"Krainer" extralong - Pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 800 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.
Small sausages without skin - pork, well ground, smoked. To 3 pieces vacuum-packed, weight 250 gr.
Speck Bacon local breeding, traditional feeding.
Exclusively of beef made salami, a delicacy in the raw sausage. The careful production and the natural maturation lend a special mark to this product.
This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.