{"title":"Cooking \u0026 Enjoying","description":"\u003ch2\u003eDelicacies for cooking: Gourmet food that works in the kitchen\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDelicacies\u003c\/strong\u003e are foods where raw materials and craftsmanship make the difference: sardines placed in the can by hand, pesto stirred cold, a goulash braised at the butcher's. In \"Cooking \u0026amp; Enjoyment,\" we gather gourmet food that you use directly – for supper, weekday pasta, or the first course on a holiday. Almost everything here has a long shelf life and waits patiently in the pantry until you need it.\u003c\/p\u003e\n\u003ch2\u003eCan, jar, bag: how gourmet food is preserved\u003c\/h2\u003e\n\u003cp\u003eWhether a food item can sit in the cupboard for months depends on the type of preservation used. Taste, texture, and use also depend on this.\u003c\/p\u003e\n\u003ch3\u003eCanned goods: sealed and heated\u003c\/h3\u003e\n\u003cp\u003eFor \u003cstrong\u003ecanned goods\u003c\/strong\u003e, the food is placed in a can or jar, sealed airtight, and subsequently heated. This allows the contents to remain shelf-stable for a long time when unopened, and generally, no preservatives are needed. This is how our canned fish from Portugal and the Basque Country, the ready-made meals from Metzgerei Benz, and the table-ready soups are produced. Chutneys and pickled onions are additionally preserved by vinegar and sugar, which play a role during cooking and shape the sweet-and-sour taste.\u003c\/p\u003e\n\u003ch3\u003eCold-stirred or dried\u003c\/h3\u003e\n\u003cp\u003eMany pestos are cold-stirred or cold-filled, for example at sell g'machts in the Allgäu region or at TAIGA Naturkost in the Palatinate. Herbs and oil thus retain their freshness; after opening, the jar belongs in the refrigerator. Pasta, nuts, and flours require little moisture: The South Tyrolean ribbon noodles from Eggerhof are dried, the nuts from the Ölmühle Solling are natural and unroasted, and the almond flour is the finely ground press cake that remains after pressing almond oil.\u003c\/p\u003e\n\u003ch2\u003eOur producers for Cooking \u0026amp; Enjoyment\u003c\/h2\u003e\n\u003cp\u003eThe canned fish comes from the Atlantic. \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI\u003c\/a\u003e from Matosinhos near Porto has been using the same process since 1920 and places whole sardines and mackerel by hand into olive oil; the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are our top seller in this category. \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet\u003c\/a\u003e from Portugal complements this with fish pâté, squid, and smoked salmon in illustrated tins, while \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti\u003c\/a\u003e from the Basque Country provides white tuna from the Cantabrian Sea and the \u003ca href=\"\/en\/products\/olasagasti-thunfisch-sardellencreme\"\u003etuna-anchovy cream\u003c\/a\u003e for bread.\u003c\/p\u003e\n\u003cp\u003ePesto, chutney, and noodles come from the Alps. \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell g'machts\u003c\/a\u003e from Weiler in the Allgäu stirs pesto from herbs like spruce tips, goutweed, or wild garlic and preserves organic chutneys like the \u003ca href=\"\/en\/products\/allgaeuer-bio-kuerbis-apfel-chutney\"\u003epumpkin-apple chutney\u003c\/a\u003e by hand. \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei\u003c\/a\u003e from Reigersberg in Styria makes the \u003ca href=\"\/en\/products\/walnusspesto\"\u003ewalnut pesto\u003c\/a\u003e and chutneys from medlar, redcurrant, or pumpkin. The \u003ca href=\"\/en\/collections\/hersteller-eggerhof-nudeln\"\u003eEggerhof\u003c\/a\u003e in Aldein, South Tyrol, processes fresh free-range eggs with Schüttelbrot (crispbread), bacon, or mountain herbs into ribbon noodles, such as the \u003ca href=\"\/en\/products\/suedtiroler-speck-nudeln\"\u003eSouth Tyrolean bacon noodles\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe seasoning for pasta comes from Italy and the Moselle: \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium\u003c\/a\u003e from Molise processes its own olive oil with summer truffles and porcini mushrooms, for example in the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto\u003c\/a\u003e. \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e from Dohr on the Moselle supplies sugo, pesto, and colorful pasta made from durum wheat.\u003c\/p\u003e\n\u003cp\u003eThings get savory at the \u003ca href=\"\/en\/collections\/hersteller-benz-feinkostmanufaktur\"\u003eMetzgerei Benz\u003c\/a\u003e in Köngen: \u003ca href=\"\/en\/products\/pulled-pork\"\u003epulled pork\u003c\/a\u003e, beef cheeks, and beef roulades arrive fully cooked in the can. The soups from \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e, our own soup brand, are cooked by a manufacturer according to our recipes, from \u003ca href=\"\/en\/products\/meine-liebste-gulaschsuppe\"\u003egoulash soup\u003c\/a\u003e to festive soup with egg custard. \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind\u003c\/a\u003e from Wiehl in the Bergisches Land region pickles \u003ca href=\"\/en\/products\/balsamico-zwiebeln\"\u003ebalsamic onions\u003c\/a\u003e and black walnuts, \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost\u003c\/a\u003e processes Siberian cedar nuts, and the \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e in Boffzen supplies organic nuts, almond flour, and coconut milk.\u003c\/p\u003e\n\u003ch2\u003eThree evenings from the pantry\u003c\/h2\u003e\n\u003cp\u003eMonday: boil spaghetti, stir two tablespoons of pesto with a little pasta water and fold it in – always different with basil, walnut, or wild garlic pesto. Wednesday: open a tin of sardines, place the fish on toasted bread, add lemon and red onion, and supper is served. Friday: heat beef cheeks or beef roulade in a pot, served with mashed potatoes or dumplings and red cabbage. For cheese on the weekend, put two chutneys on the table, a mild one made from pumpkin and apple and a robust one made from beer and onion. And when guests come, the meal begins with a clear festive soup or an oxtail soup as the first course.\u003c\/p\u003e\n\u003ch2\u003eBuilding a pantry: what to look out for\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eUnopened:\u003c\/strong\u003e Store cans and jars in a cool, dry, and dark place; the best-before date is on the lid, label, or bottom of the can.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAfter opening:\u003c\/strong\u003e Transfer leftovers from the can into a small bowl and store in the refrigerator covered. Pesto and chutney remain in the jar, also refrigerated.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eNuts and flours:\u003c\/strong\u003e store well-sealed and cool, because the fat in nuts can turn rancid over time.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStart small:\u003c\/strong\u003e Truffle pesto, white truffle cream, and porcini mushroom pâté from Vitelium are available in a 50g jar for trying and in a 90g jar for the pantry.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFor gifting:\u003c\/strong\u003e The sardine box from NURI and the sets from José Gourmet bring four tins together in one carton.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eAll sections of Cooking \u0026amp; Enjoyment\u003c\/h2\u003e\n\u003cp\u003eUnder \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003ecanned fish\u003c\/a\u003e, you will find sardines, mackerel, tuna, and fish pâté from Portugal and the Basque Country. \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e ranges from the basil classic to wild herbs to truffle, \u003ca href=\"\/en\/collections\/kategorie-saucen\"\u003epasta sauces \u0026amp; sugo\u003c\/a\u003e bring tomato, olive, and pecorino into the jar. Ribbon noodles, hearts, and butterflies are listed under \u003ca href=\"\/en\/collections\/kategorie-nudeln\"\u003epasta\u003c\/a\u003e. \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co.\u003c\/a\u003e gathers sweet-and-sour companions for cheese and roasts, \u003ca href=\"\/en\/collections\/kategorie-suppen-bruehen\"\u003esoups \u0026amp; broths\u003c\/a\u003e the table-ready cans from Manufaktur U. Under \u003ca href=\"\/en\/collections\/kategorie-mahlzeiten\"\u003emeals\u003c\/a\u003e, you can find the ready-made dishes from Metzgerei Benz. Under \u003ca href=\"\/en\/collections\/kategorie-backen\"\u003ebaking\u003c\/a\u003e, there is almond flour, coconut blossom sugar, and desiccated coconut, and under \u003ca href=\"\/en\/collections\/kategorie-nuesse-kerne-samen\"\u003enuts, kernels \u0026amp; seeds\u003c\/a\u003e natural organic nuts and mixtures with cedar nuts.\u003c\/p\u003e\n\u003ch2\u003eOrder delicacies online\u003c\/h2\u003e\n\u003cp\u003eWhether it's a jar of pesto for this evening or a supply for the winter: at Leni \u0026amp; Hans you can order delicacies and gourmet food for cooking online, and your package will be with you in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"kuerbis-curry-chutney","title":"Pumpkin Curry Chutney","description":"\u003ch2\u003eGruber's Pumpkin Curry Chutney. Pumpkin chutney with curry – sweet and sour, aromatically spiced, with mustard seeds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pumpkin Curry Chutney\u003c\/strong\u003e is a sweet and sour chutney made from pumpkin, onion, apple cider vinegar, and mustard seeds, seasoned with curry. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. The savory, exotic sister to the fruity Pumpkin Chutney.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePumpkin Curry Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e belongs to a family of savory accompaniments that originally hails from Indian cuisine. A chutney is a cooked-down mixture of fruit or vegetables, vinegar, sugar, and spices, both sweet and sour at once. It reached European tables by way of England; today, it is served alongside cheese, roasts, and grilled foods. In this jar, pumpkin forms the base. Onion provides depth, apple cider vinegar provides acidity, and mustard seeds add a light crunch. Curry adds a layer of warm, exotic spice, turning the mild pumpkin into a bold companion. It is the jar you open when chicken, fish, or a young soft cheese needs a little more character.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFirst comes the sweetness of the pumpkin, then the acidity of the apple cider vinegar, and finally the warmth of the curry. The spice is distinct but friendly—it warms rather than burns. Mustard seeds give the chutney structure and a subtle heat, while the onion rounds out the center. The consistency is chunky and spoonable, just as a chutney should be.\u003c\/p\u003e\n\n\u003cp\u003eAlong with the \u003ca href=\"\/en\/products\/kuerbis-chutney\"\u003ePumpkin Chutney\u003c\/a\u003e, this is the more intensely spiced version. Both share the foundation of pumpkin, onion, apple cider vinegar, and mustard seeds. Here, curry sets the tone, whereas there, the fruit takes center stage. Those who generally avoid curry are better off with the fruity sibling jar.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis chutney pairs best with light meats, soft cheeses, and fish. Add a spoonful directly to your plate with pan-fried chicken breast or turkey schnitzel. For oven-baked salmon or pan-seared zander fillet, it provides a savory-sweet accent that pairs well with lemon. On a cheese board, it stands alongside Camembert, Brie, or a young goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eAt a barbecue, it works well as a dip alongside chicken skewers, vegetables, and halloumi. It is also helpful in the kitchen: a teaspoon stirred into a light cream sauce or a rice and vegetable stir-fry adds sweetness, acidity, and spice in one step. In a sandwich with cold roast meat, cream cheese, and arugula, it replaces the mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two spoonfuls of chutney into plain yogurt and add a little salt and fresh herbs. This gives you an instant dip for baked potatoes and vegetable sticks in just a minute.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in Eastern Styria. Gruber's Fruchtzauberei is a family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The history of the farm dates back to 1860. Fruit farming, with a focus on apples, was added in the early 1990s.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and oversees cultivation. Beatrix is a chef and is responsible for processing. New recipes are developed through tasting and experimenting together until the flavor is just right. Everything is done by hand, following the motto \"quality over quantity.\" That apple cider vinegar provides the acidity in the pumpkin chutney fits perfectly for a farm that has revolved around apples for decades.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Pumpkin Curry Chutney is for anyone who likes pumpkin and prefers something a bit more exotic. It fits perfectly into autumn cooking, Friday night cheese boards, and barbecue evenings with friends. As a small gift, the 120g jar works well, perhaps paired with a piece of mountain cheese. Those who prefer something more acidic will find a fruity counterpart with subtle heat in the \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRedcurrant Chutney\u003c\/a\u003e. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or expect a purely fruity compote.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA handmade pumpkin chutney with curry from Eastern Styria – for chicken, soft cheese, and barbecue nights.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548003311948,"sku":"042GRU0001","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kuerbis-curry-chutney-1.png?v=1778853149"},{"product_id":"kuerbis-chutney","title":"Pumpkin chutney","description":"\u003ch2\u003eGruber's Pumpkin Chutney. Fruity pumpkin chutney – sweet and sour, gently spiced, also as a sandwich spread.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pumpkin Chutney\u003c\/strong\u003e is a fruity, sweet and sour chutney made from pumpkin, onion, and apple cider vinegar, seasoned with mustard seeds and a spice blend. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The fruity base version among the farm's two pumpkin chutneys.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePumpkin Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the jar for \"Jause,\" as a hearty snack is called in Austria. A piece of mountain cheese, a few slices of ham, fresh farmhouse bread – and alongside it, a spoonful of chutney that brings it all together. Chutneys have their roots in India. There, they are preserved condiments made from fruit or vegetables that taste sweet and sour at the same time, thanks to vinegar, sugar, and spices. Here, the pumpkin takes the lead in the recipe. Onion and apple cider vinegar provide zest and freshness, while mustard seeds add a little bite. The result is a chutney that is just as easy to spread on bread as it is to serve with a meal.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe pumpkin is at the forefront: fruity, slightly sweet, with a rounded acidity from the apple cider vinegar. The onion provides a hearty center, the mustard seeds a slight tingle on the tongue. The spices accompany rather than dominate. This makes the chutney versatile, pairing as well with savory dishes as it does with mild cheese. The consistency is both chunky and spreadable.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/kuerbis-curry-chutney\"\u003ePumpkin Curry Chutney\u003c\/a\u003e, this jar represents the fruity side of the pumpkin. The base of pumpkin, onion, apple cider vinegar, and mustard seeds is the same for both. While the other adds an exotic warmth with curry, this one keeps the fruit in the spotlight. Those expecting a spicy, piquant chutney are better off choosing the curry version.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eAs a dip, the pumpkin chutney pairs well with meat, cheese, and fish. It adds fruit and acidity to cold roast pork, leberkäse, or grilled sausages. For pan-fried fish fillets or smoked trout, it provides a sweet and sour counterpoint. On a cheese board, it gets along well with mountain cheese, Gouda, and young sheep's milk cheese.\u003c\/p\u003e\n\n\u003cp\u003eAs a sandwich spread, it shows its second side. Spread it thinly on buttered bread or cream cheese, add a few slices of cheese on top, and your quick snack is ready. A spoonful adds juiciness to a grilled cheese sandwich or a chicken and salad wrap. It also works well stirred into a vinaigrette: a teaspoon of chutney, oil, a splash of vinegar, salt, and pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a slice of farmhouse bread with mountain cheese and bake it in the oven for a few minutes. The pumpkin will caramelize slightly, and the cheese will melt.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is made on a farm in Eastern Styria, an area where pumpkins are a familiar sight. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. The farm has a long history dating back to 1860. Fruit, especially apples, has been grown there since the early 1990s.\u003c\/p\u003e\n\n\u003cp\u003eThe work is clearly divided. René Gruber is a master fruit grower and takes care of the fruit varieties. Beatrix is a chef and responsible for production, ranging from jams to chutneys, sauces, and pestos. They develop the recipes together, tasting and tweaking until the flavor is just right. Everything is made by hand. The apple cider vinegar in the chutney fits well with a farm that has been focused on apples for decades.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe pumpkin chutney is for anyone who likes it fruity and is looking for a jar that goes with many things. It belongs on the weekend snack board, at a barbecue, and on the cheese platter for guests. For families, it is a great introduction to the world of chutneys. Those who prefer chutney with soft cheese and poultry should try the sweet and sour \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e. You can find the entire range from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity pumpkin chutney from Eastern Styria – for snacks, the cheese board, and a quick slice of buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548003344716,"sku":"042GRU0002","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kuerbis-chutney-2.png?v=1778853150"},{"product_id":"traube-kren-chutney","title":"Grape Horseradish Chutney","description":"\u003ch2\u003eGruber's Grape Horseradish Chutney. Grape chutney with horseradish – sweetish, with a pleasant horseradish kick.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Grape Horseradish Chutney\u003c\/strong\u003e is a sweetish chutney made from grape pulp and 'Kren', as horseradish is called in Austria. Pectin thickens it, and malic acid adds freshness. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 120g per jar. The producer calls it a \"true Styrian.\"\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrape Horseradish Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e brings two familiar ingredients together. There are sweet grapes and horseradish with its sharpness that tickles the nose. Kren is the Austrian word for horseradish. It is a staple with Tafelspitz (boiled beef), on a snack platter, or with Easter ham, usually freshly grated or as apple-horseradish. In this jar, it meets grape pulp, which softens its pungency. The result is a chutney that tastes fruity and sweet at first and only later reveals its temperament. The appeal lies in the interplay: the grape provides sweetness and fruit, the horseradish provides the spice.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is sweet and grape-forward, almost like a fruit spread. Then the horseradish kicks in. Its heat is pleasant, tingling briefly in the nose before subsiding. The malic acid keeps the entire flavor profile fresh so the sweetness never feels heavy. The consistency is set and spreadable, easy to spoon and perfect for bread.\u003c\/p\u003e\n\n\u003cp\u003eThis distinguishes it clearly from the other chutneys from Reigersberg. The \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRed Currant Chutney\u003c\/a\u003e is more tart and gets its heat from ginger. The medlar chutney is sweet-and-sour and pleasantly spiced. Here, the heat comes solely from the horseradish, remaining a warmth that flares up briefly. Those expecting a very sharp horseradish paste will find this chutney rather mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney with cheese, beef dishes, schnitzel, and simply on bread. Served with Tafelspitz or boiled beef, it replaces the classic apple-horseradish and brings more fruit to the plate. A spoonful straight from the jar also pairs well with a roast beef dinner or a cold roast beef sandwich.\u003c\/p\u003e\n\n\u003cp\u003eIn Austria, a small bowl of cranberries is traditionally served alongside Wiener Schnitzel or Backhendl (breaded fried chicken). This chutney is a sweet-and-spicy alternative. On a cheese board, it goes well with robust mountain cheese, aged Gouda, and spicy semi-hard cheese. And on a buttered slice of bread with ham or smoked pork, it adds fruit and spice to a simple snack.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a spoonful of chutney into crème fraîche and serve it as a dip for smoked trout or smoked salmon. The sweetness of the grape and the sharpness of the horseradish pair beautifully with the smoky notes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe producer calls this chutney a true Styrian, which fits its origins perfectly. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's roots go back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber, a master fruit grower, is responsible for the fruit varieties. In the kitchen, Beatrix is in charge; she is a trained chef. The two develop their recipes together, tasting and experimenting until the flavor is just right. Everything is produced by hand. The Grape Horseradish Chutney is one of three chutneys the farm offers in its own range, along with medlar and red currant.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Grape Horseradish Chutney is for everyone who likes horseradish but doesn't want full-on intensity every time. It suits beef lovers, cheese enthusiasts, and anyone who enjoys a mix of sweet and spicy on their plate during a snack. As a souvenir from Styria, the 120g jar is a great companion to a piece of mountain cheese. Those who prefer a sweet-and-sour, mild chutney should try the \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e. You can find the farm's entire assortment on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis chutney is not suitable for those who avoid horseradish altogether. If you are looking for a sweet-and-sour chutney for poultry or lamb, the Medlar Chutney is a better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweetish grape chutney with Styrian temperament – for Tafelspitz, schnitzel, cheese, and a snack-time sandwich.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548006785356,"sku":"042GRU0003","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/traube-kren-chutney.png?v=1778853182"},{"product_id":"ribisel-chutney","title":"Redcurrant chutney","description":"\u003ch2\u003eGruber's Redcurrant Chutney. Redcurrant chutney with ginger – tangy, fruity, with a subtle spiciness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Redcurrant Chutney\u003c\/strong\u003e is a chutney made from redcurrants, as they are called in Austria. Onions, vinegar, ginger, mustard seeds, and a spice blend make it savory, while sugar rounds it off. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 100 g per jar. Tangy, fruity, and subtly spicy.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRedcurrant Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the tangy voice among the chutneys from Reigersberg. \"Ribisel\" is the Austrian word for redcurrant, and it is precisely that acidity which gives the jar its character. A chutney is a cooked-down condiment originating from India that combines fruit, vinegar, sugar, and spices into something sweet and sour. In this recipe, the redcurrant brings more acidity than most other fruits. Ginger and mustard seeds add a fine spiciness on top. The result is a chutney that awakens cheese and grilled dishes instead of masking them.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe producer describes it in three words: tangy, fruity, and with a subtle spiciness. On the palate, the freshness of the redcurrant comes first, followed immediately by the fruit. The spiciness comes from the ginger and mustard seeds and remains in the background, a light warmth rather than a burn. Onions and spices give the chutney a savory depth, while the sugar balances the acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eAmong the three chutneys that the farm produces itself, it is the tangiest. The \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e is rounder and sweet-and-sour, while the \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape-Horseradish Chutney\u003c\/a\u003e is sweetish with the heat of horseradish. Those expecting a sweet, mild chutney would be better served with one of the other two varieties.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eAccording to the producer, the chutney goes well with cheese, grilled foods, and much more. On a cheese platter, it has its place alongside Camembert, Brie, and creamy goat cheese, whose fat nicely offsets the acidity. It also provides a fresh contrast to a robust mountain cheese or a blue cheese.\u003c\/p\u003e\n\n\n\u003cp\u003eWhen grilling, it is a fruity alternative to ketchup and barbecue sauce. Serve a spoonful on the edge of the plate with lamb chops, beef steak, sausages, or grilled halloumi. The tangy fruit also pairs well with roasted duck breast or a game dish, because it makes the rich meat feel lighter. It tastes delicious cold with roast beef, ham, and pâté.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also works well in cold dishes. Spread it thinly on a slice of whole-grain bread with cream cheese and place a few walnut halves on top. In a wrap with turkey breast, arugula, and some goat cheese, a spoonful provides the necessary acidity. For a quick dressing, whisk a teaspoon of chutney with oil, salt, and pepper.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a dark gravy just before it is finished. The acidity and light spiciness make the sauce more vibrant.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in the Styrian hills. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The farm's history dates back to 1860. In the early 1990s, it was converted to fruit growing, with a focus on apples.\u003c\/p\u003e\n\n\n\u003cp\u003eRené Gruber, a master fruit grower, looks after the trees and bushes. Beatrix is a cook and is responsible for the processing in the kitchen. New recipes are created through tasting and experimenting together until both are satisfied with the flavor. Everything is produced by hand. The Redcurrant Chutney is one of the three chutneys that the farm offers, along with Medlar and Grape-Horseradish.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThis chutney is for anyone who likes things tangy and fruity and is looking for a fresh note for their cheese platter or barbecue plate. It is suitable for hosts who want to offer their guests something unique alongside mustard and ketchup. The small 100 g jar is ideal for sampling and makes a good gift to bring along with a piece of cheese. You can find all chutneys, jams, and sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or are very sensitive to acid.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA tangy redcurrant chutney with ginger from Eastern Styria – for cheese, grilled dishes, and dark gravy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"100 g","offer_id":57548006818124,"sku":"042GRU0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ribisel-chutney-grubers-fruchtzauberei.png?v=1778853182"},{"product_id":"mispel-chutney","title":"Medlar Chutney","description":"\u003ch2\u003eGruber's Medlar Chutney. A sweet and sour chutney made from medlars – pleasantly spiced, for soft cheese, lamb, and poultry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Medlar Chutney\u003c\/strong\u003e is a sweet and sour chutney made from medlar pulp with onions, apple vinegar, ginger, mustard seeds, and a blend of spices. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The producer calls the medlar the \"primal apple\" – an old fruit variety that has become rare today.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMedlar Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e brings a fruit back to the table that many only remember from their grandmother's garden. The common medlar is an old fruit variety, also known as \"Asperl\" in Austria. Its brown fruits are hard and tart at the time of harvest. Only after the first frost or after some storage time do they soften and develop their sweet and sour flavor. Gruber's Fruchtzauberei processes this fruit into a chutney, a cooked condiment based on the Indian tradition. Fruit, vinegar, sugar, and spices combine to create something sweet and sour that has a place alongside cheese and meat.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe producer describes the chutney as \"a sweet and sour affair,\" pleasantly spiced. The medlar provides a round, soft fruitiness. Apple vinegar provides the acidity, while onions and spices make it savory. Ginger and mustard seeds add a subtle warmth that never dominates. The consistency is soft and easy to spoon.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the farm's other chutneys, this is the most balanced. The \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRed Currant Chutney\u003c\/a\u003e is significantly more acidic and has more heat. The \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape Horseradish Chutney\u003c\/a\u003e is sweet and relies on the pungency of the horseradish. This jar lies in between: sweetness and acidity are in balance. Those expecting a robustly spicy chutney will find it too subtle.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends it with soft cheese, lamb, and poultry. On a cheese board, it pairs well with Camembert, Brie, other white-mold cheeses, and creamy goat cheese. Try it also with baked Camembert from the oven: the warm, melting cheese and the cool chutney make a lovely pair. For a snack, a spoonful on farm bread with butter and soft cheese is sufficient. It also adds sweet and sour accents to a tarte flambée with goat cheese and red onions.\u003c\/p\u003e\n\n\u003cp\u003eWith lamb, the chutney is a fruity alternative to mint sauce. Serve it in a small bowl with grilled lamb chops, braised lamb shoulder, or ground lamb. For poultry, it pairs well with roast chicken, fried chicken breast, turkey roast, and duck. Also, in a sandwich with cold chicken, lettuce, and a little mayonnaise, a spoonful provides fruitiness and acidity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill puff pastry pockets with a piece of Brie and a teaspoon of medlar chutney and bake them until golden brown. Served warm, they are an easy snack for guests.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAn old fruit variety like the medlar fits a farm with a long history. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm can be traced back to the year 1860. Fruit farming has been practiced there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and takes care of cultivating the fruit varieties. Beatrix is a cook and is responsible for processing. The recipes are created by both tasting and experimenting together until the flavor is right. Everything is made by hand. The medlar chutney is one of the three chutneys that the farm keeps in its own range.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis chutney is for everyone who likes to try new things and wants to get to know an almost forgotten fruit. It fits the cheese board for guests, the Sunday lamb roast, and roast chicken on the weekend. As a small gift, the 120 g jar is a little story to give away, as many have never tasted the fruit before. If you prefer it fruitier and with pumpkin, try the \u003ca href=\"\/en\/products\/kuerbis-chutney\"\u003ePumpkin Chutney\u003c\/a\u003e. You can find all jars from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweet and sour chutney made from the old medlar – for soft cheese, lamb, and poultry from Eastern Styria.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548010914124,"sku":"042GRU0005","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mispel-chutney.png?v=1778853239"},{"product_id":"basilikum-pesto","title":"Basil Pesto","description":"\u003ch2\u003eGruber's Basil Pesto. A green pesto with 26 percent basil, cashews, and hard cheese – bold, savory, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Basil Pesto\u003c\/strong\u003e is a green pesto made from olive and sunflower oil, cashews, hard cheese, and 26 percent basil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A Styrian pesto featuring cashews instead of pine nuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Pesto from Gruber's Fruchtzauberei\u003c\/strong\u003e is a pesto that acknowledges its origins in Liguria while still forging its own path. The word \"pesto\" comes from the Italian \u003cem\u003epestare\u003c\/em\u003e, to crush. The most famous prototype is the \u003cem\u003epesto alla genovese\u003c\/em\u003e from Genoa, where basil, pine nuts, garlic, hard cheese, and olive oil are traditionally ground in a mortar into a green paste. Gruber's Fruchtzauberei takes the same idea and adds its own flair. Instead of pine nuts, they use cashews; instead of pure olive oil, a blend of olive and sunflower oil. At 26 percent, the basil makes up a good quarter of the contents. The result is a pesto that tastes robustly of herbs with a mild, well-rounded mouthfeel.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the jar, it smells of fresh basil and garlic. On the palate, the herb takes center stage, green and slightly peppery. The cashews provide a soft, slightly sweet nuttiness. It is gentler than the resinous note of pine nuts and makes the pesto creamy. The hard cheese provides savoriness and salt, while the garlic adds a sharpness that stays in the background. Pepper rounds it all off.\u003c\/p\u003e\n\n\u003cp\u003eThe oil blend ensures that the pesto remains smooth and easy to spread. Olive oil provides a fruity note, while sunflower oil keeps the flavor mild. As a result, the oil never dominates, allowing the basil to shine.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the other pestos from Reigersberg, this is the classic, green variety. The \u003ca href=\"\/en\/products\/walnusspesto\"\u003ewalnut pesto\u003c\/a\u003e is completely herb-free and tastes primarily of nuts. The \u003ca href=\"\/en\/products\/tomatenpesto\"\u003etomato pesto\u003c\/a\u003e is red and fruity, featuring bell peppers and oregano. If you are expecting a \u003cem\u003epesto alla genovese\u003c\/em\u003e with pine nuts, you will find a unique, milder interpretation here.\u003c\/p\u003e\n\n\u003ch3\u003eUses\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is with pasta. Cook spaghetti, linguine, or trofie, fold in a few spoonfuls of pesto, and add a splash of the pasta water. The starch in the water binds the oil and cheese into a creamy sauce. One to two tablespoons are sufficient per serving. Freshly grated hard cheese and a few basil leaves on top complete the dish.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto also works well with gnocchi, tortellini, and potatoes. Boil new potatoes with the skin on, halve them, and mix with the pesto while still warm: you now have a quick side dish for fish or grilled meat. Stirred into minestrone, a spoonful of pesto adds freshness and flavor to the vegetable soup just before serving.\u003c\/p\u003e\n\n\u003cp\u003eSpread on bread, the pesto becomes a delicious topping. Spread it on a baguette, top with tomato slices and mozzarella, and toast briefly in the oven. You'll have a bread for your barbecue that is sure to be finished before the steaks and sausages. In a sandwich with chicken, arugula, and dried tomatoes, it replaces the mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003eIt also pairs well with cheese. A spoonful of pesto over burrata or mozzarella with tomatoes makes for a quick appetizer. For roasted vegetables, grilled zucchini, or melanzani—as aubergines are called in Austria—add it only after cooking. Scrambled eggs and omelets also get a green, savory lift with a teaspoon of the pesto.\u003c\/p\u003e\n\n\u003cp\u003eTo keep the pesto fresh once opened, smooth the surface after each use and cover it with a thin layer of olive oil. Always use a clean spoon and return the jar to the refrigerator. When heating: only add the pesto at the very end to warm dishes so that the basil remains green and aromatic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whisk two tablespoons of pesto with one tablespoon of apple cider vinegar and a little oil. This creates a dressing for tomato salad, pasta salad, or grilled vegetables. With the \u003ca href=\"\/en\/products\/apfelessig\"\u003eapple cider vinegar\u003c\/a\u003e from the same producer, everything remains authentically Styrian.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto comes from a farm kitchen in Eastern Styria, where the primary focus is processing fruit. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. Its history dates back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower who oversees cultivation. Beatrix, a chef with a love for nature, handles the processing. In addition to jams, chutneys, and barbecue sauces, their range includes pestos. The two develop the recipes together, tasting and experimenting until the flavor is just right.\u003c\/p\u003e\n\n\u003cp\u003eWork is done by hand, following the farm's motto: \"Quality over quantity.\" For the basil pesto, this is evident in a short list of ingredients: oil, nuts, cheese, herbs, and spices—nothing else is needed. The cashews give the recipe its own signature style from the Styrian farm kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThe basil pesto is for everyone who loves to cook quickly and well. It fits perfectly into an after-work routine when pasta needs to be on the table in ten minutes. And it is ideal for a barbecue when the bread needs a little extra flavor. For families, it is a reliable pantry staple for busy evenings. The jar also makes a great small gift, for example, combined with a pack of high-quality pasta.\u003c\/p\u003e\n\n\u003cp\u003eThose who like to keep various pestos on hand can combine it with the walnut and tomato pestos from the same kitchen. You can find more varieties from other producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains cashews and hard cheese, i.e., nuts and dairy. It is not suitable for vegans or those with nut allergies.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA green basil pesto with cashews from Eastern Styria—for pasta, grilled bread, and quick evening meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548010979660,"sku":"043GRU0001","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-pesto-1.png?v=1778853240"},{"product_id":"walnusspesto","title":"Walnut pesto","description":"\u003ch2\u003eGruber's Walnut Pesto. Nut pesto made from walnuts, hard cheese, and olive oil – nutty, savory, handmade in Styria.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Walnut Pesto\u003c\/strong\u003e is a nut pesto made from walnuts, hard cheese, and a blend of olive and sunflower oil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A pesto entirely without herbs, where the walnut takes center stage.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWalnut Pesto from Gruber's Fruchtzauberei\u003c\/strong\u003e is our most popular jar from Reigersberg. The reason is simple: it tastes like autumn and yet fits perfectly all year round. The term \"pesto\" comes from Liguria and is derived from the Italian *pestare*, meaning to crush. It refers to a paste made by grinding a few ingredients together. Most people are familiar with green pesto made with basil. This one follows a different path. It contains no herbs and focuses on the walnut, accompanied by hard cheese, oil, and garlic. This makes it closer to the Ligurian walnut sauce than the green classic from Genoa. For the kitchen, this means: a pesto that pairs just as well with pasta as it does with cheese, salad, and oven-roasted vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the jar, a warm, nutty aroma rises. On the palate, the walnut appears first with its typical, slightly tart note. The hard cheese provides savoriness and a touch of salt, while the garlic adds a mild pungency. Pepper gives the whole thing a little kick in the finish.\u003c\/p\u003e\n\n\u003cp\u003eThe oil blend of olive and sunflower oil makes the pesto smooth. Olive oil provides a fruity base note, while sunflower oil keeps everything mild, letting the walnut take the lead. The consistency is creamy and easy to stir in or spread on bread.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely the tart side of the walnut that makes this pesto particularly versatile. It pairs just as well with sweet flavors like pear and honey as it does with robust ones like blue cheese and mushrooms. Compared to the green \u003ca href=\"\/en\/products\/basilikum-pesto\"\u003eBasil Pesto\u003c\/a\u003e, it is earthier and nuttier. The Basil Pesto relies on herbs and cashews, whereas this jar is all about the nut. If you are looking for the fresh, green note of basil, go for its sister product.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor pasta, the nut pesto is a quick companion. Boil tagliatelle, penne, or filled ravioli, add two tablespoons of pesto per serving, and loosen it with a splash of pasta water. This creates a creamy sauce that clings to the noodles. A few coarsely chopped walnuts and freshly grated cheese on top round off the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn autumn, the pesto goes well with everything that comes out of the oven. Roast pumpkin wedges, beetroot, or carrots with oil and salt. Just before serving, drizzle a few spoonfuls of pesto over them. A spoonful also adds a nutty accent to sautéed mushrooms, gnocchi with sage butter, or pumpkin risotto.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board, the pesto pairs well with blue cheese, aged mountain cheese, and goat cheese. Serve with pear slices, grapes, and fresh bread. In salads, it works as a base for a dressing. Stir a teaspoon of pesto smooth with vinegar, oil, and a pinch of salt and pour it over chicory, lamb's lettuce, or a salad with pear and goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eSpread on bread and toasted briefly, it becomes a warm snack. Spread a baguette with pesto, add a few slices of cheese on top, and bake it in the oven until the cheese melts. The bread is a great addition to a barbecue, a soup, or simply a glass of wine in the evening.\u003c\/p\u003e\n\n\u003cp\u003eIn an opened jar, the pesto stays fresh longer if you smooth the surface after each use and cover it with a little olive oil. Always use a clean spoon and put the jar back in the refrigerator. Add the pesto to warm dishes only at the end so that the cheese and nut retain their aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill halved pears with a spoonful of pesto and some crumbled blue cheese and bake them in the oven for ten minutes. Served warm, they are a quick appetizer that looks like more effort than it actually is.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto comes from a farm kitchen in Eastern Styria, where fruit is otherwise the primary focus. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The roots of the farm date back to 1860. In the early 1990s, it was converted to fruit farming, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and takes care of the cultivation of the fruit varieties. Processing is done by Beatrix, who is a chef. Their kitchen produces jams, chutneys, barbecue sauces, and pestos, including basil, tomato, and walnut. The two develop new recipes together by tasting and experimenting until the flavor is just right.\u003c\/p\u003e\n\n\u003cp\u003eIt is handmade, true to the motto \"quality over quantity.\" For this pesto, that means a short ingredient list with nuts, cheese, oil, and spices, where every ingredient has its purpose.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe walnut pesto is for everyone who loves nuts and is looking for a pesto that tastes different from the green variety. It suits people who like to cook with pumpkin, mushrooms, and pears in autumn, and for anyone who wants to add something special to their cheese board. It is a reliable staple for the quick after-work dinner.\u003c\/p\u003e\n\n\u003cp\u003eThe jar makes a great gift, perhaps paired with a piece of mountain cheese or a package of fresh pasta. Those who like to have several varieties at home can combine it with the Basil Pesto and the \u003ca href=\"\/en\/products\/tomatenpesto\"\u003eTomato Pesto\u003c\/a\u003e from the same kitchen. You can find more varieties from other producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains walnuts and hard cheese, i.e., nuts and milk. It is not suitable for those who eat a vegan diet or are allergic to nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA nutty walnut pesto from Eastern Styria – for pasta, roasted pumpkin, and the cheese board with pear.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548011012428,"sku":"043GRU0002","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/walnusspesto-1.png?v=1778853242"},{"product_id":"tomatenpesto","title":"Tomato pesto","description":"\u003ch2\u003eGruber's Tomato Pesto. Red pesto with cashew nuts – savory, summery, with garlic and oregano.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Tomato Pesto\u003c\/strong\u003e is a red pesto from the \"Fruchtzauberei\" (Fruit Magic) in Reigersberg near Ilz in Eastern Styria. Tomatoes, cashew nuts, olive and sunflower oil, plus garlic, bell pepper, oregano, and pepper. 120 g in a jar, for pasta, bread, and barbecues. No cheese, no preservatives, no artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Tomato Pesto\u003c\/strong\u003e comes from a region where the landscape is characterized more by apples than tomatoes. Eastern Styria is orchard country, and the Fruchtzauberei is actually known for jams and chutneys. That makes this jar all the more surprising: a red pesto, savory and Mediterranean, which works as naturally in the kitchen as a pesto from Liguria. The difference lies in the ingredients. Instead of pine nuts, it contains cashew nuts, which are mild and creamy. Cheese is not on the ingredient list; instead, bell pepper and oregano guide the pesto toward a summer garden profile. This makes it more versatile than the name suggests. It has been one of our most popular products from Reigersberg for years and, for many customers, their introduction to the Fruchtzauberei range.\u003c\/p\u003e\n\n\u003ch3\u003eTomato, garlic, oregano, and a creamy nutty note\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto tastes of tomato and herbs, with a distinct spice from garlic and pepper. The oregano provides the aroma you know from pizza and tomato salad. Bell pepper adds a mild, slightly sweet depth, and a pinch of sugar rounds off the acidity of the tomatoes.\u003c\/p\u003e\n\n\u003cp\u003eThe cashew nuts give the pesto body. They taste mild and slightly sweet and make the consistency creamy. The oil, a blend of olive and sunflower oil, binds everything together and carries the aromas. The sunflower oil takes some of the bitterness out of the olive, so the tomato remains in the foreground.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the Basil Pesto and the Walnut Pesto from the same house, the tomato pesto is the spiciest and warmest. The two green pestos rely on herbs or nuts and hard cheese, while the red one relies on tomato, garlic, and bell pepper. Those expecting the salty, cheesy aroma of a Pesto alla Genovese will find a different, fruitier direction here.\u003c\/p\u003e\n\n\u003cp\u003eNote for allergy sufferers: The pesto contains cashew nuts, i.e., tree nuts.\u003c\/p\u003e\n\n\u003ch3\u003ePasta, baguette, grilled vegetables: the pesto for quick evenings\u003c\/h3\u003e\n\n\u003cp\u003eThe quickest route is via pasta. Cook spaghetti, penne, or trofie, save a cup of pasta water, and stir two to three tablespoons of pesto with some pasta water in a bowl until smooth. Then add the drained pasta, toss, and serve. The pasta water makes the sauce creamy and ensures that the pesto clings to every noodle.\u003c\/p\u003e\n\n\u003cp\u003eIt also belongs on bread. Spread the pesto on a sliced baguette and put it briefly in a hot oven. After a few minutes, the bread is crispy and smells of garlic. This works as a side dish for barbecues, soup, or simply with a glass of wine in the evening.\u003c\/p\u003e\n\n\u003cp\u003eWhen grilling, the pesto is useful in many places. As a marinade for zucchini, bell peppers, and eggplant, stir it with a little oil. Spread on chicken breast or pork tenderloin, it forms a savory crust. A spoonful on a piece of feta, wrapped in aluminum foil and placed on the grill, makes a quick appetizer.\u003c\/p\u003e\n\n\u003cp\u003eAs a dip, stir a tablespoon of pesto into 200 g of quark or cream cheese. Seasoned with salt and pepper, it pairs well with raw vegetables, baked potatoes, and bread. On a sandwich with mozzarella and arugula, the pesto replaces butter. And add a spoonful to tomato soup only when serving, so that the aroma remains fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Instead of tomato sauce, spread the pesto on a pizza base, top with mozzarella and arugula, and bake until hot. The pesto adds both sauce and spice in one step.\u003c\/p\u003e\n\n\u003cp\u003eKeep the jar in the refrigerator after opening. A thin film of oil on the surface keeps the pesto fresh. Always use a clean spoon for portioning, and the jar will remain appetizing down to the last bit.\u003c\/p\u003e\n\n\u003ch3\u003eA pesto from the fruit kitchen in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eBehind the pesto is Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The farm's history began in 1860, and fruit growing with a focus on apples followed in the early 1990s. As a master fruit grower, René Gruber takes care of the fruit varieties. Beatrix is a chef and processes fruit and vegetables in the Fruchtzauberei.\u003c\/p\u003e\n\n\u003cp\u003ePesto has been part of the range for years, alongside jams, chutneys, syrups, barbecue sauces, and fruit ragouts. That a fruit manufacturer also makes pesto fits their own description: The Fruchtzauberei sees itself as a manufactory for the processing of fruit, vegetables, and flowers. As a chef, Beatrix is the one who turns the ingredients into a dish in a jar. The recipes are created through joint tasting and experimentation until the flavor is right.\u003c\/p\u003e\n\n\u003cp\u003eEverything is made by hand. Their motto is \"Quality over quantity.\" The products are sold in the farm shop in Reigersberg, in selected stores, and through us.\u003c\/p\u003e\n\n\u003ch3\u003eFor after-work cooks, barbecue fans, and bread lovers\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for anyone who wants something good on the table in ten minutes in the evening. It is perfect for families with pasta lovers, for barbecues in the garden, and for anyone who likes to eat bread with something savory. As a small gift, it is a pleasant surprise because hardly anyone expects a tomato pesto from Styria.\u003c\/p\u003e\n\n\u003cp\u003eFor the green version, there is the \u003ca href=\"\/en\/products\/basilikum-pesto\"\u003eBasil Pesto\u003c\/a\u003e; for a nutty one, the \u003ca href=\"\/en\/products\/walnusspesto\"\u003eWalnut Pesto\u003c\/a\u003e. You can find all products from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and further varieties from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for people with an allergy to cashew nuts or other tree nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA red pesto with tomato, cashew, and oregano from Eastern Styria – for pasta on Tuesday and baguette from the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548029657420,"sku":"043GRU0003","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomatenpesto-2.png?v=1778853416"},{"product_id":"basilikum-zitronenmelisse-bio-pesto","title":"Organic Basil Lemon Balm Pesto","description":"\u003ch2\u003esell g'machts Organic Basil and Lemon Balm Pesto. A green herb pesto from the Allgäu region with 28 percent basil and lemon balm – cold-stirred, vegan, and garlic-free.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Basil and Lemon Balm Pesto\u003c\/strong\u003e is a green herb pesto made from organic olive oil, 28 percent basil, sunflower seeds, white wine vinegar, and 4 percent lemon balm, seasoned with rock salt and pepper. Katja Will and her team stir it by hand in Weiler in the Allgäu region using a cold-processing method; 110 g per jar. No cheese, no nuts, no garlic – a vegan pesto that tastes like summer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Basil and Lemon Balm Pesto by sell g'machts\u003c\/strong\u003e is the mild, fresh variety among the Allgäu herb pestos. The word pesto comes from the Italian \"pestare,\" meaning to crush, and refers to an uncooked herb sauce. In Weiler in the Allgäu, it is turned into a jar using basil from regional organic market gardens. The lemon balm provides the lemony freshness that would otherwise require lemon zest. The producer describes the pesto as a summer dream that evokes warm days even during the colder months. Because it contains no garlic, it remains light and pairs well with fish, breakfast toast, and on days when you have appointments afterward.\u003c\/p\u003e\n\n\u003ch3\u003eBasil up front, lemon balm behind, olive oil as a carrier\u003c\/h3\u003e\n\n\u003cp\u003eWhen you open it, it smells of fresh basil—green and slightly peppery. On the palate, you first taste the herbs, then the lemon balm with its bright, lemony note, which loosens up the basil rather than overpowering it. The sunflower seeds provide a soft, slightly nutty base and make the pesto creamy. The white wine vinegar provides a subtle acidity that balances the olive oil, while rock salt and pepper round it out.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is stirred cold, which is why the herbs taste as they do when they come from the patch: fresh, green, and a little spicy. The color is a light green, and the consistency is coarse and spreadable, with visible pieces of herbs. Compared to the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e from the same kitchen, this jar is the milder variety. If you are expecting a strong garlic pesto, you are better off with that one. Here, the basil carries the flavor, the lemon balm brings the freshness, and it leaves a light, summery aftertaste.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, on bread, with salmon\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is, and remains, pasta. Boil spaghetti, penne, or tagliatelle, stir in two tablespoons of pesto per serving, and add a splash of pasta water so the oil and herbs bind into a sauce. Add the pesto to the pasta only after the pot has been removed from the heat. This keeps the basil green and fresh, as heat would alter the flavor. It works just as well with gnocchi, rice, potatoes, and steamed vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe producer specifically recommends this jar for fish, such as salmon. A spoonful on the fillet after frying, served with potatoes and salad, and dinner is on the table in twenty minutes. Spread on bread and topped with tomato and mozzarella, a baguette or ciabatta becomes a quick lunch. A teaspoon in scrambled eggs, on whole-grain bread for breakfast, or mixed with cream cheese as a dip: this is an everyday pesto where a single spoonful is enough to perfectly season a simple dish.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the pesto keeps in the refrigerator for 14 days, according to the producer. Always use a clean spoon, smooth the surface, and add a thin film of olive oil on top to keep the color fresh for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Bake thin pancakes or crepes, spread them with the pesto, roll them up, and slice them into rounds. On a bed of lettuce with a few tomatoes, this makes for a light summer dinner, which is how the producer suggests serving it.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the sell g'machts kitchen in Weiler in the Allgäu\u003c\/h3\u003e\n\n\u003cp\u003esell g'macht is the Allgäu dialect for \"handmade,\" and that is exactly how Katja Will’s small workshop operates. In the sell g'machts kitchen in Weiler in the Allgäu, the pestos are made by hand, in organic quality, using herbs that come from their own wild gathering and from regional organic market gardens. The basil is grown by three partner farms: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt farm near Meckenbeuren. Processing usually takes place the day after harvest, often the very same day.\u003c\/p\u003e\n\n\u003cp\u003eAll pestos from Weiler are made without heat treatment, using extra virgin organic olive oil and white wine vinegar from the organic supplier Byodo. The sunflower seeds come from Rapunzel in Legau, and the rock salt from Bickelbacher. The flavor comes solely from the ingredients; the producer omits all additives and preservatives. The organic control number DE-ÖKO-006 can be found on every jar.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where you can sample all the varieties. If you are traveling through the Allgäu, you can pick up a few jars there. For everyone else, you can find the pestos with us.\u003c\/p\u003e\n\n\u003ch3\u003eFor quick dinners, fish lovers, and anyone who avoids garlic\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Basil and Lemon Balm Pesto is the jar for quick evenings. The pasta is ready in ten minutes and still tastes like something special. It fits well in households where garlic is an issue, whether because of children, colleagues the next morning, or simply because it sits too heavily on the stomach. As for fish, it is the variety the producer recommends themselves. As a gift, paired with a pack of good pasta, the 110-g jar from the Allgäu is more thoughtful than a bottle of wine.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something spicier, try the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäuer Organic Herb Pesto\u003c\/a\u003e with arugula and garlic. All jars from Weiler can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other varieties from different producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the ingredient list is free of cheese, nuts, and other mandatory allergens; the seeds in the pesto are sunflower seeds. This jar is not suitable for those who have a pesto with Parmesan and pine nuts in mind – it tastes greener and lighter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBasil and lemon balm from the Allgäu, cold-stirred and vegan – the mild herb pesto for pasta, salmon, and quick evening snacks.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089000268,"sku":"043SEL0001","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-zitronenmelisse-bio-pesto-1.png?v=1778854001"},{"product_id":"bio-wilder-baerlauch-pesto","title":"Organic Wild Garlic Pesto","description":"\u003ch2\u003esell g'machts Organic Wild Garlic Pesto. Spicy, pungent wild garlic pesto from wild harvests in the Allgäu region – 29 percent wild garlic, cold-stirred, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Wild Garlic Pesto\u003c\/strong\u003e is a herb pesto made from organic olive oil, 29 percent wild-harvested wild garlic, white wine vinegar, and sunflower seeds, seasoned with rock salt and pepper. Katja Will and her team stir it by hand and cold-process it in Weiler in the Allgäu, 110 g per jar. No cheese, no nuts, no added garlic – the wild garlic alone provides the spice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Wild Garlic Pesto from sell g'machts\u003c\/strong\u003e is our top seller from the Allgäu and the variety for anyone who loves garlic. Wild garlic is the wild relative of garlic and grows in damp deciduous forests in the spring. The producer describes it as follows: Anyone who has walked through a field of wild garlic knows how vigorously the plant shoots up from the ground. The rest of nature is still largely sleeping at that point. For this pesto, the wild garlic is harvested in the wild and cold-stirred with olive oil, sunflower seeds, and white wine vinegar. The result tastes racy, green, and distinctly like garlic, all year round, even when wild garlic season has long since passed.\u003c\/p\u003e\n\n\u003ch3\u003eRacy, green, and with the spice of wild garlic\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the scent of wild garlic immediately hits the nose: garlicky, spicy, and a little sharp. This impression remains on the palate but is cushioned by the sunflower seeds, which provide a soft, slightly nutty base. The white wine vinegar adds a fine acidity that keeps the pesto fresh, while the olive oil makes it well-rounded and spreadable. Rock salt and pepper remain in the background.\u003c\/p\u003e\n\n\u003cp\u003eWith 29 percent wild garlic, the pesto is robust, and the producer themselves speaks of a \"very dominant note.\" It is therefore one that shapes a dish rather than just accompanying it. Those who enjoy this will get a pesto that tastes like spring in the forest. If you prefer something milder, reach for the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eOrganic Basil and Lemon Balm Pesto\u003c\/a\u003e from the same kitchen, which contains no garlic notes at all. In between lies the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäu Organic Herb Pesto\u003c\/a\u003e with arugula, basil, and a little garlic.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, potatoes, or on bread with butter\u003c\/h3\u003e\n\n\u003cp\u003ePasta is the easiest way. Cook spaghetti, penne, or tagliatelle, drain, fold in two tablespoons of pesto per serving, and add a splash of pasta water. Add the pesto once the pot is off the stove, as wild garlic loses its freshness when heated. It goes just as well with gnocchi, rice, and jacket potatoes that you halve while still warm and mix with a spoonful of pesto.\u003c\/p\u003e\n\n\u003cp\u003eFor grilling, the wild garlic pesto is an alternative to herb butter. A spoonful on a steak or grilled vegetables right off the grill, and the wild garlic provides the seasoning. Spread on buttered bread or mixed with cream cheese, it becomes a spread for a snack platter. In scrambled eggs, on a slice of baguette with a small salad, or spread thinly on a pancake, rolled up, and sliced. The producer lists all of these as suggestions, and every one of them works with just a single spoonful. A teaspoon in a vinaigrette turns a green salad into a wild garlic side dish that also pairs well with fish.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, the jar belongs in the refrigerator and should be consumed within 14 days according to the producer. Always use a clean spoon and cover the surface with a little olive oil to preserve the green color for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a tablespoon of pesto into warm potato soup or minestrone just before serving. The wild garlic replaces both garlic and herbs, giving the soup a green, spicy touch.\u003c\/p\u003e\n\n\u003ch3\u003eWild-harvested in the Allgäu, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eThe wild garlic for this pesto comes from their own wild collection, according to sell g'machts. This distinguishes it from the other herbs in the manufacturer's range, which are grown at three organic nurseries in the region. Processing takes place in the sell g'machts kitchen in Weiler in the Allgäu, usually the day after harvest, and often on the same day. There, Katja Will's team stirs the pestos by hand without heat treatment, ensuring the herbs taste exactly as they did when picked.\u003c\/p\u003e\n\n\u003cp\u003e\"sell g'macht\" means \"handmade\" in the Allgäu dialect, and the name says it all. The extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher. The producer omits additives and preservatives; the ingredients themselves provide all the flavor. The organic control number DE-ÖKO-006 is on the label. Because the wild garlic is wild-harvested, the producer states the organic portion of ingredients as 68 percent.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, the manufacturer has had a factory shop directly at the kitchen in Weiler where all varieties are available for tasting. The pestos are also available in farm shops, dairies, and organic stores in the Allgäu and beyond. Those who want to see the kitchen can book a factory visit with a lecture and tasting.\u003c\/p\u003e\n\n\u003ch3\u003eFor garlic lovers, grill nights, and snacks\u003c\/h3\u003e\n\n\u003cp\u003eThe wild garlic pesto is the jar for people who enjoy a distinct garlic flavor and are looking for a pesto that defines a dish. It fits the grilling season just as well as the winter, when wild garlic is still months away in the forest. Perfect for weekend snacks, weekday pasta, or as a gift for friends who are always too late to go wild garlic picking. There is a reason it is our most frequently purchased variety from Weiler.\u003c\/p\u003e\n\n\u003cp\u003eYou can find all of the manufacturer's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other varieties from different producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the ingredient list contains no cheese, nuts, or other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. This jar is not suitable for sensitive palates or for those avoiding garlic notes – the wild garlic is far too present for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWild-harvested wild garlic from the Allgäu, cold-stirred and vegan – the spicy, pungent herb pesto that finds its way into our shopping carts most often.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089033036,"sku":"043SEL0002","price":6.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wilder-baerlauch-pesto.png?v=1778854003"},{"product_id":"nuri-sardinen-geschenkset","title":"Sardine Gift – 4-Pack Box","description":"\u003ch2\u003eNURI Sardine Gift – 4-pack box. The four classic sardine varieties from Matosinhos in a gift box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe NURI Sardine Gift – 4-pack box\u003c\/strong\u003e contains four 125g tins in a box: sardines in olive oil, in spiced olive oil, in tomato sauce, and in spiced tomato sauce – whole Portuguese sardines, steamed and hand-packed, from the Pinhais cannery in Matosinhos. No sampler pack with mini tins, no extras: four full-sized tins, which are also available individually, in a box ready for gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Sardine Gift – 4-pack box from NURI\u003c\/strong\u003e is the answer to the question of what to give someone who already has wine, turns their nose up at chocolate, and loves to eat. Four tins in yellow-red paper that look just as good on the shelf as they do on the plate, in a box that makes a ribbon unnecessary. Before Christmas, this box is the NURI product we recommend most often – and it’s the go-to gift all year round for people who already have everything.\u003c\/p\u003e\n\n\u003ch3\u003eFour tins, two basic varieties, two levels of heat\u003c\/h3\u003e\n\n\u003cp\u003eThe box covers the basic structure of the sardine range. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are the classic: whole sardines, olive oil, salt – three ingredients, and our best-selling NURI tin. The \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spiced olive oil\u003c\/a\u003e contain piri-piri, cucumber, carrot, clove, and bay leaf in the tin and provide a warming sensation rather than a burning one.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003esardines in tomato sauce\u003c\/a\u003e are the family tin: tomato paste, a little olive oil, salt – the variety that even those who find sardines in oil \"too fishy\" will enjoy. And the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spiced tomato sauce\u003c\/a\u003e combine both: tomato and piri-piri, for those who want both.\u003c\/p\u003e\n\n\u003cp\u003eAll four contain whole sardines, headless, with skin and soft bones. This box is not suitable for those who want boneless fillets – for that, there is the \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine sampler pack\u003c\/a\u003e with two tins of mackerel fillets. The extra spicy variety and the lemon sardine are not included in the box; they are only available individually.\u003c\/p\u003e\n\n\u003ch3\u003eAn evening with all four tins – or four evenings with one each\u003c\/h3\u003e\n\n\u003cp\u003eThe best way to use the box is for a sardine tasting: four tins open on the table, white bread, butter, lemon, red onion, a white wine or a Vinho Verde. Everyone tries them, from mild to spicy, and by the end, the table knows which variety to reorder. It’s a dinner for four where the stove stays cold, and it’s the reason why the box also works as a gift to bring to a dinner party.\u003c\/p\u003e\n\n\u003cp\u003eIndividually, the four tins are four evenings: the oil sardine on bread, the spicy one with fried potatoes, the tomato sardine as pasta sauce, the spicy tomato sardine on toast. All four should only be warmed, never cooked, and for all four, the oil or sauce should be served along with them.\u003c\/p\u003e\n\n\u003cp\u003eFor those keeping the box for themselves, it serves as a staple supply: four varieties in the cupboard for four unplanned evenings. The tins last for years and remain exactly as they are – the oil sardines continue to develop in the oil, and the tomato sardines remain unchanged. Opened tins should be stored in the refrigerator in a lidded jar and eaten the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Gift the box along with a loaf of good white bread and a lemon – then dinner is complete, and the recipient can set the table immediately.\u003c\/p\u003e\n\n\u003ch3\u003eFour tins from the same factory in Matosinhos\u003c\/h3\u003e\n\n\u003cp\u003eAll four varieties come from Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating using the same method since 1920: only fresh fish, placed in brine, put on racks by hand, steamed, and then placed individually by hand into the tin before olive oil or tomato sauce is poured in. For the spicy varieties, the chili, cucumber, carrot, bay leaf, and clove are added by hand.\u003c\/p\u003e\n\n\u003cp\u003eFinally, every tin is wrapped by hand in the printed paper whose design dates back to the 1930s, when the name NURI was introduced. Four of these tins side-by-side in a box are the reason the gift also appeals to people who previously considered canned fish to be emergency rations: it looks more like a delicacy than a tin.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau. And because the four varieties are available individually as well, the recipient can restock their favorite variety afterward – they are all listed on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe gift for foodies, hosts, and sardine novices\u003c\/h3\u003e\n\n\u003cp\u003eThe box is the gift for people who love to eat and already have everything: for the host instead of wine, for a colleague's farewell, for parents who love Portugal, or for Christmas for anyone who finds chocolate too predictable. It’s the kind of gift that gets opened on the table instead of disappearing into a cupboard.\u003c\/p\u003e\n\n\u003cp\u003eAnd it’s the entry point for everyone just getting to know NURI: four varieties at once, each in a full-sized tin, in a gift box. Anyone who knows what they like after trying the box can reorder that variety individually – that’s how many of our NURI customers get started.\u003c\/p\u003e\n\n\u003cp\u003eThe box is not suitable for those who avoid fish or for anyone wanting boneless fillets – four tins of sardines are a gift for people who appreciate fish. And for those looking for a mix including mackerel, the sampler pack is the way to go.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour tins of sardines from Matosinhos in a box – mild, spicy, tomato, spicy tomato – the gift that gets opened on the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"500 g \/ 360 g","offer_id":57548089065804,"sku":"048LAG025","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-geschenkset-freisteller.png?v=1790867481"},{"product_id":"tannenspitzen-bio-pesto","title":"Organic Fir Tip Pesto","description":"\u003ch2\u003esell g'machts Pine Tip Organic Pesto. Herb pesto made from Asian greens, apricot, and pine tips – aromatic, fresh, with a hint of the forest, cold-stirred in the Allgäu region.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Pine Tip Organic Pesto\u003c\/strong\u003e is an herb pesto made from organic olive oil, Asian greens, apricots, white wine vinegar, and sunflower seeds, seasoned with lemon balm, spices, one percent pine tips, and garlic. Katja Will and her team stir it by hand and cold in Weiler im Allgäu, 110g per jar. No basil, no cheese, no nuts – a vegan pesto that tastes of the forest and a summer meadow.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePine Tip Organic Pesto by sell g'machts\u003c\/strong\u003e is the most unusual variety from the Allgäu-based manufacturer and is marked as a top pick by the producer themselves. Pesto means \"pounded\" and refers to an uncooked herb sauce. Here, Asian greens form the base instead of basil, a slightly nutty-tasting leafy vegetable grown by organic farms in the region. This is joined by apricots for fruity sweetness and lemon balm for freshness. The young pine tips contribute the typical resinous, forest note with their essential oils. The producer compares the taste to a relaxing walk in the forest, and that hits the nail on the head.\u003c\/p\u003e\n\n\u003ch3\u003eFirst fruit and lemon balm, then the pine, accompanied by nutty Asian greens\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells both fresh and resinous. It is reminiscent of a pine branch rubbed between your fingers. On the palate, the fruity sweetness of the apricot arrives first, followed by the zesty lemon balm. Then the pine makes its presence felt: one percent pine tips is enough for the forest note to be clearly distinct in the jar, without becoming bitter. The Asian greens provide a mild, slightly nutty foundation, while the garlic remains subtly in the background.\u003c\/p\u003e\n\n\u003cp\u003eThe sunflower seeds make the pesto creamy, the white wine vinegar keeps it fresh, and rock salt and spices round it off. Overall, the jar tastes aromatic and fresh at the same time—mild rather than sharp, light rather than heavy. It is a pesto that invites you to taste, and the first spoonful eaten plain off a piece of bread is the best introduction. If you are expecting a classic green basil pesto, you would be better served by the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eBasil-Lemon Balm Organic Pesto\u003c\/a\u003e from the same kitchen. This one is for anyone who loves trying something new.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with rice, with game, and with cheese\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the pine tip pesto primarily as a bread spread and for rice dishes. Spread thinly on a slice of whole-grain bread or baguette, with a small side salad, it shows off its forest and fruit notes most clearly. Stirred into rice, risotto, or couscous just before taking the pan off the stove, it gives the dish a resinous, slightly sweet trace. This pairs well with roasted vegetables and mushrooms, and in autumn, also with chestnuts.\u003c\/p\u003e\n\n\u003cp\u003eWith pasta, it works like any other pesto: boil spaghetti, penne, or tagliatelle, add two tablespoons of pesto per serving and a dash of pasta water, folding it in only after cooking. The pine note pairs well with game and venison salami, and on a cheese platter with mature mountain cheese or goat cheese. A teaspoon in scrambled eggs, a spoonful with boiled potatoes, or as a filling in a pancake that is rolled up and sliced for a salad: these are all suggestions from the manufacturer, and all are easily achieved with little effort.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and should be consumed within 14 days according to the manufacturer. Use a clean spoon, smooth the surface, add a little olive oil on top, and the pesto will stay fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix one tablespoon of pesto with two tablespoons of cream cheese and spread the cream on grilled bread. Topped with a slice of pear or a few pieces of apricot, this works as an appetizer for a glass of white wine or a non-alcoholic aperitif.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Allgäu forest and regional organic farms\u003c\/h3\u003e\n\n\u003cp\u003eThe idea behind sell g'machts is to combine well-known regional herbs, vegetables, and fruit in new ways. This is particularly evident with the pine tip pesto: the Asian greens come from the manufacturer's three partner farms, the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt farm near Meckenbeuren. According to the manufacturer, the herbs come from their own wild harvesting and from regional organic nurseries. Processing usually takes place the day after harvest.\u003c\/p\u003e\n\n\u003cp\u003eIn the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team stirs the pestos by hand and without heat treatment, using extra virgin organic olive oil and white wine vinegar from Byodo, sunflower seeds from Rapunzel in Legau, and rock salt from Bickelbacher. The organic-quality spices come from Pikantum. The manufacturer omits additives and preservatives; the flavor comes solely from the ingredients. The organic control number DE-ÖKO-006 is on every jar. \"sell g'macht\" means \"homemade\" in the Allgäu dialect, and that is exactly what it is.\u003c\/p\u003e\n\n\u003cp\u003eFor the manufacturer, the pine tip pesto is the top seller in the pesto category, and for us, it is one of the most popular jars from Weiler. If you are in the area, you can try it at the factory shop adjacent to the kitchen, which has been open since December 2022.\u003c\/p\u003e\n\n\u003ch3\u003eFor the curious, for the cheese platter, and as a gift with a conversation starter\u003c\/h3\u003e\n\n\u003cp\u003eThe Pine Tip Organic Pesto is the jar for people who expect more than just basil from their pesto. It belongs on the weekend cheese platter, in a rice pan during the week, and on the bread you unpack while hiking. In Advent, it pairs well with game dishes and a slice of venison ham. As a gift, it is the souvenir people ask about: pine tips in pesto, from the Allgäu, cold-stirred. If you want to get to know the product range, try the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e as well, the spicy-sharp variety made from wild-harvested herbs.\u003c\/p\u003e\n\n\u003cp\u003eAll jars from the manufacturer can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from other producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the manufacturer, the ingredient list is free of nuts, cheese, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. It is not suitable for anyone looking for a strong, spicy pesto—it remains mild, fruity, and resinous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAsian greens, apricot, and one percent pine tips – the Allgäu herb pesto with a forest note, for bread, rice, and the cheese platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089393484,"sku":"043SEL0003","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tannenspitzen-bio-pesto-1.png?v=1778854010"},{"product_id":"allgaeuer-bio-kraeuterpesto","title":"Allgäu Organic Herb Pesto","description":"\u003ch2\u003esell g'machts Allgäu Organic Herb Pesto. Spicy and intense herb pesto made from arugula, basil, and garlic – the all-rounder from Weiler in the Allgäu, cold-stirred, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Allgäu Organic Herb Pesto\u003c\/strong\u003e is a green herb pesto made from 23 percent arugula, 13 percent basil, sunflower seeds, olive oil, and white wine vinegar, seasoned with lemon balm, rock salt, garlic, and spices. Katja Will and her team stir it by hand and cold in Weiler in the Allgäu; 110 g per jar. No cheese, no nuts, no heat treatment – a vegan pesto that the manufacturer itself calls the all-rounder.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllgäu Organic Herb Pesto by sell g'machts\u003c\/strong\u003e is the variety for everyone who wants a pesto that goes with everything. Pesto comes from the Italian \"pestare,\" meaning to crush, and refers to an uncooked herb sauce. In Weiler in the Allgäu, this concept gets its own unique blend. Arugula leads with its peppery sharpness, basil provides the familiar aroma, and lemon balm adds a little freshness. Garlic delivers the spice that a herb pesto needs if it is to accompany pasta, grilled vegetables, and bread equally well. The manufacturer calls it the all-rounder among their pestos, and that hits the role it plays in the kitchen quite accurately.\u003c\/p\u003e\n\n\u003ch3\u003ePeppery arugula, basil, a hint of garlic\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the pesto smells of fresh arugula and garlic—green and spicy. On the palate, the arugula is at the forefront with its slightly peppery, nutty sharpness that distinguishes this variety from the other pestos from Weiler. The basil rounds it off and makes the taste more familiar, while the lemon balm brightens it up. The garlic is clearly present but remains behind the herbs. Rock salt, pepper, and spices provide the accents.\u003c\/p\u003e\n\n\u003cp\u003eThe sunflower seeds provide a soft, creamy base, the olive oil makes the pesto spreadable, and the white wine vinegar keeps it fresh. The manufacturer describes it as spicy and intense, and that is exactly how it tastes. Stronger than the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eBasil-Lemon Balm Organic Pesto\u003c\/a\u003e, but milder than the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e with its dominant garlic note. Those expecting a pesto completely without garlic should choose the basil variety. This one is the middle-ground of the assortment and therefore the jar that makes getting started the easiest.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, for grilling, on an Allgäuer Seele\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, drain, fold in two tablespoons of pesto per serving, and add a splash of pasta water so that the oil and herbs bind together. The pesto is only added once the pot is off the stove so that the arugula and basil stay green. The same works with gnocchi, rice, boiled potatoes, and steamed vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer expressly recommends this herb pesto for grilling: vegetables, meat, or fish get a spoonful of pesto after the grill—it replaces herb butter. Zucchini and bell peppers from the grill with pesto, plus bread, and the evening is complete. Mixed with cream cheese, it becomes a dip for veggie sticks and bread. A teaspoon in scrambled eggs, a spoonful on a buttered sandwich for a snack, or spread thinly on a pancake, rolled up, and sliced for a salad: all suggestions from Weiler.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and, according to the manufacturer, should be consumed within 14 days. Use a clean spoon, smooth out the surface, add a little olive oil on top, and the color will last.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The manufacturer's special tip is the \"Allgäuer Seele,\" an elongated white bread similar to a baguette, usually topped with caraway seeds and coarse salt. Slice it lengthwise, spread with herb pesto, top with mountain cheese, and bake in the oven. If you can't find a \"Seele,\" use a baguette.\u003c\/p\u003e\n\n\u003ch3\u003eArugula and basil from three neighboring farms\u003c\/h3\u003e\n\n\u003cp\u003eThe arugula and basil for this pesto grow at three partner farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt in Meckenbeuren. sell g'machts has been working with all three for years; the farms plant and harvest basil, parsley, tomatoes, and Asian greens for the kitchen in Weiler throughout the year. Processing usually happens the day after the harvest, often the very same day. The manufacturer calls this a privilege: having the raw materials so close by.\u003c\/p\u003e\n\n\u003cp\u003esell g'macht means \"self-made\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler in the Allgäu, Katja Will's team stirs the pestos by hand and without heat treatment so that the herbs taste as if they were fresh from the field. The extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, the rock salt from Bickelbacher, and the organic spices from Pikantum. The workshop leaves out additives and preservatives; the taste comes solely from the ingredients. The organic control number DE-ÖKO-006 is on every jar.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where all varieties are available for tasting. Furthermore, you can find the pestos in farm shops, dairies, and organic stores in the Allgäu and in Austria. Groups can book a tour of the workshop with a presentation and tasting to see how the jars are made.\u003c\/p\u003e\n\n\u003ch3\u003eFor barbecue evenings, for the pantry, and as the first jar from Weiler\u003c\/h3\u003e\n\n\u003cp\u003eThe Allgäu Organic Herb Pesto is the jar that sits in the pantry and finds a purpose every evening. Pasta on Tuesday, grilled vegetables on Friday, a snack on Sunday. For families, it is the variety everyone can agree on because the arugula and basil taste familiar and the garlic remains in check. If you are just getting to know sell g'machts, it is best to start here and add the wild garlic pesto or the spruce tip pesto as a second jar.\u003c\/p\u003e\n\n\u003cp\u003eAll the manufacturer's jars can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different manufacturers are in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the manufacturer, the list of ingredients is free from cheese, nuts, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. The jar is not suitable for those who avoid garlic—for that, there is the basil-lemon balm variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eArugula, basil, and garlic from the Allgäu, cold-stirred and vegan—the herb pesto for pasta, the grill, and toasted \"Seele.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089426252,"sku":"043SEL0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/allgaeuer-bio-kraeuterpesto.png?v=1778854011"},{"product_id":"birne-paprika-bio-chutney","title":"Organic Pear and Bell Pepper Chutney","description":"\u003ch2\u003esell g'machts organic pear-pepper chutney. Sweet and sour chutney made from 38 percent pear and 23 percent pepper with onion and ginger – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts organic pear-pepper chutney\u003c\/strong\u003e is a sweet and sour, slightly tangy chutney made from pears, peppers, white wine vinegar, raw cane sugar, and onion, seasoned with rock salt, olive oil, ginger, and pepper. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g in a jar. No additives, no preservatives, no flavor enhancers – the sweetness of the pear carries the jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic pear-pepper chutney from sell g'machts\u003c\/strong\u003e is the sweet and sour variety among the Allgäu chutneys. Chutneys are preserved condiment sauces made from fruit or vegetables with vinegar, sugar, and spices, which have their roots in India. In Weiler im Allgäu, this results in a jar that the manufacturer describes as a touch of China in the Allgäu. Pear provides fruitiness and sweetness, pepper and onion provide savory spice, and white wine vinegar and raw cane sugar create the interplay of sweet and sour. Ginger provides a warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the pear, then the pepper, and finally sweet and sour at the same time\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the chutney smells of cooked pear and pepper, with a hint of vinegar. On the palate, the sweetness of the pear comes through first, soft and fruity, then the pepper with its slightly smoky vegetable note. The onion provides a savory center, the white wine vinegar provides the acidity that makes the chutney clearly sweet and sour. Ginger and pepper sit in the background.\u003c\/p\u003e\n\n\u003cp\u003eIt is the fruitiest and at the same time the most acidic of the three chutneys from Weiler that we carry. The \u003ca href=\"\/en\/products\/allgaeuer-bio-kuerbis-apfel-chutney\"\u003eAllgäu organic pumpkin-apple chutney\u003c\/a\u003e is milder and rounder, the beer-onion chutney is more tart and hearty. If you are expecting a spicy chutney, you are in the wrong place: the ginger warms, but it does not burn.\u003c\/p\u003e\n\n\u003ch3\u003eWith cheese, raclette, curry, and bratwurst\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney as an accompaniment to cheese, raclette, and fondue, as well as for grilling. On a cheese board, it goes well with mountain cheese and soft cheese; for raclette, a spoonful replaces the usual sauces. From the grill, chicken and pork neck are the perfect partners.\u003c\/p\u003e\n\n\u003cp\u003eIt provides a sweet and sour counterpoint to bratwurst with potato salad, as suggested by the manufacturer. And because pear, pepper, and ginger point in this direction, the chutney goes well with curry dishes with rice, vegetables, and turkey, with or without coconut milk. Stir a tablespoon into the curry sauce and it gains fruitiness and acidity.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and should be empty within 14 days according to the manufacturer. Store in a cool, dry place beforehand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A slice of goat cheese on toasted bread, topped with a teaspoon of pear-pepper chutney, briefly under the grill. The pear plays with the cheese, the pepper provides the contrast – an appetizer in five minutes.\u003c\/p\u003e\n\n\u003ch3\u003eFruit and vegetables from three organic farms, preserved in Weiler\u003c\/h3\u003e\n\n\u003cp\u003esell g'macht means \"homemade\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team preserves the chutneys by hand, in organic quality with the control number DE-ÖKO-006. Fruit and vegetables come from three organic farms in the region, the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt near Meckenbeuren, and are usually processed the day after harvest. The white wine vinegar comes from Byodo, the raw cane sugar from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer avoids additives and preservatives; the ingredients alone provide the flavor. The idea behind all chutneys from Weiler is the same: to combine familiar regional fruit varieties and vegetables in new ways. Since December 2022, there has been a factory shop right next to the kitchen where you can try all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese lovers, curry evenings, and raclette in winter\u003c\/h3\u003e\n\n\u003cp\u003eThe organic pear-pepper chutney is the jar for households where cheese and chutney belong together. And for anyone who likes a little fruitiness on the side with their curry. In winter, it comes to the table with raclette; in summer, with grilled food. You can find all the manufacturer's chutneys and pestos on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other chutneys from different manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e category. According to the manufacturer, the list of ingredients contains no mandatory allergens or animal ingredients; it is sweetened with raw cane sugar. This jar is not suitable for anyone looking for a tart or spicy chutney – it remains fruity and sweet and sour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePear and pepper from the Allgäu, preserved sweet and sour – the chutney for cheese, raclette, curry, and bratwurst.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089491788,"sku":"042SEL0001","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/birne-paprika-bio-chutney.png?v=1778854014"},{"product_id":"bier-zwiebel-bio-chutney","title":"Beer-Onion Organic Chutney","description":"\u003ch2\u003esell g'machts Organic Beer-Onion Chutney. Fruity, savory chutney made from apples, 24 percent onions, and 20 percent organic beer with mustard seeds and chili peppers – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Beer-Onion Chutney\u003c\/strong\u003e is a fruity, savory chutney made from apples, onions, organic beer, white wine vinegar, and plums, seasoned with salted capers, mustard seeds, olive oil, raw cane sugar, chili peppers, and pepper. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g per jar. No additives, no preservatives, no flavor enhancers – the hearty chutney for snacks, roasts, and raclette.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Beer-Onion Chutney by sell g'machts\u003c\/strong\u003e is the savory variety among the Allgäu chutneys. Chutneys are preserved condiment sauces made from fruit or vegetables with vinegar, sugar, and spices, originally from India. In Weiler im Allgäu, this is turned into a jar that is more reminiscent of a snack than a curry. Onions provide the spice, beer the bitterness, and apple and plum the fruitiness. Mustard seeds, capers, and chili peppers add the finishing touches. The manufacturer calls it a very tasty dip, and it also makes for a great side dish for roasts.\u003c\/p\u003e\n\n\u003ch3\u003eOnion and beer up front, apple and plum behind, mustard and chili peppers at the finish\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the chutney smells of braised onions with a malty hint of beer. On the palate, the onion comes first, soft and sweet from the cooking process, followed by the bitterness of the beer, which, according to the manufacturer, harmonizes wonderfully with the onion. Apple and plum provide fruit and a subtle sweetness, while white wine vinegar adds acidity. Mustard seeds tingle, capers provide a salty depth, and the chili peppers give a mild heat on the finish.\u003c\/p\u003e\n\n\u003cp\u003eAmong the three chutneys from Weiler that we offer, this is the heartiest. The \u003ca href=\"\/en\/products\/birne-paprika-bio-chutney\"\u003eOrganic Pear-Bell Pepper Chutney\u003c\/a\u003e is fruitier and sweet-and-sour, while the Pumpkin-Apple Chutney is milder and rounder. Those expecting a sweet fruit chutney are better served with those two. This one is for people who think of onions, mustard, and beer when they think of chutney.\u003c\/p\u003e\n\n\u003ch3\u003eWith roasts, bratwurst, cheese bread, and raclette\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney with pork roasts and pork sausages, sauerkraut, and potatoes. A spoonful next to the Sunday roast replaces mustard and brings fruitiness and bitterness to the plate. The producer also mentions it for cheese, raclette, and fondue; on a raclette pan, a teaspoon with cheese and potato makes for a hearty combination.\u003c\/p\u003e\n\n\u003cp\u003eAs a bread spread, it shows its second side: on a sausage or cheese sandwich, on farmhouse bread with butter, or in a burger instead of fried onions. Once opened, the jar belongs in the refrigerator and should be finished within 14 days, according to the manufacturer. Store in a cool, dry place beforehand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of chutney in the pan drippings of a pork roast, simmered with a little broth. The beer, onion, and plum give the sauce the depth in two minutes that would otherwise require long braising.\u003c\/p\u003e\n\n\u003ch3\u003eOnions and apples from the region, preserved in Weiler\u003c\/h3\u003e\n\n\u003cp\u003e\"sell g'macht\" means \"homemade\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team preserves the chutneys by hand, in organic quality with the control number DE-ÖKO-006. Fruit and vegetables come from three organic farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt near Meckenbeuren. Processing usually takes place the day after harvest. Capers and raw cane sugar come from Rapunzel in Legau in the Allgäu, and the white wine vinegar from Byodo.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory leaves out additives and preservatives; the ingredients alone provide the flavor. The idea behind it: combine familiar types of fruit and vegetables from the region in new ways, here with beer as a partner to the onion. Since December 2022, there has been a factory shop right next to the kitchen where you can taste all varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor snacks, Sunday roasts, and lovers of hearty cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Beer-Onion Chutney is the jar for households where roasts, bratwurst, and cheese bread are regularly on the table. As a souvenir for a barbecue, it is a gift with an Allgäu connection. You can find all chutneys and pestos from the manufactory on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and more chutneys from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e category. Note: The chutney contains beer with barley malt, i.e., gluten, and mustard seeds; no animal ingredients are on the list. It is not suitable for those looking for a sweet, mild fruit chutney – it remains bitter, spicy, and hearty.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnion, organic beer, and apple from the Allgäu, heartily preserved – the chutney for pork roasts, bratwurst, and cheese bread in the evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089524556,"sku":"042SEL0002","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bier-zwiebel-bio-chutney-1.png?v=1778854014"},{"product_id":"allgaeuer-bio-kuerbis-apfel-chutney","title":"Allgäu Organic Pumpkin-Apple Chutney","description":"\u003ch2\u003esell g'machts Allgäuer Organic Pumpkin-Apple Chutney. Spicy-sweet chutney made from Hokkaido pumpkin, apple, and onion with ginger – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Allgäuer Organic Pumpkin-Apple Chutney\u003c\/strong\u003e is a spicy-sweet chutney made from 35 percent Hokkaido pumpkin, 18 percent apple, and 13 percent onion, preserved with raw cane sugar, apple cider vinegar, apple juice, ginger, rock salt, and spices. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g per jar. No additives, no preservatives, no flavor enhancers – the flavor comes solely from the ingredients.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllgäuer Organic Pumpkin-Apple Chutney by sell g'machts\u003c\/strong\u003e is the jar for cheese platters and for everything that comes out of the pan or off the grill. Chutneys are spicy, often sweet and sour, sometimes hot and savory sauces made from preserved fruit or vegetables. They originated in India and have long since found their place in kitchens all over the world. Preserving is an old technique for making food last, and sell g'machts does nothing to change that. What is new is the combination: regional Hokkaido pumpkin meets apple and onion, apple cider vinegar and apple juice provide acidity and fruitiness, while ginger and spices provide warmth. The result is a chutney that the manufacturer calls a universal companion in the kitchen.\u003c\/p\u003e\n\n\n\u003ch3\u003ePumpkin and apple in the foreground, onion and ginger behind, gently spiced\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the chutney smells of cooked pumpkin, apple, and a hint of ginger. On the palate, the mild sweetness of the Hokkaido stands out first, supported by raw cane sugar and apple juice. The apple contributes fruitiness and a light acidity, while the apple cider vinegar keeps both fresh. The onion provides a savory core, the ginger a fine warmth that lingers in the finish. The spices accompany rather than lead.\u003c\/p\u003e\n\n\n\u003cp\u003eThe manufacturer describes the chutney as spicy and sweet at the same time, with a finely balanced aroma. It is the mild, fruity variety among the chutneys from Weiler: less acidic than the \u003ca href=\"\/en\/products\/birne-paprika-bio-chutney\"\u003ePear-Pepper Organic Chutney\u003c\/a\u003e, less tart than the \u003ca href=\"\/en\/products\/bier-zwiebel-bio-chutney\"\u003eBeer-Onion Organic Chutney\u003c\/a\u003e. The consistency is chunky and spreadable, the color a warm orange. Anyone expecting a hot chutney will find the ginger gentle – this is about fruit, warmth, and spice in balance.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor the cheese platter, for pan-seared dishes, as a burger sauce\u003c\/h3\u003e\n\n\n\u003cp\u003eThe cheese platter is the obvious application. The manufacturer recommends the chutney for every Allgäuer cheese platter. With mountain cheese, Emmentaler, and soft cheese, it plays its sweetness against the salt of the cheese. For raclette and fondue, a spoonful replaces the usual sauces. Mixed with Allgäuer cream cheese, it becomes a spread, and spread pure on grilled baguette, it makes a quick appetizer.\u003c\/p\u003e\n\n\n\u003cp\u003eFrom the pan and the grill, it goes well with poultry, turkey, pork, and beef. A spoonful next to pan-seared meat, and you won't need sauce. As a burger sauce, it replaces ketchup and brings pumpkin and apple into the bun. It can be used for seasoning in a rice pan, as a dip for vegetables and potatoes, or as a flavor enhancer in a vegetable strudel. These are all suggestions from Weiler, and they all only require the jar and a spoon. It also works well cold with leftover Sunday roast.\u003c\/p\u003e\n\n\n\u003cp\u003eOnce opened, the chutney should be kept in the refrigerator and, according to the manufacturer, should be used within 14 days. Before that, store in a cool, dry place.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of chutney in the pan when chicken breast or turkey schnitzel is almost done, brought to a boil with a splash of water or broth. This creates a fruity sauce in two minutes that goes well with rice and roasted vegetables.\u003c\/p\u003e\n\n\n\u003ch3\u003ePumpkin and apple from three organic farms, preserved in Weiler\u003c\/h3\u003e\n\n\n\u003cp\u003esell g'machts means \"homemade\" in the Allgäuer dialect, and that is how Katja Will's workshop works. The fruit and vegetables for the chutneys come from three organic farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt estate near Meckenbeuren. sell g'machts has been working with all three for years. Processing usually takes place the day after harvest, often on the same day. The manufacturer calls it a privilege to have the raw materials so close by.\u003c\/p\u003e\n\n\n\u003cp\u003eIn the sell g'machts kitchen in Weiler im Allgäu, the chutney is preserved by hand in organic quality with the control number DE-ÖKO-006. The raw cane sugar comes from Rapunzel in Legau in the Allgäu, the rock salt from Bickelbacher, and the organic-quality spices from Pikantum. The workshop leaves out additives and preservatives; the flavor comes from the ingredients alone, which the manufacturer says makes the products Slow Food-compliant. The idea behind all chutneys from Weiler is the same: to create new combinations of well-known regional fruits and vegetables.\u003c\/p\u003e\n\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where all chutneys and pestos are available for tasting. Furthermore, you can find the jars in farm shops, dairies, and organic grocery stores in the Allgäu, Germany, and Austria.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor the weekend cheese platter, for barbecue evenings, and as a souvenir\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Pumpkin-Apple Chutney is the jar for households that regularly serve cheese. The accompaniment can then be more than just a few grapes. For barbecue evenings, it is the sauce that goes just as well with chicken and pork as it does with grilled vegetables. In autumn, when pumpkin and apple are in season, it belongs on the table, and in winter, it is perfect for raclette and fondue. As a souvenir together with a piece of mountain cheese, the 110 g jar from the Allgäu is a gift that will be opened immediately.\u003c\/p\u003e\n\n\n\u003cp\u003eYou can find all of the manufacturer's chutneys and pestos on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other chutneys from other manufacturers in the category \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e. According to the manufacturer, the ingredient list contains no mandatory allergens and no animal-based ingredients; it is sweetened with raw cane sugar. The jar is not suitable for those looking for a hot or significantly acidic chutney – it remains mild, fruity, and warmly spiced.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eHokkaido, apple, and ginger from the Allgäu, preserved by hand – the mild chutney for cheese platters, the pan, and the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089819468,"sku":"042SEL0003","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/allgaeuer-bio-kuerbis-apfel-chutney-1.png?v=1778854014"},{"product_id":"schweinebaeckchen","title":"Pork cheeks","description":"\u003ch2\u003ePork cheeks from Benz. Three braised pork cheeks in their own gravy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePork cheeks from Benz\u003c\/strong\u003e are pre-braised pork cheeks from the Benz butcher shop in Köngen: three pieces per tin, cooked in their own house-made gravy with braising vegetables. No flavor enhancers or preservatives, containing only what you would put in the pot yourself – 410 grams, two portions.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying pork cheeks\u003c\/strong\u003e used to mean ordering them in advance at the butcher's. The cheek is a small cut; there are only two per animal, and it needs time: two to three hours of braising until the connective tissue is soft and the meat melts on the tongue. Gina Benz takes both off your hands: the pre-ordering and the braising. The tin contains three ready-braised cheeks in a dark sauce. Heat them for a quarter of an hour over low heat, and serve with mashed potatoes with milk and butter – which, by the way, is her own favorite meal from the assortment.\u003c\/p\u003e\n\n\u003ch3\u003eAs soft as a pot roast, but with more flavor\u003c\/h3\u003e\n\n\u003cp\u003ePork cheeks taste richer than fillet and juicier than a roast because the meat is marbled with connective tissue, which turns into gelatin when braised. This is exactly what happens here in the tin. The cheeks are so soft that a fork is all you need, yet they remain fibrous enough to be recognized as a distinct cut. The flavor is mild and porky, with less of a smoky bacon note than belly or neck cuts.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce does the rest: dark, roasted notes, with carrots, onions, and a subtle hint of tomato. The braised vegetables are recognizable as soft chunks. Herbs, wine, and sweetness are kept in the background – the seasoning remains restrained so that the meat can play the leading role.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who knows these cheeks from a restaurant, served with a red wine reduction and a glazed surface, might find these a bit too simple. This is intentional. And for those looking for lean meat: cheeks are not suitable, as their tenderness comes from the connective tissue and the fat that melts during the braising process.\u003c\/p\u003e\n\n\u003ch3\u003eMashed potatoes, ribbon noodles, or bread for dipping\u003c\/h3\u003e\n\n\u003cp\u003eOpen the tin, pour the contents into a pot, and heat over low heat for about fifteen minutes, stirring as little as possible to keep the cheeks whole. It takes four minutes in a suitable container in the microwave. The side dish recommended by the Benz family is mashed potatoes, or alternatively, ribbon noodles. Both soak up the sauce, and there is plenty of it.\u003c\/p\u003e\n\n\u003cp\u003eA few more ideas: serve the cheeks with apple-red cabbage and bread dumplings to turn the contents of the tin into a Sunday feast. Or serve on toasted sourdough bread with some horseradish as a warm evening snack. For a dish with more vegetables, add sautéed mushrooms and a few Brussels sprouts to the pot. If you need to stretch the sauce because three guests are coming, use half a tin of \u003ca href=\"\/en\/products\/bratensosse\"\u003egravy\u003c\/a\u003e from the same producer – it's the same base.\u003c\/p\u003e\n\n\u003cp\u003eA simple recipe that is ready in twenty minutes: boil potatoes and mash them with hot milk, butter, and nutmeg. Heat the cheeks, place them on the mash, and drizzle with the sauce. Sprinkle with parsley, and that's it. That is enough, and it is exactly how Gina Benz prefers to eat them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three cheeks are sufficient for two people with a side dish; for two very hungry diners without a side dish, it will be tight. When hosting guests, count on one tin per two people and it's better to have one extra. The dish is gluten-free and lactose-free.\u003c\/p\u003e\n\n\u003cp\u003eA word about the sauce: there is plenty of it in the tin, more than in a goulash. If you only need a portion, save the rest – the next day, it will provide the base that a piece of pan-seared meat or fried potatoes might otherwise lack. Covered, it will keep in the fridge for two to three days, during which time it will jellify because it is cooked from bones. It will become liquid again when heated.\u003c\/p\u003e\n\n\u003ch3\u003eA little piece of pork from Köngen\u003c\/h3\u003e\n\n\u003cp\u003eThe cheek is a muscle that is constantly working in the pig, which is why it is permeated with connective tissue and fat – and that is why it becomes so soft when braised. For a long time, it was considered a \"butcher's cut\" that ended up in sausage or the butcher's own kitchen rather than in the display case. The fact that it is now on restaurant menus is precisely because of this tenderness. For their tins, Benz uses pigs from a farmer in Köngen, slaughtered in the region and processed in their own butchery.\u003c\/p\u003e\n\n\u003cp\u003eThey are braised in the gravy that Benz also sells pure: pork bones, vegetables from Köngen, reduced for at least 24 hours. The cheeks cook in it until the connective tissue has turned into gelatin. Afterward, everything is put into the tin and heated a second time – this heat makes the unopened dish shelf-stable for about two years without the need for preservatives. The meat content is around 50 percent, at least 180 grams.\u003c\/p\u003e\n\n\u003cp\u003eWhat happens during braising explains why this cut is so special: the cheek's connective tissue consists of collagen. Under short, high heat, it contracts and makes the meat tough. With long, low heat, it dissolves into gelatin – the meat becomes tender, and the sauce gains its body. A cheek that has been braised for too short a time is inedible. One that has had enough time melts on the tongue. Benz hits this point in their production facility; you just have to heat it up.\u003c\/p\u003e\n\n\u003cp\u003eThe Benz butcher shop has existed in Köngen for over 100 years, managed in the fifth generation by master butcher Daniel Benz and his wife Monika. Together with their daughter Gina, a master butcher and food manager, they founded the delicatessen manufacture in 2019. The pork cheeks are their declared favorite product – and the dish they use to explain to customers what defines their manufacture.\u003c\/p\u003e\n\n\u003ch3\u003eThe restaurant dish for a Tuesday evening\u003c\/h3\u003e\n\n\u003cp\u003eBraised cheeks are a dish you usually order instead of cooking yourself. In the tin, they become something that can be served on a normal weekday after someone else has spent the three hours at the stove. That is the real difference from other convenience foods: it is less about convenience and more about the fact that this tin contains a cut you could hardly get yourself.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for people who enjoy good food but cook little, the cheeks work well in a package together with the \u003ca href=\"\/en\/products\/rinderedelgulasch\"\u003epremium beef goulash\u003c\/a\u003e. Two braised dishes from the same butcher, both without additives, both ready in twenty minutes. Experience shows that once someone has opened a tin, they tend to order several more.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree pork cheeks, two hours of braising time, a butcher in Köngen – and all you have to do is make the mashed potatoes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Benz Feinkostmanufaktur","offers":[{"title":"410 g","offer_id":57548096176460,"sku":"048BEN0004","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/m-benz-schweinebaeckchen-e1614240525950.png?v=1778854054"},{"product_id":"nuri-sardinen-in-olivenoel","title":"Sardines in olive oil","description":"\u003ch2\u003eNURI Sardines in Olive Oil. Whole sardines from the Atlantic, hand-placed into the tin – the classic from Matosinhos.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Olive Oil\u003c\/strong\u003e are whole Portuguese sardines, steamed and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. No fillets, no sauce, no added flavorings: three ingredients from the Pinhais cannery in Matosinhos near Porto, which has been operating the same way since 1920.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Olive Oil\u003c\/strong\u003e are exactly what is served in Portugal with white bread and butter. You pop the tin open, the oil drips onto the bread, the sardine goes on top, a few drops of lemon – dinner by the harbor is ready. For us, the tin in the yellow-red paper has been the best-selling NURI product for years. If you want to get to know the brand, start here: with the pure variety, where only the fish and the oil do the talking.\u003c\/p\u003e\n\n\u003ch3\u003eFirm fish, smooth oil, little salt\u003c\/h3\u003e\n\n\u003cp\u003eThe sardines are large and firm and taste of the sea rather than of a tin. The olive oil carries the flavor and allows it to remain in the foreground. When opened, three to five fish lie closely side by side, skin side up, just as they were placed by hand in Matosinhos. The flesh is succulent, darker than tuna, and stronger in flavor. As it sits, the oil absorbs the aroma of the fish and becomes an ingredient in its own right.\u003c\/p\u003e\n\n\u003cp\u003eThis is the European pilchard, \u003cem\u003eSardina pilchardus\u003c\/em\u003e, caught off the Portuguese Atlantic coast. The season runs through the summer, when the fish have built up the most fat – that is when they are at their juiciest, and that is when they are canned in Matosinhos. What you open in winter is therefore the catch from the previous summer.\u003c\/p\u003e\n\n\u003cp\u003eThey are seasoned only with salt, and very little of it: the fish tastes like itself, and the olive oil rounds it out. Anyone who previously only knew sardines as dry fillets in sunflower oil will notice the difference with the first bite.\u003c\/p\u003e\n\n\u003cp\u003eThese are whole sardines, headless, with skin and bones. The bones are softened by the steaming process and are meant to be eaten – that is the proper way to eat sardines, and that is where the flavor comes from. For those who prefer boneless fillets, the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e from the same factory are the better choice. And for those seeking heat, there are the \u003ca href=\"\/en\/products\/nuri-sardinen-in-pikantem-olivenoel\"\u003esardines in spicy olive oil\u003c\/a\u003e with piri-piri.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with potatoes, in pasta\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest way is the Portuguese one: white bread or sourdough, butter, a sardine, lemon, pepper. Add tomato and red onion if you like. This is an evening snack that is ready in five minutes and makes a bigger impression than any cold cut platter.\u003c\/p\u003e\n\n\u003cp\u003eThey work just as well warm. Boiled potatoes with sardines and a spoonful of oil from the tin, plus parsley and lemon zest. Or pasta: sweat garlic in the sardine oil, add the flaked sardines, chili, parsley, toasted breadcrumbs. This is a classic from Southern Italy for which the tin is the best shortcut. On toast with cream cheese and cucumber, they make a breakfast; on a salad with white beans and egg, a lunch. And on pizza, they replace anchovies – milder, meatier, less salty.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is part of the experience and belongs in the kitchen. It is good olive oil that tastes of sardine, and it is the perfect base for the frying pan or a dressing. What sardines do not appreciate is prolonged heat. They should only be warmed through, otherwise they will fall apart. They are not suitable for cooking into stews or sauces – they are too precious and delicate for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the tin out of the fridge an hour before eating. When cold, the oil is firm and the fish is muted – at room temperature, both come into their own.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, 500 meters from the Atlantic\u003c\/h3\u003e\n\n\u003cp\u003eNURI is the brand of the Pinhais \u0026amp; C.ª cannery in Matosinhos, Porto's fishing port, 500 meters from the Atlantic. Founded in 1920, the factory is one of the few that still processes sardines using the old method. Only fresh fish goes into the tin. The sardines are brined, placed by hand on racks, and steamed before being put into the tin. In industrial production, cooking usually happens only inside the sealed tin. You can taste the difference: the flesh remains firm, the oil remains clear.\u003c\/p\u003e\n\n\u003cp\u003eThen, each sardine is placed into the tin by hand, the olive oil is poured in, the tin is sealed, and finally wrapped by hand in the printed paper. The design dates back to the 1930s, when the name NURI was introduced. It is the reason why the tin often sits on a shelf in many kitchens instead of inside a cupboard.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau, which represents the factory in this country. For us, the variety in olive oil is the NURI tin we reorder most frequently – for years, in every season.\u003c\/p\u003e\n\n\u003ch3\u003eStock for the cupboard and a gift for sardine lovers\u003c\/h3\u003e\n\n\u003cp\u003eSardines in olive oil are a pantry staple that improves with time. The fish continues to cure in the oil, and the oil takes on the fish. A tin in the cupboard is a dinner that requires no preparation, refrigeration, or planning. It is for that evening when the fridge is empty, and for the weekend at the vacation home. Once opened, however, the remainder should be transferred to a glass container with a lid and kept in the fridge, rather than left in the tin.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the tin is a souvenir that stands out among wine and chocolate: the paper, the flavor, the history behind it. Those who want to give all four sardine varieties at once will find them in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003eSardine Gift – 4-Pack Box\u003c\/a\u003e. And anyone who wants to try the other varieties after their first tin will find them all on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe tin is not suitable for those who want a subtle fish taste. Sardines are robust, and the oil tastes of them. If you prefer something milder, start with the mackerel fillets and come back to the sardines later – most people do.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines from Matosinhos, three ingredients, one tin – the Portuguese evening meal for the German kitchen table.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119146828,"sku":"048LAG016","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-olivenoel-freisteller.png?v=1790867543"},{"product_id":"nuri-sardinen-in-pikantem-olivenoel","title":"Sardines in spicy olive oil","description":"\u003ch2\u003eNURI Sardines in spicy olive oil. Whole sardines with piri-piri, gherkin, and bay leaf – the variety with the vegetables in the tin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy olive oil\u003c\/strong\u003e are whole Portuguese sardines, steamed and hand-packed in olive oil, accompanied by a piri-piri chili, a piece of gherkin, carrot, clove, pepper, and bay leaf – 125 g tin with 90 g of fish. No chili oil from a bottle, no extracts: the heat comes from the chili that is inside the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy olive oil\u003c\/strong\u003e differ from the mild variety through their heat – and through what you see when you open the tin: a small red chili, a slice of gherkin, a piece of carrot, a bay leaf, and a clove. This is the Portuguese way of seasoning sardines – the spices infuse the oil for weeks until they have permeated the fish. For us, this spicy tin is the second most popular NURI variety and, for many customers, their actual favorite.\u003c\/p\u003e\n\n\u003ch3\u003eWarm rather than burning – and with bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe heat is distinct, but far from the kind that numbs your mouth. Piri-piri is a small, fruity chili, and it is dosed at two percent in the tin: it provides a warmth in the back of the throat while letting the sardine remain the focus. Added to this are the aromas from the pickled vegetables – the clove and bay leaf give the oil a slightly sweet, spicy note, while the gherkin and carrot taste like pickled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe fish itself is the same as in the mild tin: whole sardines, headless, with skin and soft bones, firm in texture, juicy, and bold in flavor. The oil is a bit redder than in the mild variety and tastes of chili – those who drizzle it on bread will already be enjoying half the treat before even tasting the first fish.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want their sardines truly spicy, this tin is not the right choice – for that, there are the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003esardines in extra spicy olive oil\u003c\/a\u003e with three percent chili. And those who only want to see fish and oil when they open the tin should opt for the pure \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with lemon, in the pan with potatoes, in a salad\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tin needs the least amount of extra work. Bread, butter, sardine, a splash of lemon to balance the heat – done. The gherkin and carrot from the tin go right on the bread; they are seasoned vegetables and taste accordingly.\u003c\/p\u003e\n\n\u003cp\u003eIn a pan, it becomes a dinner: fry home fries in the chili oil from the tin, place the sardines on top at the end, and just let them warm through. Or a tomato salad with red onion, parsley, and flaked spicy sardines, using the oil from the tin as a dressing. On toast with avocado and egg, it is a breakfast that wakes you up. And in spaghetti with garlic and breadcrumbs, the spicy sardine replaces both the fish and the chili.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: cooking the sardines for a long time. They fall apart, and the heat becomes bitter. Just warm them, do not cook them – that way the fish stays whole and the oil tastes exactly as it should.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Finely chop the chili from the tin and sprinkle it over the bread – those who like it spicier can achieve the heat level of the extra-spicy variety using a standard tin.\u003c\/p\u003e\n\n\u003ch3\u003eSeasoned in Matosinhos, by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced at Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating with the same process since its founding in 1920: only fresh fish, placed in brine, hand-arranged on racks, and steamed before going into the tin. The sardines are then hand-packed individually – and for this variety, the chili, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eThis is why every tin tastes a little different from the next: one chili is a bit larger, the other bay leaf a bit more intense. Those expecting an industrially standardized product will see this as an inconsistency. To us, it is a sign that people, not machines, are filling the tins. Finally, every tin is wrapped by hand in paper, the design of which dates back to the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe tins reach Germany via the importer Maritime Zeitkapseln from Hanau. For us, this spicy variety has been on the shelf from day one – and it is the tin that customers reorder most frequently after the mild version.\u003c\/p\u003e\n\n\u003ch3\u003eThe variety for sardine connoisseurs and the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThis spicy tin is for everyone who already knows the mild version and knows they like sardines. It is the tin for an evening with wine and bread, for a picnic, for a holiday apartment – a dinner from the cupboard that still tastes like something. And like all sardines in oil, it keeps well in the cupboard and becomes more rounded over time as the spices continue to infuse into the oil.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect tin for people who like spicy food and keep canned goods as emergency rations. Together with the mild version and the two tomato tins, it is included in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003esardine gift set – 4-box\u003c\/a\u003e, the gift box with all four classic varieties.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for children or for anyone who generally avoids chili – even the mild heat of the piri-piri is too much for sensitive tongues. If you prefer tomato over oil, you can find the same heat in the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spicy tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSardines with chili, gherkin, and bay leaf in a tin – the Portuguese way of eating spicy, where the fish remains at the forefront.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119179596,"sku":"048LAG017","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-pikantem-olivenoel-freisteller.png?v=1790867550"},{"product_id":"nuri-sardinen-in-tomatensauce-olivenoel","title":"Sardines in tomato sauce","description":"\u003ch2\u003eNURI Sardines in Tomato Sauce. Whole sardines in tomato paste and olive oil – the tin that even children will eat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Tomato Sauce\u003c\/strong\u003e are whole Portuguese sardines, steam-cooked and hand-placed in a sauce made of 25 percent tomato paste and olive oil, seasoned only with salt – 125g tin with 90g of fish. No sugar, no thickeners, no added flavorings: four ingredients, one of which is the sardine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in Tomato Sauce\u003c\/strong\u003e are the tin for everyone who finds sardines in oil a bit too fishy. The tomato takes the edge off the sardine and adds sweetness and acidity – and suddenly, even those who usually push their plate away at the sight of sardines in oil are tucking in. For us, this is the variety we recommend to families – and the one many customers start with when it comes to NURI.\u003c\/p\u003e\n\n\u003ch3\u003eTomaty, rounded, with fish underneath\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is thick and dark red, more tomato paste than liquid sauce. It tastes of cooked-down tomato, slightly sweet, slightly acidic, and it coats the fish rather than drowning it. The sardines underneath are the same as those in the oil tin: whole, headless, with skin and soft bones, firm and juicy. The olive oil is used sparingly at two percent – it rounds off the sauce while keeping the tin light.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the sardine in oil, the fish flavor is milder, but still present. The tomato is in the foreground, the sardine in the background, and anyone who knows this tin knows that this ratio is the reason why it is the most-eaten variety in many households.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want the full sardine flavor, the tomato tin is less suitable; the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e are the better choice. And those who want tomato with a kick will find it in the \u003ca href=\"\/en\/products\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel\"\u003esardines in spicy tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, on toast, in pasta – and for the children\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato sardine brings its own acidity. Bread, butter, sardine with sauce, pepper – supper is served. On toasted white bread, lightly crushed with a fork, it is the Portuguese counterpart to beans on toast, and just as quick.\u003c\/p\u003e\n\n\u003cp\u003eWhen warmed up, the tomato tin makes the simplest pasta sauce there is. Put the tin in a pan, heat with a little olive oil and garlic, flake the sardines, add pasta and parsley, and it's ready – one tin is enough for two portions of spaghetti. With rice and peas, it becomes a lunch; on baked potatoes with sour cream, it’s a dinner. And for children, the sardine in tomato is the tin many parents start with: the fish is soft, the sauce tastes like ketchup, and the bones are so tender that no one notices them.\u003c\/p\u003e\n\n\u003cp\u003eFor weekend breakfast, the tomato tin is what’s put on the table in Portugal when guests are over: on toasted bread with a fried egg on top, pepper, chives. And for the lunchbox, it works as a spread: mash the sardines and sauce with a fork, mix with a little butter, spread on bread – a snack that tastes like tomato instead of a tin.\u003c\/p\u003e\n\n\u003cp\u003eWhat doesn't work: cooking the sardines for a long time. They will fall apart, and the sauce will become thin. Just heat them through, don't cook them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the sauce from the tin with a spoonful of cream cheese and fold in the crushed sardines – it makes a spread that children will eat as tomato cream.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and sardine from Matosinhos, by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, Porto’s fishing port, 500 meters from the Atlantic. The factory has been working with the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually hand-placed into the tin. For the tomato variety, tomato sauce is poured in instead of olive oil – tomato paste, a little olive oil, salt. The label is so short because the ingredient list is so short.\u003c\/p\u003e\n\n\u003cp\u003eSardines in tomato are a second classic variety in Portugal alongside the oil version, rather than an invention for export – in every Portuguese supermarket, both stand side by side, and at NURI, both are part of the core range. In the end, the tomato tin is also wrapped by hand in paper, the design of which dates back to the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe tins arrive in Germany via the importer Maritime Zeitkapseln from Hanau. For us, the tomato tin is one of the four classics that are also included in the gift box – along with the mild, the spicy, and the spicy tomato sardine.\u003c\/p\u003e\n\n\u003ch3\u003eThe family tin – for the cupboard and for beginners\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato sardine is the tin for your pantry: a dinner that brings everything with it except for bread or pasta, and that keeps in the cupboard for years. It is the tin for the evening when the kids are hungry and the fridge is empty. And it is the tin you use to introduce someone to sardines who previously only knew tuna.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is included with the mild sardine in oil, the spicy sardine in oil, and the spicy sardine in tomato in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003eSardine Gift – 4-pack box\u003c\/a\u003e. If you want to see all varieties, you can find them on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe tomato tin is not suitable for salads with oil dressing – the sauce mixes in, and both lose out. The sardines in oil are the right choice for that. And if you are planning the tin as a sauce for four people, you will need two.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines in tomato sauce from Matosinhos – the tin that even fish skeptics at the table will eat.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119212364,"sku":"048LAG019","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-tomatensauce-olivenoel-freisteller.png?v=1790867558"},{"product_id":"nuri-sardinen-in-scharfer-tomatensauce-olivenoel","title":"Sardines in spicy tomato sauce","description":"\u003ch2\u003eNURI Sardines in spicy tomato sauce. Whole sardines in tomato with piri-piri, gherkin, and bay leaf in a can – tomatoey and spicy at the same time.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Sardines in spicy tomato sauce\u003c\/strong\u003e are whole Portuguese sardines, steam-cooked and placed by hand into a sauce made of tomato paste and olive oil, accompanied by a piri-piri chili, gherkin, carrot, clove, pepper, and bay leaf – 125g can with 90g of fish. No sugar, no chili extract, no added flavoring: the heat comes from the chili pod that is included in the can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI sardines in spicy tomato sauce\u003c\/strong\u003e are the intersection of the two most popular varieties: the tomato of the family-sized can and the heat of the spicy oil sardine, all in one can. If you are wavering between the two, choose this one. For us, the spicy tomato sardine is the variety that is ordered more frequently than the mild tomato can, because the spice gives the tomato what it lacks on its own.\u003c\/p\u003e\n\n\u003ch3\u003eFirst tomato, then chili, then fish\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is thick, dark red, and tastes first of cooked-down tomato – sweet and acidic like in the mild tomato can. Then comes the piri-piri: a small, fruity chili that warms the back of the throat rather than burning. Clove and bay leaf give the sauce a spicy depth reminiscent of a slowly simmered tomato sauce; gherkin and carrot are included in the can as pickled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe fish underneath is the same as in all NURI cans: whole sardines, headless, with skin and soft bones, firm and juicy. In tomato sauce, the fish flavor is milder than in oil, and the spice takes off a bit more of the edge – for many, this is the most accessible variety in the range, despite being labeled as spicy.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want it really spicy, the tomato can is not suitable – the tomato buffers the chili, and the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003esardines in extra-spicy olive oil\u003c\/a\u003e are the better choice. And those who want just tomato should take the \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003esardines in tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn toast, with rice, in pasta – the can as a ready-made sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tomato can is the variety where the can itself is the meal. On toasted bread, crushed with a fork, it is a breakfast or a late-night dinner. On white bread with butter and a basil leaf, it's a snack with wine.\u003c\/p\u003e\n\n\u003cp\u003eHeated, it becomes a pasta sauce: put the can in a pan, warm it with a little olive oil, break up the sardines, add spaghetti and parsley – one can is enough for two. With rice, peas, and a fried egg, it’s a lunch from the pantry; on baked potatoes with yogurt, it’s a dinner that cools the heat. In a shakshuka, the spicy tomato sardines replace both sauce and spices: eggs in the pan, add the can, put the lid on.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook, just warm through – otherwise the sardines will fall apart and the sauce will become thin. You can eat the chili pod from the can or set it aside for those who prefer it milder.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a spoonful of sour cream or cream cheese into the can – the acidity and fat take the edge off the heat and turn the contents into a spread that even the cautious eaters at the table will enjoy.\u003c\/p\u003e\n\n\u003ch3\u003eTomato and piri-piri from Matosinhos, made by hand since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been working with the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually placed by hand into the can. For the spicy tomato variety, the chili pod, gherkin, carrot, bay leaf, and clove are added by hand before the tomato sauce is poured in.\u003c\/p\u003e\n\n\u003cp\u003ePiri-piri is the chili that Portugal brought back from its former colonies in Africa, and it is found everywhere in Portuguese cuisine – in chicken, in the oil on the table, in the sardine can. The combination of tomato and piri-piri was therefore an everyday staple in Matosinhos long before anyone thought about export. Finally, this can is also wrapped by hand in paper featuring a design from the 1930s.\u003c\/p\u003e\n\n\u003cp\u003eThe cans come to Germany via the importer Maritime Zeitkapseln from Hanau. Along with the three other classics, the spicy tomato sardine is included in the \u003ca href=\"\/en\/products\/nuri-sardinen-geschenkset\"\u003esardine gift – 4-pack box\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe can for the indecisive and for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy tomato sardine is the can we recommend to customers who are wavering between tomato and spicy – it has both and saves you from having to choose. It is the perfect can for the pantry because it creates a hot meal all on its own: add pasta or rice, and it's done. And like all NURI cans, it keeps in the cupboard for years, remaining just as it is.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the can for people who like to eat spicy food but find oil sardines too heavy – the tomato makes them lighter, and the chili makes them interesting. Those who want more after the first can will find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for children who avoid chili, nor for salads with oil-based dressings, in which the sauce gets lost. For that, there is the mild tomato can and the oil sardines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole sardines in spicy tomato sauce from Matosinhos – tomato and piri-piri in one can, for everyone who wants both.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119245132,"sku":"048LAG020","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-sardinen-in-scharfer-tomatensauce-olivenoel-freisteller.png?v=1790867565"},{"product_id":"nuri-makrelenfilet-in-olivenoel","title":"Mackerel fillets in olive oil","description":"\u003ch2\u003eNURI Mackerel Fillets in Olive Oil. Mackerel skinless and boneless, hand-packed in olive oil – the tin for sardine skeptics.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in Olive Oil\u003c\/strong\u003e are Atlantic mackerel fillets, steam-cooked, skin and bones removed, and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. Not a sardine substitute, not leftover tuna: three ingredients from the same factory in Matosinhos that also produces NURI sardines.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMackerel Fillets in Olive Oil by NURI\u003c\/strong\u003e are the tin for the other half of the table – for those who opt out when it comes to whole sardines with skin and bones. No picking, no bones: bright, firm fillets that fall apart with a fork, in clear olive oil. If you know canned tuna, here you get a fish that has more flavor and is less dry.\u003c\/p\u003e\n\n\u003ch3\u003eSofter than tuna, milder than sardine\u003c\/h3\u003e\n\n\u003cp\u003eMackerel has a rich, slightly sweet flesh that remains succulent in olive oil. The fillets are light-colored with a dark stripe; they flake into large pieces and taste of fish, though less of the sea than sardines – mackerel is the more well-rounded, softer tin. The olive oil makes them even more mellow and absorbs the aroma of the fish during storage.\u003c\/p\u003e\n\n\u003cp\u003eSeasoned only with salt, and very little of it. This is the tin we give to people who have previously avoided canned fish: free of metallic notes, bitterness, and fishy oil – just mackerel and olive oil.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want the full sardine flavor with bones and skin, these fillets are less suitable; the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003eSardines in Olive Oil\u003c\/a\u003e are the right choice there. And for those who want whole mackerel, small and robust, you will find them in the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-olivenoel\"\u003eSmall Mackerel in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eIn salads, on bread, in the pan – wherever you usually use tuna\u003c\/h3\u003e\n\n\u003cp\u003eThe mackerel fillet replaces canned tuna in any recipe, and to its advantage. Niçoise salad with green beans, potatoes, egg, and olives – with the fillets crumbled on top and the oil from the tin used in the dressing. A tuna salad with mayonnaise, onion, and apple becomes juicier with mackerel. And pasta with mackerel, capers, lemon, and parsley is ready in fifteen minutes.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, the fillet works with butter, lemon, and pepper just like a sardine, only boneless – and therefore suitable for children too. On toast with scrambled eggs and chives, it’s breakfast; in a bowl with rice, cucumber, avocado, and sesame, it’s lunch. Served warm, it goes well with boiled potatoes with quark or with roasted vegetables, where it only needs to be added to the oven for a short time.\u003c\/p\u003e\n\n\u003cp\u003eFor dinner with children, these fillets are the easiest NURI tin: boneless, quick to put on bread, and the kitchen doesn't smell afterward. One fillet on buttered bread, cut into pieces, and the question of fish sticks won't come up that evening. If you buy the tin for salad, take two – one tin is enough for two portions.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook them – the fillets fall apart quickly under heat and become dry. Only warm them through or use them cold, then they stay juicy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash two fillets with a fork, mix with cream cheese, lemon juice, horseradish, and chives – a mackerel spread for bread that is faster than any fish dip from the refrigerated section.\u003c\/p\u003e\n\n\u003ch3\u003eMackerel from Matosinhos, cooked and packed just like the sardine\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been using the same process since 1920 – and the mackerel is treated just like the sardine: only fresh fish, placed in brine, steam-cooked, then skin and bones removed and placed into the tin by hand, piece by piece, before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eMackerel is the second great fish of the Portuguese Atlantic coast, processed in Matosinhos just like the sardine. Filleting is more work than packing the whole sardine – which is why the tin costs a little more, and why it looks so neat when opened.\u003c\/p\u003e\n\n\u003cp\u003eIn the end, this tin is also hand-wrapped in paper with a design dating back to the 1930s. The tins are brought to Germany by the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe entry-level tin – and the tuna substitute for your pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe mackerel fillet is the tin you use to introduce someone to NURI if they reject sardines: boneless, skinless, mild in flavor. It is the tin for children, for salad lovers, for everyone who has bought tuna until now and wants something better. And it is the supply for salads and pasta that lasts for years in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eThe mild and spicy mackerel fillets are available together with the two tomato-sauce sardines in the \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine Tasting Pack\u003c\/a\u003e. If you want heat, go for the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-scharfem-olivenoel\"\u003eMackerel Fillets in Spicy Olive Oil\u003c\/a\u003e with piri-piri.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who love sardines for their robust flavor – mackerel is the gentler choice, and if you want to taste the sea, stick with the sardine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMackerel fillets without skin and bones from Matosinhos – the tin for everyone who likes fish but avoids sardines.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119277900,"sku":"048LAG021","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelenfilet-in-olivenoel-freisteller.png?v=1790867572"},{"product_id":"nuri-makrelenfilet-in-scharfem-olivenoel","title":"Mackerel fillets in spicy olive oil","description":"\u003ch2\u003eNURI Mackerel Fillets in spicy olive oil. Skinless and boneless mackerel with chili, gherkin, and bay leaf – the spicy tin that requires no picking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in spicy olive oil\u003c\/strong\u003e are Atlantic mackerel fillets, steam-cooked, de-skinned and de-boned, and hand-packed in olive oil, accompanied by two percent chili, gherkin, carrot, clove, pepper, and bay leaf – 125g tin with 90g of fish. No chili oil from a bottle, no extract: the heat comes from the chili pepper included in the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Mackerel Fillets in spicy olive oil\u003c\/strong\u003e are the answer to two desires that are usually contradictory: spicy and simple. For those who find skin and bones a struggle with the spicy sardines, here you get the same chili, the same pickled vegetables, and the same olive oil – on clean fillets that fall apart with a fork. We find the spicy mackerel is ordered slightly more often than the mild version, and we suspect: for precisely this reason.\u003c\/p\u003e\n\n\u003ch3\u003eSoft flesh, warm heat, bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eMackerel is a softer, milder tinned fish than the sardine, and the chili gives it what it otherwise lacks: an edge. The heat is warm and fruity; it arrives after the fish and lingers briefly – more of an after-impression than a burn. Clove and bay leaf give the oil a spicy depth, while gherkin and carrot are included in the tin as pickled vegetables and taste exactly like that.\u003c\/p\u003e\n\n\u003cp\u003eThe fillets are light with a dark stripe; they flake into large pieces and remain succulent in the oil. The oil is slightly reddish and tastes of chili – if you drizzle it on bread, you'll experience the heat even before the first piece of fish.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who want the heat purely on its own – the pickled vegetables are part of the recipe and are visibly present in the tin. If you prefer your mackerel mild, choose the \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003eMackerel Fillets in Olive Oil\u003c\/a\u003e. And if you want even more heat, you will only find it in the sardines, specifically the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel-extra-scharf\"\u003eSardines in extra spicy olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with butter, in salads and bowls, in the pan\u003c\/h3\u003e\n\n\u003cp\u003eBread, butter, mackerel, a slice of the gherkin from the tin – that is the simple supper this tin was made for. The butter softens the heat, the gherkin provides acidity. A squeeze of lemon if you like; pepper is unnecessary.\u003c\/p\u003e\n\n\u003cp\u003eIn a salad, spicy mackerel replaces tuna and chili at the same time: potato salad with green beans and egg, using the chili oil from the tin for the dressing. In a bowl with rice, avocado, cucumber, and sesame, it is the piece of fish with a kick. Served warm, it pairs well with fried potatoes, which you can sauté in the oil from the tin, or with pasta tossed with garlic, lemon zest, and parsley – add the mackerel only at the end and just warm it through.\u003c\/p\u003e\n\n\u003cp\u003eOne tin is enough for a supper for two; you'll need two for a salad for four. And if you open the tin to go with a beer, a little bread, butter, and a few radishes make a dinner that’s ready in five minutes and looks like much more.\u003c\/p\u003e\n\n\u003cp\u003eDo not cook it – the fillet will disintegrate when heated and become dry, and the chili will turn bitter. Only warm it up or use it cold.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash two fillets and mix with cream cheese, lime juice, and cilantro – a spicy mackerel spread for tacos, flatbread, or Sunday breakfast.\u003c\/p\u003e\n\n\u003ch3\u003eMackerel and piri-piri from Matosinhos, handmade since 1920\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating using the same method since 1920: only fresh fish, placed in brine, steam-cooked, then de-skinned and de-boned and placed into the tin by hand, piece by piece. For the spicy variety, the chili pepper, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe is the same as for the spicy sardines – only the fish is different. And because the chili pepper continues to infuse while in the tin, the product tends to get spicier rather than milder over time; if you forget it in the cupboard for a year, you’ll get a more pronounced version.\u003c\/p\u003e\n\n\u003cp\u003eUltimately, this tin is also wrapped by hand in paper featuring a design that dates back to the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe spicy tin for those who want it bone-free\u003c\/h3\u003e\n\n\u003cp\u003eSpicy mackerel is the tin for people who love spicy food and previously only knew tinned fish as tuna. It is the perfect tin for a lunchtime bowl, for supper with a beer, or for a pantry staple that lasts for years. And it is the tin we recommend to customers who like the spicy sardines but prefer using a fork rather than their fingers at the table.\u003c\/p\u003e\n\n\u003cp\u003eIt is available together with the mild mackerel fillets and the two tomato-based sardines in our \u003ca href=\"\/en\/products\/nuri-probierpaket-makrele-sardine\"\u003eMackerel \u0026amp; Sardine Tasting Pack\u003c\/a\u003e. You can find all other varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for children or for those who generally avoid chili – the heat is mild, but it is definitely there. The mild mackerel fillets are the right choice in that case.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMackerel fillets with chili, gherkin, and bay leaf from Matosinhos – the spicy, boneless tin for bread, bowls, and the frying pan.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548119343436,"sku":"048LAG022","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelenfilet-in-scharfem-olivenoel-freisteller.png?v=1790867579"},{"product_id":"olasagasti-thunfisch-sardellencreme","title":"Olasagasti Tuna and Anchovy Cream","description":"\u003ch2\u003eOlasagasti Tuna and Anchovy Cream. A spreadable fish cream made from tuna and salted anchovies – savory, creamy, and ready for bread or as an appetizer.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna and Anchovy Cream\u003c\/strong\u003e is a spreadable fish cream from the Basque Country: tuna, olive oil, and salted anchovies from the Cantabrian Sea, rounded off with lemon juice, in a 110g jar. Made in Markina-Xemein in Biscay, with no preservatives or artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna and Anchovy Cream\u003c\/strong\u003e is known by the producer as “Crema del Cantábrico.” It refers to a cream made of fish and oil that spreads like butter on bread. Such fish creams are a staple for aperitifs on the Iberian Peninsula. They are served alongside olives and a glass of white wine and are spread on bread, toast, or crackers. Olasagasti’s cream is more than half tuna. Added to this are olive oil, salted anchovies, a splash of lemon juice, and a bit of milk protein. The result is a spread that tastes of the sea and is ready to serve in a minute. Open the jar, dip in a knife, and that’s it. It has long been a favorite of ours, especially for evenings when you want to take a break from cooking.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe tuna takes the lead: mild, balanced, and slightly meaty. The anchovies provide a salty, savory accent that lingers on the palate. They turn a simple tuna cream into something more robust, with the characteristic depth of salted anchovies. The olive oil makes the cream smooth and carries the flavor. The lemon juice adds a final touch of freshness and keeps it light.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is fine and spreadable, with small fibers of tuna. It is firmer than mayonnaise and softer than pâté. It thickens slightly when cold from the fridge; it is at its creamiest at room temperature. The seasoning comes solely from the anchovies and lemon. Herbs or spices are not on the ingredient list, and you can taste it: the fish is the center of attention.\u003c\/p\u003e\n\n\u003cp\u003eThe proportions explain the flavor. More than half of the cream is tuna, a good fifth is olive oil, and a tenth is anchovies. Thus, the tuna provides the substance, while the anchovies provide the seasoning. This keeps the cream balanced and on the rounded, savory side.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting an entirely mild tuna cream will clearly taste the anchovies. They are salty, and that is intentional. Therefore, a thin layer on bread is sufficient. Those who prefer it milder can spread the cream on buttered bread or mix it with some cream cheese.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOlasagasti recommends the cream for bocadillos and sandwiches, as a snack, and as a maritime aperitif. The easiest way to serve it is on toasted white bread: toast a slice, spread with the cream, and add a few capers. It pairs well with green olives, pickled Guindilla peppers, and a cool, dry white wine. In a sandwich, use the cream instead of butter, accompanied by tomato, lettuce, and a few slices of hard-boiled egg.\u003c\/p\u003e\n\n\u003cp\u003eWe also like to use it as a shortcut for a tonnato sauce. For this, stir the cream until smooth with a little mayonnaise, lemon juice, and a dash of broth. Spoon the sauce over thinly sliced, cold roast veal and top with capers. It tastes just as good over cold potatoes, grilled vegetables, or hard-boiled eggs. For deviled eggs, mix the yolk with the cream and fill it back into the egg halves.\u003c\/p\u003e\n\n\u003cp\u003eThe cream also works well as a dip for vegetables. Slice cucumbers, peppers, radishes, and celery into strips, place the cream in a small bowl, and the appetizer is ready. The cream is intended for cold dishes. If stirring it into warm pasta, do so only at the very end, once the pot is off the heat.\u003c\/p\u003e\n\n\u003cp\u003eFor a pintxo evening, spread the cream on baguette slices and pin an olive, a pickled pepper, or a piece of egg on top with a toothpick. It looks like a lot of work but takes only ten minutes. Together with a bowl of olives and some cheese, it’s like a whole evening at a tapas bar, only at home.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take the cream out of the fridge a quarter of an hour before serving. Then it spreads thinly, and the tuna and anchovy flavors come through even better.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from Conservas Olasagasti in Markina-Xemein in Biscay, in the hinterland of the Basque coast. The nearest fishing ports are Ondarroa and Lekeitio. The history of the company began at the end of the 19th century. At that time, Salvatore Orlando came to Getaria from Sicily. He was one of the Italian pioneers who brought their salting techniques to the Cantabrian coast. Together with the Basque Simona Olasagasti, he founded the company that bears her surname as its brand today.\u003c\/p\u003e\n\n\u003cp\u003eThis salting tradition is present in the cream. The anchovies are salted anchovies from the Cantabrian Sea, known in Spanish as \"anchoas del Cantábrico en salazón.\" According to Olasagasti, they select the fish at the coastal fish auctions. It is caught by local fleets using traditional methods. Fresh raw material arrives at the factory every morning. Experienced employees clean, cook, and process it piece by piece by hand.\u003c\/p\u003e\n\n\u003cp\u003eOlasagasti describes itself as \"Italo-Cantabrian\": fish from the Cantabrian Sea meets Italian recipes. The company has existed for over a hundred years and is a member of the \"Artesanos Conserveros de la Costa Vasca\" association. According to the producer, the cream lasts for five years at room temperature. Allergen information: It contains fish and milk (milk protein).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is for everyone who wants something savory on the table in just a few minutes in the evening. It is suitable for an aperitif with friends, for a snack, and for a picnic basket. As a gift, the small jar is a good choice for those who enjoy Spanish cuisine. Those who prefer whole pieces on their plate should opt for the \u003ca href=\"\/en\/products\/olasagasti-bonito-del-norte-thunfisch-in-olivenoel\"\u003eBonito del Norte in olive oil\u003c\/a\u003e from the same house. A Portuguese version with tomato and spices is the \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003etuna mousse by José Gourmet\u003c\/a\u003e. All canned goods from the house can be found on our \u003ca href=\"\/en\/collections\/hersteller-olasagasti\"\u003eOlasagasti page\u003c\/a\u003e. The cream is not suitable for those who must avoid milk protein, as it contains milk protein.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTuna, anchovies, and olive oil from the Basque Country – the fish cream in a small jar for bread, sandwiches, and aperitifs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"110 g","offer_id":57548121669964,"sku":"048LAG010","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/olasagasti-thunfisch-sardellencreme-1.png?v=1778854277"},{"product_id":"nuri-makrelen-klein-in-olivenoel","title":"Small mackerel in olive oil","description":"\u003ch2\u003eNURI Small Mackerel in Olive Oil. Whole small mackerel, placed into the tin by hand – bolder than sardines, for connoisseurs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Small Mackerel in Olive Oil\u003c\/strong\u003e are whole young Atlantic mackerel, steam-cooked and hand-packed in olive oil, seasoned only with salt – 125g tin with 90g of fish. Not fillets, not sardines: small whole mackerel with skin and soft bones, from the same factory in Matosinhos as the NURI sardines. A variety for those who know the sardine and are looking for something bolder.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmall Mackerel in Olive Oil from NURI\u003c\/strong\u003e is what comes out of the nets in Matosinhos alongside the sardines: young mackerel, too small to fillet, too good to throw away. They are treated just like sardines – whole, with skin and bones, steam-cooked and placed into the tin by hand – and taste like a sardine with more intensity. For us, it is the tin that sardine connoisseurs order once they have tried all the sardine varieties.\u003c\/p\u003e\n\n\u003ch3\u003eLike sardines, only bolder and with more bite\u003c\/h3\u003e\n\n\u003cp\u003eIn the tin, the small mackerel look like sardines but taste different: darker, bolder, with the slightly sweet, oily aroma that defines mackerel. The flesh is firmer than that of a sardine and flakes less; the skin has silvery-blue stripes. Thanks to the steam-cooking process, the bones are soft and are eaten along with the fish.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil carries the flavor and absorbs it during storage – even more noticeably with mackerel than with sardines, because the fish is fattier. The only seasoning is salt, and very little of that. If you find the mild oil-packed sardine a bit too subtle, you will find a tin with character here.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable for those who prefer their fish taste mild – the boneless \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-olivenoel\"\u003emackerel fillets in olive oil\u003c\/a\u003e are the gentler choice in that case. And if you have never had NURI before, it is better to start with the \u003ca href=\"\/en\/products\/nuri-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with onion, with potatoes, or grilled on toast\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerel can handle bold partners. Bread, butter, mackerel, red onion, a splash of vinegar or lemon – the perfect evening meal for those who find sardines on bread a bit too tame. Pickled gherkins, mustard, and horseradish go well with it: anything that goes with smoked mackerel also works here.\u003c\/p\u003e\n\n\u003cp\u003eWhen served warm, this is the perfect tin for potatoes. Jacket potatoes with mackerel, onion, and the oil from the tin, served with quark and chives. Or fried potatoes, sautéed in the mackerel oil, with the fish added on top at the end. On toast, briefly under the grill, with a slice of tomato and pepper, it makes for a great late dinner. And in pasta with fennel, lemon, and breadcrumbs, it is bold enough to stand up to the fennel.\u003c\/p\u003e\n\n\u003cp\u003eThe small mackerel is also a complete dish served cold straight from the tin: with a salad of tomato, cucumber, and onion, drizzled with the oil from the tin and a splash of vinegar, plus bread – a classic Portuguese summer supper. If you are opening the tin to pair with wine, choose a bold white wine or a cold beer; a light wine will be overpowered by the mackerel.\u003c\/p\u003e\n\n\u003cp\u003eDo not boil the fish – just warm it through, otherwise it will fall apart. And don’t discard the oil: it is olive oil infused with the taste of mackerel and makes a great base for pan-frying or dressing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash the mackerel with a fork and mix with cream cheese, horseradish, lemon, and dill – a mackerel spread that is bolder than anything found in the refrigerated section.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, from the same nets as the sardines\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been using the same process since 1920: only fresh fish, placed in brine, hand-arranged on racks, steam-cooked, and then individually placed into the tin by hand before the olive oil is poured in. The small mackerel receive the exact same treatment as the sardines – after all, they are the same size.\u003c\/p\u003e\n\n\u003cp\u003eYoung mackerel are often caught in the same nets as sardines off the Portuguese coast. Instead of sorting them out, the factory tins them – just as has been done on this coast for generations. For you, this means a variety rarely found on supermarket shelves, and a taste that sits between a sardine and a mackerel fillet.\u003c\/p\u003e\n\n\u003cp\u003eFinally, each tin is wrapped by hand in paper, the design of which dates back to the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe connoisseur's choice – and a change for your pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerel is the tin for people who already have NURI sardines in their cupboard and want a change – while staying with the brand. It is the perfect tin for an evening with bread and beer, for a holiday home, or for a pantry stash that lasts for years and gets better with time.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the perfect choice for sardine connoisseurs who haven't tried this variety yet – the surprise in the NURI range. If you want some heat, go for the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-pikantem-olivenoel\"\u003esmall mackerel in spicy olive oil\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable as an introduction to canned fish or for children – the taste is bold and the bones are present. If you want a gentle start, choose the mackerel fillets or the sardines in tomato sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole small mackerel in olive oil from Matosinhos – the tin for everyone who knows the sardine and wants more.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548154569036,"sku":"048LAG023","price":5.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelen-klein-in-olivenoel-freisteller.png?v=1790867805"},{"product_id":"nuri-makrelen-klein-in-pikantem-olivenoel","title":"Small mackerel in spicy olive oil","description":"\u003ch2\u003eNURI Small Mackerels in Spicy Olive Oil. Whole small mackerels with chili, gherkin, and bay leaf – NURI's boldest spicy tin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eNURI Small Mackerels in Spicy Olive Oil\u003c\/strong\u003e are whole young Atlantic mackerels, steam-cooked and packed by hand in olive oil, accompanied by two percent chili, gherkin, carrot, clove, pepper, and bay leaf – 125g tin with 90g of fish. No fillets, no chili extract: small whole mackerels with skin and soft bones, and the heat comes from the chili pod included in the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmall Mackerels in Spicy Olive Oil by NURI\u003c\/strong\u003e is the tin where the boldest fish in the range meets chili. Mackerel is naturally darker and oilier than sardines, and the piri-piri sits on top – the result is the most intense tin from NURI, even though the extra spicy sardine contains more chili. For us, this is the variety for customers who already know our spicy sardines and have tried all the other varieties in their pantry.\u003c\/p\u003e\n\n\u003ch3\u003eBold fish, warm heat, bay leaf in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe small mackerels taste darker and sweeter than sardines, with the oily aroma that defines mackerel. The chili follows – warm, fruity, felt at the back of the throat, warming rather than burning. Clove and bay leaf give the oil a spicy depth, while gherkin and carrot are included as pickled vegetables in the tin. Together, this creates a tin that tastes more like a marinade than a canned product.\u003c\/p\u003e\n\n\u003cp\u003eThe fish is firm, the skin has silvery-blue stripes, and the bones are soft from steam-cooking and are eaten along with the fish. The oil is reddish from the chili and absorbs the aroma of the mackerel during storage – with this variety, the oil itself becomes an ingredient that can season a pan of fried potatoes.\u003c\/p\u003e\n\n\u003cp\u003eThis spicy version is not suitable for anyone who finds mackerel alone too intense – the boneless \u003ca href=\"\/en\/products\/nuri-makrelenfilet-in-scharfem-olivenoel\"\u003eMackerel Fillets in Spicy Olive Oil\u003c\/a\u003e are a milder choice with the same level of heat. And for those who want the small mackerel plain, choose the \u003ca href=\"\/en\/products\/nuri-makrelen-klein-in-olivenoel\"\u003eSmall Mackerels in Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread with onion, with fried potatoes, in potato salad\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy small mackerel pairs well with robust flavors and needs fat to balance it: bread, butter, mackerel, red onion – the butter catches the heat, the onion adds acidity. Add a piece of the gherkin from the tin; it is seasoned vegetable and belongs on the bread.\u003c\/p\u003e\n\n\u003cp\u003eWhen warm, this is the perfect tin for the frying pan. Fry some potatoes in the chili oil from the tin, add onions, and let the mackerels warm through at the end – a dinner for two from one tin and three potatoes. In a potato salad with vinegar, oil, and gherkins, it replaces both the fish and the heat. On toast with tomato and pepper, it makes for a late supper; in a pasta dish with fennel and breadcrumbs, it serves as the most intense version of the Southern Italian classic.\u003c\/p\u003e\n\n\u003cp\u003eDo not boil – only warm it up, otherwise the fish will fall apart and the chili will turn bitter. And use the oil sparingly: it is the spiciest element in the tin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mash the mackerels and mix with cream cheese, lemon, and dill – a spicy mackerel spread for bread and flatbread that has more character than any store-bought chili cream.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Matosinhos, from the same net as the sardines\u003c\/h3\u003e\n\n\u003cp\u003eNURI is produced by Pinhais \u0026amp; C.ª in Matosinhos, the fishing port of Porto, 500 meters from the Atlantic. The factory has been operating with the same method since 1920: only fresh fish, placed in brine, arranged by hand on racks, steam-cooked, and then placed individually into the tin by hand. In the spicy version, the chili pod, gherkin, carrot, bay leaf, and clove are added by hand before the olive oil is poured in.\u003c\/p\u003e\n\n\u003cp\u003eYoung mackerels are often caught in the same nets as sardines off the Portuguese coast and are processed in Matosinhos in exactly the same way – whole, with skin and bones. The recipe for the spicy version is the same as for the spicy sardines, only the fish is different. And because the chili pod continues to infuse in the tin, the contents tend to get spicier rather than milder over time.\u003c\/p\u003e\n\n\u003cp\u003eFinally, this tin is also wrapped by hand in paper featuring a design from the 1930s. The tins reach Germany via the importer Maritime Zeitkapseln from Hanau.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin for those who want it bold and spicy\u003c\/h3\u003e\n\n\u003cp\u003eThe spicy small mackerel is the tin for people who like smoked mackerel, enjoy spicy food, and are looking for a canned product that actually tastes like something. It is the tin for an evening with bread and beer, for a vacation apartment, for Sunday fried potatoes. And like all NURI tins, it keeps for years in the pantry, becoming even more intense with time.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the tin for sardine connoisseurs who are already familiar with NURI – the variety that is most rarely found on the shelf. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-nuri\"\u003eNURI page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis tin is not suitable as an introduction to canned fish, for children, or for those who avoid chili – both the fish and the heat are bold here. For a gentle start, choose the \u003ca href=\"\/en\/products\/nuri-sardinen-in-tomatensauce-olivenoel\"\u003eSardines in Tomato Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole small mackerels with chili, gherkin, and bay leaf from Matosinhos – NURI's boldest spicy tin, for bread, the frying pan, and potato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"NURI","offers":[{"title":"125 g \/ 90 g","offer_id":57548154601804,"sku":"048LAG024","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/nuri-makrelen-klein-in-pikantem-olivenoel-freisteller.png?v=1790867813"},{"product_id":"jose-gourmet-fisch-pat-4er-geschenkset","title":"JOSE Gourmet Fish Pâté 4-Piece Gift Set","description":"\u003ch2\u003eJOSE Gourmet Fish Pâté 4-piece gift set. Four Portuguese fish pâtés in one box – tuna, sardine, and two types of mackerel.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe JOSE Gourmet Fish Pâté 4-piece gift set\u003c\/strong\u003e is a box containing four spreadable fish pâtés from the Portuguese brand José Gourmet. Inside, you’ll find tuna mousse, sardine mousse, mackerel mousse with red pepper, and spicy mackerel with piri-piri. Four tins of 75 g each, totaling 300 g, each featuring its own unique illustration.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe fish pâté set from José Gourmet\u003c\/strong\u003e brings a Portuguese tradition to your table. A pâté is a fine, spreadable cream made from cooked fish. In Portugal, it is commonly served before a meal, accompanied by bread, butter, and olives. At José Gourmet, all four varieties share the same base of olive oil, tomato, vinegar, and salt. The difference lies in the fish and the seasoning. The box brings together four varieties, from mild tuna to spicy mackerel with piri-piri. With this, you have a complete appetizer ready for an evening – or a gift that can be opened right at the table.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFour tins, four characters: The set ranges from mild and rounded to spicy with a noticeable kick. The sardine mousse is the classic variety. It consists of over 50 percent sardines and has a distinct taste of the sea—bold and full-bodied, just as sardines should taste. Tomato and vinegar provide a light freshness, while the olive oil makes it creamy. If you like canned sardines, you will feel right at home here.\u003c\/p\u003e\n\n\u003cp\u003eMackerel is included twice, in two very different seasonings. In Portugal, mackerel is among the “peixes azuis,” the fatty fish with dark, aromatic flesh. José Gourmet describes the mackerel mousse with red pepper as creamy and gently spiced. This means the pepper warms, but barely burns.\u003c\/p\u003e\n\n\u003cp\u003eThe spicy mackerel is the liveliest tin in the set. It is seasoned with piri-piri, the small chili pepper that belongs to chicken and fish dishes in Portugal. Here, the spiciness is more forward, yet the flavor of the fish still comes through clearly. If you prefer it very mild, it is best to try this one last.\u003c\/p\u003e\n\n\u003cp\u003eThe tuna mousse is the mildest variety and is often the entry point for those trying fish cream for the first time. It consists of 55 percent tuna, with a little red pepper providing a subtle warmth. According to the manufacturer, the tuna is sourced from the Atlantic and Pacific Oceans.\u003c\/p\u003e\n\n\u003cp\u003eAll four are finely pureed and can be spread straight from the tin. If you are expecting whole pieces of fish, these pâtés might not be what you are looking for. For that, consider the \u003ca href=\"\/en\/products\/jose-gourmet-4er-geschenkset\"\u003e4-piece gift set with sardines and mackerel fillets\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way to enjoy the pâtés is just as they are served in Portugal: on bread as a small appetizer before a meal. They pair well with toasted baguette or country bread, a small bowl of olives, and a well-chilled white wine. That is all you need for an evening on the balcony.\u003c\/p\u003e\n\n\u003cp\u003eLuís Baena is responsible for the recipes on the José Gourmet website. For the mackerel pâté with red pepper, for instance, he suggests thin crêpes spread with the pâté and rolled up. Another one of his ideas: mackerel pâté with white beans, basil, and peperoncino. This makes for a quick dinner if you have a jar of beans in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eHe likes the tuna pâté in a Russian salad, combined with potatoes, peas, and carrots. Or in a basmati rice salad with almonds and curry mayonnaise. José Gourmet also recommends the mackerel for picnics—the small tin fits into any bag. The sardine mousse pairs well with bold ingredients: red onion, capers, or a few drops of lemon. The spicy mackerel with piri-piri likes a mild counterpart, such as cucumber slices, a boiled egg, or a dollop of cream cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe pâtés also work well as a dip: mixed with a spoonful of cream cheese or yogurt, served with vegetable sticks like carrot, cucumber, and bell pepper. Place the tins on the table fifteen minutes before serving. At room temperature, the pâtés become softer and their flavor more rounded. Transfer any opened tins into a glass container with a lid, place it in the refrigerator, and consume within the next few days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Turn it into a small tasting. Four small bowls, toasted bread, and then taste in order—tuna, sardine, mackerel with red pepper, and finally the spicy mackerel with piri-piri.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand for canned fish, pâtés, and other fine foods. It is backed by the company 100MISTERIOS, Lda. The name is a nod to all Josés. The Hebrew root of the name means \"he who adds.\" That is exactly what the brand claims it wants to do: add value between those who produce quality goods and those who appreciate them.\u003c\/p\u003e\n\n\u003cp\u003eThey select artisan-produced goods with quality ingredients, aiming to preserve their natural properties. José Gourmet focuses on fair, honest relationships with both suppliers and customers—that is how the brand describes its own standards.\u003c\/p\u003e\n\n\u003cp\u003eThe packaging is striking. Designer Luis Mendonça has been responsible for the design and art direction from the beginning. The tins feature illustrations by now around 55 artists. Each variety is accompanied by a short story by Eugénio Roda. According to the manufacturer, the packaging is made from recycled material. It is intended to live on as collectibles after the meal—as pen holders, on a shelf, or on a bulletin board.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe set is a gift for everyone who enjoys eating and for whom you don’t want to bring flowers anymore. It works as a guest gift, a small thank-you for neighbors, or a greeting for friends who love Portugal. And it is the perfect pantry staple for evenings when you prefer not to use the stove.\u003c\/p\u003e\n\n\u003cp\u003eThe box is also a great starting point for fish cream newcomers: four varieties at once quickly reveal which one you like best. The \u003ca href=\"\/en\/products\/jose-gourmet-thunfisch-mousse\"\u003etuna mousse\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/jose-gourmet-pikante-makrelen-mousse\"\u003espicy mackerel mousse\u003c\/a\u003e are also available individually in our shop. Available individually, though not included in this set, is the trout mousse with port wine. You can find the brand's canned goods on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e, and further tins under \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003ecanned fish\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAll four pâtés contain fish, and the spicy mackerel also contains sulfites from the vinegar. Detailed information on each variety can be found in the product data. This set is not suitable for those who prefer to eat fish in whole pieces—in that case, opt for the brand's canned fish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour fish pâtés from Portugal in one box—tuna, sardine, and two types of mackerel for bread, balconies, and visitors.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"300 g","offer_id":57548159156556,"sku":"048LAG026","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-fisch-pat-4er-geschenkset-freisteller-v2.png?v=1791185461"},{"product_id":"jose-gourmet-4er-geschenkset","title":"JOSE Gourmet 4-piece gift set","description":"\u003ch2\u003eJOSE Gourmet 4-Piece Gift Set. Four Portuguese canned fish in one box – sardines, small sardines, and mackerel fillets in olive oil and tomato.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe JOSE Gourmet 4-Piece Gift Set\u003c\/strong\u003e is a box containing four cans of fish from the Portuguese brand José Gourmet, totaling 430 g. Included are sardines in extra virgin olive oil, mackerel fillets in olive oil, and small sardines in both olive oil and tomato sauce. Each tin features an illustration by a different artist.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe 4-piece gift set from José Gourmet\u003c\/strong\u003e offers a small cross-section of Portuguese tinned fish cuisine. In Portugal, canned fish is a staple food with its own culinary culture. The fish is sealed in the tin with oil or sauce and preserved by heating. This ensures it keeps for a long time in the pantry and is ready the moment you open the tin. This box contains the essentials of this cuisine: sardines and mackerel, in olive oil and in tomato. Plus, it features a look that resembles art prints more than a pantry staple.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe four tins are mildly seasoned, showcasing the fish as it is. The sardines in extra virgin olive oil are the classic: robust, juicy, with a characteristic taste of the sea. The ingredient list includes only sardines, extra virgin olive oil, and salt. The oil absorbs the flavor of the fish and should therefore be enjoyed on your plate as well.\u003c\/p\u003e\n\n\u003cp\u003eThe small sardines are called “Petingas” in Portugal. These are young, smaller fish with delicate flesh and a finer flavor. They taste mild and refined in olive oil, and fruity and balanced in tomato sauce. The tomato variety is often the tin that converts even the most skeptical sardine eaters. The sauce made from tomato and extra virgin olive oil is mild and keeps the fish in the spotlight.\u003c\/p\u003e\n\n\u003cp\u003eThe mackerel fillets in olive oil introduce a different type of fish. Mackerel is a fatty fish with darker, aromatic flesh. It has a fuller flavor than sardines but is seasoned just as mildly. As fillets, the fish are in pieces within the tin and are easy to portion. Once again, there are only three ingredients: mackerel, olive oil, and salt.\u003c\/p\u003e\n\n\u003cp\u003eRegarding the catch, José Gourmet specifies the Atlantic and Mediterranean for the sardines, and the Northeast Atlantic for the mackerel. Those who like it spicy won't find much here: all four varieties are intentionally simple, with olive oil, tomato, and salt.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe best way to enjoy these preserves is pure, on toasted bread, with a glass of wine on the side. In Portugal, such a small snack is called a \"petisco.\" A tin, a few slices of rustic bread, some butter, lemon, and a red onion – and your appetizer for two is ready. The entire box makes a small dinner for four people if you add a salad.\u003c\/p\u003e\n\n\u003cp\u003eSardines in olive oil pair well with boiled potatoes and herb quark or on buttered bread with coarse pepper. Small sardines in tomato sauce are great on toast. You can also toss them with their sauce into hot spaghetti and garnish with parsley. The small sardines in olive oil are the perfect snack for an aperitif: two or three fish on a plate with a few olives, and you’re done.\u003c\/p\u003e\n\n\u003cp\u003eThe mackerel fillets are the go-to tin for salads. Flaked, they go well with potato salad, green beans with egg, or tomatoes and cucumber. Simply use the oil from the tin as a dressing, with a dash of vinegar or lemon.\u003c\/p\u003e\n\n\u003cp\u003eWhen cooking with any of the four: just heat them up; prolonged heat makes the fish dry. Store unopened tins in a dry place at room temperature. Once opened, store in a lidded glass jar in the refrigerator and eat the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Open all four tins in one evening and place them on the table with bread, butter, and lemon. This way you can sample them together, and everyone will find their favorite.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eJosé Gourmet is a Portuguese brand for canned fish, pâtés, and delicacies. Behind it is the company 100MISTERIOS, Lda. The name is a tribute to all Josés; the Hebrew root means \"he who adds.\" True to its name, the brand aims to add value between those who produce high-quality products and those who appreciate them. They select artisanal products with high-quality ingredients, aiming to preserve their natural properties.\u003c\/p\u003e\n\n\u003cp\u003eThis is first visible in the packaging. Designer Luis Mendonça is responsible for the design and art direction of the brand. Each tin features the work of an illustrator, and there are now around 55. In this box, the motifs are by Bernardo Carvalho (sardines in extra virgin olive oil) and Teresa Lima (mackerel fillets). These are joined by João Machado (small sardines in olive oil) and Marlene Couceiro (small sardines in tomato).\u003c\/p\u003e\n\n\u003cp\u003eEugénio Roda writes a short story for each variety, and the recipes are by Luís Baena. According to the manufacturer, the packaging is made from recycled material and is intended to be kept as collectibles after eating. José Gourmet prides itself on fair, honest relationships with suppliers and customers – that is how the brand describes its mission.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe box is a gift for people who enjoy eating and already have everything. It makes a perfect gift for a dinner invitation, a thank-you gesture, or a greeting for friends who love traveling to Portugal. Four illustrated tins are also beautiful for people who previously considered canned fish only as an emergency supply.\u003c\/p\u003e\n\n\u003cp\u003eFor yourself, it is a basic staple for evenings when you need a quick meal. If you discover a variety in this box you particularly like: the \u003ca href=\"\/en\/products\/jose-gourmet-sardinen-in-tomatensauce\"\u003esardines in tomato sauce\u003c\/a\u003e are also available individually. You can find all varieties from the brand on our \u003ca href=\"\/en\/collections\/hersteller-jose-gourmet\"\u003eJosé Gourmet page\u003c\/a\u003e, and more tins under \u003ca href=\"\/en\/collections\/kategorie-fischkonserven\"\u003eCanned Fish\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAll four tins contain fish. The box is not suitable for those who prefer their fish finely puréed on bread. For that, we have the \u003ca href=\"\/en\/products\/jose-gourmet-fisch-pat-4er-geschenkset\"\u003eFish Pâté 4-Piece Gift Set\u003c\/a\u003e with four pâtés from the same brand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour Portuguese canned fish in one box – sardines and mackerel, olive oil and tomato, each tin a small work of art.\u003c\/em\u003e\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"430 g","offer_id":57548159189324,"sku":"048LAG027","price":28.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/jose-gourmet-4er-geschenkset-freisteller.png?v=1790867842"},{"product_id":"pulled-pork","title":"Pulled Pork","description":"\u003ch2\u003eBenz Pulled Pork. Shredded pork, smoked over natural wood and sous-vide cooked.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBenz Pulled Pork\u003c\/strong\u003e is ready-to-eat, shredded pork from the Benz butcher shop in Köngen: 60 percent meat, smoked over natural wood, sous-vide cooked, and refined with a homemade BBQ sauce. No liquid smoke, flavor enhancers, or preservatives – 400 grams, two portions.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuy Pulled Pork\u003c\/strong\u003e instead of standing by a smoker for twelve hours – that is the idea behind this can. Real pulled pork is a test of patience: seasoning the shoulder, smoking at a low temperature, letting it rest, shredding it. Anyone who has done this once on a Saturday knows why most people only do it once. Benz takes this day off your hands. You heat up the meat, slice open a bun, and the burger is ready before the grill would even be hot.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke from wood, sweetness from the sauce, meat you can still recognize\u003c\/h3\u003e\n\n\u003cp\u003eThe shredded pork from Benz tastes first of smoke – of wood and embers, rather than the sharp, artificial smoke from a bottle. Behind that comes the pork, juicy and fibrous, with the slightly sweet, natural flavor of slowly cooked pork. The BBQ sauce covers it, with tomato, a hint of mustard and celery for spice, and a splash of red wine for depth.\u003c\/p\u003e\n\n\u003cp\u003eThe fibers are robust and remain firm to the bite when heated. Unlike some ready-made products that have been cooked for too long, the meat stays in fibers. The sauce is dosed moderately; it coats the meat instead of drowning it. Those who like it saucier can add a spoonful of their own BBQ sauce at the end. Cold from the can, the meat appears compact and the sauce firm; it is only with heat that the fibers separate again and the smoke comes to the fore.\u003c\/p\u003e\n\n\u003cp\u003eAn honest assessment: This is not American pulled pork with a thick, sweet glaze and sugar crust. If that is what you are expecting, you will find the seasoning too restrained. And for a large garden party, the can is too small: it is intended for two burgers, not twelve.\u003c\/p\u003e\n\n\u003ch3\u003eBurger, bowl, pasta: three ways to finish the can\u003c\/h3\u003e\n\n\u003cp\u003eThe meat is heated in a pot over low heat for about fifteen minutes or in a cast-iron pan directly on the grill. The classic way is the burger: toast the bun, add Lollo Bianco, add the meat, and a spoonful of coleslaw with bacon on top. This is the version the Benz family recommends themselves, and the coleslaw is more than just decoration – its acidity keeps the sweetness of the sauce in balance. Instead of coleslaw, pickled cucumbers or a few red onion rings in vinegar work well – the main thing is to add something sour.\u003c\/p\u003e\n\n\u003cp\u003eThe second way is a bowl: rice or sweet potato, the meat, corn, avocado, and a lime. The third way, which surprises many, is pasta. Wide ribbons of pasta, the meat folded in with some sauce, a few fried onions – a quick dinner beyond the burger. For more guests, put out two cans and add the \u003ca href=\"\/en\/products\/bolognese\"\u003eBolognese\u003c\/a\u003e from the same house for the pasta fans.\u003c\/p\u003e\n\n\u003cp\u003eThe meat is suitable for children because it is soft and mild. A burger night with DIY assembly at the table – everyone builds their own – works with one can for two adults and two children, provided there are enough side dishes. For more guests, count one can per two burgers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Heat the meat on a low setting and only for as long as necessary, otherwise it will dry out. Fifteen minutes on a low setting is enough; a splash of water or apple juice helps if it seems too dry. It is less suitable for the microwave than braised dishes – the fibers quickly become tough there.\u003c\/p\u003e\n\n\u003ch3\u003eWhy a butcher shop from Köngen makes pulled pork\u003c\/h3\u003e\n\n\u003cp\u003eThe pork for this can comes from a farmer in Köngen; slaughtering and butchering are done in the region. This is the reason why a Swabian butcher shop produces an American dish: the meat is in-house anyway, and Gina Benz wanted a product that would appeal to younger customers while maintaining the standards of the butcher shop. The result is a dish with an American name and Swabian origins – from the animal to the can, everything stays within a radius of a few kilometers.\u003c\/p\u003e\n\n\u003cp\u003eThe process is more elaborate than for the braised dishes. The meat is first smoked over natural wood, then cooked sous-vide – vacuum-sealed in a water bath at a low, constant temperature for many hours. This keeps the juices in the meat and makes the connective tissue soft, while the fibers remain tender. Afterward, it is shredded, mixed with the sauce, and heated again in the can. This final heat replaces any preservatives and keeps the unopened can shelf-stable for about two years.\u003c\/p\u003e\n\n\u003cp\u003eThe product is backed by a fifth-generation family business. Master butcher Daniel Benz, his wife Monika, and daughter Gina, master butcher and food manager, founded the gourmet manufactory in 2019. The recipes come from the Schwanen butcher shop in Köngen; this one is among the younger ones.\u003c\/p\u003e\n\n\u003ch3\u003eGrill night without a smoker, stock in the cupboard\u003c\/h3\u003e\n\n\u003cp\u003eThe advantage over the frozen version lies in the cupboard: the can sits on the shelf instead of in the freezer and is heated directly. When friends drop by spontaneously, the meat is ready in a quarter of an hour. For those grilling in summer, place the can next to the sausages as an alternative for guests who want something different from the classic grilled meat. In winter, when the grill is under the cover, it is the simplest way to get a burger that tastes like fire. And at a cabin or in a camper, where the smoker stays home, it turns a bun and a handful of salad into a full meal.\u003c\/p\u003e\n\n\u003cp\u003eThe product is gluten- and lactose-free and contains no artificial colors or GMOs. As a gift for someone who likes to grill, it fits well in a box together with the \u003ca href=\"\/en\/products\/bratensosse\"\u003egravy\u003c\/a\u003e from Benz – a burger night and a Sunday roast, both from the same butcher.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePulled pork from Köngen: smoke, water bath, and patience are all done – it takes you another fifteen minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Benz Feinkostmanufaktur","offers":[{"title":"400 g","offer_id":57548161974604,"sku":"048BEN0002","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pulled-pork.png?v=1778854689"},{"product_id":"rinderedelgulasch","title":"Prime beef goulash","description":"\u003ch2\u003ePremium Beef Goulash from Benz. Beef goulash made from large chunks in its own gravy, with a hint of pepper.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePremium Beef Goulash from Benz\u003c\/strong\u003e is a ready-to-eat beef goulash from the Benz butchery in Köngen: 50 percent prime cuts of beef, braised in our own house gravy. No reformed meat, flavor enhancers, or preservatives – 400-gram tin, two portions.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying beef goulash\u003c\/strong\u003e that is ready to eat and yet tastes like a Sunday roast – that was the motivation that led Gina Benz to put this goulash into a tin. A good goulash needs two things that are often missing in everyday life: meat from prime cuts rather than trimmings, and two hours of braising time. In Köngen, both are taken care of in advance. You simply heat the contents in a pot for fifteen minutes, boil some tagliatelle on the side, and the goulash is on the table before the pasta is even drained.\u003c\/p\u003e\n\n\u003ch3\u003eTender cubes, dark gravy, a background note of pepper\u003c\/h3\u003e\n\n\u003cp\u003eThe goulash from Benz tastes like slowly braised beef and the same gravy made in-house: dark, roasted, with the sweetness of onions and a slight note of tomato. The pepper comes at the end, providing warmth in the finish rather than heat. The meat cubes are cut large; they fall apart on the fork while still remaining recognizable as distinct pieces. When opening the tin, the gravy may look firm initially; that is the gelatin from the bones. After two minutes in the pot, it becomes liquid and glossy again.\u003c\/p\u003e\n\n\u003cp\u003eWhat is striking is how restrained the seasoning is: paprika, caraway, and acidity play almost no role – this is a Swabian-style braised goulash, not a Hungarian pörkölt. The gravy is slightly thickened with cornstarch, thick enough to cling to pasta, yet smooth. Those who prefer it more robust can stir in a spoonful of mustard or a splash of red wine at the end.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a goulash with paprika and caraway will find this version too restrained. And those accustomed to many small pieces might be surprised by the size of the cubes. Both are intentional: the meat should be the focus, with the spices in the background.\u003c\/p\u003e\n\n\u003ch3\u003eWith tagliatelle, mashed potatoes, or in a leftover wrap\u003c\/h3\u003e\n\n\u003cp\u003eThe tin serves two portions and should be heated in a pot over low heat for about fifteen minutes, stirring occasionally. If you are in a hurry, you can heat the contents in a microwave-safe container for four minutes. The classic side is mashed potatoes with butter and nutmeg; wide tagliatelle, Spätzle, or bread dumplings work just as well.\u003c\/p\u003e\n\n\u003cp\u003eA few concrete ideas from our kitchen: serve the goulash with a spoonful of sour cream and parsley, accompanied by sourdough bread for dipping. Or roll leftovers into a warm wrap with arugula. For a stew, add a handful of cubed potatoes and carrots and let everything simmer for an extra ten minutes. If you need more gravy because four people are at the table, stretch it with half a tin of \u003ca href=\"\/en\/products\/bratensosse\"\u003egravy\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The goulash is gluten-free and lactose-free, so you can serve it directly to guests with corresponding intolerances. It is not suitable for a goulash soup; it is too compact and not liquid enough for that. And for six people, you will need three tins: the portions are honestly calculated, but moderate.\u003c\/p\u003e\n\n\u003cp\u003eA word on sides: mashed potatoes absorb the gravy best, Spätzle make the dish Swabian, and rice allows the flavor of the meat to shine through most clearly. If you want vegetables, go for jarred red cabbage or green beans with bacon. A simple green salad with a vinaigrette makes the plate feel lighter; the goulash is robust enough on its own.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Stauferland region into the tin\u003c\/h3\u003e\n\n\u003cp\u003eThe beef for this goulash comes from the butcher's abattoir in Göppingen, and the animals are sourced from family farms in the Stauferland region and the Swabian Alb. Benz calls this product \"Premium Goulash\" because it uses prime cuts that would otherwise be sold as braising roasts in the butchery, rather than the usual trimmings. The meat content is 50 percent, at least 180 grams of meat per tin. The rest is gravy, which is exactly what Benz is known for.\u003c\/p\u003e\n\n\u003cp\u003eIt is braised in the same gravy that Benz also sells on its own: beef bones and vegetables from Köngen, reduced for at least 24 hours. The meat cooks in this until the connective tissue becomes tender. Only then is it filled and heated once more in the tin. This heat treatment makes the unopened goulash shelf-stable for about two years without the need for preservatives.\u003c\/p\u003e\n\n\u003cp\u003eThe actual trick lies in the braising. Beef from the leg or shoulder consists to a good extent of connective tissue, which remains tough if cooked quickly. Only after hours at a low temperature does it convert into gelatin – the meat becomes tender, and the gravy gains body. Anyone who makes goulash at home knows that moment when it suddenly becomes tender. At Benz, that moment has already happened inside the tin.\u003c\/p\u003e\n\n\u003cp\u003eThe company is run by the Benz family, butchers in Köngen for five generations. Master Butcher Daniel Benz, his wife Monika, and daughter Gina founded the gourmet manufactory in 2019. Gina, a Master Butcher and food manager herself, knows the farmers personally and develops the recipes. Her requirement for these ready-made meals: down-to-earth taste, without the time investment of braising it yourself.\u003c\/p\u003e\n\n\u003ch3\u003eReady-made meal with a short ingredient list and meat from the butcher\u003c\/h3\u003e\n\n\u003cp\u003eThe difference between this and a goulash from the supermarket shelf is in the ingredient list: beef, gravy, cornstarch, tomatoes, salt, spices. It contains no added flavorings, yeast extract, or sugar as flavor carriers. What goes into the tin could just as easily be on the counter at the Schwanen butchery. That is also why customers write to us saying it tastes like it was homemade – for a ready-made meal, that is the highest accolade possible.\u003c\/p\u003e\n\n\u003cp\u003eThis makes the goulash perfect for evenings when the delivery service would otherwise win, but also as a supply for the cabin, the camper van, or for parents who need something warm after a hospital stay. As a gift, it works well in a package together with the \u003ca href=\"\/en\/products\/schweinebaeckchen\"\u003epork cheeks\u003c\/a\u003e – two Sunday meals that can wait in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA beef goulash that a butcher has braised for you – all you do is heat it up.\u003c\/em\u003e\u003c\/p\u003e","brand":"Benz Feinkostmanufaktur","offers":[{"title":"400 g","offer_id":57548162040140,"sku":"048BEN0001","price":7.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/rinderedelgulasch.png?v=1778854690"},{"product_id":"sibirisches-waldpesto-bio","title":"Organic Siberian Wild Pesto","description":"\u003ch2\u003eTAIGA Naturkost Organic Siberian Forest Pesto. Wild garlic pesto with 47 percent wild wild garlic, olive oil, and Siberian cedar nuts – robust, vegan, cold-filled.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Organic Siberian Forest Pesto\u003c\/strong\u003e is a green wild garlic pesto from the Palatinate region: 47 percent wild garlic from certified wild collection, extra virgin olive oil, Siberian cedar nuts from the Altai Mountains, and natural salt. Four ingredients in a 140g jar, cold-filled and, according to the manufacturer, in raw food quality. No cheese, no basil, no pine nuts – a vegan pesto that tastes like the forest.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSiberian Forest Pesto by TAIGA Naturkost\u003c\/strong\u003e is a wild garlic pesto in which cedar nuts take on the role that pine nuts fulfill in pesto alla genovese. Cedar nuts are the seeds of the Siberian cedar, a stone pine that grows in the Altai Mountains. They are smaller than pine nuts, softer to the bite, and milder in taste. The wild garlic comes from certified wild collection and makes up nearly half of the jar. Added to this are only olive oil and natural salt. Wild garlic has a short season: a few weeks in the spring, then it flowers and it's over. This jar brings the forest aroma to the plate even in November, when pasta needs to be ready quickly.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells of fresh wild garlic, green and garlic-like. On the palate, this impression remains at the forefront: spicy, robust, with the typical sharpness of wild garlic, which is milder than that of garlic and fades quickly. The manufacturer describes the taste as naturally robust and nutty-spicy, and it arrives on the palate in exactly this order.\u003c\/p\u003e\n\n\u003cp\u003eThe cedar nuts provide the nutty side. They are soft, slightly sweet, and have a fine resinous note that is reminiscent of the forest. The olive oil carries the fruitiness, the natural salt provides the seasoning. Because the pesto is cold-filled and, according to the manufacturer, processed below 45 degrees, the wild garlic green remains fresh and the color rich.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/sibirisches-baeren-pesto-bio\"\u003eSiberian Bear Pesto\u003c\/a\u003e from the same company, the Forest Pesto is the clear, green variant: only herb, nut, oil, and salt. The Bear Pesto is milder and fruitier, with chestnuts, berries, and porcini mushrooms. Anyone expecting a soft basil pesto with cheese will find this to be significantly more robust.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is pasta. Boil spaghetti, linguine, or ribbons, remove them from the water, and stir in the pesto with a splash of pasta water. One to two tablespoons per serving is enough; the starch in the water makes the sauce creamy. Add the pesto only at the end; with heat, the wild garlic loses color and freshness.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer also recommends the pesto for salad, bread, and bowls. On a slice of sourdough bread, it replaces a spread; in a bowl with quinoa, roasted vegetables, and chickpeas, a spoonful adds seasoning and fat. As a marinade for tofu or vegetables, stir two tablespoons of pesto with a little olive oil. The pieces marinate for half an hour before they go into the pan or on the grill.\u003c\/p\u003e\n\n\u003cp\u003eFor a dip, stir a tablespoon of pesto into vegan yogurt or quark. Serve with raw vegetables, bread, or baked potatoes. A teaspoon refines salad dressings, soups, and stews, for example, a potato soup or a lentil stew just before serving. Scrambled eggs, omelets, and mashed potatoes also get a green note with a small spoon.\u003c\/p\u003e\n\n\u003cp\u003eStore the jar in a cool, dry, and dark place. After opening, it belongs in the refrigerator. Smooth the surface after each use, cover it with a little olive oil, and always use a clean spoon; then the pesto will keep longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fry new potatoes with the skin on in a pan until they are crispy, and after taking them off the heat, toss them with a tablespoon of pesto. Serve with a dollop of yogurt. That is a dinner for two in twenty minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar nuts in the pesto come from the Altai Mountains in Siberia, from organic-certified wild collection. Collector families go into the forests with tents for two to three weeks in late summer, climb the trees, and pick the cones by hand. The cones dry for about a week, then the nuts are shelled, sorted, and vacuum-sealed on-site before traveling by truck and train to the Palatinate. The wild garlic also comes from certified wild collection.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is processed in the TAIGA Naturkost factory in Harthausen in the Palatinate; the administration is based in Neustadt an der Weinstraße. The company's history began in 1999, when the Russian composer Alexander Sojnikow immigrated to the Palatinate and initially founded a publishing house there. 2004 saw the organic certification and the cedar nut project in the Altai, and 2010 the brand TAIGA Naturkost. Today, his son Jaroslaw Sojnikow runs the company in the second generation. According to the manufacturer, the team is on-site every year for the harvest and organic inspection of the collection areas.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is cold-filled and not heated. The manufacturer calls this raw food quality. The jar has a screw cap and straight inner walls, so you can reach the corners with a spoon.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Forest Pesto is for anyone who loves wild garlic and wants to have it in the house all year round. It fits into a vegan diet because it does without cheese, and into after-work cooking because the pasta is on the table in ten minutes. For families, it is a supply in the cupboard; for pesto fans, it is a new variety alongside basil and tomato. As a small gift, the jar works well together with a pack of good pasta.\u003c\/p\u003e\n\n\u003cp\u003eIf you want the forest aroma pure, take the \u003ca href=\"\/en\/products\/zedernuss-mus-bio\"\u003eCedar Nut Butter\u003c\/a\u003e from TAIGA Naturkost, made from one hundred percent cedar nuts. You can find other varieties from different manufacturers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category, and all products from the Palatinate on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains cedar nuts, a type of pine nut. The manufacturer does not provide a trace information. It is not suitable for those who are allergic to nuts, and for dishes that are intended to be cooked for a long time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA wild garlic pesto with Siberian cedar nuts from the Palatinate, vegan and cold-filled – for pasta, bread, and quick evening meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"140 g","offer_id":57548199002444,"sku":"043TAI0001","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sibirisches-waldpesto-bio-e1665041797602.png?v=1778854887"},{"product_id":"sibirisches-baeren-pesto-bio","title":"Organic Siberian Wild Garlic Pesto","description":"\u003ch2\u003eTAIGA Naturkost Organic Siberian Bear Pesto. Wild garlic pesto with chestnuts, forest berries, and porcini mushrooms – savory-mild, vegan, cold-filled.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Organic Siberian Bear Pesto\u003c\/strong\u003e is a wild garlic pesto from the Palatinate: 19.5 percent wild garlic, extra virgin olive oil, chestnuts, dried cranberries and wild blueberries, pumpkin seed oil, porcini mushrooms, and spices. 140 g in a jar, cold-filled, vegan. Not a green herb pesto, but a savory-mild pesto with fruit and mushrooms.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSiberian Bear Pesto by TAIGA Naturkost\u003c\/strong\u003e is the fruity sister of their forest pesto. Both begin with wild-harvested garlic, but then their paths diverge: here, chestnuts, cranberries, wild blueberries, pumpkin seed oil, and one percent dried porcini mushrooms are added. According to the ingredients list, the cranberries are sweetened with cane sugar, and the blueberries with apple juice concentrate. The name alludes to the bear that eats berries, mushrooms, and nuts in the autumn. The jar tastes accordingly: like a forest in October, when a stew is simmering in the pot and the leaves are falling outside.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Bear Pesto is savory-mild and naturally fruity, as described by the manufacturer. The wild garlic is present at just under 20 percent, but takes a backseat to the fruit. Cranberries and blueberries provide sweetness and a light acidity, while chestnuts add a soft, mealy richness. The porcini mushrooms provide an earthy note in the background, and the pumpkin seed oil adds a dark, nutty depth.\u003c\/p\u003e\n\n\n\u003cp\u003eThe color is darker than the green forest pesto, more of a brownish-purple. Those expecting a sharp, grassy wild garlic pesto will find it mild and rounded. Incidentally, according to the manufacturer's ingredients list, it contains no cedar nuts; chestnuts and pumpkin seed oil take over the nut aspect here.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eThe manufacturer recommends the pesto for pasta, for marinating tofu and vegetables, and as a dip for bread or raw vegetables. It is also good with cheese and for refining salad dressings, soups, and stews. For pasta, stir one to two tablespoons into a little pasta water; it works best with ribbons or gnocchi, which carry the fruit well.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is strongest when paired with cheese: a spoonful next to a piece of mountain cheese or a ripe Camembert replaces a jar of fig mustard. It goes well on a cheese board with nuts and grapes. In a quinoa bowl with beetroot and pumpkin, it provides both spice and sweetness. A teaspoon in a pumpkin soup or lentil stew rounds off the flavors just before serving. Store the jar in a cool, dry, and dark place; keep it in the refrigerator after opening and always use a clean spoon.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the pesto on baguette slices, top each with a slice of goat cheese, and briefly bake in the oven. Serve with lamb's lettuce and walnuts – and you have an autumn evening for guests.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe pesto is created in the TAIGA Naturkost manufactory in Harthausen in the Palatinate. The wild garlic comes from controlled organic wild harvesting, and the remaining ingredients from controlled organic farming. The pesto is cold-filled and, according to the manufacturer, not heated. The jar has a screw lid and straight inner walls, so you can reach the corners with a spoon.\u003c\/p\u003e\n\n\n\u003cp\u003eTAIGA Naturkost has existed as a brand since 2010; the story began in 1999 with the Russian composer Alexander Sojnikow, who immigrated to the Palatinate and initially founded a publishing house there. According to the company, they have been working with cedar nuts from the Altai region since 2004, and today son Jaroslaw Sojnikow runs the company in the second generation. The pestos are part of their own brand, which has grown to include nut butters, mueslis, and dried fruits.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Bear Pesto is for anyone looking for a pesto to pair with cheese and autumn dishes, and for vegan cuisine that lacks a fruity-savory spread. If you like it green and strong, choose the \u003ca href=\"\/en\/products\/sibirisches-waldpesto-bio\"\u003eSiberian Forest Pesto\u003c\/a\u003e. You can find more varieties in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category, and all products from Harthausen on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The pesto contains chestnuts, pumpkin seed oil, and cranberries sweetened with cane sugar. The manufacturer does not provide information on allergens or traces. It is not suitable for those looking for a pesto entirely without sugar.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA wild garlic pesto with chestnuts, forest berries, and porcini mushrooms from the Palatinate, vegan and cold-filled – for pasta, cheese, and autumn cooking.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"TAIGA Naturkost","offers":[{"title":"140 g","offer_id":57548199264588,"sku":"043TAI0002","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sibirisches-baeren-pesto-bio.png?v=1778854888"},{"product_id":"genuss-mix-kunterbunt-bio-225g","title":"\"Colorful\" Organic Nut Mix 225g","description":"\u003ch2\u003eTAIGA Naturkost \"kunterbunt\" Organic Nut Mix 225g. Nut-fruit blend of cashews, Siberian cedar nuts, goji berries, pecans, almonds, and sour cherries – raw, organic, 225 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost \"kunterbunt\" Organic Nut Mix 225g\u003c\/strong\u003e is a nut-fruit blend containing 28 percent cashew kernels, 15 percent each of Siberian cedar nuts and goji berries, pecans, almonds, and sour cherries. Everything is organic, vegan, produced in raw food quality according to the manufacturer, and blended in the Palatinate region. The sweetness comes from the fruit – no sugar, no honey, no added flavorings. 225 g in a stand-up pouch.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e\"kunterbunt\" Nut Mix by TAIGA Naturkost\u003c\/strong\u003e is the classic trail mix concept, fully realized: instead of peanuts and raisins, this blend features whole cashew kernels, pecans, almonds, and Siberian cedar nuts, plus goji berries and sour cherries. The cedar nuts are the seeds of the Siberian cedar, a stone pine, and the product that TAIGA has been working with since 2004. According to the manufacturer, all ingredients are of raw food quality, meaning they have been heated to no more than 45 degrees Celsius during processing, and they are blended and packaged in their own facility in the Palatinate. The play on words in the German name (GeNuss – a combination of \"nut\" and \"enjoyment\") says it all: nuts and pleasure in one bag.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mix thrives on the interplay between crunchy and fruity. Cashews are mild and slightly sweet, pecans are buttery with a hint of bitterness, and almonds are firm and nutty. The cedar nuts are the softest in the bag: small, light, with a resinous note reminiscent of pine nuts, only sweeter and milder. Goji berries add a subtle, slightly tart sweetness, while the sour cherries provide a clear acidity that keeps the palate fresh.\u003c\/p\u003e\n\n\u003cp\u003eBecause the nuts are unroasted and unsalted, the mix has a subtler flavor than roasted snack mixes – but in return, you can taste each individual nut. Anyone expecting a salty, roasted snack to go with a beer will likely find the Nut Mix too mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eMost often, the mix is eaten as a snack straight from the hand: at the office, while hiking, in the car, or in a lunchbox. A handful is enough for a quick snack. The manufacturer also recommends it in muesli, in yogurt – including plant-based alternatives – and as a topping for a smoothie bowl.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, the mix can be used in many ways: coarsely chopped over a leafy salad with goat cheese, stirred into granola, or baked into banana bread or oat cookies. Sour cherries and pecans also pair well in a wild rice salad. Store the bag in a cool, dark, and dry place; seal airtight after opening and use within three months according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sprinkle the mix as a topping on a bowl of \u003ca href=\"\/en\/products\/maschas-kascha-bio-muesli-grundmischung-gekeimt\"\u003eMascha's Kascha\u003c\/a\u003e with plant-based milk. The base mix is intentionally pure, and the Nut Mix adds nuttiness, fruit, and acidity – a breakfast from two bags by the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Nut Mix is blended and packaged in Harthausen in the Palatinate, where TAIGA Naturkost has consolidated its production, warehouse, and factory outlet under one roof since 2024. The administration is located in Neustadt an der Weinstraße. The brand is run by the Sojnikow family: in 1999, Russian composer Alexander Sojnikow founded a publishing house after emigrating to the Palatinate; in 2004, organic certification and the cedar nut project in the Altai mountains were added, followed by the TAIGA Naturkost brand in 2010. His son, Jaroslaw Sojnikow, now leads the company as the second generation.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the cedar nuts in the mix come from certified organic wild collection in the Altai Mountains, where the cones are picked by hand and the kernels are shelled and vacuum-packed on-site. TAIGA sources cashews, pecans, almonds, goji berries, and sour cherries from controlled organic farming; the company states that it sensorially inspects the dried fruits and nuts before they are added to the blend. The stand-up pouch is reportedly bisphenol A-free and made from vegan materials.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Nut Mix is for anyone who wants a snack without sugar and salt that still has plenty of flavor – for the office, a hike, or the glove compartment in the car. The bag also works well as a small gift. If you prefer something more chocolatey, try the \u003ca href=\"\/en\/products\/supermix-taiga-bio-225g\"\u003e\"Taiga\" Supermix\u003c\/a\u003e with cocoa beans and physalis; if you want just the berry, try the \u003ca href=\"\/en\/products\/goji-beeren-70g-bio\"\u003epure goji berries\u003c\/a\u003e. You can find all products from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e, and more mixes in our \u003ca href=\"\/en\/collections\/kategorie-nuesse-kerne-co\"\u003eNuts, Kernels \u0026amp; Co.\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The mix contains cashew kernels, pecans, almonds, and cedar nuts, i.e., tree nuts, and may contain traces of Brazil nuts and macadamia nuts, as well as occasional shell and stone fragments. It is not suitable for those with nut allergies.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA raw nut-fruit blend with Siberian cedar nuts, goji berries, and sour cherries from the Palatinate – for your hand, your bowl, and as a topping.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"225 g","offer_id":57548204147020,"sku":"030TAI0001","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/genuss-mix-kunterbunt-bio-225g-woo-eigen.png?v=1790955804"},{"product_id":"supermix-taiga-bio-225g","title":"\"Taiga\" Organic Supermix 225g","description":"\u003ch2\u003eTAIGA Naturkost Supermix \"Taiga\" Organic 225g. Snack mix of Siberian cedar nuts, mulberries, physalis, fermented cocoa beans, and cashews – raw, organic, 225 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Supermix \"Taiga\" Organic 225g\u003c\/strong\u003e is a blend of dried mulberries and physalis, 20 percent wild-harvested Siberian cedar nuts, 12 percent fermented cocoa beans, and cashew kernels. Organic, vegan, raw-food quality according to the manufacturer, and blended in the Palatinate region. The sweetness comes from the mulberry and physalis, the bitter note from the cocoa bean – no sugar, no chocolate, no added flavoring. 225 g in a stand-up pouch.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSupermix \"Taiga\" from TAIGA Naturkost\u003c\/strong\u003e is the signature blend of this Palatinate-based company, named after the boreal forest from which its most important ingredient originates. Cedar nuts are the seeds of the Siberian cedar, a type of stone pine, and are wild-harvested in the Altai Mountains. Added to this are four ingredients that, at first glance, have little to do with each other: mulberries with their honey-like sweetness, physalis with fruity acidity, whole fermented Criollo cocoa beans, and mild cashews. Together, this creates a blend that starts sweet, continues with acidity, and finishes with a tart note – like a deconstructed dessert. At TAIGA, \"raw food\" means processed at a maximum of 45 degrees Celsius.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThis is the blend for anyone who loves contrasts. The mulberries taste of honey and fig, the physalis are tart and fruity like a small gooseberry, with the chewy, almost sticky consistency of a dried fruit. The cocoa beans act as the counterweight: crunchy, tart, with the bitterness of dark chocolate and a fine fruity acidity developed during fermentation. The cedar nuts are soft and resinous-nutty, the cashews mild and creamy.\u003c\/p\u003e\n\n\u003cp\u003eThose who eat a bean on its own will find it bitter; those who chew it together with a mulberry will have chocolate and honey in their mouth. That is how the blend is intended. Anyone expecting a sweet, roasted snack mix will find the Supermix too tart and too rough.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eEnjoying it straight from the bag is the most common way: on a hike, at the desk, or after sports. The manufacturer also recommends it in yogurt, muesli, or as an addition to a smoothie, where the cocoa beans are blended and distribute their bitter note. \u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, the mix belongs on desserts: sprinkled over pudding, \"nice cream\" made from frozen bananas, or a bowl of porridge. Coarsely chopped, it becomes a topping for banana bread or a crumble for a chocolate tart. Store the bag in a cool, dark, and dry place; once opened, reseal airtight and consume within three months, according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread a piece of bread with \u003ca href=\"\/en\/products\/zedernuss-schoko-creme-bio\"\u003ecedar nut chocolate cream\u003c\/a\u003e and sprinkle a handful of Supermix on top. The cream provides the sweetness, the beans provide the crunch – and the cedar nut is in both.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Supermix has been blended and packaged in Harthausen in the Palatinate since 2024, the production site for TAIGA Naturkost; the administration is based in Neustadt an der Weinstraße. The company grew up around the cedar nut: in 1999, the Russian composer Alexander Sojnikow founded a publishing house after immigrating to the Palatinate. In 2004, organic certification and the Altai cedar nut project were added, followed by the TAIGA Naturkost brand in 2010. His son, Jaroslaw Sojnikow, now runs the company as the second generation.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the cedar nuts originate from certified organic wild harvesting in the Altai Mountains. In August and September, collector families head into the forests, climb the trees, and pick the cones by hand; the kernels are shelled and vacuum-sealed on-site before they are shipped to Germany. Mulberries, physalis, cocoa beans, and cashews come from certified organic cultivation. Taiga is the name of the boreal coniferous forest where the Siberian cedar grows – which is also the origin of the company name.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Supermix is for chocolate lovers who prefer their cocoa as a bean rather than a bar, and for anyone who prefers fruit and nuts to a candy bar while on the move. The bag makes a great gift for coffee drinkers and cocoa fans. Those who prefer something milder and less tart should reach for the \u003ca href=\"\/en\/products\/genuss-mix-kunterbunt-bio-225g\"\u003e\"Kunterbunt\" (Colorful) Enjoyment Mix\u003c\/a\u003e with goji berries and sour cherries. You can find all products from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e, and further blends in our \u003ca href=\"\/en\/collections\/kategorie-nuesse-kerne-co\"\u003eNuts, Seeds \u0026amp; More category\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The blend contains cashew kernels and cedar nuts (tree nuts) and may contain traces of almonds, Brazil nuts, pecans, and macadamia nuts. It is not suitable for those who are allergic to nuts or who avoid bitter foods.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA raw blend of Siberian cedar nuts, mulberries, physalis, and cocoa beans from the Palatinate – for snacking, yogurt, and desserts.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"225 g","offer_id":57548204638540,"sku":"030TAI0002","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/supermix-taiga-bio-225g-woo-eigen.png?v=1790954687"},{"product_id":"goji-beeren-70g-bio","title":"Organic Goji Berries 70g","description":"\u003ch2\u003eTAIGA Naturkost Organic Goji Berries 70g. Dried goji berries, unsulphured and raw – slightly tart, soft, organic, 70 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Organic Goji Berries 70g\u003c\/strong\u003e are dried goji berries from certified organic farming, unsulphured and, according to the manufacturer, in raw food quality, packaged in the Palatinate region. The berries are soft rather than hard, have a slightly tart taste and a mild sweetness – with no added sugar, no oil, and no sulphur. 70 g in a stand-up pouch, the small pack for trying them out.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoji berries from TAIGA Naturkost\u003c\/strong\u003e are the dried fruits of the common boxthorn, a shrub from Central Asia. In their home region, they are known by names such as \"berry of happiness\" and \"red diamond,\" according to the manufacturer. Here, almost everyone knows them as the small, red, oblong dried fruit found in muesli. TAIGA sources the berries dried and unsulphured from organic farming – sulphur keeps dried fruits bright, but alters their flavour. The berries here are somewhat softer than standard products and, according to the manufacturer, are of raw food quality, meaning they have not been heated above 45 degrees Celsius during processing.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe berries taste different than their colour suggests: less sweet than raisins, tarter than sweetened cranberries, with a slightly bitter finish. The sweetness is subtle and only emerges while chewing. The consistency is soft and slightly chewy, like a well-dried sour cherry; the small seeds offer a gentle crunch.\u003c\/p\u003e\n\n\u003cp\u003eThose who have previously known them as a hard, crumbly product will notice the difference with the first bite. Anyone expecting a really sweet dried fruit like dates or raisins will find them too tart – but they are perfect for dishes where raisins would be too sweet.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eEaten plain as a snack straight from the bag, a small handful is the easiest way. The manufacturer also suggests smoothies, muesli, yoghurt, salads, desserts, cakes, energy bars, and pastries. In muesli, the berries replace raisins; in yoghurt, they add tartness and colour; and in a leaf salad with goat cheese and walnuts, they replace cranberries.\u003c\/p\u003e\n\n\u003cp\u003eSoaked, they become soft and juicy: ten minutes in warm water or juice, then stir into porridge, rice pilaf, or a couscous salad. In batter for oatmeal cookies or banana bread, they hold their shape and become a bit sweeter in the oven. Store the bag in a cool, dark, and dry place and seal it well after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a handful of goji berries to Ivan's or Nastja's muesli from TAIGA – or try the \u003ca href=\"\/en\/products\/genuss-mix-kunterbunt-bio-225g\"\u003e\"Kunterbunt\" (colourful) Nut Mix\u003c\/a\u003e, in which they are combined with cedar nuts, cashews, and sour cherries.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe berries are packaged in Harthausen in the Palatinate, where TAIGA Naturkost has consolidated its production, warehouse, and factory outlet since 2024; the administration is based in Neustadt an der Weinstrasse. The company is known for Siberian cedar nuts: in 1999, the Russian composer Alexander Sojnikow founded a publishing house after immigrating to the Palatinate; in 2004, organic certification and the cedar nut project in the Altai region were added, and in 2010, the TAIGA Naturkost brand was launched. His son, Jaroslaw Sojnikow, now runs it in the second generation.\u003c\/p\u003e\n\n\u003cp\u003eWith the brand, the assortment grew to include nuts and dried fruits. According to TAIGA, they source these from smaller family cooperatives and larger partner farms using organic methods, unsulphured and without additives, and test every delivery sensorially before it is released. The manufacturer indicates the country of origin on the packaging. According to TAIGA, the stand-up pouch is free of Bisphenol A and made from vegan raw materials.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 70g pack is for everyone who wants to try goji berries first before buying a large quantity. And for households where a handful in the muesli per week is enough. For bakers, it is the perfect portion for a tray of cookies. If you prefer the berry in good company, choose the Nut Mix; if you want cocoa and physalis too, choose the \u003ca href=\"\/en\/products\/supermix-taiga-bio-225g\"\u003e\"Taiga\" Supermix\u003c\/a\u003e. You can find all the manufacturer's products on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e, and other dried fruits and nuts in our category \u003ca href=\"\/en\/collections\/kategorie-nuesse-kerne-co\"\u003eNuts, Seeds \u0026amp; Co\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The berries may contain traces of cashews, almonds, Brazil nuts, pecans, and macadamia nuts; they are gluten-free, soy-free, and peanut-free. They are not suitable for those expecting a truly sweet dried fruit like dates.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eUnsulphured goji berries in raw food quality, tart and soft, packaged in the Palatinate – for muesli, salad, and the cookie jar, in a small pack for trying out.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"70 g","offer_id":57548211323212,"sku":"030TAI0003","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/goji-beeren-70g-bio-woo-eigen.png?v=1790954694"},{"product_id":"sibirische-zedernflocken-250g-bio","title":"Siberian Cedar Flakes 250g Organic","description":"\u003ch2\u003eTAIGA Naturkost Siberian Cedar Flakes 250g Organic. Partially defatted cedar nuts as flakes – mild and nutty, finely sweet, for muesli, toppings, and breading.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Siberian Cedar Flakes 250g Organic\u003c\/strong\u003e are partially defatted Siberian cedar nuts from certified organic wild collection in the Altai, which remain during the cold pressing of cedar nut oil in the Palatinate region. 100 percent cedar nut, 250 g in a bag, vegan, gluten-free, raw food quality according to the manufacturer. No flour, no powder, no mixture – the whole nut, just with less oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSiberian Cedar Flakes by TAIGA Naturkost\u003c\/strong\u003e are what remain of the cedar nut once the oil has been removed. During cold pressing, the nut loses about half of its fat; the press cake is then broken into soft, light-colored flakes. Instead of around 62 percent fat, the flakes contain about 30 percent, according to the manufacturer, but with 34.7 g of protein per 100 g. In Russia, they have long been used as an ingredient and ground coarsely for baking. The flakes absorb moisture and oil well, which is why they work just as well in muesli as they do in breading.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe flakes taste finely sweet and mild-nutty, with a pleasantly soft bite, as described by the manufacturer. The forest aroma of the whole cedar nut is present but quieter because part of the oil is missing. In return, they are less fatty and provide a nutty taste in muesli without weighing it down.\u003c\/p\u003e\n\n\u003cp\u003eDry, the flakes are light and crumbly; in liquid, they swell up and become soft again like fresh nuts. Those expecting crunchy, oily nut kernels will find the flakes more delicate and drier. Lightly toasted in a pan, they turn golden brown and develop a savory quality that the manufacturer compares to Parmesan.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the flakes in muesli, fruit and grain porridges, as a topping for desserts and creams, in pesto, smoothies, and bowls. A tablespoon over muesli adds a nutty flavor, while a handful turns porridge into a nut breakfast. They almost dissolve in smoothies.\u003c\/p\u003e\n\n\u003cp\u003eThey are just as at home in savory dishes: coarsely ground or crushed, they replace breadcrumbs, serve as a base for herb crusts on fish or vegetables, and as a baking ingredient in dough for bread, rolls, and pastries. Sprinkled over pasta or roasted vegetables, they replace grated cheese. Store the bag in a cool, dark, and dry place; once opened, keep it airtight and use within three months according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two tablespoons of flakes with one tablespoon of nutritional yeast, a pinch of salt, and a little garlic powder. This makes a vegan sprinkle-topping for pasta, pizza, and salad that keeps for a week in a screw-top jar.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar nuts come from the Altai Mountains in Siberia, from certified organic wild collection. Collector families pick the cones by hand in late summer; the nuts are shelled, sorted, and vacuum-packed on-site before traveling by truck and train to the Palatinate. According to the manufacturer, TAIGA Naturkost has been working with cedar nuts from the Altai since 2004 and visits every year for the harvest.\u003c\/p\u003e\n\n\u003cp\u003ePressing has taken place since 2025 in the workshop in Harthausen in the Palatinate, using a custom-made hydraulic oil press. The oil goes into the bottle, and the press cake becomes flakes. Thus, oil and flakes are produced from the same batch, freshly pressed as needed according to the manufacturer. The company traces back to the Russian composer Alexander Sojnikow, who came to the Palatinate in 1999 and initially founded a publishing house there. His son, Jaroslaw Sojnikow, now runs TAIGA Naturkost in the second generation.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar flakes are for anyone who mixes their own muesli, for vegan cuisine as a sprinkle-topping, and for anyone looking for a nutty ingredient for baking and breading. The oil from the same pressing is the \u003ca href=\"\/en\/products\/bio-zedernussoel-100ml\"\u003eOrganic Cedar Nut Oil\u003c\/a\u003e, and the butter from the whole nut is the \u003ca href=\"\/en\/products\/zedernuss-mus-bio\"\u003eCedar Nut Butter\u003c\/a\u003e. You can find more kernels and nuts in our category \u003ca href=\"\/en\/collections\/kategorie-nuesse-kerne-co\"\u003eNuts, Kernels \u0026amp; Co\u003c\/a\u003e, and all products from Harthausen on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The flakes consist of cedar nuts, a type of pine nut, and may contain traces of cashew, almond, Brazil nut, pecan, and macadamia nut according to the manufacturer. They are not suitable for those allergic to nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePartially defatted Siberian cedar nuts as flakes, pressed in the Palatinate – for muesli, herb crusts, and vegan sprinkle-toppings.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"250 g","offer_id":57548211421516,"sku":"030TAI0004","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sibirische-zedernflocken-250g-bio-woo-eigen.png?v=1790954700"},{"product_id":"basilikum-pesto-mit-pinienkernen","title":"Basil pesto with pine nuts","description":"\u003ch2\u003eWajos Basil Pesto with Pine Nuts. 46 percent basil, olive oil, cashews, and Pecorino – the green pesto that tastes like basil instead of oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Basil Pesto with Pine Nuts\u003c\/strong\u003e is a green pesto made from 46 percent basil, olive oil, cashew nuts, 2.5 percent pine nuts, grated cheese and Pecorino, garlic, and salt, 180 g from Wajos in Dohr on the Moselle. Not a pasta sauce for heating, not a pesto with sunflower oil as the main ingredient, and not a vegan version, but a pesto that is nearly half basil – green, savory, with cheese and nuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Pesto with Pine Nuts from Wajos\u003c\/strong\u003e is the shortcut to a dinner that looks like more than ten minutes of work. Boil pasta water, open the jar, stir two spoonfuls of pesto with a little pasta water in a bowl, add noodles, top with Parmesan. Many jars can do that – the difference lies in what lingers on your tongue afterward. Here, it is basil: 46 percent, almost half the jar, which is why the pesto is dark green instead of olive-colored and tastes like herbs instead of oil. For us, it is one of the two best-selling Wajos pestos and the jar that is never missing from our pantry.\u003c\/p\u003e\n\n\u003ch3\u003eBasil up front, cheese and cashew behind it, garlic only soft\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells of fresh basil, green and peppery, with a hint of garlic. On the tongue, the herb comes first, then the olive oil, then the nut – creamy, slightly sweet, from cashew nuts – and finally the cheese: grated cheese and Pecorino, salty and savory, plus milk powder, which binds the mass. Garlic is present, but subtle; it remains in the background. The consistency is coarse and chunky rather than a smooth purée.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, it must be said: the nut in the pesto is primarily cashew; pine nuts make up 2.5 percent – they are in the name, but the cashews provide the creaminess. Lactic acid as an antioxidant preserves the color; the pesto contains no added flavorings. With 43 grams of fat per 100 grams, it is what a pesto should be: oil, nuts, and cheese, for seasoning rather than spooning. It contains milk and cashew nuts as allergens.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want a pesto with pine nuts as the only nut, this jar is not suitable. Those who need it cheese-free will find the dairy-free version in the \u003ca href=\"\/en\/products\/pesto-peperoncino-und-aglio-olio\"\u003ePesto Peperoncino \u0026amp; Aglio Olio\u003c\/a\u003e – spicy, made from green chilies and olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, under tomato and mozzarella, on bread, and in potato salad\u003c\/h3\u003e\n\n\u003cp\u003ePasta is the beginning. Two tablespoons of pesto per person in a bowl, add three tablespoons of pasta water, stir, then fold in the hot noodles – this is how the pesto spreads, and the pan stays cold. Linguine, spaghetti, or heart-shaped noodles, Parmesan on top, done. With halved cherry tomatoes and mozzarella, it becomes a summer dish; with sautéed zucchini and pine nuts, a dinner for guests.\u003c\/p\u003e\n\n\u003cp\u003eCold, it is just as at home: under tomato and mozzarella instead of basil leaves, on toasted bread with cream cheese, in a wrap with chicken and arugula, or as a spoonful in tomato soup right before serving. In potato salad with oil and vinegar, it replaces herbs and mustard at the same time; stirred with yogurt or crème fraîche, it becomes a dip for veggie sticks and grilled cheese.\u003c\/p\u003e\n\n\u003cp\u003eWarm, it can do more than many think: a spoonful in mashed potatoes, on oven-roasted vegetables like zucchini and bell peppers, over seared salmon or chicken breast in the last seconds in the pan. As a filling in puff pastry swirls or on pizza after baking. And in a minestrone, a spoonful at the end stirs up the whole soup.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is not suitable for frying or prolonged heating – the cheese curdles, and the basil becomes brown and bitter. Always add it at the very end, never in a hot pan. Once opened, the jar belongs in the refrigerator; covered with a thin layer of olive oil, it lasts longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/herznudeln\"\u003eHeart-shaped noodles\u003c\/a\u003e with this pesto, cherry tomatoes, and Parmesan – the dinner that gets our children to eat greens willingly.\u003c\/p\u003e\n\n\u003ch3\u003eA pesto that comes to us via Wajos on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto is part of the Wajos assortment in Dohr near Cochem on the Moselle. The family business has over 80 employees and around 900 items. Behind the name are the initials of Walter Josef Oster, the founder from a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations. From his liqueur manufacture in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand – the first store opened in Trier in 2008, and today they exist all over Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe Italian line – pesto, sugo, breadsticks, noodles – complements what Wajos produces itself in Dohr: cremas, oils, spice blends, liqueurs. A Piedmont-style basil pesto fits into this range because it brings the oils and cremas on the plate together. An in-house laboratory tests the company's products, and Wajos calls the principle behind it \"controlled smaller work\" – for a pesto, this means: few ingredients, a lot of the most important one.\u003c\/p\u003e\n\n\u003ch3\u003eThe pesto for the pantry and for unplanned evenings\u003c\/h3\u003e\n\n\u003cp\u003eThis jar is for everyone who wants a pesto in the cupboard that saves dinner on a Tuesday, even when the fridge is empty. And which still tastes like basil when guests are sitting at the table. 180 grams are enough for three to four portions of pasta; unopened, the jar lasts a long time in the pantry. If you prefer red over green, try the \u003ca href=\"\/en\/products\/tomaten-pesto-mit-mandeln\"\u003eTomato Pesto with Almonds\u003c\/a\u003e; as a gift, both fit together with a package of noodles in one parcel. All pestos and sugos are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is not suitable for vegans or those with milk or nut allergies, nor for those expecting a smooth, mild pesto – this one is coarse, green, and distinctly cheesy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNearly half basil, plus olive oil, cashew, and Pecorino – the green pesto from the Wajos shelf that turns noodles into a meal in ten minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 g","offer_id":57548232098124,"sku":"044WAJ0002","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-pesto-mit-pinienkernen-woo-eigen.png?v=1790955152"},{"product_id":"pesto-peperoncino-und-aglio-olio","title":"Pesto Chili \u0026 Garlic Oil","description":"\u003ch2\u003eWajos Pesto Peperoncino \u0026amp; Aglio Olio. Two-thirds green chilies, just under a third olive oil, garlic, and salt – the spicy pesto for pasta, ciabatta, and anyone who really likes it hot.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Pesto Peperoncino \u0026amp; Aglio Olio\u003c\/strong\u003e is a chili pesto made from 65.2 percent green chilies, 30.4 percent olive oil, salt, 0.7 percent garlic, and a little sugar, 180 g in a jar, from Wajos in Dohr on the Moselle. Not a green basil pesto, not a chili sauce, not a garlic paste – but green chili in olive oil, spicy and aromatic. Free from cheese and nuts, vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePesto Peperoncino \u0026amp; Aglio Olio by Wajos\u003c\/strong\u003e solves the problem of the quickest pasta dish in the world: Spaghetti aglio e olio requires fresh garlic, fresh chili, and the right heat to keep the garlic light-colored – and that is exactly when one of those three things is missing. Here, the chili is already pickled in olive oil and salted. Drain the pasta, two spoonfuls from the jar, done. A popular order with us, with a clear message on the label: spicy. The jar is a shortcut for the evening when everyone is hungry and you lack the desire to cook.\u003c\/p\u003e\n\n\u003ch3\u003eGreen chili first, then olive oil, the garlic is just a side note\u003c\/h3\u003e\n\n\u003cp\u003eThe name promises Peperoncino and Aglio, and the order is honest: almost two-thirds of the jar consists of green chilies pickled in olive oil. It tastes green, fresh, and vegetal, like a ripe chili pepper with a bite, and it is significantly spicy – the heat hits immediately and lingers. The olive oil softens it and carries it onto the pasta; salt and a little sugar round it off. At 0.7 percent, the garlic is more of a reminder than an ingredient; those who want aglio e olio with plenty of garlic can add a chopped clove.\u003c\/p\u003e\n\n\u003cp\u003eThis pesto is different from a pesto in the Italian sense – basil, Parmesan, and pine nuts are missing. It is more like what you find on the table in Italy as *peperoncini sott'olio* – oily, spicy. With 3 grams of salt per 100 grams, it is well-salted, and with 31 grams of fat from the olive oil, it is rich. For those expecting a mild, creamy pesto to spoon over pasta, this Peperoncino pesto is not suitable – in that case, the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e from Wajos is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eOn spaghetti, on ciabatta, in the pan – one teaspoon is a serving\u003c\/h3\u003e\n\n\u003cp\u003eThe basic form is spaghetti aglio e olio: cook 100 grams of pasta per person, drain, and save a splash of pasta water. One heaping teaspoon of pesto per person into a hot pan, add pasta, toss, add pasta water for binding, top with parsley and Parmesan. Those who prefer it milder use less pesto and more olive oil; those who like it spicier know what they are doing. For children, the portion should be served separately – their pasta plain, the parents' with pesto.\u003c\/p\u003e\n\n\u003cp\u003eOn ciabatta or baguette, it makes the fastest bruschetta: toast the bread, spread thinly with the pesto, top with diced tomatoes and mozzarella. On pizza, use a few drops instead of chili oil after baking; add a teaspoon to tomato sauce or *sugo* for heat, or half a teaspoon in scrambled or fried eggs. For grilled meat, halloumi, or shrimp, it provides the seasoning that a chili dip would otherwise provide. Mixed with cream cheese or yogurt, it becomes a dip that halves the spiciness. A teaspoon in potato salad or a vinaigrette for bean salad provides the heat that would otherwise come from chili flakes – only rounder, because the oil carries it.\u003c\/p\u003e\n\n\u003cp\u003eWhat goes wrong: using the pesto as a main ingredient, in the amount of a basil pesto. Two tablespoons per serving is too much for most people. And it does not handle long cooking well – chili becomes bitter at high heat, and the olive oil loses its flavor. Always add at the very end or into the pan once the heat is turned off.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon of Peperoncino pesto into a jar of \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e – the sugo has only 0.1 percent chili, and only in this way does it become the Arrabbiata that deserves the name.\u003c\/p\u003e\n\n\u003ch3\u003eA chili pesto from a company that has known vinegar and oil for decades\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a specialty manufacturer in Dohr near Cochem on the Moselle, originating from a winemaking family in Ediger-Eller that has been making wine for 15 generations. Walter Josef Oster, whose initials form the name, founded the liqueur factory in the 1980s, from which his son Peter Oster and Ulf Schwichtenberg developed the Wajos brand starting in the 2000s – today with over 80 employees in Dohr, their own stores, and around 900 items, most of which are created there and tested in their own laboratory.\u003c\/p\u003e\n\n\u003cp\u003eOil and vinegar are the heart of this assortment: infused oils based on olive oil, vinegar creams, plus pesto and sugo in a jar. The Peperoncino pesto fits into this line – few ingredients, one of them dominant, and the olive oil as a carrier, just as it carries the aroma in the infused oils. The family business calls this \"working in a controlled, smaller way.\"\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for chili eaters, for pasta evenings, and as a gift with a warning\u003c\/h3\u003e\n\n\u003cp\u003eFor us, this Peperoncino pesto is the jar for people who ask for chili oil in restaurants and search for it in vain at home. It sits alongside the \u003ca href=\"\/en\/products\/tomaten-pesto-mit-mandeln\"\u003eTomato Pesto with Almonds\u003c\/a\u003e for mild evenings and the \u003ca href=\"\/en\/products\/zitronen-pesto-mit-walnuss\"\u003eLemon Pesto with Walnut\u003c\/a\u003e for fish; you can find all pestos on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. As a gift, it suits anyone who takes spiciness as a compliment – with the note that a teaspoon is enough.\u003c\/p\u003e\n\n\u003cp\u003eAt one teaspoon per serving, 180 grams is a supply for weeks. Store unopened in a cool, dark place; once opened, the jar belongs in the refrigerator, and the chili should always remain covered with oil. The pesto is not suitable for those who tolerate heat poorly, or for children – here, instead of a mild dosage, only a tiny amount should be used.\u003c\/p\u003e\n\n\u003cp\u003e*Green chili and olive oil, a hint of garlic, that’s all – the spicy pesto from the Moselle for spaghetti that is ready in five minutes.*\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 ml","offer_id":57548233802060,"sku":"044WAJ0001","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pesto-peperoncino-und-aglio-olio-woo-eigen.png?v=1790955158"},{"product_id":"tomaten-pesto-mit-mandeln","title":"Tomato pesto with almonds","description":"\u003ch2\u003eWajos Tomato Pesto with Almonds. Sun-dried tomatoes, olive oil, basil and Pecorino, red and bold – the pesto for pasta in ten minutes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Tomato Pesto with Almonds\u003c\/strong\u003e is a red pesto made from 33 percent sun-dried tomatoes, olive oil, basil, almonds, grated Pecorino and salt; 180 g in a jar from Wajos in Dohr on the Moselle. Not a tomato sauce, not a Pesto Genovese, not a spread with additives, but a Pesto Rosso with six ingredients that is stirred cold into pasta. Contains almonds and milk.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato Pesto with Almonds by Wajos\u003c\/strong\u003e is the answer to that Tuesday evening when everyone is hungry and nobody wants to cook. Put the pasta water on, add the pasta, ten minutes – and in that time the jar is open, two spoonfuls into a bowl, a splash of pasta water. That's it. We receive many orders for this jar, and the short list of ingredients is the reason it's in our kitchen: sun-dried tomatoes, olive oil, basil, almonds, Pecorino, salt. That’s the entire list.\u003c\/p\u003e\n\n\u003ch3\u003eTomato first, then cheese and almond, basil at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto is dark red, chunky and oily, just as a pesto should be. First, you taste the sun-dried tomato – a third of the jar – sweet, concentrated, with that slightly smoky note that only sun-dried tomatoes have. Then comes the Pecorino, salty and bold, and the almond, which gives the pesto body while remaining lighter than pine nuts. The basil lies on top, green and fresh, keeping the whole thing firmly in the south.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: the pesto is a rich affair, with olive oil as the second ingredient and almost 56 grams of fat per 100 grams – two tablespoons per serving are enough. And the Pecorino is a sheep's milk cheese: this pesto is not suitable for vegans, and it is not suitable for anyone with a nut or milk allergy – almonds and cheese are on the ingredients list.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for the classic green pesto where basil is at the forefront, the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e from Wajos is the right choice. The tomato pesto is its red, bolder sister – more sweetness, more depth, less herb.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, on bread, in tomato sauce, and for grilling\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is pasta: cook the pasta, drain it, save a ladle of pasta water. Two tablespoons of pesto per serving into a bowl, stir until smooth with the pasta water, add the pasta, mix. Never heat the pesto in the pan – the cheese will become tough and the basil bitter. If you like, add arugula, mozzarella or a few toasted almonds on top. For children, it works well with pasta and a spoonful of cream cheese, which makes it milder.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, it is the perfect spread for a snack: on toasted white bread, with mozzarella as bruschetta, or as a layer in a sandwich under cheese and lettuce. On a flammkuchen base or a pizza, it replaces tomato sauce, topped with goat cheese and arugula. And on baked potatoes with quark, a spoonful is what turns a side dish into a dinner.\u003c\/p\u003e\n\n\u003cp\u003eIn hot dishes, it is an enhancer: two tablespoons in a quick canned tomato sauce, at the end of a risotto, in a vegetable soup or in the filling for chicken breast. A tablespoon in a dressing made of oil and wine vinegar creates a tomato salad that tastes like more. And for grilling, it is the marinade for zucchini, eggplant and halloumi – brush thinly, grill briefly.\u003c\/p\u003e\n\n\u003cp\u003eThis pesto is not suitable as a pizza sauce in large quantities or as a substitute for tomato sauce for cooking – it is too concentrated and too oily for that. It is a condiment rather than a sugo. Once opened, it belongs in the refrigerator; it will keep longer with a thin layer of olive oil on top.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of pesto, one tablespoon of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil-infused Olive Oil\u003c\/a\u003e, a squeeze of lemon – the sauce we recommend most often for pasta salad at a barbecue.\u003c\/p\u003e\n\n\u003ch3\u003eAn Italian pesto on the shelf of a Moselle manufactory\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufactory in Dohr near Cochem on the Moselle, founded by a winemaking family. The name stands for Walter Josef Oster from Ediger-Eller, where the Osters have been making wine for 15 generations; he began with liqueurs in the 1980s, and from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand with stores across Germany. The company carries around 900 items, most of them produced in-house, all tested in their own laboratory.\u003c\/p\u003e\n\n\u003cp\u003eThe pestos and sugos are the Italian part of their range – at Wajos, where vinegars and oils are usually the focus, this is the department for a quick evening meal. The tomato pesto with almonds follows the same philosophy as the cremas: few ingredients, all familiar, and a recipe that could easily be served at a table in Italy. What is missing here is just as important: starch, sugar and preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for the pantry and for people who love pasta\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato pesto is the jar for everyone who eats pasta at least once a week. Bottled sauce from the supermarket is hardly an option for them, but a good jar in the cupboard definitely is. It belongs in every pantry next to the \u003ca href=\"\/en\/products\/pesto-peperoncino-und-aglio-olio\"\u003ePesto Peperoncino \u0026amp; Aglio Olio\u003c\/a\u003e for spicy evenings, and as a gift in a package with grissini and an oil. You can find the other pestos and sugos on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the jar keeps for a long time in a dry, dark place; once opened, it belongs in the refrigerator and should be used up quickly – 180 grams is four to five servings of pasta. It is not suitable for anyone who avoids sun-dried tomatoes: the concentrated, sweet note is the main feature here, not just a side note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSun-dried tomatoes, almonds and Pecorino in a jar from the Moselle – the pesto that turns ten minutes of pasta water into a dinner.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 g","offer_id":57548233834828,"sku":"044WAJ0003","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomaten-pesto-mit-mandeln-woo-eigen.png?v=1790955188"},{"product_id":"sugo-all-arrabbiata","title":"Arrabbiata Sauce","description":"\u003ch2\u003eWajos Sugo all' Arrabbiata. Tomato, olive oil, garlic, onions and chili, fruity with a hint of spice – the jarred pasta sauce for those evenings when you don't feel like chopping vegetables.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo all' Arrabbiata\u003c\/strong\u003e is a pasta sauce made from tomatoes, olive oil, sugar, salt, onions, garlic and 0.1 percent chili, produced in Dohr on the Moselle. No tomato paste, no ketchup, no cream sauce – just a ready-to-use sugo with seven ingredients that only needs to be heated up. Vegan.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo all' Arrabbiata by Wajos\u003c\/strong\u003e has anger in its name – \"arrabbiata\" means \"angry,\" because the chili in this Roman sauce has a bite. This sugo is the moderate version: it contains 0.1 percent chili, just enough for a warm finish, but not enough to scare a child away from the table. The rest is tomato, plenty of it, with olive oil, onion and garlic, like a sauce that has been simmering for an hour. To us, this is the difference between the jar you buy out of desperation and the one you deliberately keep in your pantry.\u003c\/p\u003e\n\n\n\u003ch3\u003eTomato up front, followed by garlic and olive oil, with a warm chili finish\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the sugo smells of cooked tomato and garlic. First comes the tomato, fruity and slightly sweet; although sugar is listed third, at 5.5 grams per 100 grams, it remains within the range of a standard tomato sauce. Then come the onion and garlic, cooked until soft, with the olive oil providing a rounded background. The heat arrives late and remains moderate. 63 kilocalories per 100 grams, 1.4 grams of salt – it's worth seasoning to taste. This sugo is not for those expecting an arrabbiata with real fire – for that, a teaspoon of \u003ca href=\"\/en\/products\/patatas-bravas-hot-dip-wuerzmischung-extra-scharf\"\u003ePatatas Bravas Hot Dip\u003c\/a\u003e added while heating helps.\u003c\/p\u003e\n\n\n\u003ch3\u003eOver penne, on pizza, with gnocchi, and as a base for more\u003c\/h3\u003e\n\n\n\u003cp\u003ePenne all'Arrabbiata is the classic: boil the pasta, heat the sugo in a pan, add the noodles with a splash of pasta water, toss briefly, and finish with Parmesan. One jar is enough for two to three portions. On pizza dough, it replaces tomato sauce; over gnocchi, it’s a ten-minute meal; sautéed with ground meat, it becomes a quick Bolognese. For shakshuka: heat the sugo, crack in eggs, cover, and let cook for ten minutes. If you want more substance, sauté some zucchini or bell peppers and pour the sugo over them – then the jar will stretch to feed four. Leftovers in the jar can become tomato soup the next day with a little broth. It is not suitable as a cold dip – olive oil and tomato need heat. And there is no need to cook it for long; it is already finished.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/herznudeln\"\u003eHeart-shaped pasta\u003c\/a\u003e with this sugo, topped with a few drops of \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic infused Olive Oil\u003c\/a\u003e – our go-to for Friday evenings when the fridge is empty and nobody managed to go shopping.\u003c\/p\u003e\n\n\n\u003ch3\u003eA sugo from Dohr, where a family business does most things itself\u003c\/h3\u003e\n\n\n\u003cp\u003eThis sugo comes from Wajos in Dohr near Cochem on the Moselle, a family-run business with around 900 products, most of which are developed locally and tested in their own laboratory. The name stands for Walter Josef Oster, from a winemaking family in Ediger-Eller with 15 generations of viticulture history; his liqueur manufactory from the 1980s was expanded by Peter Oster and Ulf Schwichtenberg into the current brand with over 80 employees.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe pantry staple for evenings when shopping fell through\u003c\/h3\u003e\n\n\n\u003cp\u003eThis sugo is the perfect jar for families who find themselves in a pinch once a week, and for anyone who wants pasta with a sauce that isn't from a packet. As a gift, it fits well in a pasta package with \u003ca href=\"\/en\/products\/schmetterlings-nudeln-mini\"\u003eMini Farfalle\u003c\/a\u003e; the second variety we recommend adding is the \u003ca href=\"\/en\/products\/sugo-mediterraneo\"\u003eSugo Mediterraneo\u003c\/a\u003e. All our sugos can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store away from light, keep refrigerated once opened, and consume within a few days. This sugo is not for anyone who expects sweat on their brow at the word \"arrabbiata.\"\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eTomato, garlic, olive oil and a little chili – the sugo from the Moselle for those nights when the pasta needs to be ready in ten minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"300 g","offer_id":57548233867596,"sku":"043WAJ0004","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-all-arrabbiata-woo-eigen.png?v=1790955195"},{"product_id":"sugo-ai-pomodori-secchi","title":"Sun-Dried Tomato Sauce","description":"\u003ch2\u003eWajos Sugo ai Pomodori Secchi. One-third sun-dried tomatoes, olive oil, capers, and oregano – the pasta sauce that tastes like summer and is made with just eight ingredients.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo ai Pomodori Secchi\u003c\/strong\u003e is a pasta sauce made from tomatoes, 33 percent sun-dried tomatoes, olive oil, capers, sugar, garlic, salt, and oregano, in a 300 g jar. Not a thin tomato sauce, not a pesto, not a sauce with cream or cheese, but a robust sugo where the sun-dried tomatoes take center stage. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo ai Pomodori Secchi from Wajos\u003c\/strong\u003e is the jar for those evenings when pasta with tomato sauce just isn't enough. Sun-dried tomatoes taste different from fresh ones – more concentrated, sweeter, with a hint of smoke and sunshine. Here, they make up one-third of the jar, and you can taste it. The sugo is darker and denser than one made from fresh tomatoes alone, with capers for a salty edge and oregano for fragrance. Preservatives, added flavorings, and thickeners are missing from the ingredient list: eight ingredients, all legible.\u003c\/p\u003e\n\n\u003ch3\u003eConcentrated tomato, salty capers, garlic, and oregano\u003c\/h3\u003e\n\n\u003cp\u003eThe first thing you taste in the sugo is the sun-dried tomato – sweet, deep, with the slightly chewy texture of the pieces. The fresh tomatoes behind them keep it juicy, and the olive oil rounds it out. Capers provide a salty, almost savory note, while garlic and oregano provide what you expect from an Italian sauce. Sugar is included, but at just under 6 grams per 100 grams, it is moderate; salt is at 1.3 grams. It remains mild. This sugo is not for those looking for a light, bright tomato sauce for children – the \u003ca href=\"\/en\/products\/sugo-mediterraneo\"\u003eSugo Mediterraneo\u003c\/a\u003e with olives and white wine is the milder choice there. If you avoid capers, you should know that they are a distinct element here.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, under risotto, on bruschetta, and with grilled vegetables\u003c\/h3\u003e\n\n\u003cp\u003eThe jar is enough for two to three servings of pasta. Cook the pasta, warm the sugo briefly in the pan, toss the pasta in it with a splash of cooking water, and top with Parmesan. Warming it up is enough; cooking it further is unnecessary. As a base for a tomato risotto, stir in two spoonfuls at the end; on toasted white bread, it's bruschetta with zero chopping required. It works as a sauce right out of the spoon with grilled vegetables, steak, or a piece of fish. And if you're topping a pizza, use it instead of tomato paste. It is not suitable as a soup base – it's too thick and concentrated for that. Once opened, the jar should be kept in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The \u003ca href=\"\/en\/products\/schmetterlings-nudeln-mini\"\u003emini butterfly pasta\u003c\/a\u003e with this sugo and pieces of mozzarella – the perfect Friday dinner where no one at the table will ask for meat.\u003c\/p\u003e\n\n\u003ch3\u003eAn Italian sugo from the range of a Moselle manufacturer\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufacturer in Dohr near Cochem on the Moselle, with over 80 employees, their own stores, and around 900 items. The sugos and pestos are the Italian part of the range, alongside vinegars and oils that originate from a winemaking family: Walter Josef Oster from Ediger-Eller gives the brand its name, and Peter Oster and Ulf Schwichtenberg built it up. Every product is tested in their own laboratory in Dohr before it hits the shelf.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for your pantry and for people who love sun-dried tomatoes\u003c\/h3\u003e\n\n\u003cp\u003eThis sugo is for anyone who wants a pasta sauce in their pantry that tastes like summer rather than like a pantry staple. And for anyone who usually eats sun-dried tomatoes straight from the jar by the spoonful. As a gift, it fits perfectly into a pasta package with a box of pasta and the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003ebasil pesto\u003c\/a\u003e; all our sugos can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store unopened away from light, and the jar will keep for a long time. The sugo is not suitable for anyone looking for a sauce with meat or cream – it is vegan and sticks to the tomato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne-third sun-dried tomatoes, capers, and oregano in a jar – the sugo from Wajos for the evenings when pasta can be more than just tomato sauce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"300 g","offer_id":57548233900364,"sku":"043WAJ0003","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-ai-pomodori-secchi-woo-eigen.png?v=1790955202"},{"product_id":"sugo-mediterraneo","title":"Mediterranean Sauce","description":"\u003ch2\u003eWajos Sugo Mediterraneo. Tomatoes, olives, capers, and white wine, mild and savory – the pasta sauce with nine ingredients that is on the table in eight minutes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo Mediterraneo\u003c\/strong\u003e is a pasta sauce made from tomatoes, olive oil, olives, white wine, capers, onions, garlic, sugar, and salt – that is the entire list – 300g in a jar from Dohr on the Moselle. No tomato paste, no sauce with cream or cheese, not a spicy sugo, but a mild, slightly savory tomato sauce that just needs to be heated.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo Mediterraneo from Wajos\u003c\/strong\u003e is made for Tuesday evenings when everyone is hungry and nobody feels like spending an hour at the stove. Put on the pasta water, place the jar in a small pot, and while the pasta cooks, the sauce warms up – one that tastes like tomato, olive, and caper instead of instant soup. The ingredient list is the reason we stock it: nine ingredients, all known from one's own kitchen – starch, flavor additives, and preservatives are absent. Very few ready-made sauces on the shelf have such a short list.\u003c\/p\u003e\n\n\u003ch3\u003eTomato up front, olive and caper as salty accents, white wine in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is tomato-red, and first you taste the tomato, sweet and fruity, then the olives and capers, which provide the salty, slightly tart tone that makes a sugo Mediterranean. Onion and garlic form the base, the white wine provides a fine acidity and depth that remains when heated. It is mild – chili and pepper are absent from the list – and with 5.4 grams of sugar per 100 grams, it is more savory than sweet. Sugar is only in seventh place, salt is at 1.3 grams. For those expecting a spicy sugo, the Mediterraneo variety is not suitable – in that case, reach for the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all'Arrabbiata\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, on pizza, with antipasti, and with fish from the oven\u003c\/h3\u003e\n\n\u003cp\u003eThe jar is enough for 250 grams of pasta, so for two to three people. Warm the sauce in a pan, add the noodles directly, add a splash of pasta water, stir, and top with Parmesan. If you want more, sauté ground meat or zucchini cubes beforehand and pour the sauce over them. On pizza dough, it replaces the tomato sauce, with an extra touch of olive. It is the side dish that saves the plate when served with grilled fish or chicken from the oven, and cold on toasted bread, it makes a bruschetta without the need for chopping. The sugo is not suitable for those who want a cream sauce or a sauce with cheese – the list is entirely plant-based.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The sugo with \u003ca href=\"\/en\/products\/herznudeln\"\u003eheart-shaped pasta\u003c\/a\u003e and a few drops of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003ebasil olive oil\u003c\/a\u003e – the dinner that is popular in our house because the children like the pasta and the parents like the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eItalian in taste, produced by a manufactory on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe sugo belongs to the pasta line from Wajos in Dohr near Cochem on the Moselle, a family business with over 80 employees that carries about 900 items and tests its products in its own laboratory. The business comes from viticulture: Walter Josef Oster, namesake and offspring of a winemaking family from Ediger-Eller with 15 generations of history, founded a liqueur manufactory in the 1980s; his son Peter and Ulf Schwichtenberg turned it into the Wajos brand starting in the 2000s. That there is white wine in this sugo fits a house that grew up with wine.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for pasta families, the pantry, and the vacation home\u003c\/h3\u003e\n\n\u003cp\u003eThe Sugo Mediterraneo is for everyone who cooks pasta two or three times a week and wants a sauce with an ingredient list you can read aloud. In the pantry, the jar lasts a long time if kept away from light, and once opened, it keeps for a few days in the refrigerator. As a gift, it fits into a pasta package with \u003ca href=\"\/en\/products\/konfetti-linguine\"\u003eConfetti Linguine\u003c\/a\u003e; all sugos and pasta can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. It is not suitable for those who find olives and capers too tart – here, they are the second voice behind the tomato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, olive, caper, and white wine, nine ingredients in a jar – the sugo from the Moselle that saves our Tuesday evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"300 g","offer_id":57548233965900,"sku":"043WAJ0002","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-mediterraneo-woo-eigen.png?v=1790955209"},{"product_id":"sugo-alle-olive","title":"Olive Sauce","description":"\u003ch2\u003eWajos Sugo alle Olive. Tomatoes, 7.5 percent olives, olive oil and garlic, mild and savory – the pasta sauce that gets by with seven ingredients.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo alle Olive\u003c\/strong\u003e is a pasta sauce made of tomatoes, 7.5 percent olives, olive oil, sugar, salt, garlic and black pepper, 300 g in a jar, from Wajos in Dohr on the Moselle. Not a ketchup-sweet ready-made sauce, no sauce with thickeners or added flavorings, no pesto, but a tomato sauce with olives that you just have to heat up. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo alle Olive from Wajos\u003c\/strong\u003e is the sauce whose ingredient list we can read out loud, and everyone nods: tomatoes, olives, olive oil, sugar, salt, garlic, pepper. Seven ingredients, done. That sounds like a matter of course, but for jars from the supermarket shelf, it is the exception – those often list starch, flavorings, and citric acid. Here, the sauce tastes like what is inside: of tomato, which takes the lead role, of olives, which add their tartness, and of olive oil, which rounds everything out. One jar, one pot of pasta, twenty minutes.\u003c\/p\u003e\n\n\u003ch3\u003eTomato up front, olives tart and salty behind, garlic only in the background\u003c\/h3\u003e\n\n\u003cp\u003eThe sugo is red with dark olive pieces, medium-thick, and smells of tomato and olive oil when opened. On the tongue, you first taste the tomato, fruity and slightly sweet, then the olives at 7.5 percent – enough that you have them in every spoonful, tart and salty, just as they should be. Garlic and pepper are subtle; the sugo remains mild. Honestly, the nutritional values are completely normal; diet promises and tricks are absent: 73 kilocalories, 4.8 grams of sugar and 1.1 grams of salt per 100 grams, and sugar is listed as the fourth ingredient because tomatoes need it. It is not suitable for those expecting a fiery sugo – in that case, the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e from Wajos with chili is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, on pizza, under fish and with grilled food\u003c\/h3\u003e\n\n\u003cp\u003eThe basic method: heat the jar in a saucepan while the pasta is cooking and loosen it with two tablespoons of pasta water. Serve with spaghetti, linguine or penne, with Parmesan or plain – one jar is enough for three to four plates. With a can of tuna and capers, it becomes a puttanesca from your pantry; with sautéed ground meat, a quick Bolognese with an olive note. It works just as well as a pizza sauce on a ready-made crust or as a base for cod, which cooks in the oven in the sauce. Cold, it makes a side for grilled vegetables, steak or halloumi, like a chunky salsa. The sugo is not suitable for anyone who avoids olives – they are in every spoonful.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/konfetti-linguine\"\u003eConfetti Linguine\u003c\/a\u003e with this sugo, topped with Parmesan and a few drops of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003ebasil-infused olive oil\u003c\/a\u003e – our kids' meal that the grown-ups eat, too.\u003c\/p\u003e\n\n\u003ch3\u003eItalian in a jar, listed by a manufactory on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos from Dohr near Cochem on the Moselle carries around 900 items – cremas, oils, spices, liqueurs – as well as a small series of Italian sugos. The name behind the brand is Walter Josef Oster from a winemaking family in Ediger-Eller, who have been making wine for 15 generations. His son Peter Oster and Ulf Schwichtenberg built up the brand from the liqueur manufactory of the 1980s starting in the 2000s; today they have over 80 employees, their own laboratory, and stores throughout Germany.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for the pantry, the holiday apartment and aimless evenings\u003c\/h3\u003e\n\n\u003cp\u003eThe Sugo alle Olive is for everyone who wants a jar of tomato sauce in the cupboard that actually tastes like something – for families with pasta-loving kids, for weekend homes, and for evenings when the fridge is empty. As a gift, it fits into a package with a bag of pasta and the \u003ca href=\"\/en\/products\/sugo-ai-pomodori-secchi\"\u003eSugo ai Pomodori Secchi\u003c\/a\u003e; all sugos are listed on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store unopened in a cool, dark place; once opened, keep in the refrigerator and use within a few days. It is not suitable for those looking for a creamy or meat-based sauce – this is tomato and olive, pure.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, olives, olive oil and garlic, seven ingredients in a jar – the sugo from Wajos that saves our pasta night when we lack a plan.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"300 g","offer_id":57548234064204,"sku":"043WAJ0005","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-alle-olive-woo-eigen.png?v=1790955216"},{"product_id":"sugo-feta-e-pecorino","title":"Feta and Pecorino Sauce","description":"\u003ch2\u003eWajos Sugo Feta e Pecorino. Tomatoes, 10 percent feta and pecorino, cooked in Italy – the pasta sauce that already comes with the cheese included.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Sugo Feta e Pecorino\u003c\/strong\u003e is a pasta sauce made from tomatoes, 10 percent feta, 4.9 percent pecorino, onions, olive oil, sun-dried tomatoes, garlic, basil, and oregano, 300 ml, cooked in Italy according to a Wajos recipe and distributed by Dohr on the Moselle. Not a canned tomato sauce, not a pesto, not a cream sauce, but a sugo with the cheese already inside.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSugo Feta e Pecorino by Wajos\u003c\/strong\u003e is the answer to those Tuesday nights when pasta is the only thing everyone can agree on. The problem with jarred tomato sauce: it tastes like the jar, and you have to grate the cheese separately, otherwise it stays thin. Here, the feta and pecorino are already cooked into the sauce – making it creamier and saltier than a plain tomato sauce, and the dish is ready as soon as the pasta is drained. Ten minutes, one pot, the grater stays in the cupboard.\u003c\/p\u003e\n\n\u003ch3\u003eTomaty and savory, with the saltiness of feta and pecorino\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce tastes in two layers. First comes the tomato, fresh and dried, with the sweetness of sautéed onions. Then the cheese: feta brings the milky, slightly tangy side, while pecorino brings the bold, salty one. Garlic, basil, and oregano sit in the background like in a sauce that has simmered on the stove for a long time. The sauce is hearty and mild – there is no chili at all. With two types of cheese, it contains milk. This sugo is not suitable for those expecting a light, fruity tomato sauce; if you like it spicy, go for the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, gnocchi, roasted vegetables, and as a base for more\u003c\/h3\u003e\n\n\u003cp\u003eThe sugo is enough for two to three portions of pasta. Drain your penne, rigatoni, or tagliatelle, add them directly to the heated sauce, and bind it with a spoonful of pasta water. Pan-seared gnocchi with this sugo and fresh basil is our Friday go-to meal. It can also be built upon as a base: brown some ground meat and add the sauce, stir in sautéed zucchini or eggplant, or use it as a layer in a lasagna. Spread over a sheet of roasted vegetables just before they finish cooking, it adds texture. It even works on flatbread as a pizza sauce. It is not suitable for pasta with fish or seafood – the cheese will overpower everything – or as a cold dip, because the cheese only becomes creamy when warm.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Colorful \u003ca href=\"\/en\/products\/regenbogen-tagliatelle\"\u003eRainbow Tagliatelle\u003c\/a\u003e with the sugo and a few drops of olive oil – the dish where kids praise the colors first and the sauce second.\u003c\/p\u003e\n\n\u003ch3\u003eRecipe from the Moselle, cooked in Piedmont\u003c\/h3\u003e\n\n\u003cp\u003eThis sugo is an exception for Wajos: it isn’t cooked in Dohr, but in Piedmont at the family business Locanda la Posta, following the Wajos recipe. The rest is pure Moselle: Wajos stands for Walter Josef Oster, founder of a winemaking family from Ediger-Eller with 15 generations of viticulture, who opened a liqueur factory in the 1980s. Peter Oster and Ulf Schwichtenberg turned it into a brand with around 900 items, over 80 employees, and an in-house laboratory to test the products.\u003c\/p\u003e\n\n\u003ch3\u003eThe sugo for your pantry and for weeks when time is short\u003c\/h3\u003e\n\n\u003cp\u003eThis jar belongs in your pantry for nights when you lack a plan – stored in a dry, dark place, it lasts a long time. It is the sauce for families with children who like cheese, and for singles who dislike having half a block of feta leftover. As a gift, the sugo pairs perfectly with a pack of colorful pasta like the \u003ca href=\"\/en\/products\/herznudeln\"\u003eHeart Pasta\u003c\/a\u003e; you can find it all on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. It is not suitable for those who avoid milk – here, the cheese makes up one-seventh of the sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomatoes, feta, and pecorino in one jar – the sugo made to the Wajos recipe that saves your Tuesday night in ten minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"300 ml","offer_id":57548234359116,"sku":"043WAJ0001","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sugo-feta-e-pecorino-woo-eigen.png?v=1790955222"},{"product_id":"herznudeln","title":"Heart-shaped pasta","description":"\u003ch2\u003eWajos Heart Pasta. Durum wheat semolina, wheat germ and tomato paste, colored red with beetroot, in heart shape – the pasta that turns a dinner into an occasion.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Heart Pasta\u003c\/strong\u003e is pasta made from durum wheat semolina with 3.4 percent wheat germ and 2.5 percent tomato paste, colored with beetroot powder, 250 g from Dohr on the Moselle. Not egg pasta, no colorful pasta with artificial dyes, not a children's product with toys, but durum wheat pasta in a heart shape with a subtle tomato note. Contains gluten; egg is missing from the recipe, traces are possible.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHeart pasta from Wajos\u003c\/strong\u003e is, soberly considered, durum wheat pasta like fusilli or penne: semolina, water, a little tomato paste. The difference lies in the shape – and the shape changes what happens at the table. The same tomato sauce that is a Tuesday dinner over penne becomes a birthday dinner, a Valentine's evening, or the plate that a sick child will finally eat when served over hearts. We sell the pack regularly, usually as a gift, as a small present, or together with a sugo for a complete dinner in a package.\u003c\/p\u003e\n\n\u003ch3\u003eDurum wheat with a subtle tomato note, red from beetroot\u003c\/h3\u003e\n\n\u003cp\u003eThe pasta consists of red-orange, small hearts that keep their shape when cooked. The color comes from beetroot powder, the flavor from durum wheat semolina with 3.4 percent wheat germ, which gives a slightly nutty tone, and 2.5 percent tomato paste. Honestly: you taste the tomato more as an inkling than as an aroma – it is pasta that tastes like pasta, with a bit more character than pure semolina noodles. 13 grams of protein per 100 grams and hardly any fat, as is typical for durum wheat pasta.\u003c\/p\u003e\n\n\u003cp\u003eFor those who expect strong tomato pasta or a long ribbon noodle for ragù, the hearts are not suitable – then the \u003ca href=\"\/en\/products\/regenbogen-tagliatelle\"\u003eRainbow Tagliatelle\u003c\/a\u003e fit better. And anyone who wants egg pasta with bite is in the wrong place here: egg is missing from the recipe; there is only a note about possible traces of egg, fish, mollusks, soy, and mustard.\u003c\/p\u003e\n\n\u003ch3\u003eWith butter and Parmesan, with sugo, in pasta salad and in soup\u003c\/h3\u003e\n\n\u003cp\u003eBoil the hearts in plenty of salted water until al dente – the time is on the package, and it is better to test them a minute earlier than too late, because small shapes soften quickly. The simplest plate is the best: hearts, a piece of butter, Parmesan, pepper. This is the meal that, after a long day, is on the table at our place in fifteen minutes.\u003c\/p\u003e\n\n\u003cp\u003eWith tomato sauce, they turn into a children's birthday party – the \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e for the adults at the table, a mild sugo for the little ones. Bolognese sticks well to the hearts because the small shape picks up the minced meat. With pesto, cherry tomatoes, and mozzarella, they become a pasta salad for a picnic; in a clear broth, they make a soup garnish for Sunday evening. They are also suitable for oven dishes baked with cheese if you only boil them briefly beforehand.\u003c\/p\u003e\n\n\u003cp\u003eA word about the color: It comes from beetroot powder instead of an artificial dye, which is why it is muted rather than bright. Those who drain the hearts immediately after cooking and mix them with oil or butter will have the most beautiful result on the plate. Children love to help with this pasta – counting the hearts, grating the cheese, arranging the plate – and afterwards they eat the tomato sauce that would otherwise be left on the side.\u003c\/p\u003e\n\n\u003cp\u003eThey are not suitable for heavy cream sauces in large quantities – the small hearts get lost in them and stick together. Searing them in a pan like fried noodles also works poorly because small shapes burn faster than they take on color.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil hearts until al dente, mix with \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e, add cherry tomatoes – red, green, and a plate that makes any reservation unnecessary for Valentine's Day.\u003c\/p\u003e\n\n\u003ch3\u003eShaped pasta from the Moselle, from a house with 900 items\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufacturer in Dohr near Cochem on the Moselle, and the path from a winemaking family to heart pasta is shorter than it sounds. The Osters from Ediger-Eller have been making wine for 15 generations; Walter Josef Oster, whose initials form the name Wajos, opened a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg turned it into a company with around 900 items starting in the 2000s – vinegars, oils, spices, sauces, spirits, and, indeed, pasta.\u003c\/p\u003e\n\n\u003cp\u003eOver 80 employees work in Dohr, and most products are created there themselves; an in-house laboratory checks what goes into the package. The pasta forms a small family in the assortment: hearts, butterflies, confetti linguine, rainbow tagliatelle – shapes and colors that match the sugos and pestos that Wajos offers alongside them. The first Wajos store opened in Trier in 2008; today there are stores all over Germany.\u003c\/p\u003e\n\n\u003ch3\u003eThe pasta for children's birthdays, Valentine's Day and as a gift for pasta fans\u003c\/h3\u003e\n\n\u003cp\u003eHeart pasta is the pack for families with small children, for couples who eat at home instead of at a restaurant, and for anyone looking for a gift that is something other than a bottle. Together with a sugo and a seasoned oil, they make a dinner in a package – the \u003ca href=\"\/en\/products\/schmetterlings-nudeln-mini\"\u003eMini Butterfly Pasta\u003c\/a\u003e is the second shape we use for this; all pasta and sauces are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, they work for occasions where a bottle would be too much and a card too little: for a wedding in a basket with sugo and pesto, for a housewarming, for Mother's Day, as a comfort food for someone lying sick in bed. Stored in a dry place away from light, the package lasts a long time; 250 grams is enough for two to three servings as a main dish or four as a side dish. The hearts are not suitable for a gluten-free diet or for those who simply need pasta for their everyday pantry – the hearts are too good for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDurum wheat, wheat germ and a hint of tomato, in heart shape – the pasta from the Moselle that turns a Tuesday into an occasion.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 g","offer_id":57548234457420,"sku":"040WAJ0002","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/herznudeln-woo-eigen.png?v=1790955228"},{"product_id":"schmetterlings-nudeln-mini","title":"Mini farfalle pasta","description":"\u003ch2\u003eWajos Mini Butterfly Pasta. Small colorful farfalle made from durum wheat semolina, colored with vegetables – the pasta that children pick out and adults enjoy eating too.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Mini Butterfly Pasta\u003c\/strong\u003e are small farfalle made from durum wheat semolina and water, colored with black carrot, beetroot powder, spinach powder, chili powder, and turmeric, 250 g. No egg noodles, no pasta with artificial colors, not a children's dish with flavorings, but simple Italian pasta colored by vegetables. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMini Butterfly Pasta by Wajos\u003c\/strong\u003e is the pack that moves from the bottom shelf to the top in the store. A child sees the colorful butterflies on the shelf, picks them up, and the parents buy them. It is our best-selling pasta – and one of the most ordered Wajos packs overall. The trick is that they offer more than just looks. It is egg-free durum wheat pasta, colored with carrot, beetroot, spinach, and turmeric – the colors come from vegetables instead of a lab. What lands on the plate is a normal, high-quality farfalle in miniature.\u003c\/p\u003e\n\n\u003ch3\u003eColorful thanks to vegetables, tastes like normal durum wheat pasta\u003c\/h3\u003e\n\n\u003cp\u003eRed, green, yellow, orange, dark – every color has a reason. Beetroot colors it red, spinach green, turmeric yellow, black carrot dark, and a little chili powder creates orange. The quantities are so small that you can barely taste them. The butterflies are not suitable for anyone expecting a spinach-flavored pasta – the color is there, but the taste remains neutral. The chili, in this quantity, is also purely for color. What remains is the taste of durum wheat semolina, slightly nutty, as with any good Italian pasta.\u003c\/p\u003e\n\n\u003cp\u003eThe butterflies are significantly smaller than classic farfalle, with the typical thicker center and thinner wings. That is the character of this shape: the wings become soft, the core remains a bit firmer. Anyone wanting a consistently uniform pasta is better off with tagliatelle – in that case, the \u003ca href=\"\/en\/products\/regenbogen-tagliatelle\"\u003eRainbow Tagliatelle\u003c\/a\u003e from the same series is the choice. The pasta contains gluten and may contain traces of egg, fish, mollusks, soy, and mustard – this is stated on the packaging. With 12 grams of protein per 100 grams, they are right where durum wheat pasta should be.\u003c\/p\u003e\n\n\u003ch3\u003eWith butter and cheese, in pasta salad, in soup, and with sugo\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest dish is the most popular among children: boil the pasta, drain, add a knob of butter, sprinkle with grated cheese, and done. The colors remain, the butterflies lie colorfully on the plate, and there's no arguing over dinner. With a spoonful of tomato sugo or pesto, it becomes a quick family meal – a mild sugo like the \u003ca href=\"\/en\/products\/sugo-ai-pomodori-secchi\"\u003eSugo ai Pomodori Secchi\u003c\/a\u003e works well because it lets the colors shine through.\u003c\/p\u003e\n\n\u003cp\u003eAs a pasta salad, they are the first thing to disappear at children's birthday parties and barbecues: with cucumber, corn, bell pepper, cherry tomatoes, and a yogurt dressing. The little butterflies are easy to eat with a spoon, even for the little ones. In a clear vegetable or chicken soup, they are the garnish that makes the plate look friendly – colorful butterflies in the broth instead of letters.\u003c\/p\u003e\n\n\u003cp\u003eCooking time and salt as with any pasta: in plenty of boiling salted water, according to the package instructions, then drain and serve immediately if eating warm. For pasta salad, rinse briefly with cold water so they remain loose. The little butterflies are not suitable for heavy, chunky sauces like Bolognese or ragout – they are too small, and the sauce would fall through. Wide ribbon pasta is also a better fit as a side dish for a roast with lots of gravy. And in a casserole, they should only be pre-cooked al dente, otherwise the thin wings will become too soft.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil the butterflies, mix with peas, butter, a little cream, and Parmesan – the five-minute meal we have during the week when no one wants to cook anymore.\u003c\/p\u003e\n\n\u003ch3\u003ePasta in the assortment of a manufacturer from the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufacturer in Dohr near Cochem on the Moselle, with over 80 employees and around 900 items. The name stands for Walter Josef Oster, the founder of a winemaking family in Ediger-Eller that has been making wine for 15 generations. What Walter Oster began in the 1980s as a liqueur manufactory became the Wajos brand in the 2000s under his son Peter Oster and Ulf Schwichtenberg – with its own stores since 2008, the first one in Trier.\u003c\/p\u003e\n\n\u003cp\u003eThe pasta is the part of the assortment that has made Wajos stores a place for the whole kitchen: vinegar and oil for dressings, pesto and sugo for sauces, colorful pasta for the plate. At Wajos, the butterflies stand alongside heart-shaped pasta and confetti linguine – shapes you rarely see elsewhere. Every product at Wajos undergoes testing in their own lab, and the family describes their way of working as \"controlled small\" – an assortment that remains manageable.\u003c\/p\u003e\n\n\u003ch3\u003eThe pasta for families, birthdays, and the spring table\u003c\/h3\u003e\n\n\u003cp\u003eThe mini butterflies are the pack for everyone with children at the table – or adults who enjoy colorful pasta. In spring and summer, they are the go-to pasta for salads and picnics; at Easter, they are the choice for the pasta salad at the family table. As a gift, they belong in a package with a sugo or the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto\u003c\/a\u003e, and as a small gift for a child's birthday, they are something parents will actually use. You can find all pasta shapes and sauces on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack is enough for three to four portions as a side dish or two as a main course. Stored in a dry, dark, and tightly sealed place, the pasta will keep for a long time. For anyone looking for an egg noodle with bite and yellow color from egg yolk, this is the wrong pack – the yellow here comes from turmeric instead of egg yolk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSmall colorful butterflies made from durum wheat, colored with vegetables – the pasta that children grab from the shelf, but which still tastes like good pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 g","offer_id":57548234621260,"sku":"040WAJ0001","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schmetterlings-nudeln-mini-woo-eigen.png?v=1790955757"},{"product_id":"trueffelpesto-50g","title":"Truffle pesto 50g","description":"\u003ch2\u003eVitelium Truffle Pesto, 50 g. Tartufata made from button mushrooms and summer truffles with their own olive oil from Molise – finely seasoned and vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Truffle Pesto, 50 g\u003c\/strong\u003e is a tartufata from Molise in Southern Italy: 69 percent button mushrooms, 5 percent summer truffles (Tuber aestivum), Vitelium's own extra virgin olive oil, salt, and natural flavoring. Finely seasoned, spreadable, and vegan, in a 50 g jar. No basil, no cheese, no pine nuts – a mushroom-truffle pesto, just as it belongs with pasta and bread in Molise.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle Pesto from Vitelium\u003c\/strong\u003e is called tartufata in Italy: a sauce made from finely chopped button mushrooms and summer truffles, bound with olive oil and salt. The word pesto comes from \"pestare\" (to crush) and describes the production method and the degree of coarseness. Apart from that, tartufata has little in common with the green pesto from Genoa: instead of herbs and nuts, the jar contains mushrooms, and instead of Parmesan, olive oil provides the binding. Vitelium produces it according to a classic regional recipe, using truffles from Molise and oil from their own groves. Tuesday evening, the pasta water is boiling, and there is little in the fridge. One spoonful from this jar, a splash of pasta water, and the pasta tastes like autumn in the forest.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe tartufata tastes first of mushrooms, then of truffle, and finally of good olive oil. The button mushrooms provide a soft, slightly nutty mushroom base, which makes up the majority of the jar. On top of this, the summer truffle adds its earthy, subtly garlicky note. The natural flavoring in the ingredients list supports this truffle note, as summer truffles are naturally more subtle than the white truffle found in autumn.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin olive oil comes from Vitelium's early harvest and adds a green, slightly bitter note that keeps the pesto fresh. Salt rounds it off. The consistency is fine-grained and spreadable, dense enough for bread and loose enough to combine with a little pasta water to form a sauce.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream\u003c\/a\u003e from the same producer, the tartufata is heartier and more rustic. The cream uses cream and Caciocavallo, whereas the tartufata uses only mushrooms, oil, and salt. Anyone looking for the heavy perfume of fresh white truffle will find the earthier, more everyday version here.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe classic application is pasta. Cook tagliatelle or spaghetti, take a heaped tablespoon of tartufata per serving, stir it in a bowl with two tablespoons of pasta water, and toss in the pasta. The starch in the water turns the pesto into a silky sauce. On a weekday, that is enough; at most, add pepper and a few drops of olive oil.\u003c\/p\u003e\n\n\u003cp\u003eFor steak, add a spoonful directly to the meat as soon as it comes off the grill or out of the pan. The heat releases the truffle aroma. It works the same way on grilled vegetables: grill zucchini, eggplant, or bell peppers, then spread a dollop of tartufata on top. On a pizza bianca with mozzarella, the pesto is added to the hot tray only after baking.\u003c\/p\u003e\n\n\u003cp\u003eAs a bread spread, the tartufata is vegan and stands on its own. Toast white bread, spread the pesto thinly, and top with a few slices of sautéed mushrooms for a ready-made bruschetta for the aperitivo. A teaspoon in a light sauce or in a risotto just before serving adds depth to the dish without needing to buy fresh truffles. You can find a recipe for this in the \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003eTruffle Risotto\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003cp\u003eThe jar keeps well when stored in a cool, dark place. After opening, keep it in the refrigerator and use it up quickly. Always use a clean spoon so that the surface remains fresh. If there is a little left over, stir it into mashed potatoes the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix a teaspoon of tartufata with three tablespoons of mayonnaise and a few drops of lemon juice. This truffle mayo goes well with baked potatoes, burgers, and French fries. Instructions can be found in our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003eTruffle Fries\u003c\/a\u003e recipe.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe tartufata is made in Provvidenti, a small village in the province of Campobasso in Molise, a region south of Abruzzo. There, Dr. Davide Petrollino tends to Vitelium's olive groves and manages production. He is from Campobasso, is a plant biologist, and researched at the University of Ferrara for ten years before returning to his homeland. He inherited the olive grove with its centuries-old trees from his grandfather.\u003c\/p\u003e\n\n\u003cp\u003eHis wife, Constanze Engelbrecht, runs Vitelium GmbH from Hamburg and handles distribution in Germany. An Italian manufactory with a Hamburg office – that is how they describe their company themselves. The name is derived from the Oscan word \"Viteliú,\" which later became Italia.\u003c\/p\u003e\n\n\u003cp\u003eThe summer truffles for the pesto come from Molise. Angelo, a friend from the neighboring village, hunts for them with his own dogs in the region's forests. The olive oil in the jar comes from their own groves. The olives are harvested by hand starting in mid-October at the green stage of ripeness. Within six hours, they are in the oil mill and are centrifuged below 27 degrees. Vitelium cans the truffle pestos every year starting in October, in parallel with the olive harvest. No fertilizers or pesticides are used in cultivation.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the size to get to know the product. It is enough for two to three servings of pasta or for a truffle evening for two with bruschetta and steak. As a small gift, it fits in any jacket pocket, and with a pack of tagliatelle, it becomes a gift that can be cooked immediately. For families, the small jar is a test to see if the children like truffles before buying the large jar. If you use the tartufata more often, go for the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003eTruffle Pesto in the 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs an addition, we recommend the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-50g\"\u003ePorcini Mushroom Pâté with Truffles\u003c\/a\u003e, which is more aromatic due to the laurel and cloves. You can find more varieties in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category, and all oils and truffle products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those expecting a green herb pesto or who avoid mushrooms.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tartufata made from button mushrooms and summer truffles in a small jar – for a first taste, quick pasta, or as a gift for mushroom lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548247761228,"sku":"044VIT0001","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/trueffelpesto_96b8bbc2-d140-439b-9628-b4bc867063b5.png?v=1778855119"},{"product_id":"trueffelpesto-90g","title":"Truffle pesto 90g","description":"\u003ch2\u003eVitelium Truffle Pesto, 90 g. Tartufata made from button mushrooms and summer truffles with extra virgin olive oil from their own groves – vegan, for the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Truffle Pesto, 90 g\u003c\/strong\u003e is a tartufata from Molise: 69 percent button mushrooms, 5 percent summer truffles (Tuber aestivum), extra virgin olive oil from Vitelium's own groves, salt, and natural flavoring. Spreadable, finely seasoned, and vegan, in a 90 g jar. No cream, no cheese, no herbs – a mushroom-truffle pesto for households that regularly have pasta on the table.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle pesto from Vitelium\u003c\/strong\u003e is what is known as tartufata in Molise: a mushroom sauce in which button mushrooms and summer truffles are finely chopped and bound with olive oil and salt. Fresh truffles are only available for a few weeks a year, and they hardly last a week in the refrigerator. Tartufata brings that flavor into a jar and into your pantry, at any time of year. Vitelium makes it according to a classic regional recipe, with truffles from a hunter in the neighboring village and oil from their own groves. The 90 g jar is the right size for kitchens where the pesto becomes a staple after the first taste.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eEarthy, savory, with a finish of green olive oil: that is how tartufata tastes straight from the spoon. The button mushrooms are soft and slightly nutty, forming the base, while the summer truffle adds its earthy, slightly garlicky aroma. Natural flavoring supports this truffle note, as the summer truffle has a significantly subtler profile than the white truffle of late autumn.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the jar is Vitelium's extra virgin olive oil from early-harvested green olives. It contributes a fine note of bitterness and a hint of pepper, which keeps the pesto vibrant and prevents it from feeling heavy. Salt is the only other ingredient besides the flavoring. The paste is fine-textured and can be spread cold on bread or stirred into a sauce while warm.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-90g\"\u003ePorcini Mushroom Paté with Truffles\u003c\/a\u003e, the tartufata is milder and more rounded. The paté uses porcini mushrooms, bay leaves, and cloves and has a stronger forest flavor. Those looking for a pesto with cheese and cream will be better served by the White Truffle Cream from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eWith 90 grams in the jar, you can be a bit more generous. For four portions of pasta, use three to four heaped tablespoons, mix them with a ladle of pasta water, and toss the pasta in the sauce. Tagliatelle, pappardelle, or gnocchi work best because the wide surface area captures the pesto well. For a pasta dish when guests are over, sauté a handful of extra mushrooms and add them to the finished pasta with some parsley.\u003c\/p\u003e\n\n\u003cp\u003eOn pizza, the tartufata is added only after baking: a tablespoon dolloped over mozzarella and arugula. For steak or lamb chops, place a spoonful on the hot meat; the heat will release the truffle aroma. It works the same way on grilled vegetables, especially eggplant and zucchini.\u003c\/p\u003e\n\n\u003cp\u003eAs a vegan spread, the tartufata stands on its own: thinly applied to toasted white bread, with a few drops of olive oil on top. Stir it into sauces at the end, such as a mushroom cream sauce, gravy, or risotto just before serving. Our recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e shows just how much a single spoonful can do.\u003c\/p\u003e\n\n\u003cp\u003eStorage: cool and dark. Once opened, store the jar in the refrigerator and use it up promptly. Smooth the surface after each use and cover it with a thin layer of olive oil to keep the tartufata fresh for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Knead 100 grams of soft butter with two tablespoons of tartufata and a little salt, roll the mixture in parchment paper, and place it in the refrigerator. A slice of this truffle butter on a hot steak or baked potato replaces any sauce. You can find more ideas in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003etruffle guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is an Italian producer with an office in Hamburg. Vitelium GmbH is based in Hamburg, while cultivation and production are located in Provvidenti in the province of Campobasso, in the heart of Molise. This small region south of Abruzzo is famous for its truffles. The mountain climate and wild forests favor their growth, and the white truffle is a staple of the regional cuisine.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is run by a married couple. Dr. Davide Petrollino, a plant biologist from Campobasso, conducted research at the University of Ferrara for ten years and is now responsible for cultivation and production. He inherited the olive grove with its centuries-old trees from his grandfather. Constanze Engelbrecht from Hamburg manages the GmbH and distribution in Germany. The name Vitelium is derived from the Oscan word \"Viteliú,\" the origin of the word \"Italia.\"\u003c\/p\u003e\n\n\u003cp\u003eThe summer truffles are gathered by Angelo, a friend of the couple from the neighboring village, using his own dogs. The olive oil comes from an early hand harvest, which begins in mid-October depending on the season. The olives are brought to the mill within six hours and centrifuged at under 27 degrees Celsius. Production of the truffle pesto begins in October with this harvest. The groves are neither fertilized nor sprayed with pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for households where tartufata is a regular fixture on the table. It is enough for two large pasta meals or a week of bruschetta, steak, and pizza. The jar is also designed for the pantry: unopened, it stays fresh in a cool, dark place until your next pasta night. If you want to try the pesto for the first time or give it as a gift, choose the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto in the 50 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with the \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e from the same producer, which you can use to add a final refined touch to pasta and risotto. You can find all truffle products and olive oils from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other varieties in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003epesto category\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto is vegan but may contain traces of milk, gluten, celery, and tree nuts. It is not suitable for those expecting the aroma of fresh white truffle – for that, we recommend the White Truffle Cream or the truffle oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tartufata made from button mushrooms and summer truffles in a large jar – for households that want to regularly enhance pasta, pizza, and steak with truffle.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548249104716,"sku":"044VIT0002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/trueffelpesto-90g.png?v=1778855121"},{"product_id":"weisse-trueffelcreme-90g","title":"White truffle cream 90g","description":"\u003ch2\u003eVitelium White Truffle Cream, 90 g. Seasoning cream with Caciocavallo and white truffles from Molise – for risotto, pasta, and the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 90 g\u003c\/strong\u003e is a Crema al Tartufo Bianco from Molise: cream, 13 percent Caciocavallo, seasoning oil made from their own extra virgin olive oil with natural flavoring, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy and savory, vegetarian, in a 90 g jar. No mushroom paste, no oil – a cheese-truffle cream for several dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e combines two things for which Molise is famous: white truffles from the forests of the Apennines and Caciocavallo, a pasta filata cheese from the region. Cream, broth, and a little flour create a cream that can be spread cold and stirred in warm. The 90 g jar is intended for kitchens where truffle risotto and pasta are on the table more than once a month.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eCheese first, then truffle, then a long, savory finish. The Caciocavallo tastes like an aged mountain cheese, salty and robust; the cream takes off the edges. White truffle smells sharper and more garlicky than summer truffle, and the seasoning oil with natural flavoring maintains this aroma even in a warm dish. The broth made of carrot, onion, and celery provides a subtle sweetness in the background. The cream is thick like a sauce and spreads into the risotto on its own. Those who try it straight from the spoon will first notice the salt of the cheese, then the truffle; in a dish, both are distributed and become milder.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003ePasta first: Mix two tablespoons of cream with a ladle of pasta water, toss the tagliatelle in it, add pepper. A truffle pasta is on the table in five minutes. For risotto, stir in a heaping teaspoon per serving at the end, after removing the pot from the heat. Parmesan will then hardly be needed.\u003c\/p\u003e\n\n\u003cp\u003eCold, the cream is a vegetarian spread for crostini, sandwiches, and bread for an aperitivo. Warm, it pairs well with scrambled eggs, roasted pumpkin, cauliflower, and roasted potatoes, always added only at the end. A tablespoon at the end also makes a difference in potato soup or cauliflower purée. Heat it gently so the truffle aroma remains. After opening, the jar belongs in the refrigerator and should be consumed within a few days; store it in a cool, dark place before that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e With 90 grams in the jar, a full menu is worthwhile: crostini with cream and arugula as a starter, followed by a \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e for four. A few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and the plate is complete.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eVitelium produces the cream in Provvidenti, a small village in the province of Campobasso in Molise, south of Abruzzo. The company, Vitelium GmbH, is based in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso, spent ten years researching at the University of Ferrara and is responsible for cultivation and production on-site. His wife, Constanze Engelbrecht, runs the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe truffles come from Angelo, a truffle hunter friend from a neighboring village who trains his own dogs. The Caciocavallo comes from Molise, and the olive oil in the seasoning oil from Vitelium's own groves, which are managed without fertilizers or pesticides. Harvesting is done by hand starting in mid-October; the truffle creams are created every year in parallel with the olive harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for households that want to have truffles in the kitchen regularly: a risotto for four, a pasta for two, and a few crostini from one jar. For hosts who enjoy cooking menus, it is the more practical size because one jar is enough for both a starter and a main course. For a first taste or as a gift, choose the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003ewhite truffle cream in the 50 g jar\u003c\/a\u003e. Those cooking vegan should go for the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003etruffle pesto\u003c\/a\u003e with mushrooms and summer truffle. All oils and truffle products from Molise can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and nuts. It is not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA white truffle cream with Caciocavallo in a large jar – for Sunday risotto, quick pasta during the week, and a menu with guests.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548250579276,"sku":"042VIT0002","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-90g.png?v=1778855126"},{"product_id":"weisse-trueffelcreme-50g","title":"White truffle cream 50g","description":"\u003ch2\u003eVitelium White Truffle Cream, 50 g. Seasoning cream made with cream, Caciocavallo, and white truffles from Molise – creamy, vegetarian, for getting to know the product.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 50 g\u003c\/strong\u003e is a \u003cem\u003ecrema al tartufo bianco\u003c\/em\u003e from Molise in southern Italy: cream, 13 percent Caciocavallo, a seasoning oil made from their own extra virgin olive oil with natural aroma, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy, savory, and vegetarian, in a 50 g jar. Not a pesto, not a mushroom paste, not a drizzling oil – a cheese-truffle cream for risotto and pasta.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e is a seasoning cream in which white truffle meets Caciocavallo, a \u003cem\u003epasta filata\u003c\/em\u003e cheese from Molise. \u003cem\u003ePasta filata\u003c\/em\u003e means \"spun paste\": the cheese curd is kneaded and stretched in hot water, like mozzarella, and then aged into a flavorful cheese. Cream and vegetable broth turn it into a cream, wheat flour binds it, and the seasoning oil from their own olive oil carries the truffle aroma. Two types of truffle are in the jar: the Bianchetto (Tuber borchii) and a portion of Tuber magnatum Pico, the white truffle for which Molise is known in autumn. Sunday evening, a risotto on the stove, guests at the table. A spoonful of cream at the end, and someone asks where the truffle came from.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe cream first tastes of cheese and cream, then the truffle arrives, and it lingers. The Caciocavallo provides a savory, slightly salty note that reminds one of aged mountain cheese. The cream makes everything soft and round, the vegetable broth adds a subtle sweetness of carrot and onion.\u003c\/p\u003e\n\n\u003cp\u003eThe white truffle smells different from the summer truffle found in \u003cem\u003etartufata\u003c\/em\u003e: sharper, spicier, with a garlic-like note. There are real truffle pieces in the jar, and the seasoning oil with natural aroma ensures that this fragrance remains even after heating. The olive oil itself comes from Vitelium's own groves and adds a fine green note.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is that of a thick sauce: spreadable on bread, liquid enough to disperse in a warm risotto. Those expecting a cream consisting half of truffles should read the label: four percent truffle carries the flavor, while cream, cheese, and broth provide the richness. It is precisely this mixture that makes it suitable for everyday use.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eRisotto is the first option. Cook a simple risotto with onion, broth, and butter, and stir in a heaping teaspoon of truffle cream per portion at the end. You will hardly need any parmesan then, as the Caciocavallo in the cream provides the seasoning. Our recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e shows the steps.\u003c\/p\u003e\n\n\u003cp\u003eFor pasta, mix two tablespoons of cream with a ladle of pasta water and toss your tagliatelle or gnocchi in it. This makes a restaurant-quality sauce in five minutes. It also pairs well with ricotta ravioli or potato gnocchi, with a few sautéed mushrooms on top.\u003c\/p\u003e\n\n\u003cp\u003eServed cold, the cream is a vegetarian spread: on toasted white bread with arugula, on crostini for an aperitivo, or in a sandwich with grilled zucchini. Add a teaspoon to scrambled eggs or an omelet just before the eggs set, and your Sunday breakfast gets a hint of truffle. You can also add the cream at the very end to baked potatoes, cauliflower, or roasted pumpkin.\u003c\/p\u003e\n\n\u003cp\u003eHeat the cream only gently and at the end: it belongs in the finished dish, not in a hot frying pan. Once opened, place the jar in the refrigerator and use it within a few days. Store it in a cool, dark place while unopened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick dinner for two, cook 200 grams of tagliatelle, sauté a handful of mushrooms in butter, and stir in half the jar of cream with a little pasta water. Pepper, a few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and it’s ready. The other half of the jar is enough for two crostini the next day.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from Provvidenti, one of Italy's smallest villages, in the province of Campobasso in Molise. The region south of Abruzzo lies in the Apennines, and its mountain climate and wild forests produce truffles. The white truffle is part of the traditional local cuisine there. The Caciocavallo also comes from Molise; Vitelium calls it a typical mountain cheese of the region.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is an Italian manufacturer with an office in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, handles cultivation and production on-site. His wife, Constanze Engelbrecht, manages Vitelium GmbH from Hamburg. The truffles are supplied by Angelo, a truffle hunter friend from the neighboring village who trains his own dogs. The olive oil in the seasoning oil comes from their own groves, including a small grove with centuries-old trees that Davide inherited from his grandfather.\u003c\/p\u003e\n\n\u003cp\u003eThe olives for this are harvested by hand starting in mid-October when they are still green, brought to the mill within six hours, and centrifuged at under 27 degrees. The truffle creams are produced every year starting in October, parallel to the olive harvest. The groves are cultivated without fertilizers or pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eWho it is for\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the introductory size. It is enough for a risotto for two or a pasta meal for two with two crostini the following day. As a gift for dinner at friends' houses, it is an alternative to a bottle of wine because the hosts can use it to cook for themselves over the weekend. Those who use the cream more frequently should reach for the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-90g\"\u003eWhite Truffle Cream in a 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer it vegan, choose the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto\u003c\/a\u003e from the same company, which uses mushrooms and summer truffles. You can find more jars in our \u003ca href=\"\/en\/collections\/kategorie-herzhafte-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e category, and all products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e. Davide and Constanze tell the story of how they came to olives and truffles in our \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and tree nuts. It is vegetarian. It is not suitable for those who eat vegan or avoid cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA White Truffle Cream with Caciocavallo in a small jar – for that first risotto with truffle, a Sunday evening for two, and as a gift for hosts.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548250972492,"sku":"042VIT0001","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-50g.png?v=1778855127"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-kochen-geniessen.jpg?v=1791269891","url":"https:\/\/leniundhans.at\/en\/collections\/kochen-geniessen.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}