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South Tyrolean Venison...
Our goulash has never been in such demand as it is today. Today, when time is so short, people like to reach for ready-to-eat products, especially if their quality underpins<br />the decision they have made.<br /><br />We are probably the only manufacturers who produce completely without preservatives or colourings. We achieve the shelf life by sterilisation with pressure and counter-<br />pressure. We have been using this method of preservation since the beginning of the last century. Of course, this requires a rigorous quality of the raw material, i.e. the<br />venison, as well as the various other ingredients.<br /><br />Even the empty can is state of the art, such as the enamelled inner coating, the practical tear-off lid, etc.<br /><br />The target group of our consumers has expanded to include almost all age groups these days. Our cans are especially interesting for students, singles, seniors and also<br />housewives with family - according to the latest trend also for parties and celebrations. The product is very easy to handle and ready to serve after a short heating.<br /><br />Ingredients: Venison (farmed) 55 %, meat stock (water, beef, double concentrated tomato paste, roasted onion, potato starch, WHEAT FLOUR, soya and sunflower oil, salt,<br />spices, natural flavours). No additives, no lactose.<br /><br />Enjoy your meal!<br /><br />Nutritional values per 100 g<br />Calorific value 86 kcal / 363 kJ<br />Fat 3 g<br />thereof healthy fatty acids 0,8 g<br />Carbohydrates 2,8 g<br />thereof sugar 0 g<br />Protein 12 g<br />Salt 0.79 g<br />
Price
€65.00
Neck K.BERNARDI vacuum...
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<br />a 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<br />give 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 />
Price
€9.30
Cheek K.BERNARDI approx. 400g
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<br />a 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<br />give 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 />
Price
€9.70
Trento DOC Altemasi Brut...
Millesimato<br />Altemasi Trentodoc<br />Grape varieties<br /><br />Chardonnay only.<br />Vineyard area<br /><br />Vineyards with a great sparkling wine vocation in Trentino (Valle dei Laghi and the hills of Trento), located between 450 and 600 metres above sea level.<br />Ageing on yeasts<br /><br />Over 24 months.<br />Characteristics<br /><br />Persistent mousse with very fine-grained perlage. Straw yellow colour with greenish highlights. Complex, very fine bouquet, with pleasant fruity notes of citrus and peach.<br />Dry, pleasantly fresh flavour with a good, balanced structure.<br />Pairings<br /><br />Excellent as an aperitif and with fried prawns or escalopes alla livornese.<br />
Price
€418.20
