The product
Venison Gulasch from Alto Adige
Gulasch made in artisan way in the Alto Adige area, ready-to-eat
Code:
81074
Country of origin:
Italy - Trentino Alto Adige
Weight:
500 g
Minimum order:
1 pezzo - by reservation only
| Description | It is made with venison meat cooked slowly with onions and tomato sauce |
|---|---|
| Appearance | Venison bites with a deliciously thick and smooth sauce |
| Taste | Long, strong to the palate with long notes of spices and herbs |
| Curiosity | Bernardi's Gulasch is packaged in a jar using the appertization method, a preservation technique developed in the late 18th century that extends the shelf life of products through heat treatment. This revolutionary food preservation method, originally born out of military needs, eventually made its way onto store shelves |
| Our selection | Karl Bernardi still produces Gulasch following the traditional family recipe but with the aid of technologically advanced machinery, allowing the product to be preserved without the use of additives, colorants, or preservatives |
| Suggestions | A ready gulash made according to the Authentic way. It needs no cooking, just to be heated up either in the microwave or in the pan |
| Weight | 500 g |
|---|---|
| Packaging | Packaged in a tin box |
The producer
Karl Bernardi - Brunico (BZ) - Alto Adige
Why we chose them
Everything started when Karl Oberhofer founded his butchery in the Spitalgasse, in Brunico. For the company's motto just one word was chosen:
quality. Today, quality still remains the pillar of the company. Towards the end of the Second World War, the nephew of Karl Obenhofer, Paul
Bernardi, took over the reins of the company. He then bought the old house Hochgruber, in the center of Brunico, where since 1962 the retail store
is located. But it is with Karl Bernardi, the son of Paul, and his passion for the typical South Tyrolean products that the company became as it is
today. We have been working with Karl for over twenty years, and we would like to say that some of its products, such as speck are among the best
in South Tyrol. The mix of fresh herbs, salt and spices used to season the hams it's a recipe handed down from one generation to another and
jealously safeguarded. The combination of traditional craftmanship, innovative techniques, attention during the selection of row materials and the
unique climate of the Pusteria, really makes those products unique.
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