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.
Smoked, gluten- and lactose-free.
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Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
Producing a distinct lover's product leg parts of the local deer, the venison raw ham a popular delicacy shows for gourmets. Saltedly, smoked and matured develops at deep temperatures an incomparable aroma.
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
Smoked beef approx. 290 gr. - Hackerhof Lanz Bernhard
