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.
Cucinare nelle Dolomiti - le migliori ricette dal cuore delle Alpi. Un manuale partico e avvincente. Una raccolta completa di ricette con suggerimenti e indicazioni su come servire i vostri piatti. Indispensabile per i gourmet e per chiunque desideri cucinare con sensibilità e passione.
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The exact selection of the different ingredients, technical skill and the love of the employees to the product in the production of this raw sausage result in this asked speciality.
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.
Small but tasty! The mini-Schüttelbrot is a small version of the traditional Schüttelbrot and it is Trenker's true strong point. The Mini-Schüttelbrot is ideal in your free time for snacks, during a walk or on the ski slopes, but it is also a snack that is highly appraised by students and other people who do intellectual work. This original Trenker product is also fat-free and contains no flavour enhancers or preservatives.
A generous 250g bag with at least 65 bite-sized pieces or choose the 220g bag with at least 55 delicious bites.
Typical Tyrolean product made a mixture of flour, spinach and eggs. Cook in boiling salted water until they come to the surface, about 2-3 minutes. Drain and serve with red sauce, melted butter and sage or with cream and bacon. and bacon. Alternatively they can be stir-fried over a low heat for 2 minutes or poured onto a plate and microwaved for 1 minute at 500w. Once opened consume within 2 days.
