Typical Spanish raw sausage made selected pork. Its special flavour of garlic and paprika, which also gives it its red colour, makes this product a top quality speciality. The mince is thicker, so the pieces of meat and bacon are larger when cut. Cut into thin slices, it is ideal for starters.
The Pustertaler salamis smoked Villgrater is produced of beef and pork, the structure easily graind, mildly smoked, spiced with fresh mountain herbs, afterwards is dried for several weeks.
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The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
The raw material used, i.e. back fat, comes heavy pigs bred in Italy. The carefully selected lard varies in thickness 6 to 8 cm. The product is salted in brine. High quality spices and aromatic herbs are spread on its surface. Taste is savoury and slightly aromatic; aroma is inviting. Flavour: Aromatic
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