|
|
 |
|
MeisterschinkenThe Meisterschinken is our popular large cooked and smoked Ham. Only the
lean top and silverside parts of the pork leg are used for it.
The ham
is pumped, sealing in moisture and flavour, but without drying it. We do
NOT add any chemicals which bind the water inside the meat fibers. The
technique we use releases the water again and only salt and spices
remain.
Meisterschinken is a 100% real meat treat. Cooked to the right
core temperature by our specialists gives you a juicy fresh Ham adventure.
|
 |
|
KaiserfleischOur butchers put the vast amounts of effort and knowledge into this royal
piece of meat.
The Kaiserfleisch is a Ham made only from the eye of the
pork loin.
Marinated for one day - golden smoked and tenderly cooked the
next.
Thinly sliced Kaiserfleisch is an eye catcher on you finger food
or party platter. And it tastes devine.
|
 |
|
Pfefferschinken (Pepper)The Pfefferschinken is made of the round, ball like looking part of the
pork leg, the knuckle. Pfefferschinken is cured like his big brother our
Meisterschinken. It is rolled in cracked black pepper before it gets
cooked and smoked. It is made for those who like their Ham
dishes/sandwhiches with that extra bit of kick.
|
 |
|
Kassler (Bone in)The Kassler has a very long standing German tradition. It is a Ham style
pork loin chop. The skin and fat are removed. The pork loin is cured
smoked and precooked to a juicy stage in the whole piece. The kassler can
be eaten cold or just heated in the microwave. It also the most popular
piece of meat to eat with Sauerkraut in our homeland. A Kassler chop,
crispy fried and baked with cheese is a sensation for everyone's tastes
buds.
|
 |
|
Middle BaconKiwis love their Bacon. For us it was unknown territory. Trying out a few
different brands did not make us happy. All the pre packed Bacon we bought
had lots of water in the vacuum bag. We ended up with even more water in
the
frying pan and couldn't get it crispy. Bacon is pumped like Hams,
but usually not pre cooked. The vacuum sucks the water out of the meat.
Half of it is visible in the bag, the other half in the frying pan. So we
found our solution. We pre cook our Bacon half way to get the excess water
out of the meat. This technique keeps our Middle Bacon juicy and you do not
pay for water. Find out for yourself.
|