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Boiled sausage

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Boiled sausage

Black sausage

This Black Forest variant of Blutwurst is made from pork rind, pork blood and regional spices. It is ring-shaped and deeply smoked.

Unit weight: 500 g

Black Forest Liver Sausage

This spreadable sausage is still made according to traditional butcher's recipes. The special flavour is obtained from a balanced seasoning mixture made up of cloves, pepper, nutmeg and stewed onions. It is rounded off by adding fine herbs and by smoking with fir brushwood.

Unit weight: 700 g

The "Black Forest Quartet"

The "Black Forest Quartet" is a clearly defined selection comprising farmer-style sausage, liver sausage, black sausage and lean brown. It contains four different sausage-varieties in one slice. 

Unit weight: 1,8 kg




Jellied meat with ham chunks

Made from lean pieces of ham and subtly blended with spicy caraway seeds, according to a recipe handed down from a traditional Black Forest family butcher. The fat content of this light delicacy is under 10%!

Unit weight: 3,4 kg

Black Forest jellied meat with bear's garlic

Home-made jelly speciality in the style of Black Forest butchers with pork head meat, lean shoulder meat and affinated with aromatic bear's garlic.

Unit weight: 0,9 kg

Black Forest jellied meat with green pepper

Home-made jelly speciality in the style of Black Forest butchers with pork head meat, lean shoulder meat and affinated with spicy green pepper.

Unit weight: 0,9 kg




Black Forest jellied meat with caraway

Home-made jelly speciality in the style of Black Forest butchers with pork head meat, lean shoulder meat and affinated with aromatic caraway.

Unit weight: 0,9 kg

Mini black sausages

This Black Forest variant of Blutwurst is made from pork rind, pork blood and regional spices. The small sausages are filled in a handy form and are deeply smoked. The mini black sausages are consumed cold out of the hand.

Unit weight: 80 g

"Schwarzwald-Feger"

Feurig-scharfe Schwarzwurst im Naturdarm mit magerer Schinkeneinlage. Die Würzung nach Art der Schwarzwälder Hausmetzger erfolgt mit Naturgewürzen, wie Pfeffer, Piment, Nelken, etwas Zwiebeln und einer guten Prise Chili. Die zwei Tage andauernde Räucherung im Schwarzwalkamin über Nadelhölzern rundet den Geschmack harmonisch ab.




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