We offer you here a packet "Kaminwurzen" (4 items) approx. 320 gr., made the town butcher's shop Bernardi Karl in craft way after traditional recipe.
"We give to the nature the time which requires to the tyre!"
The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.
With the Kaminwurzen (smoked sausages) we mean one of the most typical raw sausage specialities of South Tirol. As usual if we think highly of a good end product, we also require here high-class raw materials. The right coordination between the thin shares and fat shares of the meat, as well as the tender and aroma spicy nevertheless combined with a light cold smoke mark, give to our product an unmistakeable character.
Ingredients: meat of pork, beef, salt, pepper, garlic, mixture of local spices.
Production: Lightly smoked by wood fir and subsequently dried in special dark rooms for a period of three weeks, using some natural aromas.
Taste: spiced and intense, smoked.
The article is put vacuum-packed at the moment of your order in the way of guaranteeing a conservation of several weeks and his integrity during the transport.
Our herbal salt is a blend of culinary herbs derived organic certified cultivation and Atlantic salt. Not only does it flavour your dishes, but it also stimulates your digestion.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
For the production of this liqueur, we various herbs deriving our wildflower meadows, which are sited at the altitudes of 1000 to 1300 meters. The herbs are left to infuse for approximately 45 days: the infusion is cold so that the active ingredients and properties of the raw materials could be preserved. The scent of this infusion is reminiscent of that one of the freshly harvested hay, and the taste is intense, herbaceous and persistent.
Sicilian flour MARGHERITO p>