Multigrain bread with sunflower seeds, linseeds and pumpkin seeds.
Made rye sourdough tasty, soft and high in fibre. Pre-cut and ready to enjoy.
Ingredients: Water, WHEAT flour, RYE flour, WHEAT wholemeal flour, 6% sunflower seeds, yeast, 5% linseed, 2% RYE sourdough (water, RYE flour, table salt), 2% pumpkin seeds, iodised table salt, WHEAT GLUTEN, roasted barley malt flour, preservatives: calcium propionate, sorbic acid.
Allergens: May contain traces of nuts.
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
Genuine wholemeal rye bread slices. Produced particularly gently using the whole grain, the natural richness of nutrients, minerals and vitamins is largely preserved. Ideal for a wholesome diet rich in fibre. Without preservatives and chemical baking agents.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Smoked and matured in fresh mountain air, gluten- and lactose-free.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
This bacon is well suited for hors-d'oeuvre courts.