"Käsekrainer" - Pork and beef, roughly ground, cheese, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 220 gr.
Pane Carasau is a thin and crisp bread made only Sardinian durum wheat semolina, water and natural yeast. Nothing more. Sardinian shepherds' wives have always been in charge of kneading the dough, shaping it into thin, round discs. As the dough starts to rise it is baked once, then each disc is split in two halves which are re-baked separately. This re-baking procedure is called "carasare" - whence the word "carasau" - and it ensures Pane Carasau the longest durability of all types of bread.
A little milder spicy than the "Kaminwurze", epicures estimate above all the slightly sweetish taste.
Lightly-baked, crunchy rye bread in small format. This classic type of rye bread spicing forms the basis of our 'Vitality Bread' philosophy, and these nibbles are actually all the rage with the young and the young at heart alike. The obvious reason for the success of these Mediterranean tidbits is that they are equally suited as nibbles or as a side dish.
"Land hunter" - Pork and beef, roughly ground, smoked. To 2 pairs vacuum-packed, weight approx. 200 gr.
Fondente - Dark Noir 150g, in the attractive packing with gilded borders, there are 21 crispy wafers. You'll always have a supply of sublime goodness to enjoy with the family, with guests or friends, or as a reserve a goodness to take on trips or to work.