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.
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Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
The exact selection of the different ingredients, technical skill and the love of the employees to the product in the production of this raw sausage result in this asked speciality.
