The Coppa Bazza is produced with pork muscle, spiced and salted. This is then stuffed into natural casings. This product which reflects the natural evolution of a good cut of meat.
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.
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.
Innichner pole cheese form appr. 3,50 kg. - Dairy Three Peaks