The South Tyrolean "Rehwurzen" (smoked sausages of roe deer and pork meat) Villgrater are produced of 60% of roe deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
Is there anyone who doesn't know it? The mixed meat dish, called 'Schlachtplatte', is well known to South Tyrolean lovers. Surfleisch' is pork that is seasoned in a special mixture of spices, which gives it its characteristic taste.
Is there anyone who doesn't know it? The mixed meat dish, called 'Schlachtplatte', is well known to South Tyrolean lovers. Surfleisch' is pork that is seasoned in a special mixture of spices, which gives it its characteristic taste.
The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.
The Pustertaler Salamini Villgrater are produced of beef and pork in the physical white frost procedure, are mildly spiced, with light red wine taste and afterwards dried in home mountain air.
The Pustertaler salamis smoked Villgrater is produced of beef and pork, the structure easily graind, mildly smoked, spiced with fresh mountain herbs, afterwards is dried for several weeks.
The South Tyrolean "Hirschwurzen" (smoked sausages of deer and pork meat) Villgrater are produced of 60% of deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
The South Tyrolean Salami Roe Deer type Villgrater is produced of 50% of Roe deer meat and 50% of pork, it is spiced on natural base and afterwards air-dried for several weeks.
We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
The South Tyrolean "Hirschwurzen" (smoked sausages of deer and pork meat) Villgrater are produced of 60% of deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
The Pustertaler salami owes its incomparable taste not only to the best meat the region, but also to the addition of tasty herbs directly the mountain meadows that surround the green valley.
The Pustertal salami owes its incomparable taste not only to the best meat the region, but also to the addition of tasty herbs directly the mountain meadows that surround the green valley.
The South Tyrolean wild boar's salami Villgrater is produced of 60% of wild boar's meat and 40% of pork, is dried mildly spicy with a light red wine mark and afterwards in home mountain air. The wild boar's salami belongs to the particular specialities of the butcher's shop Villgrater!
Servelade-Würstel are already a classic under the fine-grained boiled sausages. Our Servelade is produced of high-quality veal and pork and is filled in physical pig's bowel. It tastes best of all warmly, grilled or in fine discs cut as a sausage salad with onions.
This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.
Typically for these classical South Tyrolean sausages are their spice and the light garlic taste. The fine garlic taste enriches the sausages which can be used many-sided for warm dishes.
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
Small but good. Many stories surround the creation of these little delicacies. In the Middle Ages, for example, it is said that innkeepers used to make particularly small sausages, which they could sell to their customers through the keyhole after the premises had officially closed. Even Goethe, the 'prince of poets', is said to have fallen in love with the delicate pork, salt, pepper and marjoram sausages, so much so that he had them sent by post to Weimar.
The Pustertaler salamis smoked Villgrater is produced of beef and pork, the structure easily graind, mildly smoked, spiced with fresh mountain herbs, afterwards is dried for several weeks.