This spicy, aromatic cooked bratwurst is made from meat and bacon from the Swabian-Hall pigs from the Eichelweide and is subtly seasoned with rock salt, spices and a little beet sugar. It tastes good cold, for example on a snack board, but can also be made warm in a pan.

Hohenlohe is old farming country. Acorn fattening, in which a pig farmer drove the herd of the entire village through oak forests where the animals feasted on the aromatic acorns, was the traditional form of pig farming there for centuries. The Bäuerliche Erzeugergemeinschaft Schwäbisch-Hall is reviving this old form of farming - with Schwäbisch-Hällische Landschweine pigs that graze on lush greenery, fatty acorns and hearty grain meal. Thanks to the oily acorns, the firm meat of these pigs is characterized by a highly aromatic, nutty taste and a higher content of unsaturated fatty acids. When they are ready for slaughter, the animals are taken by the farmers to the producer slaughterhouse in Schwäbisch-Hall, where they are processed into tasty meat and sausage products using skilled craftsmanship. Here it comes in its purest form: a juicy piece of meat - gently cooked so that the pure, concentrated taste is retained. The producer recommends slicing the aromatic meat cold (room temperature, not from the fridge) and enjoying it with a snack.

Sales description:

Bratwurst from acorn-fed pork

Ingredients:

Pork (92%), rock salt, spices, beet sugar

EU identity mark:

DE BW 01005 EG

Storage and preparation instructions:

Store in a cool, dry place

Origin / provenance:

Germany

Responsible food business operator:

Bäuerliche Erzeugungsgemeinschaft Schwäbisch Hall Haller Str. 20 74549 Wolpertshausen Germany