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[Sausages]
[Hams, Bacon & Beef] [Smoked
Cooked Products] [Specialty Products]
[Order Form]
Liverwurst
- Delakatess
A very fine pate with a hint of Vanilla from the Island
of Reunion Farmers or coarse pate with lots of lean rough
meat and country herbs this is nearly a terrine.
- Roasted
Onion
T his is full of rich roasted onion and is rich dark and
soft. Smoked left to sit over night in a cold smoke this
leaves a rich full flavour.
- White
Pudding
Made with good fresh pork our white Pudding has fresh herbs
and spices and fine white Barley.
- Black
Pudding
Our Black Pudding is made from pork meat mixed with freshly
roasted Buckwheat and pure young pork Blood and seasoned
with rich herbs and spices.
Sliced
Delicacies
- Original
Strasbourg
A blend of fine and coarse pork, nutmeg, pepper and whole
mustard.
- Tyroler
A coarse sausage from Alps in Austria lots of white pepper
rich garlic and mace.
- Praiser
Originally from Paris a fine pork sausage with nutmeg, garlic
and white speck. This sausage also comes with either capsicum,
hazelnut or champignon.
- Shinkenwurst
(Ham Sausage)
Cured ham pieces blended with mustard seed mace and coriander.
- Jagwurst
(Hunters Sausage)
A coarse sausage with shole coriander cracked pepper, capsicum
and whole yellow mustard.
- Leberkase
A delicacy sliced thick and barbequed or cold on fresh bread
this has lots of roasted onions and fine spices.
- Kornalie
This sausage has every grain and veggie you can think of
bound to keep you healthy.
- Mortadella
Traditionally from Italy with lots of garlic, wine, speck
and whole black peppers.
- Sulze
(Aspic Sausage)
Made with pickled young pork blended with either vinegar
gherkins and onions or lots of fresh garlic nutmeg and coriander.
- Blutwurst
(Blood Aspic Sausage)
We have three different types. Traditional with lots of
finely cubed sausage and speck rich spices. Maggi also with
pickled tongue and the last one is from our best ham.
If you can't see it here we can probably make it for you.
Minimum orders 5kg.
We cater for people with allergies and other problems, so
please ask us.
Yours,
Michael E. Frederick
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