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.
Servelade approx. 220 gr. - Hackerhof Lanz Bernhard
Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
This medium-strong mustard is particularly creamy and harmoniously spiced with vinegar, salt and spices, with no added preservatives or thickeners. Ideal in combination with sausages, grilled meats and meat fondue, or for adding flavour to sauces and salad dressings.