The Sarner farm sausages are produced after an old farm preion of well-chosen thin meat with special spices. They are slowly smoked in the smoke cellar at the Grammhof with coniferous wood, mountain pine and juniper stored up to the right cut firmness and the unique taste. Gold at the international professional competition in Wels / Austria.
The Sarntaler - Luis Moser butcher's shop is a traditional company based in the picturesque Sarntal valley in South Tyrol, Italy. The butcher's shop was founded in 1947 by Luis Moser, who made a name for himself as a quality-conscious and skilled butcher. Today the company is run by the third generation of the Moser family and has established itself in the region as a reliable partner for high-quality meat and sausage products. The Sarntaler - Luis Moser butchery is particularly well-known for its regional specialities, which are produced according to traditional recipes and with great attention to detail. The products are characterised by the alpine landscape and the natural resources of the region, such as the lush pastures where the cattle can graze. In addition to using high-quality ingredients and handcrafting, the Mosers rely on modern production technologies to ensure the highest standards of hygiene and consistently high quality. For example, the meat is processed gently and then smoked in modern facilities to preserve the typical taste of the products. A special concern of the Sarntaler - Luis Moser butchery is to promote sustainable and animal-friendly agriculture. For this reason, the company works closely with local farmers and focuses on species-appropriate animal husbandry and short transport routes. This allows the Mosers to guarantee that their products are not only particularly tasty, but also produced under fair and sustainable conditions. All in all, the Sarntaler - Luis Moser butchery stands for the highest quality, craftsmanship and a close connection to the region and its people. The company is a prime example of the combination of tradition and innovation and is passionate and committed to sustainable and future-proof agriculture.
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
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For the gourmets among us, the delicious wild boar ham is recommended. The meat of the wild boar is not comparable to that of the domestic pig. It is aromatic and dark red in colour. Furthermore, the meat is leaner and firmer than that of the domestic pig.
Smoked Chamoix Sausages ca. 170 gr. - Hackerhof Lanz Bernhard
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.
After expert smoking process the wild sausages mature in three weeks up to the right cut firmness. A condition for this qualitatively very high-quality product are an expert choice and processing of the ingredients, thin game and pork. It's light smoke taste is typical.