The Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste. Pork halves form the raw material without bone. Halves are disassembled and boned. The cutting follows after antique tradition. A confidential tip for true bacon experts.
The South Tyrolean Salami Roe Deer type Villgrater is produced of 50% of Roe deer meat and 50% of pork, it is spiced on natural base and afterwards air-dried for several weeks.
Made like Viennese Würstel, in a little bit bigger format, is asked a Servelade very much as insert for salads. Furthermore Servelade is often grilled or used as a soup insert. The mild and typical good taste of the beechwood smoke is estimated experts very much.
Dumpling sausage - pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 270 gr.
"Krainer" - Pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 230 gr.