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südtiroler wurstspezialitäten

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Smoked Deer sausages "Hirschwurzen" Bernardi Karl app. 290 gr.


Smoked Deer Sausages (Hirschkaminwurzen) Steiner 3 pieces - app. 240 gr.

Smoked raw sausage 70% of thin deer meat - the deer our woods - is handled not only wild lovers as a great pleasure. The exact choice of the ingredients, technical skill and the love of the employees in the production prove this speciality which is also taken as a snack over and over again with pleasure.

Smoked Deer Sausages 2 pc. - Ager - Tiroler Schmankerl


Smoked farmer sausages Sarntal L. Moser 3 pc. - approx. 150 gr.

The Sarner farm sausages are produced after an old farm prescription 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.

Smoked Sausages "Kaminwurzen" 3 pieces Nocker app. 210 gr.

Kaminwurzen - pork and beef, roughly ground, natural bowel, smoked. To 3 pieces vacuum-packed, weight approx. 210 gr.

Smoked Sausages "Kaminwurzen" 4 pieces - appr. 320 gr. - Butchery Hell


Smoked Sausages "Kaminwurzen" Bernardi Karl approx. 320 gr.


Smoked Sausages "Kaminwurzen" Hell set - appr. 1 kg.


Smoked Sausages "Kaminwurzen" set appr. 1 kg. - Villgrater

The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.

Smoked Sausages "Landjäger" 4 pieces Nocker app. 200 gr.

"Land hunter" - Pork and beef, roughly ground, smoked. To 2 pairs vacuum-packed, weight approx. 200 gr.

Smoked Sausages 10 pc. - Fuchs - Tiroler Schmankerl


Smoked Sausages 2 pc. - Fuchs - Tiroler Schmankerl


Smoked Sausages Chamoix type Steiner 3 pieces - app. 280 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.

Smoked Sausages Kaminwurzen Steiner 3 pieces - app. 240 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.

Smoked Sausages Kaminwurzen Steiner 5 pieces - app. 400 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.

Smoked Sausages Kaminwurzen Villgrater 3 pieces-app. 230 gr.

The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.

Smoked sausages Sarntal L. Moser 10 pc. - approx. 600 gr.


Smoked sausages Sarntal L. Moser 3 pc. - approx. 180 gr.

The Sarntaler Kaminwurze is produced noble, thin beef and pork and is refined with well-chosen, natural spices. With wood our Sarntaler woods we generate the light smoke which lends an unmistakeable taste to our Kaminwurzen.

Smoked sausages x10 vac. appr. 500 gr. - Kofler Speck

Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.

Smoked sausages x3 vac. appr. 150 gr. - Kofler Speck

Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.

South Tyrolean deer salami Bernardi approx. 190 gr.


South Tyrolean deer salami Villgrater approx. 190 gr.

The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.

South Tyrolean farmer salami Gruber approx. 450 gr.


South Tyrolean garlic salami Gruber approx. 220 gr.


South Tyrolean garlic sausage Nocker approx. 350 gr.

Garlic sausage - pork and beef, roughly ground, garlic, natural bowel, smoked. Vacuum-packed, weight approx. 350 gr.

South Tyrolean garlic sausage Villgrater approx. 220 gr.

The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark

South Tyrolean hunter's salami Luganega Gruber appr. 200 gr.


South Tyrolean land hunter Senfter 2 pieces - 100 gr.

A little milder spicy than the "Kaminwurze", epicures estimate above all the slightly sweetish taste.

South Tyrolean roe deer salami Gruber approx. 220 gr.


South Tyrolean Salami chamoix type Gruber approx. 220 gr.


South Tyrolean wild boar's salami Gruber approx. 220 gr.


South Tyrolean wild boar's salami Villgrater approx. 190 gr.

The South Tyrolean wild boar's salami Villgrater is produced of 60% of wild boar's meat and 40% of pork, is dried mildly spicy with a light red wine mark and afterwards in home mountain air. The wild boar's salami belongs to the particular specialities of the butcher's shop Villgrater!

South Tyrolean witch's sausage Gruber approx. 125 gr.


The Dolomites salami Senfter 200 gr.


Truffle Salami appr. 250 gr. - Kofler Speck

Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.

Veal sausage Steiner 4 pieces - approx. 250 gr.

expert hand made for gourmets, fine and light food for each, after original recipe.

Veal Sausage Weisswurst 2 pieces vac. Nocker approx. 220 gr.

Veal sausage - pork and beef, well ground, parsley, natural bowel. To 2 pieces vacuum-packed, approx. 220 gr.

Veal Sausages (Weißwurst) Villgrater 4 pc. ca. 280 gr.

Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. Traditionally it is enough to warm up the veal sausages in hot water and to serve with sweet mustard and a lye pretzel. In addition a Bavarian wheat beer tastes especially well. However, they also enrich records with "cooked Mixed" and Bozner sauce.

Wild boar salami air-dried appr. 250 gr. - Kofler Speck

Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.

Wild Boar Smoked sausages x3 vac. appr. 150 gr. - Kofler Speck

Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.

Wild boar's salami Steiner 3 pieces - approx. 120 gr.

In the production process like a salami, the form like a "Wurze" the taste incomparably. The minisalamis are suited very well as an occasionally small snack or as provisions for a mountain hike with friends. This product is particularly appreciated connoiseurs.

Witch sausages hot x3 vac. appr. 150 gr. - Kofler Speck

Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.

Würstel classic Villgrater 4 pc. ca. 240 gr.

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.

Würstel Dumpling sausage 2 pieces vac. Nocker approx. 270 gr.

Dumpling sausage - pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 270 gr.

Würstel Frankfurt Steiner 4 pezzi - approx. 250 gr.

Smoked expert hand - made for gourmets, fine and light food for each, mildly spicy and smoked with beechwood, Frankfurters are very nutritious and fast prepared for children at every season.

Würstel Frankfurter 2 pairs vac. Nocker app. 240 gr.

"Frankfurter" - Pork and beef, well ground, natural bowel, smoked. To 2 pairs vacuum-packed, weight approx. 240 gr.

Würstel House Sausage 2 pieces vac. Nocker app. 290 gr.

House sausage - pork and beef, roughly ground, natural bowel. To 2 pieces vacuum-packed, weight approx. 290 gr.

Würstel Krainer 2 pieces vac. Nocker approx. 230 gr.

"Krainer" - Pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 230 gr.

Würstel Krainer extralong 2 pieces vac. Nocker approx. 800 gr.

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

Würstel Meraner 3 pieces vac. Nocker approx. 240 gr.

"Meraner" - Pork and beef, well ground with meat little piece, smoked. To 3 pieces vacuum-packed, weight approx. 240 gr.

Würstel Merano Steiner 2 pezzi - approx. 220 gr.

The Würstel Merano has the origin in South Tirol, more exactly said in the area of Merano, the Meraner Würstel also. Typically for a Meraner Würstel a high beef portion and coarse grained meat is trained in the fine basic emulsion.
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