Black Alpine Pig

Hannes Pignater, chef at the "Adler Lodges" on Renon/Suedtirol, has taken delivery of a whole fattening pig, which he uses from snout to tail. To this he wrote: "We received a black alpine pig some time ago and in the meantime we have a shoulder, legs and back worked and prepared for our guests. Our conclusion is very clear, great! We are very happy to have obtained this meat and would like to continue working with you."