We offer you here a packet "Gamswurzen" (smoked sausages of chamois and pork meat) (4 pieces) approx. 300 gr., made the town butcher's shop Bernardi Karl in craft way after traditional recipe. "We give to the nature the time which it 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.
The Gamswurzen are 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: 52% of chamois meat, pork, beef, garlic, salt, pepper, special mixed herbs.
Production: Easily smoked with spruce and afterwards at least 3 weeks air-dried in the dark air-conditioned maturation chamber, use of physical bowel.
Taste: the taste spicy with wild mark, made after traditional recipe.
On sale the articles get packed airtight. Thus we guarantee a long durability and a safe transport to you.
The farm ham combines in itself the taste and the typical form of the bacon as well as the delicacy and the wholehearted taste of cooked.
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South Tyrolean ham bacon Nocker G.G.A - Smoked, matured for at least 6 months., vacuum, weight approx. 600 gr.
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.
Smoked Sausages 4 pcs. approx. 280 gr. - Mendel Speck
The goat's raw milk cheese of the Untereggerhof in Vals which owes his name to the small, round form and the maturation in chestnut sheets. Maturation approx. 40 days in the natural cellar.
Speck Bacon local breeding, traditional feeding.
