Fritz Trafoier's traditional farm in Ulten is known for its deliciously crunchy Schüttelbrot. At a South Tyrolean Marende, Schüttelbrot is the be-all and end-all. The dough of the Schüttelbrot is properly shaken before baking, which is where the name comes from. Since baking bread used to be more time-consuming, Schüttelbrot was dried to preserve it. This is how South Tyrolean Schüttelbrot came into being. Please note that Schüttelbrot can also break during shipping. Breakage is a quality characteristic of loosely baked Schüttelbrot, but this has no influence on the quality. After all, you can't enjoy it whole :-)
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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The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Käsekrainer sausage approx. 220 gr. - Hackerhof Lanz Bernhard
Smoked and cooked, gluten- and lactose-free.
