For gourmets a confidential tip! The mild Sarntaler handle has a ripening period of three months and is produced in the in-house buchtery by well-chosen leg shares. The fine spice and the unique aroma connects him with the Sarntal.
The Sarntaler handle is as an hors-d'oeuvre, well cut, with rocket, or also with lemon and in discs of grated Parmesan a speciality. A specific feature is the "Sarntaler of pizza" with bacon, handle and farm sausages. Silver with the international professional competition in Wels / Austria.
1 medal = 2 years ageing. This Balsamic vinegar of modena whit 2 medals is aged for 4 years in different wood barrels.
delicious dark chocolate cream with orange.
Flat fillets of anchovies ex large "Cantabrico" in olive oil 212 ml. - Rocca 1870
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.