levi
