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.
This special espresso is extremely low in acidity, spicy with appealing roasted aromas and yet fruity in taste.
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Favourites the mountains: Kaminwurzen are so called because they used to be hung in the fireplace to be smoked. Made lean meat and gently smoked over beech wood. A must and a pleasure every Marende.
The South Tyrolean "Rehwurzen" (smoked sausages of roe deer and pork meat) Villgrater are produced of 60% of roe deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
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.
Smoked raw sausage 70% of thin deer meat - the deer our woods - is handled not only wild lovers as a great pleasure. The exact choice of the ingredients, technical skill and the love of the employees in the production prove this speciality which is also taken as a snack over and over again with pleasure.
