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"Limited Preserves" - Apricots from the Venusberg OrchardBest location,...
Made from hand selected apricots with sugar and gelling agent...
Made from hand selected sour cherries with sugar and gelling agent...
Tender pieces of the Mangalitza pork, processed into juicy rillettes with fiery cherry peppers from the Thum Edition
Fine foie gras mousse from the willow goose with butter and refined Madeira
Juicy pieces of wild boar to a fine pate processed, refined with green pepper and a Close of fruity plum
Juicy pieces of deer from the Waldviertel processed to a fine pate, ennobled with walnuts
Goulash from juicy tender meat from Wadschunken cut by hand into cubes, refined with fruity-fresh pointed pepper and a careful coordinated spice variety
Pork and liver spiced up by the Austrian quality pig, refined with grapes and onions.
Foie gras marinated with natural fine port wine
Duck liver with fresh country butter to fine mousse processed with irresistible melt and refined with port wine
The salmon trout from crystal clear spring water scores with their compact-juicy meat structure, fine spice, rounded off by the fresh lemon aromas and the nutty-mild taste of Rapeseed oil. The perfect treat for all connoisseurs.
For our delicate Corned Boar, the shoulder is processed by the wild boar from the Waldviertel.
Geselchtes of the austrian quality pig classic prepared and brought into the glass for spreading
Freshly caught salmon trout in the house over beech wood smoked, too fine creamy mousse processed
Goulash with chicken and peppers: triggered juicy Hanging leg pieces are in a slightly spicy Paprika juice delicately cooked. The sun-ripened pointed paprika gives the Henderl a fine spicy-fruity note
Goulash vom Kalbsvögerl in spicy paprika cream braised and prepared with classic spices. Refine with sour cream as desired
Austrian chicken liver with fresh country butter too processed fine parfait with irresistible melt
Austrian chicken liver with fresh country butter to fine parfait with irresistible enamel processed and refined with apricots
The freshly caught Arctic char is smoked in beech wood in Hink's own smokehouse and then processed to a fine mousse and refined with selected spices
The freshly caught carp will be in Hink's own smokehouse Smoked over beech wood, then to a fine Mousse processed and refined with selected forest mushrooms
The freshly caught salmon trout is smoked in beech wood in Hink's own smokehouse, then processed to a fine mousse and refined with fresh horseradish
Every day a small feast: The carp! HINK used for the Production exclusively annual carp. The nutty-mild taste of rapeseed oil and the taste of young carp offer the finest fish enjoyment.