Small but good. Many stories surround the creation of these little delicacies. In the Middle Ages, for example, it is said that innkeepers used to make particularly small sausages, which they could sell to their customers through the keyhole after the premises had officially closed. Even Goethe, the 'prince of poets', is said to have fallen in love with the delicate pork, salt, pepper and marjoram sausages, so much so that he had them sent by post to Weimar. How to enjoy them These sausages are grilled and eaten as a proper meal, often served with sauerkraut, spicy mustard and hearty bread.
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Is there anyone who doesn't know it? The mixed meat dish, called 'Schlachtplatte', is well known to South Tyrolean lovers. Surfleisch' is pork that is seasoned in a special mixture of spices, which gives it its characteristic taste.
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
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.
