Small sausages without skin - pork, well ground, smoked. To 3 pieces vacuum-packed, weight 250 gr.
"Brotklee" biological 500 gr. - Feichter Bernhard
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Small but good. Many stories surround the creation of these little delicacies. In the Middle Ages, for example, it is said that innkeepers used to make particularly small sausages, which they could sell to their customers through the keyhole after the premises had officially closed. Even Goethe, the 'prince of poets', is said to have fallen in love with the delicate pork, salt, pepper and marjoram sausages, so much so that he had them sent by post to Weimar.
Whether grilled, boiled or fried: Our sausage specialities delight with their versatility and fine taste. What's more, they are free of artificial additives and contain a high proportion of quality meat.
Smoked and cooked, gluten- and lactose-free.
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.
