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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...
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
Classic chicken liver parfait flavored with summer truffles
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
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
Goulash from juicy tender meat from Wadschunken cut by hand into cubes, refined with fruity-fresh pointed pepper and a careful coordinated spice variety
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
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
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
Pasture-fed beef from the Mostviertel with strong red wine shallots.
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
Fine lard from Austrian quality pig with crispy sprigs and spices refined
Succulent pieces of wild boar from Carnuntum with ruby Carnuntum red wine, walnuts and nuts brandy from Carnuntum refined and processed to creamy pate.
Fine venison from the Waldviertel refined seasoned, with balsamic plums and chestnuts
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