Flavoursome preparation
of all cuts of meat
Events
Meat – From nose to tail
Eating meat in a conscious manner starts with buying from local farms where the livestock is born, fattened and processed. Conscious meat consumption also means not only using so-called choice cuts, but making use of every part of the animal. When prepared appropriately under experienced supervision, both well known and lesser known cuts can enjoy their place on the plate.
Eating meat in a conscious manner starts with buying from local farms where the livestock is born, fattened and processed. Conscious meat consumption also means not only using so-called choice cuts, but making use of every part of the animal. When prepared appropriately under experienced supervision, both well known and lesser known cuts can enjoy their place on the plate.
A number of tasty meat dishes define traditional farm cooking with its Mediterranean influences in South Tyrol. Whether it's lamb at Easter or roast beef in autumn, a few special cuts need more time to cook to make them tender to eat. Making use of the whole animal also means using offal. Tripe, patè or sweetbreads - even if some of these dishes might seem a little disconcerting at first glance - can be surprisingly tasty when used in the right way. A wide range of different uses puts the challenge into preparing meat dishes.
100% meat from South Tyrol
Livestock kept in a species-appropriate
manner, born and reared
on the farm
Everything is useful
From nose to tail,
cooking finds a use
for every part of the animal.
Less is more
Conscious meat consumption
is when it comes
straight from the farm.
Meat - from nose to tail
For discerning gourmets
You can re-discover meat at these events. Learn how to turn lesser known cuts into succulent dishes.
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