Pasta Schwoasnudeln 330 gr. - Eggerhof - Ahrntal Natur - my pasta ...
Delicatamente Lightly bitter, with delicate perlage and thick froth, it is fit for every occasion
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
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 exact selection of the different ingredients, technical skill and the love of the employees to the product in the production of this raw sausage result in this asked speciality.
Pearl barley 300 gr. - Casale Paradiso