The classic frankfurter meatloaf contains both beef and pork; the name 'Käse' (cheese) is only due to its shape, which resembles a cheese. Preparation Fleischkäse" is seasoned with spices and baked in a mould similar to the one used for bread. How to enjoy it Meatloaf can be used in many different ways. A sandwich with a slice of hot meatloaf cooked on the grill is a popular quick snack. But it can also be enjoyed sliced like a normal sausage.
Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.
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This high-quality product of the butchery Villgrater - Sexten is produced only of selected pork clubs which are mildly smoked, spicy, drily salted and stored to old Traditon for at least 6 months.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
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.
Veal sausage - pork and beef, well ground, parsley, natural bowel. To 2 pieces vacuum-packed, approx. 220 gr.
Raw milk cheese with herbs - Neuhaushof Ahornach, approx. 6 weeks matured, well spicy in the taste.
