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.
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