The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
House sausage - pork and beef, roughly ground, natural bowel. To 2 pieces vacuum-packed, weight approx. 290 gr.
Fresh and sweet flavour, tipical wood notes, light resinous aroma. Intensive and very long finish.