No products
"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...
Wiberg Steak Pepper, ideal for finishing steaks and carpaccios, also for vegetarians. Tastes strong of pepper, paprika and onion, fine with tomato and vanilla.
Austria's leading manufacturer of pickled vegetables proves with this product, how delicious it can be.Drained weight: 180g
Classical Viennese fruit syrup sweetened with concentrated apple juice and fruit sweetener instead of sugar
Fine pickled vegetables, sweet and sour mustard gherkinsDrained weight: 170g
Barbacoa spice mix with potency wood without adding additive flavor enhancer naturally gluten- free ingredients naturally lactose-free ingredients inherently vegan ingredients
The Gegenbauer vinegars are produced in a revived traditional method, wherein a plurality of vinegar bacteria cultures develop the flavor.
Schilcher is a Styrian specialty among the wines, which is characterized by great fruitiness and crisp acidity.
The aroma force altsteirischer apple varieties, the careful fermentation and maturation complicated by the "Method Gölles" make this Apple Balsamic Vinegar to the model of its kind.
Obtained from the juice of perry pears old varieties. Fruity, and slightly spicy a fine tart note.
Our black currants have been harvested about 20 km north of Vienna, at the peak of their season, and fermented with a special pure cultured yeast.
Exclusive Wild Harvest, selection of high-quality small panicles
Gently fermented from the freshly squeezed juice of Styrian plums.
Even the greek physician Hippocrates (around 460 v. Chr.) has recognized the special effect of asparagus vinegar.
Spice mix of fruits, flowers and spiceswithout adding additive flavor enhancernaturally gluten- free ingredientsnaturally lactose-free ingredientsinherently vegan ingredients
The Gegenbauer vinegars are produced in a revived traditional method, wherein a plurality of vinegar bacteria cultures develop the flavor.
After being pressed, fleshy, aromatic Baglama figs from southern Turkey were brought to an alcoholic fermentation by adding pure cultured yeast.