"Krainer" extralong - Pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 800 gr.
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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.
