Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Fresh cheese balls with pepper
>> dettaglio
Only selected pork legs which fulfil the strict criteria of the South Tyrolean bacon syndicate are used for the bacon. The spices are mixed even today by hand and give it's own note to the bacon. Also the pickle- and smoking process are vital for the good taste.
A little milder spicy than the "Kaminwurze", epicures estimate above all the slightly sweetish taste.
Deer Sausage - Pork and deer meat, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 150 gr.
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
