"Krainer" extralong - Pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 800 gr.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
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South Tyrolean ham bacon Nocker G.G.A - Smoked, matured for at least 6 months., vacuum, weight approx. 600 gr.
Servelade - pork, well ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 250 gr.
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.
