Organic Würstel Frankfurt Steiner 4 pieces - approx. 250 gr.
The farmer sauerkraut simply heat up with some water or broth for approx. 5-10 minutes. The sauerkraut is suited particularly as an addition to rib, belly pork, small sausage, however, also to vegetarian courts like cam, Spätzle, etc.
In the uncontaminated woods of the Dolomites, experts choose, pick and prepare the most selected products.
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.