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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...
Foie gras marinated with natural fine port wine
Pasture-fed beef from the Mostviertel with strong red wine shallots.
Succulent pieces of wild boar from Carnuntum with ruby Carnuntum red wine, walnuts and nuts brandy from Carnuntum refined and processed to creamy pate.
Creamy parfait of duck liver flavored with port wine from the edition Eckart Witzigmann
Tender venison meat from the Waldviertel, refined with Wachau apricots from the edition Eckart Witzigmann
Exquisite Kobe beef processed into a fine cream
Classic chicken liver parfait flavored with summer truffles
Tender pieces of the Mangalitza pork, processed into juicy rillettes with fiery cherry peppers from the Thum Edition
Aromatic lard from Lardo bacon out of the Mangalitza pig, with crispy cracklings and caramelised apple pieces from the Thum Edition
Tender pieces of the Mangalitza pork, processed into juicy rillettes from the Thum Edition
Tender pieces of meat and liver from the Mangalitza pig, processed to creamy, spicy Paté from the Thum Edition
Duck liver with fresh country butter to fine mousse processed with irresistible melt and refined with port wine
Fine venison from the Waldviertel refined seasoned, with balsamic plums and chestnuts
Fine foie gras mousse from the willow goose with butter and refined Madeira
Fine pate from the deer from the Waldviertel refined with Walnuts and a conclusion of fruity apricot
Juicy pieces of wild boar to a fine pate processed, refined with green pepper and a Close of fruity plum
Creamy tender veal liver pate refined with exquisite cranberries
Fine lard from Austrian quality pig with crispy sprigs and spices refined
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
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