top of page

Hagai's charcuterie

Hagai's Charcuterie - Hagai brings different pickling styles from around the world with recipes and methods that match the region - the Calabria region in southern Italy. The famous Nduja, a soft, spicy sausage for spreading on bread. Bresaola from northern Italy, the Valtellina region, and one of the specialties, Cecina from the province of León in northwestern Spain.
A cold cuts platter combines four types of charcuterie (changing according to Hagai's whims) with sourdough bread from a small local bakery, raisins, olives, and butter from Granili Ortal.

Cheeses from Grenilli Cheese Factory, Northern Golan

Granili Cheese Factory is located in Kibbutz Ortal. Nelly and Gregory, who specialized in making cheese using traditional methods, decided to move to the Golan Heights to open one of the most interesting and authentic cheese factories we know. They produce hard, aged and semi-hard cheeses. Cow's milk - sheep's milk. Gouda - Tom Kashkavalo and more.
The cheeses are served on a platter with olive oil, local bread and capers.

A menu for groups at the Shehuu Winery.

The dishes are served in the center of the table.

Starting with
Olive tapenade with anchovies
Spicy roasted peppers
Butter from Granili's factory
Olive oil and balsamic.
We have pickled pickles.
Bread baked in a small bakery in the Golan.

Continuing small, just a little bigger

Feta from pillows – baked feta with onion and tomato – a bell pepper for a twist.
Pickled fish - next to the ikara spread and the pickled onion.
Fillet tartare - (something from Mitsos) on the side, capers - finely chopped onion - chopped parsley.
Artichoke halves - this time from Italy, roasted in the oven with Parmigiano on top.
Red pepper - roasted with goat feta over walnut oil on top.
Maggi tomatoes - sliced, on top of mozzarella, with pesto za'atar (something from the garden, really)

bottom of page