So angular the edge, so round the taste thanks to mild cold smoking.


This Austrian raw sausage speciality has nothing to do with the philosopher Immanuel Kant. But its angular shape, which is obtained by pressing it during the first ripening phase, makes it an independent character in the sausage counter. The mild cold smoking in the second ripening phase is responsible for its unique taste. And last but not least, in the third stage of ripening, it reaches perfection in taste.