A famous German recipe mixing coarsely ground pork with caraway seeds in a natural sausage casing.
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.
This specialty contains finely chopped and delicately spiced pork, beef, and veal. It is oven-baked in traditional cast iron formed pans.
Our Fleischkaese recipe with the added zesty flavour of chopped pork liver.
A Polish delicacy lightly seasoned with garlic and coarse pepper.
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.
Similar to our Jellied Pork but made with lean cuts of turkey.
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'.
A coarse blend of fresh pork and dry onions.