Organic Speck Bacon Steiner core piece approx. 450 gr.
Gastronomic product made of bread and chanterelle mushrooms, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
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 pork misery (salmon), one of the noblest parts of the pig, made raw ham is boasted friendly and distinguishes itself by his spicy taste. The thin several months in the fresh air dried ham is a rarity of the special kind.
Würstel Weisswurst approx. 250 gr. - Hackerhof Lanz Bernhard