Producer: Zauberburg, Algovia
Region: Algovia, Germany
Cheese type: soft cheese goat's milk
Appearance: small Camembert made goat's cheese - even rind with white mould - porcelain white interior
Aroma: white mushrooms - clear hints of goat's milk
Flavour: tends towards savoury - noble on the palate - velvety - elegant
Consistency: soft - creamy
Maturation: 2 weeks in the natural cellar
It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
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The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.
Pork belly - the time to the maturity is esteemed to us
The South Tyrolean wild boar's salami Villgrater is produced of 60% of wild boar's meat and 40% of pork, is dried mildly spicy with a light red wine mark and afterwards in home mountain air. The wild boar's salami belongs to the particular specialities of the butcher's shop Villgrater!
The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
