Typical Specialities of South Tyrol -

This "Hunter's tea" is made with selected raw materials, following an ancient family recipe. For cold days: add three parts of boiling water to one part of Hunter's Tea and the magic drink is ready. It warms you up and is good.

One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.

Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.

One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun

One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun

One of the traditional South Tyrolean dishes, are the bacon speck dumplings, hand made by the butcher's shop Steiner in Rasun

Fresh and sweet flavour, tipical wood notes, light resinous aroma. Intensive and very long finish.

This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.

Smoked cutlet - cooked. 2 slices, vacuum-packed, weight approx. 400 gr.

Our goulash was never as asked as today. Today where the time is calculated so scarcely, the people buy with pleasure instant products, above all if these underpin the made decision by its quality.

The farmer sauerkraut simply heat up with some water or broth for approx. 5-10 minutes. The sauerkraut is suited particularly as an addition to rib, belly pork, small sausage, however, also to vegetarian courts like cam, Spätzle, etc.

Made with an ancient recipe, kept strictly secret. Many different kinds of herbs are manufactured and mixed together. It is the mix of all these herbs' properties that assures the stimulating effect of this bitter. It is not a slightly bitter liqueur, but a proper bitter with a full and dry taste, genuine and without any added sugar. The ancient monastery recipe rightly called it " The long life elixir".

A number of products typical of South Tyrol are customarily savoured in Alpine cabins and are based on recipes and methods handed down over centuries.

Even the ancient Romans appreciated the qualities of juniper. With the frequent use of juniper berries in the kitchens of various regions in the Alps, enjoying this juniper distillate is now a much loved tradition.

Our goulash was never as asked as today. Today where the time is calculated so scarcely, the people buy with pleasure instant products, above all if these underpin the made decision by its quality. We are probably the only manufacturer who completely produce without preservative or colorings.

Our goulash was never as asked as today. Today where the time is calculated so scarcely, the people buy with pleasure instant products, above all if these underpin the made decision by its quality. We are probably the only manufacturer who completely produce without preservative or colorings.

Smoked Knuckle of Pork, vacuum-packed, weight approx. 1.2 kg.

Gastronomic product made of bread and chanterelle mushrooms, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.

Saltners herbsbitter is nature pleasure purely. Taste the difference!

Fresh and sweet flavour, tipical wood notes, light resinous aroma. Intensive and very long finish.

Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.

This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.

After the infusion in very pure alcohol the gentian roots are gently distilled in small stills. In fact, the delicate aroma and the typically fine and bitter flavour are assured by this method.

Gastronomic product based on bread and speck, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.

This monastery bitter is made by steeping one-year-old cones and the tips of fresh shoots of dwarf pines (Pinus mugo) in brandy for approx. five months. This imbues the bitter with its typical resinous taste.

Gastronomic product made of bread and spinach, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.

Gastronomic product made of bread and cheese, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.

Saltners herbsbitter is nature pleasure purely. Taste the difference!

Smoked, gluten- and lactose-free.

Smoked pork loin - cooked. vacuum-packed, weight approx. 2 kg.

Our goulash was never as asked as today. Today where the time is calculated so scarcely, the people buy with pleasure instant products, above all if these underpin the made decision by its quality.

This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.