Barley is one of the oldest types of grain. Only cleaned barley of the best quality makes it into the pack after a gentle hulling process. Rolled barley is a popular base for many hearty dishes such as soups, stews and salads. Maximum moisture content: 15.5 %. Storage advice: store in a cool, dry place. Use: For many hearty dishes such as soups, stews and salads. Ingredients: Rolled barley Nutritional values per 100g Energy 1421 kJ / 336 kcal Fat 1.3 g of which saturated fatty acids 0.3 g Carbohydrates 66 g of which sugar 0.5 g Dietary fibre 11 g Protein 9.6 g Salt < 0.01 g
Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
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This bacon is well suited for hors-d'oeuvre courts.
Celebrate your triumph in the old hunter's style with game specialities the South Tyrolean forests. The venison and chamois delicacies convince with the typical strong taste of their own. The guaranteed 70% share of game meat is unique to Steiner.
To dive into the world of the cheese, to enjoy great moments in society or to give a nice surprise: a DEGUSTation is an ideal opportunity. Let yourselves be carried away in a wonderful world of pleasure by the fanciful created cheese specialities the affineur and cheese pope's Hansi Baumgartner. The arrangement of the DEGUSTation is new every time and it's a surprise. With attached info sheet the order of tasting the single specialities is exactly explained. The DEGUSTation for 2 persons contains at least 4 different cheese types with a total weight of approx. 700 gr. and the fitting chutney(s).
Forest fruits jam fruit spread Horvat Bruneck. Made after Grandmother's recipe with the finest fruits controlled cultivation. Fruit portion 50 gr. on 100 gr. Finished product.
Blueberry jam fruit spread Horvat Bruneck. Made after Grandmother's recipe with the finest fruits controlled cultivation. Fruit portion 50 gr. on 100 gr. Finished product.
