Producer: Beppino Occelli, Piedmont
Cheese type: Hard cheese ewe's milk and bovine milk
Appearance: grey rind - crumbly texture
Aroma: strong scent of truffle
Flavour: balanced presence of truffle
Maturation: 8 weeks in the "Crutin" truffle cellar
Mountain air dried raw sausage, guaranteed only by small Austrian companies, traditional production, with whole peppercorns
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.
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.
Pork fillet with truffle aroma vak ca. 0,24 kg. - Mendel Speck