Franconian presswurst

Franconian Presssack (Head Cheese) from a Jar, Butcher-Style

The Franconian Presssack from Faber Feinkost is a hearty head cheese in a jar made from pork and beef with chunks of bacon. Not a soft cold cut, but robust butcher-style fare, still prepared warm in the traditional Franconian way.

Franconian Presssack is a hearty sausage specialty in a jar from Faber Feinkost in Bad Kissingen, rustic and flavorful in true butcher style. It combines Franconian pork and beef with robust bacon and rind, seasoned with regional herbs. At Faber, it is filled into the jar while still warm, allowing it to retain its full aroma.

Rustic, flavorful, with a bite

Presssack is sausage you can really sink your teeth into: coarse, juicy, with visible bacon cubes and a fine, slightly tangy seasoning.

It is rustic, flavorful, and hearty. Unlike a smooth emulsified sausage, it remains firm and grainy; you can recognize every piece of meat and bacon. The rind gives it bite and a gelatinous consistency, while herbs and spices provide savory depth. The jelly melts in the mouth while the bacon cubes provide structure—a lovely interplay between soft and firm. This is the taste of Franconian sausage variety from a jar.

Presssack, Schwartenmagen, Sülzwurst – the names vary from region to region, but they all refer to the same hearty idea: cooked meat and rustic bacon, strongly seasoned and pressed into shape. In Franconia, such a jar belongs on every good snack platter.

With onions, vinegar, and oil, the classic way

"With music" here means: sliced, served with plenty of onion rings, and dressed with a splash of vinegar and good oil.

Add a piece of hearty farmhouse bread and a cool beer, and a proper snack doesn't need anything else. It works just as well plain on a buttered slice of bread, accompanied by a few pickles. If you would like to continue exploring the hearty range, try the Onion Mettwurst or the Suckling Pig Aspic from the same producer.

It also makes for a great Franconian sausage salad: slices dressed with onions, vinegar, and oil, accompanied by a few radishes and fresh pretzels. This turns the small jar into a full light meal, whether at your desk for lunch or on the terrace in the evening.

Bad Kissingen is a spa town, and a hearty Presssack has always been the right snack here between two walks in the spa gardens. The small 100g jar makes it easy for you today: open it, put it on bread, and you're done—no leftovers and no regrets.

Warm-processed in Bad Kissingen since 1898

Faber Feinkost is the oldest butcher shop in the spa town of Bad Kissingen, founded in 1898 by Kaspar Faber as a charcutier and pork butcher, and managed since 2005 by the 4th generation, Thomas Faber.

Initially, Kaspar Faber made 15 types of sausage and 2 types of ham—so good that the spa-visiting elite appointed him Royal Bavarian Purveyor to the Court in 1911. More than 125 years later, Thomas Faber, a trained chef and meat sommelier, produces these specialties with about 60 employees using "warm-meat processing": seasoned while still fresh from slaughter, gently cooked, and filled into the 100g jar while still warm.

This warm preparation method is why the sausage remains so aromatic, a small artisanal step with a big impact. The Franconian Presssack is part of the entire Sausage in a Jar range from Faber Feinkost, which you can enjoy jar by jar. An honest piece of Franconia, practically packed in a handy single-portion jar for a quick snack on the go. Truly impressive.