Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. The veal sausages contain veal and pork which is not smoked. Fresh parsley provides for taste and spice. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.
With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.
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Bacon ca. 1,2 kg. - Hackerhof Lanz Bernhard
Pure taste, with a special bitter note due to the best quality Chinese bark, flowery smell and persistent recency - this is the Indian Dry - Tonic Water. It maximises the taste of high quality mixed drinks and is suitable for a wide range of cocktails.
Servelade-Würstel are already a classic under the fine-grained boiled sausages. Our Servelade is produced of high-quality veal and pork and is filled in physical pig's bowel. It tastes best of all warmly, grilled or in fine discs cut as a sausage salad with onions.
