We offer you here a packet Vinschgauer rye talers 200 gr., a new speciality made after old Vinschgauer recipe the bakery Preiss Kastelbell. The Rye Talers are crunchy mini crisp breads.
Ingredients: Rye flour, soft wheat flour, water, sea salt, yeast and caraway. Made without colorings and preservatives, a real natural product!
Taste: Purely decently, crisply and of course, suitably also as a base to all what you may, in particular to bacon, salami, smoked sausages, ham and cheese, however, there are set no limits are here.
To a good South Tyrolean "Marende" the crisp bread of course may not be missing. The bread similar to round flat dough-cake received his name by his original production procedure which is still exercised: The dough of rye flour, water, yeast, salt and spices is shaken with the hand level and is baked afterwards crisply. Uncomplicated storage, long durability and of course his natural ingredients make the "Schüttelbrot" a little bit particular.
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
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Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.
This goat raw milk cheese comes the Gamsegg Hof of Langtaufers in the uppermost Vinschgau. Cylinder-shaped red cheese spread with intensely persistent aroma. Creamy-melting consistency. Approx. matured 60 days in the cellar.
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.
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
Schüttelbrot Crisp Bread Eisacktal - 155 gr. - South Tyrol
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Smoked Sausages "Kaminwurzen" 4 pieces - appr. 320 gr. - Butchery Hell 11,32 € ( 3,54 €/100 gr.) excl. 10 % Tax excl. shipping costs
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S. Maddalena Classico Gütesiegel South Tyrol - 2021 - wine cellar Bolzano 11,84 € ( 15,79 €/lt.) excl. 22 % Tax excl. shipping costs
South Tyrolean cranberry jam 425 gr. Horvat 6,36 € ( 1,50 €/100 gr.) excl. 10 % Tax excl. shipping costs
