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  • Categories: Cheese
  • Categories: Meat | Sausage
  • Categories: Wine
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Pecorino Emidio Pepe 2014...
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Pecorino Emidio Pepe 2014...

Emidio Pepe's Pecorino is a white wine with body and character. Very few bottles for a small masterpiece, crisp and edgy, but at the same time powerful and intense. The<br />finish is long, mineral and very drinkable.<br /><br />When you pick up your picnic basket on a beautiful sunny day, go to the park equipped with fresh buffalo mozzarella, ripe tomatoes and a few basil leaves. Don't forget to<br />bring a couple of glasses and a fresh bottle of Pecorino. For an unconventional lunch that smells of sunshine, joy and simplicity.<br /><br />Country: Italy<br />Region: Abruzzo<br />Grape variety: Pecorino<br />Soil: Medium texture clayey<br />Extension of vineyard: 0.5 ha<br />Type of planting: Row<br />Density of vines per ha 1.000<br />Average age of vineyard: 10 years<br />Average production per hectare: 60 hl<br />Vinification and refinement: Pressing with the feet on wooden vats, spontaneous fermentation in vitrified cement vats and refinement in bottles.<br />Total sulphur dioxide: 50 mg/l<br />Bottles produced: 6,500<br />
Price €103.30
Pustertaler smoked cheese...
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Pustertaler smoked cheese...

Pustertaler smoked cheese with alps herbs from the show cheese dairy Three Peaks - Toblach<br /><br />We offer you here the real Pustertaler smoked cheese, made after traditional recipe of high-class raw milk of rural small firms. The Pustertaler smoked cheese is a mild to<br />slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady punching whose ripening period amounts at least 6 weeks.<br /><br />The Pustertaler smoked cheese is smoked in a real smoking chamber what gives him these uncompare taste as one knows him also from the real farm bacon. Just this<br />special cold smoked procedure gives a unique mark to this cheese.<br /><br />On sale the 600 gr. forms are packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home. November-April we also do not ship the<br />cheese chilled, as temperatures allow.<br />
Price €11.90
Traditional Bacon Speck...
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Traditional Bacon Speck...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br /><br />Nutritional statement-Average values per 100g:<br />Energy 325kcal/1353Kj;<br />Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g;<br />Protein: 30g;<br />Salt: 5.6g.<br />Origin of meat: EU.<br />
Price €90.00
Bacon K.BERNARDI heart...
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Bacon K.BERNARDI heart...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give this one own individual character and<br />taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br />
Price €11.00
Bacon K.BERNARDI square...
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Bacon K.BERNARDI square...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: square bacon, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €14.50
Bacon K.BERNARDI eight page...
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Bacon K.BERNARDI eight page...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €9.90
Pustertaler smoked cheese...
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Pustertaler smoked cheese...

Pustertaler smoked cheese from the show cheese dairy Three Peaks - Toblach<br /><br />We offer you here the real Pustertaler smoked cheese, made after traditional recipe of high-class raw milk of rural small firms. The Pustertaler smoked cheese is a mild to<br />slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady punching whose ripening period amounts at least 6 weeks.<br /><br />The Pustertaler smoked cheese is smoked in a real smoking chamber what gives him these uncompare taste as one knows him also from the real farm bacon. Just this<br />special cold smoked procedure gives a unique mark to this cheese.<br /><br />On sale the 300 gr. forms are packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home. November-April we also do not ship the<br />cheese chilled, as temperatures allow.<br />
Price €7.00
Pustertaler smoked cheese...
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Pustertaler smoked cheese...

Pustertaler smoked cheese from the show cheese dairy Three Peaks - Toblach<br /><br />We offer you here the real Pustertaler smoked cheese, made after traditional recipe of high-class raw milk of rural small firms. The Pustertaler smoked cheese is a mild to<br />slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady punching whose ripening period amounts at least 6 weeks.<br /><br />The Pustertaler smoked cheese is smoked in a real smoking chamber what gives him these uncompare taste as one knows him also from the real farm bacon. Just this<br />special cold smoked procedure gives a unique mark to this cheese.<br /><br />On sale the 600 gr. forms are packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home. November-April we also do not ship the<br />cheese chilled, as temperatures allow.<br />
Price €10.90
Pustertaler smoked cheese...
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Pustertaler smoked cheese...

Pustertaler smoked cheese with alps herbs from the show cheese dairy Three Peaks - Toblach<br /><br />We offer you here the real Pustertaler smoked cheese, made after traditional recipe of high-class raw milk of rural small firms. The Pustertaler smoked cheese is a mild to<br />slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady punching whose ripening period amounts at least 6 weeks.<br /><br />The Pustertaler smoked cheese is smoked in a real smoking chamber what gives him these uncompare taste as one knows him also from the real farm bacon. Just this<br />special cold smoked procedure gives a unique mark to this cheese.<br /><br />On sale the 300 gr. forms are packed airtight - under gap. Thus we guarantee for full quality and a safe transport at your home. November-April we also do not ship the<br />cheese chilled, as temperatures allow.<br />
Price €7.00
Traditional Bacon Speck...
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Traditional Bacon Speck...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €41.20
Bacon smoked K.BERNARDI...
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Bacon smoked K.BERNARDI...

<br />Raw smoked bacon - the right seasoning is essential!<br /><br />The quality of our products starts with the purchase of the raw material. Not only the origin, but also the feeding, maintenance and slaughtering are very important points.<br />The raw material we buy is processed according to the strict HACCP rules.<br /><br />Today, as in the past, we traditionally process almost all parts of the pig, such as leg, loin, shoulder, belly, shoulders and cheeks. Due to the different tissues present in the<br />various types of meat, we are able, through the use of a unique mixture of spices, to give the meat a unique and distinctive flavour and characteristics.<br /><br />Our products are distinguished by their light salting, light cold smoking and maturation times.<br />
Price €8.70
Smoked Sausages...
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Smoked Sausages...

We are pleased to offer you a packet of smoked sausages (4 pieces) approx. 280 g, a speciality of South Tyrol, produced by the butcher Bernardi Karl in Bruneck according<br />to traditional methods, following a very old recipe.<br /><br />These are the typical South Tyrolean Rohwurst (raw meat sausages). As usual, when you want to obtain a good finished product, you need first-class raw materials. The<br />right balance of fat and lean parts, as well as the sweet yet spicy aroma and a slight hint of cold smoking give our product unmistakable characteristics.<br /><br />Ingredients: beef and pork, salt, pepper, garlic, mixture of local spices.<br /><br />Production: Lightly smoked with fir wood and then dried in special dark chambers for a period of three weeks, using some natural flavourings.<br /><br />Taste: Spicy and intense, smoked.<br /><br />The product is vacuum-packed at the time of your order to ensure that it can be stored for several weeks and remains intact during transport.<br />
Price €6.80
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