Grandfather's recipe book

At Handl Tyrol, original Tyrolean ham, uncooked sausage and roast specialities are still produced in the old Tyrolean tradition.

The savoury basis for process continues to be the old hand-written recipe book by grandfather Karl C. Handl from 1926.

Probably the most valuable treasure contained in this recipe book are the spice mixtures with pepper, sea salt, a touch of garlic and pounded juniper. They have been used since that time, and are kept secret.