HATECKE - The alpine meat trade
Group size
6 - 20
Reg. Deadline
1 day before the experience at 17:00
Meeting point
HATECKE, Center Augustin, Stradun 197, 7550 Scuol
Host
Hotel Arnica Scuol
Brentsch 417, Scuol
Details
Bacharia Alpina - HATECKE
A journey of discovery into the centuries-old Alpine craft of making dried meat, the Bacharia Engiadinaisa. Tasting of Grisons and venison dried meat and Salsiz paired with a glass of wine at the “laboratori dal gust.” Followed by a tour of the rock cellar and information on meat aging in the cellar.
When: every Tuesday at 4:00 p.m.
Meeting point at the Center Augustin in Scuol, directly in the HATECKE store.
Duration: approx. 45 minutes
Price: CHF 15
Included:
Tasting of Grisons and venison jerky and Salsiz with a glass of wine at the “laboratori dal gust.”
