After expert smoking process the wild sausages mature in three weeks up to the right cut firmness. A condition for this qualitatively very high-quality product are an expert choice and processing of the ingredients, thin game and pork. It's light smoke taste is typical.
The Sarntaler - Luis Moser butcher's shop is a traditional company based in the picturesque Sarntal valley in South Tyrol, Italy. The butcher's shop was founded in 1947 by Luis Moser, who made a name for himself as a quality-conscious and skilled butcher. Today the company is run by the third generation of the Moser family and has established itself in the region as a reliable partner for high-quality meat and sausage products. The Sarntaler - Luis Moser butchery is particularly well-known for its regional specialities, which are produced according to traditional recipes and with great attention to detail. The products are characterised by the alpine landscape and the natural resources of the region, such as the lush pastures where the cattle can graze. In addition to using high-quality ingredients and handcrafting, the Mosers rely on modern production technologies to ensure the highest standards of hygiene and consistently high quality. For example, the meat is processed gently and then smoked in modern facilities to preserve the typical taste of the products. A special concern of the Sarntaler - Luis Moser butchery is to promote sustainable and animal-friendly agriculture. For this reason, the company works closely with local farmers and focuses on species-appropriate animal husbandry and short transport routes. This allows the Mosers to guarantee that their products are not only particularly tasty, but also produced under fair and sustainable conditions. All in all, the Sarntaler - Luis Moser butchery stands for the highest quality, craftsmanship and a close connection to the region and its people. The company is a prime example of the combination of tradition and innovation and is passionate and committed to sustainable and future-proof agriculture.
The grape variety, which originated in Germany, has found an ideal terroir in South Tyrol. Riesling makes high demands on the site and prefers a cool but sunny climate. This is exactly what the vineyards around Lake Montiggl and the neighbouring sites offer, whose porphyry soils give the wine its special character. The Riesling Fallwind impresses with its fruity notes and mineral acidity, which make it a top-class wine.
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The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
Exclusively of beef made salami, a delicacy in the raw sausage. The careful production and the natural maturation lend a special mark to this product.
The preparation of the Sarntaler "hunters" occurs of pure pork with low fat portion. They mature of course in the Sarntaler mountain air and are not smoked. They distinguish themselves with a special mildness. They are not sensitive to warmth and are suited especially for longer wanderings as a miraculous meal. Easily in the weight, practically to take, nutritious in the salary.
Smoked raw sausage 70% of thin deer meat - the deer our woods - is handled not only wild lovers as a great pleasure. The exact choice of the ingredients, technical skill and the love of the employees in the production prove this speciality which is also taken as a snack over and over again with pleasure.
