Taste / consistency: Soft cut-cheese with typical aroma for kind
Punching: Pea-shaped punching
Surface: natural bark
Colour: Golden brown
Ingredients: Pasteurised cow's milk (unskimmed(full-cream) milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 6 weeks
Smoked Chamoix Sausages ca. 170 gr. - Hackerhof Lanz Bernhard
One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun
One of the traditional South Tyrolean dishes, are the bacon speck dumplings, hand made by the butcher's shop Steiner in Rasun
This high-quality product of the butchery Villgrater - Sexten is produced only of selected pork clubs which are mildly smoked, spicy, drily salted and stored to old Traditon for at least 6 months.
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.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.