For the VIROPA wild mallow only the best parts of the plant are used: the petals and leaves. If hot water is poured over the teabag the infusion gets a bluish colour at the beginning. This is a good sign and characteristic of a superior quality. An enjoyable drink to be consumed during the whole day.
Infusion time: 8 - 10 minutes
The raw material used, i.e. back fat, comes heavy pigs bred in Italy. The carefully selected lard varies in thickness 6 to 8 cm. The product is salted in brine. High quality spices and aromatic herbs are spread on its surface. Taste is savoury and slightly aromatic; aroma is inviting. Flavour: Aromatic
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
VIROPA Salvia ORGANIC Salvia Officinalis is an aromatic tree with distant, grey felted, hairy branches. In folk medicine, sage leaves are mainly used to gargle and rinse, due to its proven bactericidal effect.