Ham approx. 290 gr.- Hackerhof Lanz Bernhard
INGREDIENTS: pork, water, salt, natural flavouring, dextrose, spice extract, yeast extract. ANTIOXIDANTS: ascorbic acid, sodium ascorbate. CONTAINERS: sodium nitrite. STABILISER: polyphosphates. NURTITIONAL VALUES: Energy 988kj/238kcal, fat 19.53 g, of which saturated fatty acids 8.33 g, carbohydrates 1.08 g, of which sugars 0.9 g, protein 14.68 g, salt 1.30 g
A generous 250g bag with at least 65 bite-sized pieces or choose the 220g bag with at least 55 delicious bites.
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Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
Smoked Knuckle of Pork, vacuum-packed, weight approx. 1.2 kg.
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
