The Senfter sausage palette
South Tirol... this sounds after clear mountain air, green meadows and after the taste smoky of tender sausage specialities. The products of Senfter mature after a long traditional procedure in the incredibly spicy air of the Dolomites. For an unmistakeable(distinctive) taste which makes the sausage of Senfter something quite special one.
Small, handily, crunchy: The "Kaminwurze" in the practical snack format for on the way in three tasty taste places.
The classical smoked sausages with ground chili. Mildly smoked, sharply spicy.
Our herbal salt is a blend of culinary herbs derived organic certified cultivation and Atlantic salt. Not only does it flavour your dishes, but it also stimulates your digestion.
Is there anyone who doesn't know it? The mixed meat dish, called 'Schlachtplatte', is well known to South Tyrolean lovers. Surfleisch' is pork that is seasoned in a special mixture of spices, which gives it its characteristic taste.
The fine herbal liver pâté of the butcher's shop Villgrater, home-made liver pâté with fresh herbs refined, ideally as an occasionally snack, ideally as a bread spread on any bread kinds.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
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.