For the bacon belly Senfter meager pork bellies are selected, well salted and spiced and smoked about beechwood. He is matured during at least 5 weeks and is free of cartilage guaranteed. The practical 300 gr. - Format is ideal for the family consumption.
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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.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
The Pustertal salami owes its incomparable taste not only to the best meat the region, but also to the addition of tasty herbs directly the mountain meadows that surround the green valley.
Our mountain salami consists of controlled, thin and tender pork which is enriched with natural spices and is dried in rough height air.
