Filter By

Categories

Categories

Availability

Availability

Weight

Weight

  • 0.3kg - 5.5kg

Price

Price

  • €4.00 - €90.00

Meat | Sausage

Meat | Sausage

Active filters

  • Categories: Bacon | Ham
  • Categories: Sausages
K.BERNARDI Veal Sausages...
Quick view

K.BERNARDI Veal Sausages...

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<br />not smoked. Fresh parsley provides for taste and spice.<br /><br />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<br />well. However, they also enrich records with 'cooked Mixed' and Bozner sauce.<br />
Price €5.50
K.BERNARDI "Servelade" 2...
Quick view

K.BERNARDI "Servelade" 2...

Servelade-Würstel are already a classic under the fine-grained boiled sausages. Our Servelade is produced of high-quality veal and pork and is filled in physical pig's bowel.<br /><br />It tastes best of all warmly, grilled or in fine discs cut as a sausage salad with onions.<br />
Price €4.90
K.BERNARDI sausage type...
Quick view

K.BERNARDI sausage type...

Typically for these classical South Tyrolean sausages are their spice and the light garlic taste. Meraner are made of roughly granulated beef and pork which is filled in<br />physical bowel and is smoked with beechwood.<br /><br />The fine garlic taste enriches the sausages which can be used many-sided for warm dishes.<br />
Price €5.50
K.BERNARDI Sausage Type...
Quick view

K.BERNARDI Sausage Type...

This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. Our Würstel are craft produced Würstel, freely of glow and freely of<br />lactose. They are produced of veal and pork, are mildly spiced and filled in physical bowels. Smoked easily with beechwood will complete them in taste.<br /><br />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.<br /> <br /><br /> Cooked smoked sausage.<br />Ingredients: Beef 48%, pork 20%, water, pork fat, salt, preservative: sodium nitrite, spices (with SENAPE and SELLERY), stabiliser: diphosphates,<br />emulsifier: mono- and diglyceride and esterified mono-diglyceride, glucose syrup, dextrose, sucrose, antioxidant: ascorbic acid (Vimanin C), natural<br />flavouring, natural casing, smoke. Lactose-free, gluten-free.<br />Nutritional declaration - average values per 100g:<br />Energy: 249 kcal/1030Kj<br />Fats: 21g<br />thereof saturated fatty acids: 9g<br />Carbohydrates: 1.9g<br />thereof sugar: 0g<br />Protein: 13g<br />Salt: 1.7g<br />
Price €5.50
Bacon Bernardi quarter...
Quick view

Bacon Bernardi quarter...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €19.20
Traditional Bacon Speck...
Quick view

Traditional Bacon Speck...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br /><br />Nutritional statement-Average values per 100g:<br />Energy 325kcal/1353Kj;<br />Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g;<br />Protein: 30g;<br />Salt: 5.6g.<br />Origin of meat: EU.<br />
Price €90.00
Bacon K.BERNARDI heart...
Quick view

Bacon K.BERNARDI heart...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give this one own individual character and<br />taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br />
Price €11.00
Bacon K.BERNARDI square...
Quick view

Bacon K.BERNARDI square...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: square bacon, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €14.50
Bacon K.BERNARDI eight page...
Quick view

Bacon K.BERNARDI eight page...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €9.90
Traditional Bacon Speck...
Quick view

Traditional Bacon Speck...

BERNARDI bacon - the time to the maturity is esteemed to us<br /><br />Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the<br />cheek. In addition to this already very unusual assortment we still produce the traditional farm bacon which is produced without exception of local pigs. This is marked as a<br />rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give<br />this one own individual character and taste.<br /><br />The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the<br />unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained<br />essence oils on no case and to cause therefore restorative bitter substances.<br /><br />Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also<br />respected the temperature of the brine cell.<br /><br />The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires<br />for an optimum maturity.<br /> <br /><br /> Ingredients: Pork leg, salt, black pepper, coriander, cumin, natural flavouring. Preservative: sodium nitrite.<br />Nutritional statement-Average values per 100g: Energy 325kcal/1353Kj; Fats: 22g, of which saturated fatty acids: 8.8g;<br />Carbohydrates: 1.7g; of which sugars: 0g; Protein: 30g; Salt: 5.6g.Origin of meat: EU.<br />
Price €41.20
Bacon smoked K.BERNARDI...
Quick view

Bacon smoked K.BERNARDI...

<br />Raw smoked bacon - the right seasoning is essential!<br /><br />The quality of our products starts with the purchase of the raw material. Not only the origin, but also the feeding, maintenance and slaughtering are very important points.<br />The raw material we buy is processed according to the strict HACCP rules.<br /><br />Today, as in the past, we traditionally process almost all parts of the pig, such as leg, loin, shoulder, belly, shoulders and cheeks. Due to the different tissues present in the<br />various types of meat, we are able, through the use of a unique mixture of spices, to give the meat a unique and distinctive flavour and characteristics.<br /><br />Our products are distinguished by their light salting, light cold smoking and maturation times.<br />
Price €8.70
Catttle ham K.BERNARDI...
Quick view

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
Back to top