Kasus Caverna approx. 500 gr. - Capriz Fine Cheese
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.
Schüttelbrot Crisp Bread Eisacktal - 155 gr. - South Tyrol