Taste / consistency: Decently wholehearted spicy cut-cheese
Punching: Pea-shaped punching
Surface: natural bark
Colour: Pale yellow - Golden brown according to season
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 3 months
Typically for these classical South Tyrolean sausages are their spice and the light garlic taste. The fine garlic taste enriches the sausages which can be used many-sided for warm dishes.
Garnet-red with violet hues; Aroma berry aromas with nuances of violets; Taste silky with gentle tannin, full-bodied and persistent.