We offer you here a packet "Gamswurzen" (smoked sausages of chamois and pork meat) (4 pieces) approx. 300 gr., made the town butcher's shop Bernardi Karl in craft way after traditional recipe. "We give to the nature the time which it requires to the tyre!"
The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.
The Gamswurzen are one of the most typical raw sausage specialities of South Tirol. As usual if we think highly of a good end product, we also require here high-class raw materials. The right coordination between the thin shares and fat shares of the meat, as well as the tender and aroma spicy nevertheless combined with a light cold smoke mark, give to our product an unmistakeable character.
Ingredients: 52% of chamois meat, pork, beef, garlic, salt, pepper, special mixed herbs.
Production: Easily smoked with spruce and afterwards at least 3 weeks air-dried in the dark air-conditioned maturation chamber, use of physical bowel.
Taste: the taste spicy with wild mark, made after traditional recipe.
On sale the articles get packed airtight. Thus we guarantee a long durability and a safe transport to you.
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Finely chopped white sauerkraut to be used as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages etc. Also an excellent product a health point of view.
Coppini Arte Olearia harvests olives cultivations in Sicily, Puglia and Abruzzo. The best olives are pressed within 24 hours of harvesting. Coppini Arte Olearia guarantees a constant high quality and products with a low acidity. The OLIVE & LEMONS dressing is obtained by pressing olives and lemons at the same time. Excellent on shellfish, meat, vegetables, chocolate, ice cream.
Coppini Arte Olearia harvests olives cultivations in Sicily, Puglia and Abruzzo. The best olives are pressed within 24 hours of harvesting. Coppini Arte Olearia guarantees consistently high quality and low acidity products. The OLIVE & MANDARINI dressing is obtained the simultaneous pressing of olives and mandarins. Serving suggestion: spaghetti with shellfish, fennel salad, pork tenderloin in Port, ricotta cheese desserts, baked desserts.
The white mold cheese tastes like the forest after a rain. This is due to the local larch needles, with which every single loaf is matured at the Eggemoa farm.
