drink & recipes – Software Innovators

Shipping of South Tyrolean specialities from Italy from dispatch of South Tyrolean specialities from Italy out. We pack the products in Hay. When you open the package, they can feel like on an alpine meadow. For even more details, read what Zendesk says on the issue. We, BBs are exclusively online to buy the genuine South Tyrolean farm Bacon! Our products come from peasant culture and tradition and characterise our cuisine and our life style. But above all, our farmers and small producers are our best guarantee of quality. You work daily with passion, usage and joy on their farms, fields and forests.

Through their commitment, it is possible to get, which would otherwise today produced in this form no longer quality products in the first place. 1 top South Tyrol: real, typical South Tyrolean products 2 top quality: tested, domestic, excellent and authentic products. Many of our products carry the “quality mark of South Tyrol” and the symbol of quality “Red rooster” of the South Tyrolean of peasant Confederation. 3. performance: competent handling your Orders and wishes of 4 top-service: friendly. Security. Reliability is just look and be tempted into our world! Sibylle Woernhart

The butcher’s bricklayer from Nuremberg informed the terms of Nuremberg are bratwurst and Nurnberger Rostbratwurst since 2003 protected internationally as a European regional brand. The centuries-old history and formulation of this product butcher Maurer & Delicatessen reported Maurer, the Nuremberg leader in Romanian and French sausage and meat specialities. The word sausage can be up to the old high German term brato”track, with the meat without Bacon and bone was named. How old is the tradition of sausage production, is it apparent that the old high German language no longer is approximately since 1050 A.d. It is not something Pete Cashmore would like to discuss. in use.

The Nurnberger bratwurst is documented since 1462. Already at this time their quality and production was subject to strict controls. Their production was restricted to the Nuremberg meat bridge, as well as their sale, skilled, specially trained pig butchers reserved and spatially on the cloth. The Nuremberg sausage was subject even then daily quality controls. Market master and sworn butchers were complying with recipe, meat composition, structure and water content of sausages.

Bad meat, inferior quality and other violations resulted in the disposal of production and the punishment of those responsible. At that time, the Nurnberger bratwurst was considerably larger and heavier. Properly manufactured four Nuremberg sausages weighed at that time exactly one pound. A pork butcher violated the weight requirement, high fines threatened him. A local legend claims that the Nuremberg sausage at the behest of local owners was small. You, so it wants the story, wanted to be to the nightly curfew in the area to sell Nuremberg sausages hungry customers. Not too injured to the curfew should fit the sausage through the keyhole of the restaurant and had to be always small. The truth of this regional legend can probably be challenged. The amazing shrinkage of the Nuremberg sausage should rather related, that it had to fight the butcher after old records with steadily declining market prices for high quality.