My Smoked Sausages 2 pc. approx. 160 gr. - Hackerhof
At least 70% of beef portion, hand made with meat South Tirol.
Kaminwurzen - pork and beef, roughly ground, natural bowel, smoked. To 3 pieces vacuum-packed, weight approx. 210 gr.
One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun
This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.
Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
The Pustertaler salamis smoked Villgrater is produced of beef and pork, the structure easily graind, mildly smoked, spiced with fresh mountain herbs, afterwards is dried for several weeks.