Veal sausages have also found in the South Tyrolean kitchen their firm place and are generated after Old-Bavarian recipe. The veal sausages contain veal and pork which is not smoked. Fresh parsley provides for taste and spice. 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.
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BERNARDI bacon - the time to the maturity is esteemed to us
Rieserferner cheese of raw milk Neuhaushof, cut-cheese with punching, Taste: Purely, harmoniusly.
The taste of the milk puts out the character of this cream cheese. A taste unites cleverly with that of the chives, a unique aroma and a determining delightful taste prove. The tasty cheese is suited to coat from crispbread or Bruschetta. The „young cheese“ is also suited for salad combinations.
It is from determining taste, slightly piquant in the direction of Parmesan. A hard cheese itself but is also suited to spice and au gratin of different dishes.
The Pustertaler smoked cheese is a mild to slightly spicy cut-cheese with tender to mild, not resinous smoke taste and steady
