South Tyrolean bovine handle Villgrater sliced appr. 100 gr.

The bovine handle is produced like the Swiss "Bündnerfleisch" of sections of the cattle club.

Ingredients: Beef saltedly (with salt, pepper, juniper, bay leaf and rosemary).

Production: The beef is pickled with salt, pepper, juniper, bay leaf and rosemary for one week and afterwards is smoked. At least 2 months air-dried in the dark air-conditioned maturation comb, in this time the typical crust also forms.

Taste: Unmistakeable smoked aroma, juicy and spicy, a real titbit!

The bovine smoked is extremely thin, therefore optimally for food conscious of cholesterol!

By sales becomes the article put airtight under vacuum. Thus we guarantee a long durability and the sure transport to you. With pleasure we are available to you any time for further information and information.