Reference: 0065 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 3plus1, add the juice of 1-2 lemons.
Reference: ALE - G425
Brand: Acetaia Leonardi
Ingredients: Vacuum cooked must from Trebbiano grapes. Description: It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour.Bottle to: 0,5 liters.
Reference: 0003 - KARA
Brand: Acetaia Leonardi
This oil is suitable for: raw, cooked or grilled vegetables, potatoes, dips, sauces and gravies, soups, pasta, rice, roasted or grilled meats, fish, cheeses, cold cuts, pizza, bruschetta. Olive oil can be used both raw and for cooking.
Reference: 0064 - TEM
Brand: Südzucker
When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelier Zucker 2plus1, add the juice of ½ lemon.
Reference: 0004 - ALTRO
Brand: Altromercato
100% Arabica-coffeepowder from organic farming. Medium roasting and grinding for mocha.
Reference: 0015 - KARA
Brand: Acetaia Leonardi
Reference: FPA - ALH05
Brand: Lerchnhof
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Selchkarree is the cut between the neck and hind leg of the pig. When cooked well, it is very tender and juicy meat.
The pork loin is a particularly tasty and tender
product, as it is slowly steam-cooked and naturally smoked.
It is usually served with sauerkraut or mashed potatoes, especially in Tyrolean dishes.
The image (2) is an example of what your dish could look like and is not included in the delivery.
Ingredients: Pork, sea salt, dextrose, stabilizers: E450.
Antioxidant: E301. Spices. Preservative: E250.
Smoked using special resin-free wood.
Reference: FPA - SC85F
Brand: Mendelspeck
Reference: FPA - SC74F
Brand: Metzgerei Gruber
Every product is only as good as its ingredients - Metzgerei Gruber relies on the very best raw materials.
Reference: SC66F - FPA
Aged for 4 months, compactrectangular shape, vacuum packed
Reference: FO - WU99F
South Tyrolean bratwurst, ideal for grilling or cooking.
Reference: FPA - SX61F
Pork that is first treated with salt and other spices depending on the manufacturer, then smoked and then hung in a cellar so that the maturing process can follow in this case for 6 months.
Reference: FO - HI61F
Lightly smoked smoked sausages made from venison
Reference: FO - WU64F
Original recipe from Bavaria. Fresh sausage meat with parsley and a hint of lemon.
Reference: SC14F
Ideal for frying, breakfast, and hamburgers
Selchkarree is the cut between the neck and hind leg of the pig. When cooked well, it is very tender and juicy meat.
