Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. The veal sausages contain veal and pork which is not smoked. Fresh parsley provides for taste and spice. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
Spicy salami approx. 190 gr. - Hackerhof Lanz Bernhard
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Rustic pork-based soup. Ideal to be consumed especially during the period autumn to spring. Ready to use - shake well and heat up - do not boil!
This medium-strong mustard is particularly creamy and harmoniously spiced with vinegar, salt and spices, with no added preservatives or thickeners. Ideal in combination with sausages, grilled meats and meat fondue, or for adding flavour to sauces and salad dressings.
Darbo All Natural Preserves are produced according to an old family recipe. Then as now, only the best fruits - with no added preservatives - are gently warmed and stirred. That way the natural fruit aroma is retained.
Typical white sauerkraut cut very finely to use as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages, etc.
The farm ham combines in itself the taste and the typical form of the bacon as well as the delicacy and the wholehearted taste of cooked.
