Knödel sausage approx. 290 gr. - Hackerhof Lanz Bernhard
INGREDIENTS: pork 50%; beef 46%, salt, water, natural flavours, spice extract. ANTIOXIDANTS: ascorbic acid, sodium ascorbate. PRESERVATIVES: sodium nitrite
NUTRITIONAL VALUE: Energy 778kj/186 kcal, fat 11.86 g, of which saturated fatty acids 4.99 g, carbohydrates 0.8 g, of which sugars 0.7 g, protein 19.11 g, salt 2.54 g
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
Cooked, gluten- and lactose-free.
Gastronomic product made of bread and chanterelle mushrooms, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.
Dumpling sausage - pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 280 gr.
Dumpling sausage - pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 350 gr.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.