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.
The farmer sauerkraut simply heat up with some water or broth for approx. 5-10 minutes. The sauerkraut is suited particularly as an addition to rib, belly pork, small sausage, however, also to vegetarian courts like cam, Spätzle, etc.
Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
Strawberry Jam 550 gr. - Seibstock