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Meat | Sausage

Meat | Sausage

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Showing 13-18 of 18 item(s)

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  • Categories: Bacon | Ham
  • Categories: Salami
  • Categories: Smoked
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Smoked Sausages...
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Smoked Sausages...

We are pleased to offer you a packet of smoked sausages (4 pieces) approx. 280 g, a speciality of South Tyrol, produced by the butcher Bernardi Karl in Bruneck according<br />to traditional methods, following a very old recipe.<br /><br />These are the typical South Tyrolean Rohwurst (raw meat sausages). As usual, when you want to obtain a good finished product, you need first-class raw materials. The<br />right balance of fat and lean parts, as well as the sweet yet spicy aroma and a slight hint of cold smoking give our product unmistakable characteristics.<br /><br />Ingredients: beef and pork, salt, pepper, garlic, mixture of local spices.<br /><br />Production: Lightly smoked with fir wood and then dried in special dark chambers for a period of three weeks, using some natural flavourings.<br /><br />Taste: Spicy and intense, smoked.<br /><br />The product is vacuum-packed at the time of your order to ensure that it can be stored for several weeks and remains intact during transport.<br />
Price €6.80
Smoked Deer sausages...
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Smoked Deer sausages...

We offer you here a packet 'Hirschwurzen' (smoked sausages of deer and pork meat) (4 pieces) approx. 290 gr., made from the town butcher's shop Bernardi Karl in craft<br />way after traditional recipe. 'We give to the nature the time which requires to the tyre!'<br /><br />The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.<br /><br />'Hirschwurzen' are one of the most typical raw sausage specialities of South Tirol. As usual if we think highly of a good end product, we also require here high-class raw<br />materials. The right coordination between the thin shares and fat shares of the meat, as well as the tender and aroma spicy nevertheless combined with a light cold smoke<br />mark, give to our product an unmistakeable character.<br /><br />Ingredients: 52% of deer meat, pork, beef, garlic, salt, pepper, special mixed herbs.<br /><br />Production: Easily smoked with spruce and afterwards at least 3 weeks air-dried in the dark air-conditioned maturation chamber, use of physical bowel.<br /><br />Taste: From the taste spicy with wild mark, made after traditional prescription.<br /><br />On sale the article get packed airtight. Thus we guarantee a long durability and a safe transport to you.<br />
Price €8.20
South Tyrolean deer salami...
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South Tyrolean deer salami...

We offer you here a Salami deer type approx. 190 gr., made in craft way after traditional recipe. 'We give to the nature the time which requires to the tyre!'<br /><br />The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.<br /><br />In South Tirol where the deer belongs to the home venison a well spicy deer salami may of course not be missing. Deer salamis differ from the 'Hirschwurzen' already in<br />optical regard, in the essentials, however, by special mixed herbs as well as the natural maturation in our 100-year-old natural stone cellars. After the achievement of the<br />optimum ripeness and the following removing of the bowel, we pull the product under vacuum to guarantee such an ideal cut firmness.<br /><br />Ingredients: 52% of deer meat, pork, garlic, salt, pepper, special mixed herbs.<br /><br />Production: At least 1.5 months air-dried in the dark air-conditioned maturation chamber, use of physical bowel.<br /><br />Taste: From the taste spicy with wild mark, made after traditional recipe.<br /><br />On sale the article get packed airtight. Thus we guarantee a long durability and a safe transport to you.<br />
Price €5.90
Smoked chamoix sausages...
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Smoked chamoix sausages...

We offer you here a packet 'Gamswurzen' (smoked sausages of chamois and pork meat) (4 pieces) approx. 300 gr., made in craft way after traditional recipe. 'We give to<br />the nature the time which it requires to the tyre!'<br /><br />The biggest care and cleanness in the processing are natural, constant high-class controls guarantee freshness and taste of the products.<br /><br />The Gamswurzen are one of the most typical raw sausage specialities of South Tirol. As usual if we think highly of a good end product, we also require here high-class raw<br />materials. The right coordination between the thin shares and fat shares of the meat, as well as the tender and aroma spicy nevertheless combined with a light cold smoke<br />mark, give to our product an unmistakeable character.<br /><br />Ingredients: 52% of chamois meat, pork, beef, garlic, salt, pepper, special mixed herbs.<br /><br />Production: Easily smoked with spruce and afterwards at least 3 weeks air-dried in the dark air-conditioned maturation chamber, use of physical bowel.<br /><br />Taste: From the taste spicy with wild mark, made after traditional recipe.<br /><br />On sale the articles get packed airtight. Thus we guarantee a long durability and a safe transport to you.<br />
Price €8.20
Catttle ham K.BERNARDI...
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Catttle ham K.BERNARDI...

'We give to the nature the time which it needs to the tyre!'<br /><br />With the Bresaola we mean an air-dried cattle ham from Italy, from the taste a little milder and more softly than the Swiss 'Bündnerfleisch'.<br /><br />The Bresaola is better known to us as stored, raw cattle ham. To reach a well-balanced product, we use the so-called 'Weißscherzel' (girello) from the cattle leg. After a<br />brine time of 4 weeks, the bresaola is stored in our natural stone cellars at controlled temperature and air humidity. Besides, we place big value of the natural development of<br />the Potrity (=natural noble mould). The Potrity is the blossom for us and at the same time the sign for the maturity of the product. Of course this mould is removed after<br />concluded ripe process. This happens with brushes in the dry state.<br /><br />Cutting in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil the Breasaola is an Antipasto which searches his equals.<br /><br />Also good on a 'Brettljause' (Tyrolean plate with typical specialities like speck, smoked sausages, ecc.) the Bresaola should not be missing.<br /><br />Good appetite!<br /> <br /><br /> Ingredients: beef, salt, dextrose, natural flavours. Preservative: E250, E252. Gluten free<br /><br />Nutritional statement-Average values per 100g:<br />Energy 175kcal/705Kj;<br />Fats: 3,1g, of which saturated fatty acids: 1.6g;<br />Carbohydrates: &lt;0,5g; of which sugars: 0g;<br />Protein: 34,2g;<br />Salt: 3,6g.<br />Origin of meat: Italy.<br />
Price €17.00
South Tyrolean venison raw...
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South Tyrolean venison raw...

'We give to the nature the time which it needs to the tyre!'<br /><br />With our venison raw ham we are very severe in the choice of the raw materials and the time in which the animals are shot. Also here we use the noble parts of the leg<br />which are pressed during the brine phase, because the deer meat with the fine fraying would not allow the complete salt or spice admission otherwise. The next short and<br />very gentle smoking-process serves above all to state a balance between the natural wild aroma and our salt-herbal mixture with juniper berries and bay leaf in a unique<br />mark of perfume.<br /><br />The preservation of the natural condition of the essence oils of the berries and herbs is to us a priority concern. We reach the desired cut firmness by the final storage in the<br />natural stone cellar with controlled temperature, air humidity and aerial circulation.<br /><br />Cut the vension raw ham in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil and this ham will be an Antipasto which searches its equals.<br /><br />The Venison raw ham should not be missing on a good tyrolean 'Brettljause'.<br />
Price €13.90
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