After expert smoking process the wild sausages mature in three weeks up to the right cut firmness. A condition for this qualitatively very high-quality product are an expert choice and processing of the ingredients, thin game and pork. It's light smoke taste is typical.
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.
Arolla pine oil organic.10ml It has expectorant, disinfectant and germicidal effects. Pour 3-4 drops into the fragrance lamp or humidifier of the radiator in order to improve your indoor-air quality and to cleanse your lungs.
Pork belly - the time to the maturity is esteemed to us
For gourmets a confidential tip! The mild Sarntaler handle has a ripening period of three months and is produced in the in-house buchtery by well-chosen leg shares.