 
        

 
        Kaminwurzen - Tyrolean specialty
For Kaminwurzerl - The Original, the finest cuts of pork are seasoned and finely chopped according to the Boxele recipe by Karl Handl I., 1902. After smoking over beech wood, the Kaminwurzerl matures until it has reached the defined drying level of 42/43%. Ideal for a bread meal.
		SKU 
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
	
	
	
	
	
	
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
		Additional information about the product
		
	


 
				




 
					