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.
Its strong and malt taste reminds the old tradition of the brewers.
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This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.
Pork belly - the time to the maturity is esteemed to us
