{"title":"Festtagsmenü","description":"\u003ch2 id=\"speakable-headline\"\u003eFesttagsmenü Gang für Gang, in Ruhe vorbereitet\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eDas Festtagsmenü von der kalten Vorspeise bis zum Zwischengang ist aus Gängen gebaut, die vor dem Fest im Vorrat bereitstehen und am Tag selbst angerichtet oder erwärmt werden. So bleiben Herd und Ofen frei für den Braten aus der eigenen Küche.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFesttagsmenü\u003c\/strong\u003e heißt die Speisenfolge des großen Essens zu Weihnachten und an den Feiertagen, klassisch aus Vorspeise, Suppe, Hauptgang und Dessert. Ausgesucht haben wir dafür französische Pasteten und Rillettes, zwei Suppen, Wildragout aus Südtirol als Zwischengang und Würze, welche den Braten festlich macht.\u003c\/p\u003e\n\n\u003ch3\u003eWeihnachtsmenü in Gängen, vom Würstchen an Heiligabend bis zur Gans\u003c\/h3\u003e\n\u003cp\u003eEin Festtagsmenü zu Weihnachten lässt sich entspannt planen, wenn Vorspeise, Suppe und Zwischengang schon fertig bereitstehen und am Festtag vor allem der Braten Aufmerksamkeit braucht. In Deutschland stehen zum Fest meist Gans, Ente, Wild oder Karpfen im Mittelpunkt, und zur Gans gehören traditionell Rotkohl und Klöße. Vielerorts kommen an Heiligabend erst Würstchen mit Kartoffelsalat auf den Tisch, bevor am ersten Feiertag groß aufgetragen wird.\u003c\/p\u003e\n\u003cp\u003eEine Suppe oder eine kalte Vorspeise eröffnet klassisch die Speisenfolge, und gerade diese ersten Gänge drängen sich in der letzten Stunde vor dem Essen mit dem Braten um Herd und Arbeitsplatte. Kommen sie aus dem Glas und der Dose, bleiben zwei Hände frei. Die braucht es für die Soße, für den Rotkohl, den man in Süddeutschland und Österreich Blaukraut nennt, und für die Gäste, welche schon neugierig in der Küchentür stehen.\u003c\/p\u003e\n\u003cp\u003eSo wird das Weihnachtsmenü zu einem Abend in Kapiteln, zwischen denen Zeit bleibt für ein Gespräch, ein Glas und den Blick in den Ofen, in dem der Braten langsam seine Kruste bekommt.\u003c\/p\u003e\n\n\u003ch3\u003ePasteten und Rillettes als kalte Vorspeise zum warmen Brot\u003c\/h3\u003e\n\u003cp\u003eAm Anfang steht ein Brett. Die französischen Pasteten von Beauharnais bringen Wild und Geflügel darauf, die \u003ca href=\"\/en\/products\/beauharnais-wildschweinpastete-mit-preisselbeeren-180g\"\u003eWildschweinpastete mit Preiselbeeren\u003c\/a\u003e mit Rotwein und Cognac, die Rehpastete mit Steinpilzen und Armagnac, die Entenpastete mit Orange. Eine Viertelstunde vor dem Servieren kommen sie aus dem Kühlschrank, damit sich ihr Aroma entfalten kann, und daneben liegen warmes Baguette, Cornichons und ein Klecks Preiselbeeren.\u003c\/p\u003e\n\u003cp\u003eEine \u003ca href=\"\/en\/products\/beauharnais-gaenserillette-180g\"\u003efranzösische Gänserillette\u003c\/a\u003e ist Fleisch, welches langsam im eigenen Fett geschmort und danach zerzupft wird, bis es sich streichen lässt. Auf warmem Brot zergeht sie, und man schmeckt die Gans in jeder zerzupften Faser. Rauchiger fällt die Enten-Rillette fumé von Martin-Pouret aus, grob gezupft aus geräucherter Ente und Schwein, mit Senf aus Orléans.\u003c\/p\u003e\n\u003cp\u003eAus der Toskana kommen zwei Begleiter für dasselbe Brett, beide mit Wildschwein. Das Crostino di Cinghiale ist eine Creme mit Tomate, Oliven, Rotwein und etwas Zartbitterschokolade, welche aufs warme Brot gestrichen wird. Die luftgetrocknete Salami stammt aus der Metzgerei Falorni in Greve in Chianti.\u003c\/p\u003e\n\n\u003ch3\u003eGoldene Festtagssuppe, samtige Wildsuppe und Ragout aus Südtirol\u003c\/h3\u003e\n\u003cp\u003eGolden und klar kommt die \u003ca href=\"\/en\/products\/manufaktur-u-festtagssuppe-400g\"\u003eFesttagssuppe mit Markklößchen und Eierstich\u003c\/a\u003e auf den Tisch, eine Rinderbrühe mit Rindfleisch. Die Klößchen sind locker, der Eierstich schwimmt in kleinen Würfeln. Dunkler und samtig ist die \u003ca href=\"\/en\/products\/manufaktur-u-wildrahmsuppe-400g\"\u003eWildrahmsuppe mit Reh-Klößchen\u003c\/a\u003e von Manufaktur U, püriert aus einem Fond von Reh- und Hirschknochen und mit Rotwein und Sahne vollendet.\u003c\/p\u003e\n\u003cp\u003eAls Zwischengang folgt ein Teller aus den Bergen. Aus Aldein am Reggelberg kommen die Ragouts vom Eggerhof. Gekocht werden sie im Betrieb von Erich Gruber, einem gelernten Koch, der sich auf Eiernudeln spezialisiert hat. Darunter ist das \u003ca href=\"\/en\/products\/eggerhof-hirsch-ragout-210g\"\u003eHirschragout aus Südtirol\u003c\/a\u003e mit Preiselbeeren und Wacholder, ein Wildschweinragout mit Steinpilz und ein feineres vom Reh mit Thymian. Getragen werden sie von \u003ca href=\"\/en\/products\/eggerhof-kastanien-bandnudeln-310g\"\u003eBandnudeln mit Kastanienmehl\u003c\/a\u003e, dunkel, mit festem Biss und süßlich wie Maroni vom Blech, in fünf Minuten gar.\u003c\/p\u003e\n\n\u003ch3\u003eGewürze und Salz für den Braten aus deiner Küche\u003c\/h3\u003e\n\u003cp\u003eDen Braten bringst du selbst mit, und ihm gilt die Arbeit des Alten Gewürzamts in Klingenberg am Main. Gegründet hat es der Sternekoch Ingo Holland, heute führt es sein Sohn Kilian. Reib Schwein, Rind oder Lamm vor dem Ofen mit dem \u003ca href=\"\/en\/products\/ingo-holland-bester-festtagsbraten\"\u003eGewürzsalz für den Festtagsbraten\u003c\/a\u003e ein. Auf spanischem Meersalz liegen darin Lorbeer, Salbei, Rosmarin und Majoran, Kräuter, welche die lange Garzeit gut aushalten, dazu Piment und Muskat für festliche Wärme.\u003c\/p\u003e\n\u003cp\u003eFür Reh, Hirsch und Wildschwein greifst du zum \u003ca href=\"\/en\/products\/ingo-holland-wildgewuerz-75g\"\u003eWildgewürz mit Wacholder\u003c\/a\u003e, in dem Kakao, Orangenschale und Zimtblüte mitklingen und das auch dem Rotkohl steht. Am Tisch streust du zuletzt das tiefrote Festtagssalz aus Hall in Tirol, ein pfannengesiedetes Alpensalz mit Hibiskus, Rose und Saflor, welches auf weißem Porzellan wie Schmuck liegt. Und zu Geflügel, kaltem Braten und den Pasteten vom Anfang stellst du ein \u003ca href=\"\/en\/products\/stonewall-kitchen-apple-cranberry-chutney\"\u003eCranberry-Chutney mit Apfel und Ingwer\u003c\/a\u003e aus Maine dazu.\u003c\/p\u003e\n\n\u003ch3\u003eWild im Winter und ein süßer Schluss\u003c\/h3\u003e\n\u003cp\u003eWild hat im Winter Saison, und so ziehen sich Reh, Hirsch und Wildschwein durch Vorspeise, Suppe und Zwischengang, begleitet von Preiselbeere, Wacholder und Steinpilz. Für den süßen Schluss wartet ein Teller mit \u003ca href=\"\/en\/collections\/weihnachtsgebaeck\"\u003eWeihnachtsgebäck\u003c\/a\u003e zum Kaffee, und wenn die letzte Tasse eingeschenkt ist, sitzt endlich auch, wer gekocht hat, mit am Tisch.\u003c\/p\u003e\n\u003cp\u003eAm zweiten Feiertag, wenn vom Braten nur noch kalte Scheiben übrig sind, kommen Brett, Pastete und Chutney noch einmal auf den Tisch – dann ohne Gänge und ohne Eile.\u003c\/p\u003e\n","products":[{"product_id":"viani-crostino-di-cinghiale-wildschweinpastete-180g","title":"Wild Boar Crostino – Wild Boar Pâté","description":"\u003ch2 id=\"speakable-headline\"\u003eSavory wild boar pâté from the Tuscan farmhouse kitchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCrostino di Cinghiale is a rustic cream made from lean wild boar, tomatoes, green olives, and red wine, rooted in Tuscany. It is not a smooth, pureed spread, but a robust wild boar pâté that gains roundness and depth from a hint of dark chocolate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCrostino di Cinghiale wild boar pâté from Viani\u003c\/strong\u003e is a Tuscan game cream made from lean wild boar (38%), tomatoes, onions, green and black olives, and a splash of red wine, known in Italy as Paté di Cinghiale. A piece of dark chocolate rounds off the powerful spice, just as the Tuscan kitchen loves to do with its game dishes. Served on warm bread, it becomes a small appetizer that tastes of country cooking.\u003c\/p\u003e\n\n\u003ch3\u003eSavory, spicy, with dark depth\u003c\/h3\u003e\n\u003cp\u003eThe wild boar pâté has a strong gamey flavor, underscored by rosemary and sage and a spoonful of red wine, while the dark chocolate gives the spice a dark, almost tart depth. It is bold, spicy, and honest.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, it is both coarse and creamy, with pieces of green and black olives that provide a salty counterpoint. Tomato and onion add fruit and sweetness, while garlic and herbs ground the whole. In Tuscany, it is popular to round off rich game dishes with a little chocolate; \"dolce forte\" is the name for this old tradition of combining sweet and savory. You don't taste it as a distinct sweetness; it simply ensures that the pâté has a long, warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eFrom warm crostini to a glass of red wine\u003c\/h3\u003e\n\u003cp\u003eClassically, the wild boar pâté is served on toasted white bread, spread thick or thin, as a crostino appetizer or for an aperitivo with a glass of red wine. This is how it is eaten in Tuscany between the harvest and the hunt.\u003c\/p\u003e\n\u003cp\u003eSpread warm on crispy ciabatta or farmhouse bread with a few drops of olive oil on top—that’s all it needs. Straight from the jar cold, it tastes hearty and direct; briefly warmed, it becomes softer and more aromatic. It is at its best when paired with a full-bodied red wine like a Tuscan Sangiovese, served at 16 to 18 °C; the tannins of the wine and the dark spice of the pâté complement each other beautifully.\u003c\/p\u003e\n\u003cp\u003eOn an antipasti board, it sits well alongside a \u003ca href=\"\/en\/products\/cascina-san-giovanni-bruschetta-180g\"\u003espicy bruschetta\u003c\/a\u003e, a few olives, and a \u003ca href=\"\/en\/collections\/rotwein\"\u003efull-bodied red wine\u003c\/a\u003e. That is how a small jar turns into an entire evening.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Tuscany, imported by Antonio Viani\u003c\/h3\u003e\n\u003cp\u003eTuscany is the land of simple farmhouse cuisine, where wild boar has been hunted in the forests for generations, resulting in Cinghiale ragù, salami, and this very pâté. Cinghiale means wild boar, and in the hills of the Maremma, it belongs to winter just as much as wine belongs to Sunday.\u003c\/p\u003e\n\u003cp\u003eOnions, olive oil, and good bread are the cornerstones of this cuisine, seasoned with rosemary, sage, and thyme. Tuscans are jokingly called \"bean eaters,\" but their game dishes are among the most savory that Italy has to offer.\u003c\/p\u003e\n\u003cp\u003eThe pâté comes to us via Antonio Viani, whose product range reflects Italian cuisine far beyond the classics—game from the mountain forests is naturally a part of that. You can find the entire collection of \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003egourmet products from Viani\u003c\/a\u003e with us. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eIt spreads more softly at room temperature\u003c\/h3\u003e\n\u003cp\u003eTake the wild boar pâté out of the refrigerator in time; at room temperature, it spreads more easily and smells more fragrant. The 180g jar is perfect for an evening for two or a small antipasti gathering. On still-warm bread with a glass of red wine—it doesn't get much more Tuscan than that. Once opened, it will keep for a few days in the refrigerator, if there is anything left.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"180 g","offer_id":53071136719182,"sku":"049VIA7382","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-crostino-cinghiale-wildschweinpastete.jpg?v=1750977902"},{"product_id":"beauharnais-wildpastete-vom-reh-mit-steinpilzen-180g","title":"Venison Pâté with Porcini Mushrooms","description":"\u003ch2 id=\"speakable-headline\"\u003eVenison pâté with porcini mushrooms, forest in a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais’ venison pâté with porcini mushrooms is a French venison terrine containing about one-quarter venison, refined with red wine and Armagnac. Not a coarse liver pâté, but an elegant Terrine de Chevreuil aux Cèpes that tastes of the forest and autumn.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003evenison pâté with porcini mushrooms\u003c\/strong\u003e is the French Terrine de Chevreuil aux Cèpes from Beauharnais in Strasbourg, Alsace—a fine venison terrine with earthy porcini mushrooms. Venison and porcini are an autumnal duo; the dark game and woody notes of the mushroom combine to create a deep, festive appetizer.\u003c\/p\u003e\n\n\u003ch3\u003eDark venison meets earthy porcini\u003c\/h3\u003e\n\u003cp\u003eThe venison terrine tastes both robust and refined, with the noble, slightly tart aroma of the venison. Around 26% venison gives it character, 2% porcini mushrooms add earthy forest notes, and red wine and Armagnac provide depth.\u003c\/p\u003e\n\u003cp\u003eIt is smooth and dense on the palate; the poultry liver makes it spreadable, while the mushrooms keep it autumnal and savory. Bold, earthy, elegant. That is how the forest tastes when it comes to the plate.\u003c\/p\u003e\n\u003cp\u003eVenison and porcini don't need each other, but they flatter one another: the game brings the fine tartness, the mushroom the dark earth, and together they make one of the most elegant terrines in the range. If you love roasted venison loin and mushroom ragout, you will find both here in miniature, spreadable, and ready to serve.\u003c\/p\u003e\n\n\u003ch3\u003eFor the game season on farmhouse bread and baguette\u003c\/h3\u003e\n\u003cp\u003eAutumn and winter are its time, when game and mushrooms are in season: spread the venison pâté on a fresh baguette or hearty farmhouse bread, accompanied by a few cornichons to balance the spice. It cuts an elegant figure on a charcuterie board. It is particularly suitable for the hunting season, autumn evenings, or as a small appetizer before a roast game dinner.\u003c\/p\u003e\n\u003cp\u003eIts place is alongside a fruity \u003ca href=\"\/en\/products\/alpe-pragas-chutney-himbeere-balsamessig\"\u003eraspberry chutney\u003c\/a\u003e, whose berry acidity brightens the game, and a glass of bold red wine. On dark bread with lamb's lettuce, it becomes a savory supper; on crackers, it makes for a fine appetizer when guests arrive.\u003c\/p\u003e\n\u003cp\u003eAnyone wanting to serve a small game platter should place it next to the \u003ca href=\"\/en\/products\/beauharnais-wildschweinpastete-mit-preisselbeeren-180g\"\u003ewild boar pâté with cranberries\u003c\/a\u003e – venison and wild boar, earthy alongside fruity, a fine pair on an autumn board.\u003c\/p\u003e\n\n\u003ch3\u003eTerrine de Chevreuil from Alsace\u003c\/h3\u003e\n\u003cp\u003eVenison with porcini mushrooms is a classic of French game cuisine: the fine venison and the earthy cèpe belong together like autumn and the forest. This terrine captures that principle in a 180g jar, without the need for a stewing pot or hours at the stove. The cèpe, as the French call the porcini, is considered the king of forest mushrooms and makes this terrine something special.\u003c\/p\u003e\n\u003cp\u003eBehind the venison pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been curating French classics for around 25 years. The terrines are produced in small workshops according to regional recipes from the Alsace, Burgundy, and Périgord regions, with fresh liver processed in short supply chains—honest craftsmanship.\u003c\/p\u003e\n\u003cp\u003eIf you like bold varieties, you can find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e with us—from hare pâté with rosemary to pheasant pâté with sour cherries. For game lovers, it is the finest in the series.\u003c\/p\u003e\n\n\u003ch3\u003ePickled mushrooms underscore the forest character\u003c\/h3\u003e\n\u003cp\u003eAround 16 degrees Celsius is the perfect temperature, so take it out of the fridge about 15 minutes before serving. It will then become spreadable, and the porcini note will come through beautifully. A few pickled mushrooms or sautéed button mushrooms on the side will highlight its forest character. A glass of bold red wine, and your autumn evening is complete. Once opened, it will keep in the fridge for a few days.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144583502,"sku":"048DAN0007","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildpastete-vom-reh-steinpilzen-180g.jpg?v=1750978150"},{"product_id":"beauharnais-wildschweinpastete-mit-preisselbeeren-180g","title":"Wild boar pâté with cranberries","description":"\u003ch2 id=\"speakable-headline\"\u003eWild boar pâté with lingonberries, robust and tart-fruity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe wild boar pâté with lingonberries from Beauharnais is a French wild boar terrine containing about a quarter wild boar meat, refined with red wine and cognac. This is not a coarse liver sausage, but a robust Terrine de Sanglier aux Airelles, in which tart lingonberries brighten up the dark game.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ewild boar pâté with lingonberries\u003c\/strong\u003e is the French Terrine de Sanglier aux Airelles from Beauharnais in Strasbourg, Alsace, a savory wild boar terrine with a fruity edge. Wild boar and lingonberry are a proven pair—the tart berry cuts through the robust game and makes the terrine a festive appetizer for the cold season.\u003c\/p\u003e\n\n\u003ch3\u003eRobust wild boar, tart lingonberry\u003c\/h3\u003e\n\u003cp\u003eThe wild boar terrine tastes robust and darkly of game, with the tart-acidic freshness of lingonberries. About 27% wild boar meat gives it character, 1.3% lingonberries add red, tart notes, and red wine and cognac provide depth.\u003c\/p\u003e\n\u003cp\u003eOn bread, it is hearty and dense; the pork liver makes it spreadable, and the berry keeps everything fresh. Robust, tart, festive. This is how wild boar tastes when the lingonberry gets involved.\u003c\/p\u003e\n\u003cp\u003eThis is the classic combination of game cuisine: dark, robust wild boar and the tart red berry that gives it freshness and contour. If you love game roast with lingonberries, you will find that taste here in a jar. The terrine turns a Sunday roast into an appetizer that is always ready.\u003c\/p\u003e\n\n\u003ch3\u003eFor game season with gherkins and red wine\u003c\/h3\u003e\n\u003cp\u003eIts season is autumn and winter: wild boar pâté on fresh baguette or hearty country bread, served with a few gherkins and a dollop of lingonberries on top. It makes a great addition to a game board and on festive days. It goes particularly well during the hunting season, on long winter evenings, or as an appetizer before a game roast.\u003c\/p\u003e\n\u003cp\u003eA dab of \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003eFrench mustard\u003c\/a\u003e and a glass of robust red wine round it off, as the tart berry captures the spice beautifully. On dark bread with lamb's lettuce, it becomes a hearty supper; on crackers, an appetizer for guests; and a few pickled onions also go well with it.\u003c\/p\u003e\n\u003cp\u003eIf you only need a small portion, reach for the \u003ca href=\"\/en\/products\/beauharnais-kleine-wildschweinpastete-90g\"\u003esmall wild boar pâté\u003c\/a\u003e in the 90-gram jar—the same wild boar base, but with sweet blueberry instead of tart lingonberry.\u003c\/p\u003e\n\n\u003ch3\u003eTerrine de Sanglier from Alsace\u003c\/h3\u003e\n\u003cp\u003eWild boar and lingonberry are a classic of game cuisine: the robust meat needs a tart fruit to balance it, and the lingonberry does exactly that. This terrine brings that principle into a 180 g jar, without needing a roasting pan or hours at the stove. Airelles, as the French call lingonberries, are simply part of game cuisine.\u003c\/p\u003e\n\u003cp\u003eBehind the wild boar pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been collecting French classics for about 25 years. The terrines are created in small workshops using regional recipes from across Alsace, Burgundy, and Périgord; the liver is processed fresh—short supply chains, honest craftsmanship.\u003c\/p\u003e\n\u003cp\u003eIf you like the robust varieties, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e with us—from venison pâté with porcini mushrooms to hare pâté with rosemary. A must-have for game lovers.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful of lingonberries and a glass of red\u003c\/h3\u003e\n\u003cp\u003eThe terrine should be slightly tempered, around 16 degrees, so take it out of the fridge about 15 minutes before serving. A spoonful of lingonberries on the side highlights the fruity side and makes it a festive appetizer. A glass of robust red wine on the side, and the winter evening is saved. Once opened, it keeps for a few days in the fridge—rarely a problem during the game season.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144845646,"sku":"048DAN0003","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildschweinpastete-preiselbeeren-180g.jpg?v=1750978159"},{"product_id":"beauharnais-entenpastete-mit-orange-180g","title":"Duck Pâté with Orange","description":"\u003ch2 id=\"speakable-headline\"\u003eDuck pâté with orange, a French classic in a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais duck pâté with orange is a French duck terrine with one-quarter duck meat, refined with Armagnac and orange liqueur. Not a bland liver sausage, but a true Terrine de Canard à l'Orange, just as it is served for an aperitif in Alsace.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDuck pâté with orange\u003c\/strong\u003e brings a classic of French cuisine into a jar, the Terrine de Canard à l'Orange by Beauharnais from Strasbourg in Alsace. Duck and orange are a pairing that has harmonized for generations – the fruity citrus note balances the richness of the duck meat and turns the pâté into an elegant appetizer for special moments.\u003c\/p\u003e\n\n\u003ch3\u003eRich, fruity, and with a touch of fine Armagnac\u003c\/h3\u003e\n\u003cp\u003eThe duck terrine has a full-bodied taste of dark poultry, nuanced by fruity orange and the warm sweetness of Armagnac and orange liqueur. Around 25% duck meat gives it character, accompanied by 2.5% orange and freshly processed poultry liver, which makes it smooth and spreadable.\u003c\/p\u003e\n\u003cp\u003eWhen spread, it remains hearty and well-rounded, never dry – the orange provides a fresh counterpoint, the zest adds a fine, bittersweet note, and the Armagnac leaves a warm finish. The texture is rustic and coarse, as befits a true terrine. This is what France tastes like when it celebrates.\u003c\/p\u003e\n\u003cp\u003eDuck and orange sounds like a Sunday roast and works just as well in a jar: the livery depth of the pâté is lifted and brightened by the citrus fruit. If you like game pâtés but prefer something milder and more festive, this is exactly what you are looking for – the orange makes the terrine suitable for everyday use and festive occasions alike.\u003c\/p\u003e\n\n\u003ch3\u003eFor an aperitif on a slice of crusty baguette\u003c\/h3\u003e\n\u003cp\u003eAs a quick, refined appetizer, the duck pâté is served thickly spread on a fresh baguette, with a few crunchy cornichons alongside – little else is needed. During the holidays, on New Year's Eve, or as a gift for a picnic, it always makes a good impression.\u003c\/p\u003e\n\u003cp\u003eFruity \u003ca href=\"\/en\/products\/alpe-pragas-chutney-feige-gruene-tomate\"\u003efig chutney\u003c\/a\u003e complements the orange note, as does a spoonful of \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003emustard with sparkling wine\u003c\/a\u003e. On dark bread with a side salad, it makes a quick supper; on small crackers, an elegant appetizer when guests arrive.\u003c\/p\u003e\n\u003cp\u003eFor a French apéro, simply set the table: the terrine, a crusty baguette, cornichons, a few olives, and a glass of dry Alsatian white wine or a Crémant. This turns a little into a small feast, with no cooking required. Leftovers taste even better the next day once the flavors have settled.\u003c\/p\u003e\n\n\u003ch3\u003eFine terrines from Alsace\u003c\/h3\u003e\n\u003cp\u003eDuck with orange is Canard à l'orange, one of the great dishes of French cuisine, which this 180g jar brings to your table. What once crowned the festive board as a roast is achieved here without hours at the stove.\u003c\/p\u003e\n\u003cp\u003eBehind the duck pâté is Beauharnais Carlant, a delicatessen from Strasbourg that has been collecting French classics for about 25 years. The terrines are created in small workshops according to regional recipes, and the liver is processed fresh – short supply chains, honest craftsmanship. As far back as the 17th century, in the time of Louis XIV, game was preserved in this way for the winter.\u003c\/p\u003e\n\u003cp\u003eThe name itself evokes old France, Empress Joséphine, and her table. If you would like to sample the range, you can find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother French terrines from Beauharnais\u003c\/a\u003e here – from pheasant terrine with sour cherries to goose rillettes. It is impressive what can come out of a small jar.\u003c\/p\u003e\n\n\u003ch3\u003eSlightly chilled, the orange and Armagnac come to the fore\u003c\/h3\u003e\n\u003cp\u003eThe orange and Armagnac in this terrine are at their finest when slightly chilled. Removed from the refrigerator about 15 minutes before serving, it becomes perfectly spreadable. Once opened, it will keep in the fridge for several days – if there is anything left.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144911182,"sku":"048DAN0004","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-entenpastete-orange-180g.jpg?v=1750978162"},{"product_id":"beauharnais-gaenserillette-180g","title":"Goose rillettes","description":"\u003ch2 id=\"speakable-headline\"\u003eGoose Rillette, French potted meat for warm bread\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais goose rillette is a French potted meat made from tender goose meat, slowly braised in its own fat. Not a pâté, but Rillettes d'Oie: finely shredded meat that melts on warm bread and has been a staple of the French aperitif for generations.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGoose Rillette\u003c\/strong\u003e is the French Rillettes d'Oie from Beauharnais in Alsace, a potted meat made from slowly braised goose. About 66% goose meat and 21% goose fat make it both rich and tender – the meat breaks down into fine fibers, as is fitting for a good rillette, and melts gently on the tongue.\u003c\/p\u003e\n\n\u003ch3 id=\"speakable-definition\"\u003eTender, rich, melts on warm bread\u003c\/h3\u003e\n\u003cp\u003eThe rillette has a full-bodied, hearty goose flavor, soft and melting, with fine meat fibers. The goose fat carries the flavor and makes it easy to spread – not a dry cold-cut sensation, but real melt-in-your-mouth quality. A 180g jar is enough for several aperitif slices.\u003c\/p\u003e\n\u003cp\u003eIt truly comes to life on warm baguette: the heat releases the fat, the aroma unfolds, and the rillette melts almost by itself. Rich, satisfying, honest. This is the taste of French bistro tradition.\u003c\/p\u003e\n\u003cp\u003eRillette is hearty soul food, not a delicate cold cut – don't be afraid to spread it thick, and a little fat on your fingers is part of the experience. Rich in flavor, soft in texture, honest in character; that is how it should be. Anyone who likes roast goose and goose fat will love this.\u003c\/p\u003e\n\n\u003ch3\u003eOn warm baguette, served with cornichons\u003c\/h3\u003e\n\u003cp\u003eGoose rillette should be spread thickly onto fresh or lightly toasted baguette, served with a few crunchy cornichons and coarse mustard. A good aperitif needs nothing more. In France, it is a Christmas staple. Whether as a quick evening snack, an appetizer for guests, or a hearty addition to a buffet – rillette requires little work and makes a great impression.\u003c\/p\u003e\n\u003cp\u003eWe traditionally serve it with \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003eFrench mustard\u003c\/a\u003e and a glass of dry white wine; in summer with a green salad, in winter with a robust red wine. On dark farmhouse bread, it makes for a hearty supper that is both satisfying and fulfilling.\u003c\/p\u003e\n\u003cp\u003eIf you prefer variety, pair it with a \u003ca href=\"\/en\/products\/beauharnais-wildpastete-vom-reh-mit-steinpilzen-180g\"\u003evenison pâté with porcini mushrooms\u003c\/a\u003e for a French appetizer platter. Two jars, a few cornichons, good bread – and your apéro is ready, without any cooking.\u003c\/p\u003e\n\n\u003ch3\u003eRillette, the ancient craft of braising\u003c\/h3\u003e\n\u003cp\u003eRillette is one of France’s oldest culinary crafts: meat is confited for hours in its own fat until it tenderly falls apart, then shredded and sealed in the fat. In the past, this meant it kept without refrigeration – and it still tastes wonderful today. Goose is particularly well-suited for this, as its meat remains juicy and its fat has a refined flavor. In Southwest France, goose rillette has a long tradition.\u003c\/p\u003e\n\u003cp\u003eBehind the goose rillette is Beauharnais Carlant from Strasbourg in Alsace, which has been curating French classics for around 25 years. The specialties are produced in small workshops according to regional recipes, using fresh meat – that is how good rillette should be.\u003c\/p\u003e\n\u003cp\u003eIf you would like to sample French delicacies, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003emore specialties from Beauharnais\u003c\/a\u003e with us – from duck pâté with orange to pheasant pâté with sour cherries. The goose rillette is a hearty entry into the world of French rillettes and terrines.\u003c\/p\u003e\n\n\u003ch3\u003eThe fat melts on warm bread\u003c\/h3\u003e\n\u003cp\u003eIf you take the goose rillette out of the fridge about 15 minutes before eating and spread it on warm bread, you will experience how the fat melts and the full flavor comes through. If you like it even warmer, spread it on freshly toasted bread while it’s still hot – that’s how it melts best. Once opened, it will keep for a few days if refrigerated, well-sealed and with a layer of fat on top.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071148876110,"sku":"048DAN0008","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-gaenserillette-180g.jpg?v=1750978307"},{"product_id":"ingo-holland-bester-festtagsbraten","title":"Best Holiday Roast","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Best Festive Roast\" by Altes Gewürzamt, herbal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Best Festive Roast\" (Bester Festtagsbraten) by Altes Gewürzamt is the seasoned salt for your Sunday roast, based on Spanish sea salt with bay leaf, sage, rosemary, and marjoram. Black pepper, garlic, allspice, coriander, and nutmeg provide a festive warmth.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBester Festtagsbraten\u003c\/strong\u003e is the roast seasoning from Altes Gewürzamt that Ingo Holland himself named. It contains ten ingredients, led by sea salt from Spain, making it a seasoning salt for large cuts of meat rather than a mere mixture of dried leaves.\u003c\/p\u003e\n\n\u003ch3\u003eSage, rosemary, and marjoram on sea salt\u003c\/h3\u003e\n\u003cp\u003eMediterranean herbs meet a salty foundation here, and their essential oils truly awaken in the dry heat of the oven.\u003c\/p\u003e\n\u003cp\u003eSage, rosemary, and marjoram belong to the Lamiaceae family and can withstand long cooking times without becoming bitter. The bay leaf added to the mix releases its aroma only after prolonged heat, making it perfectly suited for a roast seasoning, as long-term braising is expected anyway.\u003c\/p\u003e\n\u003cp\u003eGarlic contributes a savory note and ties everything together. The allspice is the quiet surprise. The unripened berry of a Central American tree tastes like cloves, cinnamon, and nutmeg all at once—which is why it is called \"allspice\" in English—and, together with the nutmeg, it provides a festive warmth beneath the herbs.\u003c\/p\u003e\n\n\u003ch3\u003eFor pork roast, beef roast, and oven-roasted vegetables\u003c\/h3\u003e\n\u003cp\u003ePork, beef, and lamb roasts take particularly well to this herbal seasoning salt from Altes Gewürzamt, and any oven-roasted vegetables on the side can be seasoned with it as well.\u003c\/p\u003e\n\u003cp\u003eRub the meat generously, ideally the day before, to let the seasoning soak in overnight. The salt works for you: it draws juices to the surface, dissolves into them, and then travels back into the meat as a fine brine.\u003c\/p\u003e\n\u003cp\u003eThe more hours you give it, the more evenly it will season to the center. Since the surface dries out in the refrigerator overnight, it will brown even more beautifully later. Account for the salt content in your recipe and only reach for the shaker again after tasting.\u003c\/p\u003e\n\u003cp\u003eFor the sauce, the pan drippings are key; sear the piece thoroughly on all sides first, then place it in the oven at 140 degrees Celsius, and later deglaze the drippings with wine or broth, which can be thickened with a spoonful of cold butter at the end.\u003c\/p\u003e\n\n\u003cp\u003eA rolled roast or duck also handles this seasoning salt well, and for a chop from the pan, a pinch on each side is sufficient. Stirred into the finished sauce, it highlights the herbs once more.\u003c\/p\u003e\n\n\u003ch3\u003eHow to recognize a good roast seasoning\u003c\/h3\u003e\n\u003cp\u003eThe herbs in this blend remain recognizable to the naked eye, and the bay leaves break between your fingers rather than dissolving into powder. Coarse grinding preserves the structure of the leaves and the edges of the salt crystals.\u003c\/p\u003e\n\u003cp\u003eThe sea salt comes from Spain and is harvested from seawater evaporated in shallow basins under the sun. It offers a milder saltiness than fine table salt and spreads evenly over the rind when rubbed in.\u003c\/p\u003e\n\u003cp\u003eThe grinding and mixing take place at Altes Gewürzamt in Klingenberg am Main. Kept in a tightly sealed jar, the herbs retain their color, and when stored in a dry place, the salt remains free-flowing.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/altes-gewuerzamt-klassiker\"\u003eclassics of German cuisine\u003c\/a\u003e are perfect for the Sunday table, and you can find everything else at \u003ca href=\"\/en\/collections\/altes-gewuerzamt-ingo-holland-gewuerze\"\u003eAltes Gewürzamt\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Altes Gewürzamt","offers":[{"title":"100 g","offer_id":53071149924686,"sku":"047ING30399","price":11.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-bester-festtagsbraten.jpg?v=1750978342"},{"product_id":"beauharnais-kleine-wildschweinpastete-90g","title":"Small wild boar pâté","description":"\u003ch2 id=\"speakable-headline\"\u003eSmall wild boar pâté with Merlot and blueberries\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais' small wild boar pâté is a French wild boar terrine in a small jar, refined with Merlot and blueberries. Not a coarse liver pâté, but a robust terrine de sanglier, fruity and dark, and just right for a quick aperitif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003esmall wild boar pâté\u003c\/strong\u003e with Merlot and blueberries brings bold wild boar into a handy jar, a terrine de sanglier from Beauharnais in Strasbourg, Alsace. Wild boar, Merlot, and blueberries make for a dark, fruity trio – hearty, wild, and with a berry-like sweetness that rounds off the robust meat. A small jar with a big, dark flavor.\u003c\/p\u003e\n\n\u003ch3\u003eWild boar, Merlot, and dark berries\u003c\/h3\u003e\n\u003cp\u003eThe wild boar terrine tastes strong and dark of game, with the berry-like depth of blueberries and the spice of 7% Merlot wine. About 30% wild boar meat gives it character, and a splash of Cognac adds a warming finish.\u003c\/p\u003e\n\u003cp\u003eEach bite is hearty and succulent; the 2.5% blueberries provide a fine sweetness, while the wine adds a dark fruit note. It is bold, fruity, and well-rounded all at once, without one element overpowering the other. This is how wild boar tastes when paired with ripe berries.\u003c\/p\u003e\n\u003cp\u003eIf you like bold game pâtés but appreciate a fruity side, this is the one for you: the wild boar provides the intensity, the berry adds lightness, and the Merlot holds it all together. Game, wine, and berry – a dark triumvirate that belongs on bread.\u003c\/p\u003e\n\n\u003ch3\u003eThe small jar for a quick aperitif\u003c\/h3\u003e\n\u003cp\u003eAt 90 g, the small wild boar pâté is the perfect handy size: just right for two, for sampling, or as a quick aperitif when you don't need a large jar. Spread it on a baguette, add a few cornichons, and your appetizer is ready. The small format is also a great first step: for those who are not yet familiar with game pâtés, this is a low-risk way to try them without committing to a large jar.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with a fruity \u003ca href=\"\/en\/products\/alpe-pragas-feigen-senf-sauce\"\u003efig-mustard sauce\u003c\/a\u003e, which complements the berry notes, and a glass of Merlot or a robust red wine. On toasted white bread with lamb's lettuce, it becomes a hearty snack; on crackers, it's an appetizer for spontaneous guests. Served cold from the jar or warmed on toast – both have their appeal.\u003c\/p\u003e\n\u003cp\u003eThose who need more or prefer something a bit sharper can reach for the larger \u003ca href=\"\/en\/products\/beauharnais-wildschweinpastete-mit-preisselbeeren-180g\"\u003ewild boar pâté with lingonberries\u003c\/a\u003e in a 180 g jar – the same wild boar base, just with tart lingonberry instead of sweet blueberry.\u003c\/p\u003e\n\n\u003ch3\u003eWild boar terrines from Alsace\u003c\/h3\u003e\n\u003cp\u003eWild boar and dark berries are a classic combination in game cuisine: the fruit brings sweetness and acidity, which beautifully balances the robust meat. This terrine brings that principle into a small jar, without the need for a stewing pot or hours at the stove. In the past, such a jar would last through the winter; today, it is a great staple to have on hand for spontaneous guests.\u003c\/p\u003e\n\u003cp\u003eBehind the small wild boar pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been collecting French classics for about 25 years. The terrines are produced in small artisanal workshops following regional recipes from Alsace, Burgundy, and the Périgord, and the game is processed fresh.\u003c\/p\u003e\n\u003cp\u003eIf you would like to explore our range of game pâtés, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003emore terrines from Beauharnais\u003c\/a\u003e – from hare pâté with rosemary to wild deer pâté with porcini mushrooms. Starting small is well worth it.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful of blueberry jam on the side\u003c\/h3\u003e\n\u003cp\u003eTaken out of the refrigerator about 15 minutes before serving, the terrine becomes spreadable and the berry notes really shine. The small jar is emptied quickly – it's a good thing the larger version is available. A spoonful of blueberry jam on the side highlights the fruity side. Once opened, it will keep in the refrigerator for a few days.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"90 g","offer_id":53071157133646,"sku":"048DAN0010","price":2.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildschwein-terrine.jpg?v=1750978479"},{"product_id":"manufaktur-u-wildrahmsuppe-400g","title":"Wild Mushroom Cream Soup with Venison Dumplings","description":"\u003ch2 id=\"speakable-headline\"\u003eCreamy game soup with venison meatballs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe game soup with venison meatballs from Manufaktur U is a creamy, puréed soup made from a game stock of venison and stag bones, refined with red wine and cream. Not just an ordinary cream soup, but a ready-to-serve game specialty from a small, carefully selected artisanal producer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGame soup with venison meatballs\u003c\/strong\u003e represents the most game-rich soup in the Manufaktur U range: a stock made from venison and stag bones as well as homemade-style vegetables is refined with red wine and cream and finely puréed, before small meatballs made from pork, beef, and venison mince complete the 400 ml can.\u003c\/p\u003e\n\n\u003ch3\u003eGamey, velvety, and with distinct depth from red wine\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the can, a powerful, slightly gamey scent rises up, while the soup gathers in the ladle in a dark beige-brown, velvety and entirely without visible pieces. Anyone who has ever ordered game dishes in a restaurant will immediately recognize this depth, even though here only a can is being opened.\u003c\/p\u003e\n\u003cp\u003eThe game stock provides a depth that an ordinary beef broth cannot reach, while the red wine and cream round off the edges. Gamey, velvety, robust – the venison meatballs add a distinct accent with their fine meat flavor in the otherwise smooth soup.\u003c\/p\u003e\n\u003cp\u003eIf you serve it at around 75 degrees, the game aroma unfolds most clearly, while the meatballs provide a little surprise with every bite.\u003c\/p\u003e\n\n\u003ch3\u003eFestively served in just a few minutes\u003c\/h3\u003e\n\u003cp\u003eThe contents of the can are put into a pot and heated while stirring for a good 5 minutes until the game soup is quietly steaming and the scent of game stock and red wine fills the kitchen.\u003c\/p\u003e\n\u003cp\u003eA few cranberries or a dollop of cream on top turn the soup into a small, festive appetizer, the kind you usually only get served on holidays. The 400 ml is enough as an appetizer for two, or as a small main course for one person when the days get shorter and the evenings colder outside.\u003c\/p\u003e\n\u003cp\u003eThose who would like to continue trying the range will find the robust \u003ca href=\"\/en\/products\/manufaktur-u-ochsenschwanz-suppe-400g\"\u003eoxtail soup\u003c\/a\u003e and the velvety \u003ca href=\"\/en\/products\/manufaktur-u-rahmsuppe-mit-steinpilzen-400g\"\u003ecream soup with porcini mushrooms\u003c\/a\u003e among the \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003esoups from Manufaktur U\u003c\/a\u003e, both also suitable as a festive appetizer. Unopened, the can keeps for up to 2 years, without needing a refrigerator.\u003c\/p\u003e\n\n\u003ch3\u003eThe most game-rich soup in the range\u003c\/h3\u003e\n\u003cp\u003eBehind this game soup is no large-scale kitchen, and certainly not our own: it is cooked for us by a small artisanal producer that Kerstin and Stephan Uhlenbusch selected for the Manufaktur U brand because they still prepare the game stock with patience instead of stretching it with concentrate.\u003c\/p\u003e\n\u003cp\u003eIngredients such as venison and stag bones are hand-picked, the meatballs are formed individually before everything is cooked in the slowly simmered stock and finely puréed – the production is an EC-certified artisanal process. The soup is naturally so robust that it manages entirely without flavor enhancers, even though game stock is otherwise often enhanced with strong additives.\u003c\/p\u003e\n\u003cp\u003eThe Manufaktur U range in our shop now counts ten soups, from \u003ca href=\"\/en\/products\/manufaktur-u-erbsensuppe-400g\"\u003epea soup with cured pork\u003c\/a\u003e to this game soup – each one prepared by hand before being cooked in small batches. You can taste this difference from the very first spoonful, no matter which of the ten soups you choose to heat up next.\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":53071169913166,"sku":"048UHL0009","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/wildrahmsuppe-manufaktur-u.jpg?v=1750978818"},{"product_id":"stonewall-kitchen-apple-cranberry-chutney","title":"Apple Cranberry Chutney","description":"\u003ch2 id=\"speakable-headline\"\u003eApple Cranberry Chutney by Stonewall Kitchen, fruity and tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eApple Cranberry Chutney by Stonewall Kitchen is a chunky chutney made of apples, onions, and cranberries, seasoned with ginger, mustard seeds, and curry. The cranberry balances the sweetness of the apple with its tartness, while dried apricots and raisins round out the flavor profile.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApple Cranberry Chutney\u003c\/strong\u003e is a fruity, tart chutney from Stonewall Kitchen in York, Maine, crafted for cheese, cold roasts, and poultry. Apples are the primary ingredient, and cranberries make up nearly a fifth of the blend. Balsamic vinegar adds a sharp edge.\u003c\/p\u003e\n\n\u003ch3\u003eSweet fruit, tart berry, warm spices\u003c\/h3\u003e\n\u003cp\u003eDeep red and distinctly chunky, it sits in the jar with whole pieces of fruit and carries the scent of ginger and curry.\u003c\/p\u003e\n\u003cp\u003eThe apple provides fully ripened sweetness, the cranberry provides a tart acidic counterpoint, and raisins and dried apricots nestle in between. Ginger and mustard seeds lend warmth, curry provides depth, and a hint of smoked chili powder leaves a subtle smoky trail. Balsamic and apple cider vinegar draw the line where the sweetness ends. Stonewall Kitchen includes whole mustard seeds in the jar, which provide an occasional textural pop.\u003c\/p\u003e\n\u003cp\u003eThere is nothing smooth about this texture; the fruit remains fruit, and the spoon always finds a whole chunk.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the cheese board to the sandwich\u003c\/h3\u003e\n\u003cp\u003eWhile it is a classic pairing for bold cheeses, cold dishes have even more in store for it.\u003c\/p\u003e\n\u003cp\u003eSpicy alpine cheese and aged cheddar, cold roasts, or boiled ham provide the perfect base; it also works well on crackers with a dollop of cream cheese. A spoonful stirred into gravy adds a fruity note, and mixed with cream cheese, it creates a spread for baguette.\u003c\/p\u003e\n\u003cp\u003eIt is equally excellent with fried poultry, burgers, or Christmas goose. A spoonful next to a terrine completes the plate. It also brings the necessary sweetness to balance the richness of game pâté or fried black pudding slices.\u003c\/p\u003e\n\n\u003ch3\u003eThe berry that floats at harvest time\u003c\/h3\u003e\n\u003cp\u003eThe cranberry is a North American bog berry that grows on sandy peatlands in New England and Canada.\u003c\/p\u003e\n\u003cp\u003eFor the harvest, the fields are flooded; because the berries contain small air pockets, they rise to the surface and can be skimmed off. Raw, they are so tart that they are almost always cooked with sugar, and this very tartness is what a chutney needs as a counterbalance. They have long been a staple on tables there, where they are served with poultry and roasts.\u003c\/p\u003e\n\u003cp\u003eAt Stonewall Kitchen, the berry is paired with apples from the same corner of the world. For a company in Maine, both are practically on the doorstep, and you can taste that these are two neighbors coming together in one jar.\u003c\/p\u003e\n\n\u003ch3\u003eFruity spice shines at room temperature\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the fruit and berry reveal their full spice profile; when cold from the refrigerator, much of that remains hidden. An evening cheese board, a glass of bold red wine, and a spoonful on a spicy cheese: sweet, tart, and warm in the finish. Once opened, it stays fresh for several weeks in the refrigerator. If you are expecting guests, take it out half an hour early so it can warm up.\u003c\/p\u003e\n\u003cp\u003eFor something milder and more tropical, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-major-greys-chutney\"\u003eMajor Grey's Chutney\u003c\/a\u003e. Both can be found under \u003ca href=\"\/en\/collections\/stonewall-kitchen-chutney-zwiebel-konfituere\"\u003echutney and onion jam\u003c\/a\u003e, with the rest of our selection in the \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003eStonewall Kitchen collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"241 g","offer_id":53071178662222,"sku":"049HER0002","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-apple-cranberry-chutney-241g.jpg?v=1750978976"},{"product_id":"manufaktur-u-festtagssuppe-400g","title":"Holiday Soup with Beef","description":"\u003ch2 id=\"speakable-headline\"\u003eClear festive beef soup with egg custard\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe festive beef soup from Manufaktur U is a clear beef broth with tender beef, marrow dumplings, and egg custard, traditionally served to start holiday meals. Not an industrial bouillon cube broth, but a handcrafted appetizer soup from a small, carefully selected producer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eAt Manufaktur U, \u003cstrong\u003efestive beef soup\u003c\/strong\u003e represents the classic clear appetizer that opens the holiday table in many families: a hearty, homemade-style stock made from beef bones and vegetables, refined with tender beef, fine marrow dumplings, and creamy egg custard. The 400 ml tin makes this tradition possible even on an ordinary Tuesday, without the need for hours of cooking.\u003c\/p\u003e\n\n\u003ch3\u003eClear, hearty, and with a fine beef flavor\u003c\/h3\u003e\n\u003cp\u003eIn the bowl, the festive soup appears crystal clear and golden brown, with an aroma that immediately evokes memories of Sunday dinners at the grandparents'.\u003c\/p\u003e\n\u003cp\u003eThe beef melts in the mouth, while the marrow dumplings reveal their light, slightly nutty note, and the egg custard adds color in small golden cubes. Hearty, clear, and savory – this soup needs neither cream nor thickener to taste rich and festive.\u003c\/p\u003e\n\u003cp\u003eServed at around 80 degrees Celsius, it releases its full aroma without feeling heavy in the stomach. If you taste carefully, you can detect the hours of patience required for a good beef stock in the clarity of the broth—slow-cooked, carefully skimmed of fat, and clear as a winter window pane.\u003c\/p\u003e\n\n\u003ch3\u003eA festive appetizer on the table in no time\u003c\/h3\u003e\n\u003cp\u003eEmpty the contents of the tin into a pot and warm it up slowly for about 5 minutes until the festive soup is lightly steaming and the scent of beef broth fills the kitchen.\u003c\/p\u003e\n\u003cp\u003eA few freshly chopped parsley leaves on top provide freshness, while a fine baguette makes it more filling. The 400 ml is enough as an appetizer for two, or as a small main course for one person. This way, you have a festive opening on the table in just a few minutes, without having to spend hours at the stove yourself.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for something more substantial afterwards, you will also find the hearty \u003ca href=\"\/en\/products\/manufaktur-u-gulaschsuppe-400g\"\u003egoulash soup\u003c\/a\u003e and the savory \u003ca href=\"\/en\/products\/manufaktur-u-ochsenschwanz-suppe-400g\"\u003eoxtail soup\u003c\/a\u003e among the \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003esoups from Manufaktur U\u003c\/a\u003e, both also based on a slowly cooked bone broth. Unopened, the tin can be stored for up to 2 years without a refrigerator—very practical if the holiday guests turn out to be more numerous than planned.\u003c\/p\u003e\n\n\u003ch3\u003eHandpicked for the Manufaktur U brand\u003c\/h3\u003e\n\u003cp\u003eThis festive soup does not come from a large-scale commercial kitchen, nor our own: it is cooked for us by a small producer that Kerstin and Stephan Uhlenbusch selected for the Manufaktur U brand because they still cook with time and care instead of manufacturing soup industrially.\u003c\/p\u003e\n\u003cp\u003eIngredients like carrots, potatoes, and leeks are cleaned, cut, and weighed by hand, then processed in small batches into a slow-cooked bone broth—the production is an EC-certified artisanal process. Because the ingredients naturally bring so much flavor, this soup requires no flavor enhancers or preservatives, yet remains shelf-stable without refrigeration.\u003c\/p\u003e\n\u003cp\u003eThe Manufaktur U assortment in our shop now includes ten soups, from this festive soup to \u003ca href=\"\/en\/products\/manufaktur-u-erbsensuppe-400g\"\u003epea soup with smoked pork\u003c\/a\u003e—each one is still cooked with time and care, and you can taste it. You don't need to boil bones or form marrow dumplings yourself. All you need at the festive table in the end is a bowl and a spoon.\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":53071193342286,"sku":"048UHL0008","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/festtagssuppe-manufaktur-u.jpg?v=1750979359"},{"product_id":"ingo-holland-wildgewuerz-75g","title":"Game seasoning","description":"\u003ch2\u003eIngo Holland – Game Seasoning – Altes Gewürzamt\u003c\/h2\u003e\n\u003cp\u003eIngo Holland's \u003cstrong\u003eGame Seasoning\u003c\/strong\u003e is the perfect spice blend for preparing delicious pork. It contains juniper berries, various types of pepper, cocoa powder, coriander, garlic, cinnamon blossoms, and orange peel. Ingo Holland's game seasoning is fabulous for all game dishes as well as winter meals and stews; it perfectly complements venison ragout, game roast sauce, or wine marinades, and can also enhance the flavor of braised beef.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAltes Gewürzamt – Game Seasoning without Compromises\u003c\/p\u003e\n\u003cp\u003eIngo Holland aims to inspire cooking enthusiasts and encourage creative ideas with his particularly intense spices from \"Altes Gewürzamt\". He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs, and salts. His spice blends, like the game seasoning, are designed to be used in many different ways, \"which is why I'm reluctant to give concrete usage instructions,\" Ingo Holland told us in an interview. If you enjoy cooking and smelling the blends, you'll surely feel the same way we do, and ideas will come to mind about which dishes or ingredients this blend would particularly complement.\u003c\/p\u003e\n\u003cp\u003eBe brave and try it out, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the game seasoning is intense because it contains no anti-caking agents, but consists exclusively of spices.\u003cbr\u003e\u003c\/p\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":53071215657294,"sku":"047ING30465","price":12.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ingo-holland-wildgewuerz-altes-gewuerzamt.jpg?v=1750980222"},{"product_id":"martin-pouret-entenrillette-fume","title":"Smoked duck rillette","description":"\u003ch2\u003eSmoked Duck Rillettes – with Mustard and Piment d'Espelette\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003esmoked duck rillettes\u003c\/strong\u003e from \u003cstrong\u003eMartin-Pouret\u003c\/strong\u003e is a French terrine made with duck and pork, seasoned with Orléans mustard and Piment d'Espelette. It is one of the best terrines, having been prepared with the finest French mustard. When an Orléans vinegar master meets a craftsman in Chambord specializing in terrines and rillettes, the result is creations that will awaken your appetite!\u003c\/p\u003e\n\u003cp\u003eThe delicious mustard is produced entirely according to the tradition of mustard manufacturing. French mustard seeds from the Loire Valley are ground in a stone mill and mixed with salt from Guérande, a little turmeric for color, and the homemade Orléans vinegar to create this wonderfully creamy Moutarde d'Orléans, then seasoned with sweet and smoky Piment d'Espelette. But before this mustard releases its full flavor, it must first mature. This is how Martin-Pouret's mustard is made, just as it was hundreds of years ago. Here, the full flavor of this wonderful Martin-Pouret mustard has been combined with a delicious terrine of smoked duck and pork.\u003c\/p\u003e\n\u003cp\u003eThe smoked duck rillettes is a versatile French pâté in a jar. You can enjoy it on dark country bread, French sourdough bread, or German rye bread; it pairs well with cold cuts or cheese platters, with gherkins or other French pickles. You can eat it with a green salad or serve it with fried potatoes. Available here in a 150g jar.\u003c\/p\u003e\n\u003ch3\u003eFrench Duck Rillettes from Martin-Pouret\u003c\/h3\u003e\n\u003cp\u003eOnce, the city of Orléans was the stronghold for vinegar production in France; even the king recognized the special quality of Orléans vinegar in a decree in 1590, but out of 300 vinegar manufacturers, only one remains: Maison Martin Pouret. Since 1797, they have been producing high-quality vinegar in the traditional way, which is still allowed to mature in wooden barrels. David Matheron and Paul-Olivier Claudepierre, who took over the vinegar house in 2019 and proudly look back on a unique heritage, the tradition of the great vinegar masters, which they are now allowed to continue. In addition to vinegar, the company also produces pickled preserves, such as gherkins, and French mustard. Or, as here in collaboration with a terrine maker from Chambord, a pâté with smoked duck and pork with mustard and Piment d'Espelette.\u003c\/p\u003e\n\u003cp\u003eIn addition to the quality of the duck and pork, the quality of the mustard is crucial for the taste of these rillettes. It's no wonder, then, that Martin-Pouret's Rillettes de canard fumé à la moutarde piment d'Espelette tastes so wonderful.\u003c\/p\u003e","brand":"Martin-Pouret","offers":[{"title":"150 g","offer_id":53071524725070,"sku":"047MMP0009","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/martin-pouret-enten-rillette-fume.png?v=1783069615"},{"product_id":"eggerhof-reh-ragout-210g","title":"Venison Stew","description":"\u003ch2\u003eEnjoy Eggerhof Venison Ragout: A Culinary Highlight from South Tyrol\u003c\/h2\u003e\n\u003cp\u003eFor the \u003cstrong\u003eEggerhof Venison Ragout\u003c\/strong\u003e, a culinary highlight from South Tyrol, Erich Gruber gently braises an exclusive blend of premium venison in tomato sauce, red wine, carrots, onions, celery, and a fine selection of spices and herbs, including rosemary, sage, thyme, pepper, juniper, and bay leaf. This combination of ingredients is rounded off with tomato paste and exquisite dried porcini mushrooms, giving the ragout an incomparable depth and rich aroma.\u003c\/p\u003e\n\u003cp\u003eImmerse yourself in the world of high-quality South Tyrolean cuisine with Eggerhof Venison Ragout, which combines tradition and quality to offer you an amazing taste experience.\u003c\/p\u003e\n\u003ch3\u003eWhat makes Eggerhof's sughi special!\u003c\/h3\u003e\n\u003cp\u003eTradition meets quality\u003c\/p\u003e\n\u003cp\u003eIn the heart of South Tyrol, at an altitude of 1,200 meters, lies the Eggerhof, where Erich Gruber lovingly and dedicatedly produces these delicious sauces for his pasta. Behind every jar of Eggerhof Venison Ragout is the philosophy of combining tradition and artisanal quality. From the careful selection of ingredients to the gentle preparation – nothing is left to chance at Eggerhof.\u003c\/p\u003e\n\u003cp\u003eA symphony of aromas\u003c\/p\u003e\n\u003cp\u003eEggerhof selects only the best ingredients for its hearty Venison Ragout: tender venison, tomato sauce, carrots, onion, celery, and an exquisite blend of spices and herbs like rosemary, sage, and thyme. This composition results in a ragout that impresses with its depth and complexity of flavor.\u003c\/p\u003e\n\u003cp\u003eVenison Ragout – a culinary tip\u003c\/p\u003e\n\u003cp\u003eWhether as a main course for special occasions or as part of a cozy family meal – Eggerhof Venison Ragout adds a special touch to every meal and brings the warmth and coziness of South Tyrol to your table. Let yourself be enchanted by the essence of South Tyrol with Eggerhof Venison Ragout. A true feast for the senses, this ragout combines traditional flavors with the purity and freshness of the Alps.\u003c\/p\u003e\n\u003ch4\u003eWhy you should try this venison ragout:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTradition from South Tyrol: At an altitude of 1,200 meters, Erich Gruber crafts this ragout with passion and craftsmanship, giving it a special touch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRich in aromas: The careful selection and blending of spices and herbs give the ragout the true taste of South Tyrol.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHigh-quality ingredients: With 55% venison, complemented by umami-rich ingredients like dried porcini mushrooms and tomato paste, this ragout offers an incomparable depth of flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eQuality you can taste: Carefully selected ingredients guarantee a culinary experience that is further enhanced by the loving preparation at Eggerhof.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eEasy preparation: The ragout is ready to eat and only needs to be heated to ensure its full aroma development. Perfect for a quick gourmet meal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eA piece of South Tyrolean tradition for your home\u003c\/h4\u003e\n\u003cp\u003eDiscover the culinary diversity of South Tyrol with Eggerhof Venison Ragout, which combines high-quality venison with an exquisite selection of vegetables and herbs, refined by the depth of wine and porcini mushrooms, for a simple yet flavorful dish straight from the Alps. The careful selection of ingredients and masterful preparation ensure an unforgettable taste experience.\u003c\/p\u003e\n\u003cp\u003eEnjoy the luxury of a gourmet dish without the effort. This ragout is the perfect solution for anyone short on time but unwilling to compromise on quality and taste.\u003c\/p\u003e\n\u003cp\u003eThe combination of high-quality venison, noble porcini mushrooms, and a careful selection of herbs and spices makes this ragout a culinary highlight. Ideal for gourmets.\u003c\/p\u003e\n\u003cp\u003eIn addition to the Venison Ragout, Eggerhof offers a wide range of pasta sauces that appeal to all senses. From classic South Tyrolean Bolognese to refined cheese sauce – discover the culinary diversity that Eggerhof has to offer.\u003c\/p\u003e\n\u003cp\u003eImmerse yourself in the world of Eggerhof delicacies and experience how easy it is to create extraordinary taste experiences with high-quality ingredients and loving preparation. Eggerhof invites you to rediscover your love for South Tyrolean cuisine.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"210 g","offer_id":53071564276046,"sku":"040EGG5032","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-reh-ragout.jpg?v=1750984066"},{"product_id":"eggerhof-hirsch-ragout-210g","title":"Venison Stew","description":"\u003ch2\u003eEggerhof Venison Ragout – Alpine Delicacy from South Tyrol\u003c\/h2\u003e\n\u003cp\u003eDiscover \u003cstrong\u003eEggerhof Venison Ragout\u003c\/strong\u003e, a culinary gem that combines tradition and quality. This ragout, prepared with 60% venison and enriched with carrots, onions, celery, tomato concentrate, cranberries, and a fine selection of spices, promises an unforgettable taste experience.\u003c\/p\u003e\n\u003cp\u003eEggerhof's venison ragout impresses with its deep, rich flavor and the careful selection and processing of ingredients. Produced by passionate chef Erich Gruber, this ragout guarantees enjoyment and is a highlight for every gourmet.\u003c\/p\u003e\n\u003ch3\u003eWhat makes Eggerhof's sauces special!\u003c\/h3\u003e\n\u003cp\u003eQuality from Eggerhof\u003c\/p\u003e\n\u003cp\u003eEggerhof stands for artisanal tradition and first-class quality. The farm, located on a sunny high plateau in South Tyrol, is known for its attention to detail and the careful selection of its ingredients. With Eggerhof products, you bring a piece of South Tyrolean lifestyle into your home.\u003c\/p\u003e\n\u003cp\u003eAlpine Delicacies for Gourmets\u003c\/p\u003e\n\u003cp\u003eDiscover the variety of South Tyrolean flavors with Eggerhof Venison Ragout. The combination of high-quality venison and selected herbs and spices makes this ragout a must for lovers of alpine cuisine. Eggerhof products, including the venison ragout, stand for sustainable and traditional production, making every meal a special experience.\u003c\/p\u003e\n\u003cp\u003ePerfect for any table\u003c\/p\u003e\n\u003cp\u003eWhether for festive occasions or as a highlight of a cozy dinner, Eggerhof Venison Ragout suits every occasion. It pairs excellently with pasta, but also tastes superb with traditional side dishes like dumplings or polenta. Eggerhof's pasta, made from durum wheat semolina and fresh free-range eggs, is the perfect accompaniment to the venison ragout. Discover the versatile uses and let your creativity run wild.\u003c\/p\u003e\n\u003ch4\u003eWhy you should try this venison ragout:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTraditional Production: Regional ingredients, proven recipes, and artisanal manufacturing at 1,200 meters above sea level ensure a South Tyrolean taste experience.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHigh-Quality Ingredients: With 60% venison, supplemented by ingredients like red wine, tomato paste, and cranberries, this ragout offers an incomparable depth of flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eQuality you can taste: Carefully selected ingredients guarantee a culinary experience that is further enhanced by Eggerhof's loving production.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eVersatility in the Kitchen: Whether as a hearty pasta dish or as a refining base for your venison roast – this ragout proves to be a culinary all-rounder.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eEasy Preparation: Ideal for moments of enjoyment, even when you're short on time. Simply heat the ragout and enjoy a touch of South Tyrol in your home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eA piece of South Tyrolean enjoyment for your home\u003c\/h4\u003e\n\u003cp\u003eEggerhof's venison ragout is not only a testament to South Tyrol's culinary excellence but also an invitation to discover and enjoy the diversity and richness of this region. The combination of high-quality, regional ingredients and traditional production methods in South Tyrol makes this ragout unique.\u003c\/p\u003e\n\u003cp\u003eLet yourself be convinced by the quality and authentic, alpine taste of this unique product. Ideal for gourmet dishes and festive occasions.\u003c\/p\u003e\n\u003cp\u003eThe Eggerhof in Aldein is not only known for its ragout but also offers a wide range of alpine specialties. From handmade pasta to aromatic sauces – discover the variety and bring a piece of South Tyrolean tradition into your kitchen.\u003c\/p\u003e\n\u003cp\u003eDiscover Eggerhof Venison Ragout, a taste experience from South Tyrol, and immerse yourself in the world of alpine delicacies. Traditionally produced, it offers enjoyment for gourmets. Perfect for quick, exquisite dishes that combine tradition and quality.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"210 g","offer_id":53071564341582,"sku":"040EGG5025","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-hirsch-ragout.jpg?v=1750984069"},{"product_id":"eggerhof-wildschwein-ragout-210g","title":"Wild Boar Ragu","description":"\u003ch2\u003eEggerhof Wild Boar Ragout – A Taste Sensation from the Alps\u003c\/h2\u003e\n\u003cp\u003eDiscover the authentic taste of South Tyrol with \u003cstrong\u003eEggerhof Wild Boar Ragout\u003c\/strong\u003e. This delicate sauce, enriched with 72% wild boar meat, combines traditional craftsmanship with high-quality ingredients to offer you an unparalleled taste experience. Perfect for autumn and winter dishes, this ragout pairs excellently with egg tagliatelle, polenta, or risotto.\u003c\/p\u003e\n\u003cp\u003eLet yourself be tempted by the intense and spicy flavor of Eggerhof Wild Boar Ragout. This traditional delicacy is prepared with the utmost care and passion from free-ranging wild boars.\u003c\/p\u003e\n\u003ch3\u003eWhat makes Eggerhof sauces special!\u003c\/h3\u003e\n\u003cp\u003eQuality from Eggerhof\u003c\/p\u003e\n\u003cp\u003eEggerhof Wild Boar Ragout is more than just a meal; it's a culinary journey into the warmth and tradition of South Tyrol. With its rich history of using local ingredients, Eggerhof offers a ragout that reflects the wild nature and culinary craftsmanship of this region in every bite.\u003c\/p\u003e\n\u003cp\u003eAlpine Delicacy for Gourmets\u003c\/p\u003e\n\u003cp\u003eThe ragout is characterized by its careful preparation and the use of natural, regional products. The slow cooking time and the selection of the best ingredients guarantee a ragout of the highest quality that deserves its place in every gourmet household.\u003c\/p\u003e\n\u003cp\u003ePerfect for any table\u003c\/p\u003e\n\u003cp\u003eDespite its deep and rich flavor, Eggerhof Wild Boar Ragout is surprisingly easy to prepare. A quick heating is all it takes to conjure up a meal that is both hearty and luxurious. This makes it the perfect choice for those looking for a quick yet exceptional meal.\u003c\/p\u003e\n\u003ch4\u003eWhy you should try this wild boar ragout:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTraditional production: Regional ingredients, proven recipes, and artisanal production at 1,200 meters above sea level ensure a South Tyrolean taste experience.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHigh-quality ingredients: Wild boar from free-ranging animals, refined with exquisite herbs and spices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eQuality you can taste: The traditional South Tyrolean recipe with 72% wild boar meat guarantees an unmistakable taste experience. A perfect balance of game flavors and finely tuned spices awaits you.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eVersatility in the kitchen: Whether with pasta, polenta, or risotto, the wild boar ragout adds a special touch to any dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eEasy preparation: Simply heat and enjoy – ideal for quick, yet impressive meals.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eExperience the abundance of South Tyrol\u003c\/h4\u003e\n\u003cp\u003eEggerhof Wild Boar Ragout invites you to discover the flavors of one of Italy's most beautiful regions. With its blend of tradition, quality, and taste, it offers a unique experience that will delight you. Whether as part of a festive meal or as a quick, tasty meal – it is a culinary experience from South Tyrol that promises enjoyment at the highest level.\u003c\/p\u003e\n\u003cp\u003eEnjoy the essence of South Tyrolean cuisine with Eggerhof Wild Boar Ragout, a hearty specialty from South Tyrol with traditional flavor. A careful selection of ingredients and traditional preparation make this ragout a must for all gourmets. Made with love and respect for nature, it is perfect for festive occasions, excellent as a base for pasta dishes, as a filling for pies, or can also be enjoyed on its own.\u003c\/p\u003e\n\u003cp\u003eDiscover Eggerhof Wild Boar Ragout – a traditional delicacy from the South Tyrolean Alps, made from free-ranging wild boars.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"210 g","offer_id":53071564374350,"sku":"040EGG5117","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-wildschwein-ragout-210g.jpg?v=1750984072"},{"product_id":"eggerhof-kastanien-bandnudeln-310g","title":"Chestnut Tagliatelle","description":"\u003ch2 id=\"speakable-headline\"\u003eEggerhof Chestnut Tagliatelle with a Nutty Sweetness\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEggerhof chestnut tagliatelle are fettuccine made from chestnut flour, durum wheat semolina, and water. Chestnut flour is listed before semolina in the ingredients, giving the noodles their dark color, firm texture, and the taste of roasted chestnuts.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChestnut Tagliatelle\u003c\/strong\u003e are the autumn variety in the Eggerhof pasta range from Aldein, South Tyrol, and the only ones without egg in the dough. Three ingredients make for a pasta that is al dente in just five minutes and pairs perfectly with creamy sauces as well as robust ragouts. The package contains 310 grams.\u003c\/p\u003e\n\n\u003ch3\u003eNutty, sweet, with a firm bite\u003c\/h3\u003e\n\u003cp\u003eChestnut flour has a naturally sweet taste reminiscent of roasted chestnuts, only drier and more concentrated. This sweetness remains subtly in the background on the finished plate and only truly comes to the fore with savory accompaniments.\u003c\/p\u003e\n\u003cp\u003eThe ribbons are firmer and nuttier than egg pasta because the chestnut flour makes the dough more compact. When chewed, there is a slightly floury roundness that immediately reveals that this is not pure wheat.\u003c\/p\u003e\n\u003cp\u003eThen there is the color, which sets this variety apart from all others even in the pack. The dough is significantly darker than any light pasta, and in the bowl, it evokes autumn before the first spoonful of sauce even hits the plate.\u003c\/p\u003e\n\n\u003ch3\u003eGrey cheese meets the sweetness of the chestnut\u003c\/h3\u003e\n\u003cp\u003eAhrntal grey cheese, melted in a little cream, is the South Tyrolean answer to this pasta: its acidic, lean tone perfectly offsets the sweetness of the chestnut. A creamy mushroom sauce leads in the same direction, only softer and with more earthy notes.\u003c\/p\u003e\n\u003cp\u003eWith game, the fruit of the forest meets the meat of the forest. The \u003ca href=\"\/en\/products\/eggerhof-reh-ragout-210g\"\u003evenison ragout\u003c\/a\u003e from Eggerhof is the best match for this, as its herbal seasoning balances the sweetness.\u003c\/p\u003e\n\u003cp\u003eSurprisingly, shrimp with garlic and parsley also work well, as the sea salt counters the sweetness. Those who prefer to stay in the forest can place the \u003ca href=\"\/en\/products\/eggerhof-steinpilznudeln-310g\"\u003eporcini mushroom noodles\u003c\/a\u003e alongside; the rest of the range can be found in the \u003ca href=\"\/en\/collections\/eggerhof-suedtirol-pasta\"\u003eEggerhof Pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eKeschtn, South Tyrol's bread of the lean years\u003c\/h3\u003e\n\u003cp\u003eIn South Tyrol, the sweet chestnut is called \"Keschtn,\" and for centuries it has grown on the warm slopes between Bolzano and Bressanone. Dried and ground, it provided a flour that sustained farmers through the winter when grain became scarce.\u003c\/p\u003e\n\u003cp\u003eTo this day, it is part of the \"Törggelen,\" an autumn tradition where one hikes from the vineyard to the tavern to enjoy new wine, speck, and roasted chestnuts. Eggerhof is located in the heart of this landscape, just above the chestnut groves.\u003c\/p\u003e\n\u003cp\u003eIn autumn, they are used to make soups, small cakes, and fillings, and the pasta follows in this tradition. Its main advantage is that it keeps the aroma available long after winter.\u003c\/p\u003e\n\u003cp\u003eChestnut flour does not form gluten when kneaded, which is why durum wheat semolina is added to hold the dough together. Without it, the ribbons would fall apart in the boiling water; with it, they remain firm while still carrying the full chestnut tone.\u003c\/p\u003e\n\u003cp\u003eThe fact that this variety is egg-free follows the same logic: the flour provides enough flavor and color on its own that, at Eggerhof, nothing more than water is needed.\u003c\/p\u003e\n\n\u003ch3\u003eFive minutes, then a creamy sauce\u003c\/h3\u003e\n\u003cp\u003eFive minutes in boiling salted water are enough; after that, the pasta loses its bite. Prepare the sauce before you drain the noodles and fold the ribbons in immediately so they do not stick together. Stored in a cool, dark place, the chestnut aroma is preserved for months; once opened, it is best kept in a tin canister.\u003c\/p\u003e\n","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071583281486,"sku":"040EGG0051","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-kastanien-bandnudeln-310g.jpg?v=1750984480"},{"product_id":"essenz-der-alpen-festtagssalz-im-keramiktopf","title":"Celebration Salt in a Ceramic Pot","description":"\u003ch2 id=\"speakable-headline\"\u003eHoliday Salt with Hibiscus, Rose, and Safflower\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Holiday Salt from Essenz der Alpen is a pan-boiled Alpine salt from Hall in Tyrol, containing 12% edible hibiscus, rose, and safflower blossoms. A festive floral salt in an 80g ceramic jar, it adorns every special occasion and makes a beautiful gift from the kitchen.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHoliday Salt\u003c\/strong\u003e brings the power of the Tyrolean Alps and a trio of edible flowers to the festive table. It is a non-iodized Alpine salt, hand-scooped by Johanna Jenewein and refined with hibiscus, rose, and safflower blossoms. The ground flowers color the crystals from deep red to rose and add a delicate, fruity-floral note. This turns the simple act of sprinkling salt on a holiday into a little celebration. A beautiful table barely needs any more of an occasion than this.\u003c\/p\u003e\n\n\u003ch3\u003eDeep red, festive, with a delicate floral note\u003c\/h3\u003e\n\u003cp\u003eThe Holiday Salt glows in warm shades of red and tastes fruity, floral, and festive, with the subtle acidity of hibiscus and the scent of roses. Even as you open it, you can see that celebration is in the air.\u003c\/p\u003e\n\u003cp\u003eThe ground hibiscus and rose petals give the salt its deep red color and a subtle, fruity-floral note, while the cut safflower blossoms add vibrant pops of color. On white dinnerware or light-colored dishes, it acts like a little ornament. In terms of flavor, the mild Alpine salt remains the star, with the blossoms serving as the festive garnish. You really do eat with your eyes here.\u003c\/p\u003e\n\n\u003ch3\u003eFor the festive table and for gifting\u003c\/h3\u003e\n\u003cp\u003eIt looks most beautiful over light-colored, festive dishes and makes for a lovely gift from the kitchen. With it, you are gifting a piece of holiday spirit.\u003c\/p\u003e\n\u003cp\u003eSprinkle it over goat cheese or cream cheese, on salmon, on a holiday salad, on the rim of a champagne glass, or over a light soup. It also adds a festive splash of color to desserts, panna cotta, or white chocolate. For pure seasoning, use the \u003ca href=\"\/en\/products\/essenz-der-alpen-alpensalz-im-keramiktopf\"\u003eAlpine Salt\u003c\/a\u003e; for a fine finish, the \u003ca href=\"\/en\/products\/essenz-der-alpen-fleur-de-sel-im-keramiktopf\"\u003eAlpine Fleur de Sel\u003c\/a\u003e. You can find more varieties in our \u003ca href=\"\/en\/collections\/salz\"\u003esalt specialties\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003ePan-boiled salt, refined with edible flowers\u003c\/h3\u003e\n\u003cp\u003eIn her small saltworks in Hall in Tyrol, Johanna Jenewein has been boiling Alpine natural brine since 2020, which is then refined with edible flowers.\u003c\/p\u003e\n\u003cp\u003eThe foundation is 88% non-iodized Alpine salt from pristine Tyrolean brine, hand-scooped and dried. This is combined with 12% edible flowers—ground hibiscus and rose petals and cut safflower blossoms—which provide color and a hint of fruitiness. The salt gets its hue solely from the blossoms, not from any dye. Everything is free of artificial colors and flavorings. This way, you know exactly what is in your salt.\u003c\/p\u003e\n\u003cp\u003eMore than 5 years after her first boiling attempts, the result is a Holiday Salt that adorns festive tables and gift tables alike. Anyone who loves a beautiful table setting can make it a little nicer with this, without much effort. Finding something special in tradition and bringing it festively to the table is what drives her, as Johanna believes. It’s hard to salt anything more festively than this.\u003c\/p\u003e\n\n\u003ch3\u003eThe red tones glow on white dinnerware\u003c\/h3\u003e\n\u003cp\u003eSprinkle the Holiday Salt over the finished dish just before serving so that the color and blossoms are shown to their best advantage. The red tones glow particularly well on a light background, so feel free to choose white dinnerware. If you want it even more festive, add a pinch to the rim of the plate as well. The 80g is enough for many festive moments throughout the year.\u003c\/p\u003e\n\u003cp\u003eStore in a cool, dry place and keep tightly sealed to preserve the color and aroma, and the empty ceramic jar can be repurposed as a storage container or a small baking mold afterwards. Attractively packaged, the Holiday Salt is a refined gift from the kitchen. If you like giving rare gifts, this is the perfect choice, especially during the Christmas season. Find more at \u003ca href=\"\/en\/collections\/essenz-der-alpen\"\u003eEssenz der Alpen\u003c\/a\u003e.\u003c\/p\u003e","brand":"Essenz der Alpen","offers":[{"title":"80 g","offer_id":53071587934542,"sku":"047EDA0621","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/essenz-der-alpen-festtagssalz-im-keramiktopf.jpg?v=1750984591"},{"product_id":"falorni-wildschweinsalami-300g","title":"Wild Boar Salami – Salame con Cinghiale","description":"\u003ch2\u003eFalorni Wild Boar Salami – Salame con Cinghiale\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFalorni Wild Boar Salami\u003c\/strong\u003e is an Italian salami - a \u003cstrong\u003eSalame con Cinghiale\u003c\/strong\u003e - with a rich tradition. The subtle wild game flavor of this Italian wild boar salami by Falorni is pleasantly enhanced by expert seasoning according to a traditional recipe. For this salami, Falorni uses lean meat from wild boars as well as pork from domestic pigs. The salami is air-dried and aged in natural casing with noble mold for at least four weeks. The Falorni Salame con Cinghiale is an Italian salami sold as a whole piece (approx. 350g). In fact, wild boar salami has only existed in Tuscany for about 40 years; Falorni was the first butcher shop to produce this specialty and is world-famous for this delicious salami.\u003c\/p\u003e\n\u003ch3\u003eWild Boar Salami by Falorni – Italian Salame con Cinghiale\u003c\/h3\u003e\n\u003cp\u003eMacelleria Falorni, a butcher shop you can trust, has been producing Italian salami, prosciutto, and other cured meats for 8 generations. For over 200 years, the secrets of old recipes and artisanal processing skills have been passed down from father to son. The small butcher shop is still located in the heart of the town center of Greve, in the heart of Tuscany. When you step inside, the air is filled with an intense, indescribably wonderful aroma, and the entire ceiling is hung with large hams aging there.\u003c\/p\u003e\n\u003cp\u003eIn addition to proper seasoning and the right aging conditions, the quality of the meat is decisive for its legendary quality. For brothers Stephano and Lorenzo Falorni, who grew up with the tradition of the Macelleria Falorni from childhood, the origin of the meat used is therefore enormously important. Thus, primarily regional breeds are used, such as the Chianina cattle breed and the Cinta Senese pig breed, as well as wild boars from the forests of Tuscany. The Tuscan sausage specialties from Falorni, such as fennel salami, Montanara, truffle salami, or wild boar salami, have a wonderfully authentic taste. They are so delicious and flavorful that you simply cannot miss out on enjoying these delicacies.\u003c\/p\u003e\n\u003cp\u003eTo produce 100 g of salami, 120 g of pork and 27 g of wild boar meat were used.\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"300 g","offer_id":53073462329678,"sku":"050WIL1580","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-wildschweinsalami-salame-con-chingiala.jpg?v=1751006070"},{"product_id":"easton-reed-cranberry-fine-pairing","title":"Cranberry Fine Pairing","description":"\u003ch2 id=\"speakable-headline\"\u003eCranberry Fine Pairing by Easton Reed for Cheese and Game\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCranberry Fine Pairing by Easton Reed is a fruit chutney made from cranberries with ginger and cinnamon. The tart berry remains at the forefront, apple concentrate rounds out the sweetness, and pectin gives the jar its firm, sliceable consistency.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCranberry Fine Pairing\u003c\/strong\u003e is the cranberry chutney from Easton Reed in Augsburg, bottled in a 230-gram jar. Cranberries, at 43 percent, come in just after sugar, accompanied by apple concentrate, ginger, and cinnamon. Lemon juice concentrate keeps the color clear and the fruit fresh without the need for preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eTart berry with ginger and cinnamon\u003c\/h3\u003e\n\u003cp\u003eThe chutney is deep red and so firm that a spoon will stand up in it, and you can see the pieces of berry with the naked eye. It is thus significantly firmer than a jam and can be scooped out in portions without anything dripping from the spoon or running on the plate.\u003c\/p\u003e\n\u003cp\u003eThe cranberry brings its own tartness, which differs very clearly from the soft tone of a marmalade. The sugar balances it without covering it up, and the apple concentrate adds fruit sweetness, so that in the end, both stand side by side.\u003c\/p\u003e\n\u003cp\u003eThe ginger provides an invigorating zest, while the cinnamon layers over it like a warm blanket, rounding off the edges of the berry. Tart, fruity, warmly spiced—that is how it tastes from start to finish, with the cinnamon lingering longest in the aftertaste.\u003c\/p\u003e\n\n\u003ch3\u003eAlongside blue cheese, turkey, and dark bread\u003c\/h3\u003e\n\u003cp\u003eA Fine Pairing is intended as an accompaniment to savory dishes rather than as a breakfast spread, even though it could serve as both. On a cheese platter, it stands alongside blue cheese, aged hard cheese, and Camembert, making every bite lighter without the cheese losing its character.\u003c\/p\u003e\n\u003cp\u003eFor turkey, game, and holiday roasts, it replaces the classic cranberry sauce while bringing more spice, and on crostini with cream cheese, it becomes an appetizer in two minutes. It also finds its place effortlessly with oven-roasted vegetables and roasted pumpkin, and in the days after the holidays, a spoonful of it will save any leftover meat sandwich.\u003c\/p\u003e\n\u003cp\u003eIt becomes milder and more summery with the \u003ca href=\"\/en\/products\/easton-reed-peach-fine-pairing\"\u003ePeach Chutney\u003c\/a\u003e, and spicier with the \u003ca href=\"\/en\/products\/easton-reed-apple-onion-fig-sauce\"\u003eFig-Onion Sauce\u003c\/a\u003e. Related accompaniments for cheese and roasts can be found on the \u003ca href=\"\/en\/collections\/chutneys\"\u003echutneys\u003c\/a\u003e shelf.\u003c\/p\u003e\n\n\u003ch3\u003eThe cranberry needs sugar and spice\u003c\/h3\u003e\n\u003cp\u003eThe cranberry is one of the few fruits that almost no one eats raw, and there is a very practical reason for this. Its sugar content is low, while its acidity and tannins are high; this mixture makes it extremely astringent in its raw state.\u003c\/p\u003e\n\u003cp\u003eOnly when cooked and sweetened does the berry show what it is capable of: a clear, upright fruit that can hold its own alongside strong flavors without being overpowered. Ginger and cinnamon are the classic accompaniments here because both provide warmth where the cranberry provides coolness.\u003c\/p\u003e\n\u003cp\u003eUnder the name Fine Pairing, Easton Reed carries this idea through several varieties, each given its own partner: cherry with red wine, blueberry with rosemary, peach with thyme. The line was developed by Ryan's Specialties in Augsburg, the company behind American Heritage. The \u003ca href=\"\/en\/collections\/easton-reed\"\u003eEaston Reed assortment\u003c\/a\u003e shows what we currently have in stock.\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"230 g","offer_id":60479888589134,"sku":"049HER0158","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/easton-reed-cranberry-fine-pairing.png?v=1787647783"}],"url":"https:\/\/nurgutes.de\/en\/collections\/festtagsmenue.oembed","provider":"nur Gutes","version":"1.0","type":"link"}