Producer: DEGUST, Vahrn
Region: South Tyrol
Cheese type: Soft cheese bovine raw milk
Appearance: wrapped in wine sheets
Aroma: fruity, vegetal
Flavour: Wine nuances
Consistency: creamy - soft
Maturation: approx. 30 days
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
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The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
Smoked cutlet - cooked. 2 slices, vacuum-packed, weight approx. 400 gr.
Dumpling sausage - pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 280 gr.
Small but tasty! The mini-Schüttelbrot is a small version of the traditional Schüttelbrot and it is Trenker's true strong point. The Mini-Schüttelbrot is ideal in your free time for snacks, during a walk or on the ski slopes, but it is also a snack that is highly appraised by students and other people who do intellectual work. This original Trenker product is also fat-free and contains no flavour enhancers or preservatives.
