HOUSE WÜRSTEL
Our classic würstel with pork meat, salt and spices, lightly smoked with beechwood and juniper. It is great either boiled or grilled.
WHITE WÜRSTEL
Our weißwurst, made with pork meat, salt, parsley, lemon and spices. It is not smoked. We recommend to boil it and pair it with a strong mustard or horseradish sauce.
VEAL WÜRSTEL
Our würstelmade with 100% veal meat, salt and spices, slightly smoked with beech wood and juniper. It is perfect either boiled or grilled.
SMOKED LOIN
It comes from pork loin (pork chops), it is entirely soaked in brine with water, salt, spices and mountain herbs for about 15 days, then it is dried, smoked with beech wood and juniper and slowly cooked at low temperature to keep it juicy.
It is great served warm with sauerkraut or potatoes but it is great grilled too!
KNUCKLE
Our smoked knuckle is soaked in brine for about 10 days with water, salt, pepper, garlic and mountain herbs, then it is dried, smoked with beech wood and juniper and then slowly steamed for a whole night. We recommend it to heat it up with sauerkrauts in bain-marie or roast it to make the rind crunchy.
COOKED SPECK
Cooked speck is made with pork breast, soaked in brine with the same spices used for classic speck, then smoked and slowly steamed.
COOKED TURKEY
Our smoked turkey ham is made with turkey breast, divided in two and tied, then it is soaked in brine for about 15 days, smoked and steamed.
HAM
Our ham is made with pork leg from Trentino, deboned and tied, soaked in brine for about 20 days and slowly steamed at low temperature.
SMOKED RIBS
Our ribsare soaked in brine for a week in salt, spices and herbs, dried, smoked with beech wood and juniper and then steamed at low temperature. They are great with sauerkraut and potatoes, they are also good in barley soup or minestrone.
STEWED PANCETTA
Our stewed smoked pancetta is soaked in brine with salt, spices and water for about one week, then smoked with beech wood and juniper and slowly steamed at low temperature. It is awesome grilled (bacon), into pieces with sauerkraut or in thin slices.
PORCHETTA
Porchetta is made with pork belly, spiced and rolled, then slowly steamed. We recommend to cut it into thick slices and then grill it or serve it cold in thin slices.
Smoked CHICKEN SPECK
It comes from the idea of a tasty flavour, with a light raw material, salted and spiced like speck and then smoked and steamed for a whole night.