Rare delicacies in a jar from Styria
The specialties from Fink's Delikatessen are pickled rarities from the Styrian volcanic region – black walnuts, pickled plums, rowanberries in syrup, and a sweet chili dip. Unconventional, traditional, hand-pickled, and without artificial additives.
The specialties from Fink's Delikatessen are pickled delicacies from Styria that you will hardly find on a standard shelf. Since 2002, Bettina Fink-Haberl has been pickling what others overlook – green walnuts, rowanberries, and pickled plums. Five jars for those looking for something special, perfect for a cheese platter, game dishes, or as a gift.
Black walnuts, a true rarity
The black walnut is the unknown queen of this selection.
For these, young, green, unripe walnuts are pickled for weeks until they are deep dark and spicy – an ancient craft that requires a lot of patience. You can get them whole as Black Walnuts or conveniently pre-portioned as Sliced Black Walnuts. Both go well with strong cheese, game, and a good piece of chocolate.
Black simply always works.
Vinegar, syrup, and a touch of heat
Three more unconventional items round off the specialties.
The pickled plums are preserved in a sweet and sour brine and are the classic accompaniment to smoked meats and the traditional "Brettljause" snack platter. The rowanberries in syrup add a tart, fruity note to game, and the sweet chili dip provides a gentle heat for cheese, meat, and grilled dishes.
Every one of these jars has its own unique character – and that is exactly what makes them such lovely little gifts.
Black walnuts for the cheese platter
Cheese, game, snacks – the specialties love a hearty appearance.
Add a slice of black walnut to matured mountain cheese, serve pickled plums with a snack platter, or offer the rowanberries with venison. Bettina, a trained chef, cooks and pickles many of these products by hand – green walnuts, ripe plums, tart berries, all from the volcanic region.
You can find even more from her in the entire Fink's Delikatessen range, among the sweet jams and compotes, and the savory pestos and chutneys.
