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Made from hand selected apricots with sugar and gelling agent...
"Limited Preserves" - Apricots from the Venusberg OrchardBest location,...
Classical Viennese preserves with fine spirits, 1.5 vol . %...
Fine lard from Austrian quality pig with crispy sprigs and spices refined
Tender venison meat from the Waldviertel, refined with Wachau apricots from the edition Eckart Witzigmann
Fine venison from the Waldviertel refined seasoned, with balsamic plums and chestnuts
Exquisite Kobe beef processed into juicy rillettes
Fine foie gras mousse from the willow goose with butter and refined Madeira
The freshly caught salmon is in Hink's in-house smokehouse Smoked over beech wood, then to a fine Mousse processed and refined with Dijon mustard
Juicy pieces of wild boar to a fine pate processed, refined with green pepper and a Close of fruity plum
Tender pieces of the Mangalitza pork, processed into juicy rillettes with fiery cherry peppers from the Thum Edition
Goulash vom Kalbsvögerl in spicy paprika cream braised and prepared with classic spices. Refine with sour cream as desired
Creamy tender veal liver pate refined with exquisite cranberries
Caraway roast with crunchy crumpets for coarse-creamy Enjoyment processed
Geselchtes of the austrian quality pig classic prepared and brought into the glass for spreading
Austrian chicken liver with fresh country butter too processed fine parfait with irresistible melt
Pork and liver spiced up by the Austrian quality pig, refined with grapes and onions.
Exquisite Kobe beef processed into a fine cream
Duck liver with fresh country butter to fine mousse processed with irresistible melt and refined with port wine
Fine pate from the deer from the Waldviertel refined with Walnuts and a conclusion of fruity apricot
Juicy stilt processed for coarse-creamy enjoyment and refined with horseradish.
Juicy pieces of deer from the Waldviertel processed to a fine pate, ennobled with walnuts
Freshly caught salmon trout in the house over beech wood smoked, too fine creamy mousse processed