Jagdwurst

A famous German recipe mixing coarsely ground pork with caraway seeds in a natural sausage casing.

Lachschinken

This is an eye of pork loin that is salted, cold-smoked, and dry cured. It is then sliced paper thin - perfect for wrapping melon and other fruit appetizers.

Fleischkaese

This specialty contains finely chopped and delicately spiced pork, beef, and veal. It is oven-baked in traditional cast iron formed pans.

Leberkaese

Our Fleischkaese recipe with the added zesty flavour of chopped pork liver.

Krakovska

A Polish delicacy lightly seasoned with garlic and coarse pepper.

Bierschinken

An authentic Austrian-style mix of finely chopped sausage with chunks of diced lean pork ham. Typically accompanied by a tall glass of beer!

Pork and Olive Jelly

Chunks of lean pork ham mixed with olives and set in a deliciously spiced natural gelatin.

Jellied Pork Hocks

These 'fall off the bone' smoked pork hocks are suspended in a delicately spiced gelatin.

Jelly Turkey

Similar to our Jellied Pork but made with lean cuts of turkey.

Gelbwurst

A fine mix of pork and veal seasoned with nutmeg and is authentically packaged in a yellow casing.

Blood Sausage / Blutwurst

This hard-to-find Old World favourite is often referred to as 'Blutwurst'. True to its original recipe, this sausage has a rich and complex flavour which is delicious alone or as an accompaniment to soups, stews, and other dishes. It is also available with speckled fat as 'Speckwurst'.

Zweibelwurst

A coarse blend of fresh pork and dry onions.