{"title":"Meals","description":"\u003ch2\u003eReady-made meals from the butcher: braised dishes in a can\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eReady-made meals\u003c\/strong\u003e are fully prepared dishes that you only need to heat up. This category features meat dishes from the Benz butcher shop in Köngen in Swabia – dishes that would take hours to cook at home, such as beef roulade or braised pork cheeks. They come pre-cooked in a can, have a long shelf life when unopened, and are ready to serve after a few minutes in a pot.\u003c\/p\u003e\n\u003ch2\u003eWhat makes a good ready-made meal in a can\u003c\/h2\u003e\n\u003cp\u003eA canned meal is cooked, filled into the can, hermetically sealed, and heated. This preservation method does not require refrigeration. Therefore, quality is determined primarily by the recipe and the raw ingredients: how much meat is inside, where it comes from, and how the sauce is created.\u003c\/p\u003e\n\u003ch3\u003eCanned meat or ready-made meal?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCanned meat\u003c\/strong\u003e refers to any preserves where meat is the main ingredient. A ready-made meal goes one step further: the sauce, vegetables, and spices are already included, so only the side dish is missing. Unlike a stew, which combines everything in one pot, Benz's dishes leave you the choice of whether to serve them with dumplings, spaetzle, noodles, or mashed potatoes.\u003c\/p\u003e\n\u003ch3\u003eMeat content and sauce\u003c\/h3\u003e\n\u003cp\u003eA look at the ingredient list reveals the meat content. The \u003ca href=\"\/en\/products\/rinderedelgulasch\"\u003eprime beef goulash\u003c\/a\u003e contains 50% beef, the \u003ca href=\"\/en\/products\/pulled-pork\"\u003epulled pork\u003c\/a\u003e contains 60% pork, and the \u003ca href=\"\/en\/products\/bolognese\"\u003eBolognese\u003c\/a\u003e contains 30% pork and beef with 49% tomatoes. The butcher reduces the gravy for the goulash and pork cheeks for 24 hours – that is where the depth comes from, for which you would otherwise spend an entire Sunday at the stove.\u003c\/p\u003e\n\u003ch3\u003eIngredients you recognize\u003c\/h3\u003e\n\u003cp\u003eThe Bolognese contains no sugar, the beef roulade no flavor enhancers, and the prime beef goulash no preservatives. According to the manufacturer, the pulled pork, pork cheeks, Bolognese, and goulash are gluten-free and lactose-free. You can find the exact ingredients and allergens on each product page.\u003c\/p\u003e\n\u003ch2\u003eThe Benz butcher shop from Köngen\u003c\/h2\u003e\n\u003cp\u003eAll dishes in this category come from the \u003ca href=\"\/en\/collections\/hersteller-benz-feinkostmanufaktur\"\u003eBenz Feinkostmanufaktur\u003c\/a\u003e, the Benz butcher shop in Köngen in Swabia. The braising is done in the butcher shop itself: the beef for the \u003ca href=\"\/en\/products\/rinderroulade\"\u003ebeef roulade\u003c\/a\u003e comes from the Stauferland region; the roulade is classically filled with bacon, onions, and gherkins and braised in gravy. For the \u003ca href=\"\/en\/products\/schweinebaeckchen\"\u003epork cheeks\u003c\/a\u003e – three pieces per can, with braising vegetables of carrots and onions – the sauce is also reduced for 24 hours. The pulled pork is smoked over natural wood and sous-vide cooked before being canned with homemade BBQ sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to serve the dishes\u003c\/h2\u003e\n\u003cp\u003eTo heat them up, pour the contents into a pot and let them warm up slowly over medium heat. In the meantime, prepare your side dish fresh:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePork cheeks:\u003c\/strong\u003e with mashed potatoes made with milk and butter or with ribbon noodles.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBeef roulade:\u003c\/strong\u003e with apple red cabbage and bread or potato dumplings – a Sunday meal on a Wednesday.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePrime beef goulash:\u003c\/strong\u003e with spaetzle, ribbon noodles, or mashed potatoes.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBolognese:\u003c\/strong\u003e ready for spaghetti, lasagna, or stuffed peppers after ten minutes in the pot.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePulled pork:\u003c\/strong\u003e on a toasted bun with coleslaw; one can is enough for two burgers.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eWith a little fresh parsley, a dollop of sour cream, or grated Parmesan, a canned meal quickly becomes a dish that looks homemade. For guests, the Bolognese is worth using as the base for a lasagna: layer by layer with pasta sheets and béchamel in the dish, cheese on top, and into the oven. And the pulled pork also fills wraps, tacos, or a baked potato with herb quark.\u003c\/p\u003e\n\u003ch2\u003eBuying and storing ready-made meals\u003c\/h2\u003e\n\u003cp\u003eStore the cans in a cool, dry, and dark place in your pantry; the best-before date is on the bottom of the can. Having a few cans in the cupboard is worth it for days when there is no time to cook, for a vacation home, a weekend in a camper, or as a supply for students. Transfer leftovers to a bowl, cover, and eat within one to two days from the refrigerator. Each can contains 400 or 410 g. To get started, it is best to try the pulled pork or pork cheeks, our two bestsellers in this category. For stocking up, a mix is worthwhile: one can for pasta, one for the evening with dumplings and red cabbage, one for burgers.\u003c\/p\u003e\n\u003ch2\u003eMore from Cooking \u0026amp; Enjoying\u003c\/h2\u003e\n\u003cp\u003eMeals are part of our \u003ca href=\"\/en\/collections\/kategorie-kochen-geniessen\"\u003eCooking \u0026amp; Enjoying\u003c\/a\u003e category. As a starter before the roulade, the ready-to-serve cans in \u003ca href=\"\/en\/collections\/kategorie-suppen-bruehen\"\u003eSoups \u0026amp; Stocks\u003c\/a\u003e, such as a clear festive soup, are a good fit. And for the Bolognese, you can find South Tyrolean ribbon noodles from the Eggerhof under \u003ca href=\"\/en\/collections\/kategorie-nudeln\"\u003ePasta\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrder ready-made meals online\u003c\/h2\u003e\n\u003cp\u003eWhether it's roulade for Sunday or goulash after work: at Leni \u0026amp; Hans, you can order ready-made meals from the butcher online, and your package will arrive in 1–3 days.\u003c\/p\u003e","products":[{"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":"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":"rinderroulade","title":"Beef roulade","description":"\u003ch2\u003eBeef Roulade by Benz. Filled beef roulade, braised in its own gravy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBeef Roulade by Benz\u003c\/strong\u003e is a traditionally filled roulade from the Benz butcher shop in Köngen: beef filled with bacon, onions, and pickled cucumber, braised in their own house-made gravy. No restructured meat, flavor enhancers, or added flavorings – 400-gram can, ready to heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying beef roulades\u003c\/strong\u003e that are already rolled and braised – for many, that is the difference between \"we have this on Sundays\" and \"we never have this.\" Roulades are among the most labor-intensive dishes in German home cooking: pounding the meat, filling it, rolling, tying, searing, and braising for two hours. Those who know how to do it only make it twice a year. At Benz, it is done in the butcher shop, using meat from their own butchery. You just heat the can for fifteen minutes and serve it with red cabbage and dumplings.\u003c\/p\u003e\n\n\u003ch3\u003eBacon, onion, cucumber – the filling makes the roulade\u003c\/h3\u003e\n\n\u003cp\u003eThe roulade from Benz tastes just as a roulade should: on the outside, the braised beef; on the inside, the filling of bacon, onions, and pickled cucumber, which releases its acidity into the sauce during braising. It is precisely this slight acidity that is the heart of the dish – it distinguishes a roulade from a standard roast. A touch of mustard and celery in the seasoning rounds it all off.\u003c\/p\u003e\n\n\u003cp\u003eThe sauce is the house's dark gravy, here with a bit more thickness from wheat flour and cornstarch so that it clings to the dumplings. The meat is tender, can be divided with a fork, and yet retains its shape. The filling stays in place while heating as long as you handle the roulade carefully.\u003c\/p\u003e\n\n\u003cp\u003eOne caveat: The dish contains wheat flour and is therefore not suitable for people with a gluten intolerance. The bacon in the filling is cured, which is why sodium nitrite is on the list of ingredients – this is common for bacon, but those who avoid curing salt should be aware of this.\u003c\/p\u003e\n\n\u003ch3\u003eRed cabbage, dumplings, and a fork for sharing\u003c\/h3\u003e\n\n\u003cp\u003eOpen the can, carefully pour the contents into a pot, and heat on a low setting for about fifteen minutes. Do not stir; just turn the roulade once so that the filling stays where it belongs. The classic side dish is apple red cabbage with bread or potato dumplings, which is what the Benz family recommends. Equally good: mashed potatoes or wide ribbon noodles that soak up the sauce.\u003c\/p\u003e\n\n\u003cp\u003eA few ideas beyond that: Cut the roulade into thick slices and serve on mashed potatoes so you can see the filling in the cross-section. Round off the sauce with a spoonful of lingonberries, which pairs well with the acidity of the cucumber. Or, eat the cold roulade in slices on bread – a leftover that rarely exists. If you are cooking for four people, take two cans and add a can of \u003ca href=\"\/en\/products\/bratensosse\"\u003egravy\u003c\/a\u003e so that the dumplings have enough sauce.\u003c\/p\u003e\n\n\u003cp\u003eFor a complete Sunday dinner in thirty minutes: warm up jarred red cabbage with an apple and a little butter, let dumplings from the refrigerated section soak, and heat the roulade. Put everything on the plate and pour the sauce over it. This is \"heating up\" with ambition: a meal that looks and tastes like real home cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e One can is a portion for one person with a big appetite, or for two with plenty of sides. If you have guests, it is better to calculate one can per person. The sauce in the can is barely enough, which is why the plain gravy is available.\u003c\/p\u003e\n\n\u003cp\u003ePatience pays off when heating: If you heat the roulade too hot and too fast, the surface becomes dry while the middle is still cool. Low setting, lid on, fifteen minutes – and turn once in between. It also works in the microwave, four minutes in a suitable container, but the sauce remains more consistent in a pot.\u003c\/p\u003e\n\n\u003ch3\u003eWhy a butcher rolls the roulade for you\u003c\/h3\u003e\n\n\u003cp\u003eRoulades are a butcher's craft before they are a culinary craft. The beef must be cut evenly and thinly, otherwise, it will tear when rolled or remain tough in spots. At the Benz butcher shop, it is cut from their own butchery; the beef comes from family farms in the Stauferland and the Swabian Alb, the bacon from pork in Köngen. There are at least 180 grams of meat in every can.\u003c\/p\u003e\n\n\u003cp\u003eThey are filled according to the Schwanen butcher shop's recipe: bacon, onions, pickled cucumber, mustard. Then they are rolled, seared, and braised in the gravy, which is reduced for at least 24 hours from beef bones and vegetables from Köngen. During braising, the meat's connective tissue turns into gelatin, and the filling releases salt and acidity into the sauce. After that, the roulade is put into the can and heated a second time – this makes it shelf-stable unopened for about two years.\u003c\/p\u003e\n\n\u003cp\u003eThe secret to a good roulade is the balance between filling and meat. Too much bacon, and it becomes greasy. Too much cucumber, and the sauce becomes sour. Too little of both, and it is just a rolled roast. The butcher shop has fine-tuned this ratio over decades of counter sales – roulades are among the items there that customers pre-order because they know what they are getting.\u003c\/p\u003e\n\n\u003cp\u003eThe Benz butcher shop has been in Köngen for over 100 years, run by master butcher Daniel Benz and his wife Monika. Their daughter Gina, a master butcher and food manager, founded the gourmet workshop with them in 2019 to make exactly such dishes shelf-stable: the ones that almost no one cooks at home anymore because they take too long.\u003c\/p\u003e\n\n\u003ch3\u003eThe Sunday dinner that waits in the cupboard\u003c\/h3\u003e\n\n\u003cp\u003eA beef roulade in a can is a dish that awakens memories – of grandparents, of family dinners, of a table where someone stood at the stove for hours. Benz turns it into something that is possible on a Wednesday. It is a way to enjoy the dish at all again.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is a big hit for parents or grandparents who only cook for a few but enjoy eating well. Together with the \u003ca href=\"\/en\/products\/rinderedelgulasch\"\u003egourmet beef goulash\u003c\/a\u003e and the pork cheeks from the same butcher, it makes a package with three Sunday meals. All keep in the cupboard, all are on the table in twenty minutes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBeef roulade from Köngen, rolled and braised – all that's missing from your side is red cabbage and dumplings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Benz Feinkostmanufaktur","offers":[{"title":"400 g","offer_id":57548313854284,"sku":"048BEN0006","price":7.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/rinderroulade.png?v=1778855541"},{"product_id":"bolognese","title":"Bolognese","description":"\u003ch2\u003eBolognese by Benz. Meat sauce with half tomato and one-third meat, with no sugar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBolognese by Benz\u003c\/strong\u003e is a ready-to-eat meat sauce from the Benz butcher shop in Köngen: 49 percent tomato, 30 percent pork and beef, plus water, cornstarch, salt, and spices. No sugar, flavor enhancers, or added flavorings – 410-gram can, two servings of pasta.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuy Bolognese\u003c\/strong\u003e that actually tastes like meat: At Benz, there is 30 percent pork and beef in the can, and the meat comes from their own butcher shop. The result is a sauce that tastes more like a ragout than ketchup with ground meat. You heat it up, cook some spaghetti or tagliatelle, and dinner is ready in fifteen minutes.\u003c\/p\u003e\n\n\u003ch3\u003eMore meat than tomato in the mouth, even if it's the other way around\u003c\/h3\u003e\n\n\u003cp\u003eThe meat sauce from Benz first tastes of braised meat and only afterwards of tomato. The pork makes the sauce well-rounded and slightly fatty in the best way, the beef provides depth. The tomato brings fruit acidity instead of sweetness. The seasoning remains classic and subtle, with no chili.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is that of a homemade sauce: chunky rather than pureed, the ground meat remains noticeable as fine crumbles, the sauce is lightly thickened and clings to the noodles instead of pooling at the bottom of the plate. Cold from the can, it feels firm, but it becomes smooth again when heated.\u003c\/p\u003e\n\n\u003cp\u003eTwo qualifications in advance: This is not an Italian ragù alla Bolognese with milk, wine, and three hours of cooking time – celery, carrot, and wine are intentionally missing. And it is a savory everyday sauce rather than the sweet \"kid-friendly\" sauce that many know from a jar. Those accustomed to the latter will find this one too savory.\u003c\/p\u003e\n\n\u003ch3\u003eSpaghetti, lasagna, stuffed peppers – one can, three dishes\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is heated in a pot over low heat for about ten minutes and is enough for two portions of pasta. It is best to mix the drained noodles directly into the sauce rather than putting it on top – just like it’s done in Italy, and it helps the sauce adhere better. Parmesan on top, done.\u003c\/p\u003e\n\n\u003cp\u003eAs for the choice of pasta: Spaghetti is the classic, but wide noodles like tagliatelle or pappardelle carry a meaty sauce better. Short shapes like rigatoni or penne catch the crumbles in their ridges. For children, farfalle or fusilli work well because they are easier to spear. For all of them: cook the pasta al dente, toss in the sauce, and serve immediately.\u003c\/p\u003e\n\n\u003cp\u003eBeyond that, the can is a shortcut for dishes that might otherwise fail at the browning of ground meat: A small lasagna for two with a can of sauce, béchamel, and pasta sheets. Stuffed peppers with the meat sauce and some rice, thirty minutes in the oven. A casserole of potato slices, sauce, and cheese. Or store-bought gnocchi, pan-fried in butter, mixed with the sauce. If you need a more robust meat sauce for a braised dish, you are better served with the \u003ca href=\"\/en\/products\/rinderedelgulasch\"\u003eprime beef goulash\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The sauce can handle a splash of red wine and five more minutes of simmering if you want to bring it closer to a ragù. A spoonful of butter at the end makes it velvetier. The sauce is gluten-free and lactose-free – for guests with intolerances, you only need gluten-free noodles. It is not suitable for vegetarians, and as a pizza sauce, it is too meaty.\u003c\/p\u003e\n\n\u003ch3\u003eAn Italian name, a Swabian butcher\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that a butcher shop from Köngen cooks a Bolognese has a simple reason: ground meat is what a butcher shop does best, and noodles with meat sauce are the dish that most families cook most often. The pork comes from farmers in Köngen, the beef from the butcher's slaughterhouse in Göppingen; both are butchered and ground at the Schwanen butcher shop.\u003c\/p\u003e\n\n\u003cp\u003eMeat, tomatoes, and spices are braised together until the sauce is thickened – the sugar, which is meant to mask the acidity of the tomato in industrial sauces, is left out. Then it is canned and heated again. This second heating preserves it, which is why the ingredient list requires no preservatives, and the can stays good unopened for about two years.\u003c\/p\u003e\n\n\u003cp\u003eThe Benz butcher shop has been in Köngen for over 100 years, managed in the fifth generation by master butcher Daniel Benz and his wife Monika. Daughter Gina, a master butcher and food manager, founded the delicatessen manufacture with them in 2019. It is the product in the range that looks the least like a butcher shop product – and that most clearly shows what 30 percent meat can do.\u003c\/p\u003e\n\n\u003cp\u003eA word on the ratio: 49 percent tomato and 30 percent meat sounds like a lot of tomato. On the plate, it is the other way around, because meat releases flavor into the sauce during braising and tomato loses water. This is why the sauce seems meatier than the ingredient list would suggest – and why one can is enough for two portions, even though it weighs only 410 grams.\u003c\/p\u003e\n\n\u003ch3\u003eThe emergency can you can actually serve to guests\u003c\/h3\u003e\n\n\u003cp\u003eEveryone has a ready-made sauce in the cupboard for the evening when everything else is too much. You can serve this one to guests and confidently place the can on the table. It sits in the cupboard instead of the fridge and is enough for two adults or a family with small children, provided there is enough pasta.\u003c\/p\u003e\n\n\u003cp\u003eThe difference from the jar in the supermarket becomes apparent on the second day: Because the sauce contains no sugar and is thickened only with cornstarch, it tastes just as good reheated as it does fresh and remains savory rather than sweet. Leftovers keep covered for two to three days in the fridge. Those cooking only for themselves can split the can over two evenings.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is more part of a package than the star: together with the \u003ca href=\"\/en\/products\/bratensosse\"\u003egravy\u003c\/a\u003e and a goulash from the same butcher, it makes a supply crate for students, young parents, or grandparents – three dinners waiting in the cupboard, all coming from Köngen.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA meat sauce where the butcher did the grinding – and you only have to cook the pasta.\u003c\/em\u003e\u003c\/p\u003e","brand":"Benz Feinkostmanufaktur","offers":[{"title":"410 g","offer_id":57548313952588,"sku":"048BEN0007","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bolognese.png?v=1778855543"},{"product_id":"rinderroulade-in-bratenjus","title":"Rinderroulade in Bratenjus","description":"\u003ch2\u003eFeinkost Faber Rinderroulade in Bratenjus. Tafelfertiges Fertiggericht im Glas, von Hand gerollt und mit Speck, Senf, Zwiebel und Gurke gefüllt.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eFeinkost Faber Rinderroulade in Bratenjus\u003c\/strong\u003e ist ein fertig geschmortes Gericht im 380-g-Glas: Rindfleisch, gefüllt mit Zwiebeln, geräuchertem Schweinefleisch, Gewürzgurke und Senf, in dunkler Soße. Du erwärmst es nur noch. Der Sonntagsklassiker kommt von Faber aus Bad Kissingen und hält ungekühlt ein Jahr.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRinderroulade in Bratenjus von Feinkost Faber\u003c\/strong\u003e nennt der Hersteller den Klassiker unter seinen herzhaften Gerichten. Eine Roulade ist eine dünne Scheibe Rindfleisch, die mit einer würzigen Füllung bestrichen, aufgerollt und dann lange geschmort wird. Faber füllt sie so, wie es in vielen deutschen Küchen üblich ist: mit Senf, Zwiebel, Speck und einem Stück Gewürzgurke. Laut Hersteller wird jede Roulade von Hand gerollt. Gut die Hälfte des Glases macht die gefüllte Roulade aus, der Rest ist Soße. Diese setzt Faber mit Rinderbrühe, Gurkenwasser, Senf und Karamellzuckersirup an. So entsteht die dunkle, leicht säuerliche Bratenjus, die zu jeder guten Roulade gehört.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: herzhaft geschmort, mit Säure aus Gurke und Senf\u003c\/h3\u003e\n\n\u003cp\u003eDas Rindfleisch ist weich geschmort und lässt sich mit der Gabel teilen. In der Mitte wartet die Füllung: Zwiebeln geben Süße, das geräucherte Schweinefleisch eine milde Rauchnote. Die Gurke bringt einen frischen, sauren Biss, der Senf eine feine Schärfe. Die Bratenjus schmeckt kräftig nach Brühe und Röstung, Gurkenwasser und Senf halten sie lebendig.\u003c\/p\u003e\n\n\u003cp\u003eWer eine Roulade wie aus dem eigenen Schmortopf mit krosser Bratkruste erwartet, sollte die Erwartung anpassen. Im Glas gegartes Fleisch ist saftig und zart, eine knusprige Außenseite entsteht dabei nicht.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: sanft erwärmen und mit Klößen servieren\u003c\/h3\u003e\n\n\u003cp\u003eFaber empfiehlt Kartoffelklöße oder breite Nudeln dazu, und damit liegst du in Franken immer richtig. Genauso gut passen Salzkartoffeln, Kartoffelpüree oder Semmelknödel, die die Soße aufnehmen. Rotkohl und ein Löffel Preiselbeeren machen das Sonntagsessen komplett.\u003c\/p\u003e\n\n\u003cp\u003eGib den Inhalt in einen kleinen Topf und erwärme ihn bei mittlerer Hitze, bis die Soße leise blubbert. Rühre zwischendurch vorsichtig, damit die Roulade ganz bleibt. Alternativ stellst du das geöffnete Glas ohne Deckel ins heiße Wasserbad. Ein Glas reicht für eine großzügige Portion. Ungeöffnet lagerst du es im Vorratsschrank, Reste kommen abgedeckt in den Kühlschrank.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Schneide die Roulade vor dem Servieren einmal schräg durch. So siehst du die Füllung auf dem Teller, und die Bratenjus zieht beim Anrichten ins Fleisch.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Metzgerei und Küche unter einem Namen\u003c\/h3\u003e\n\n\u003cp\u003eFaber in Bad Kissingen ist seit 1898 Metzgerei und hat längst auch eine eigene Feinkostküche. Thomas Faber, der den Familienbetrieb in vierter Generation führt, ist gelernter Metzger und Koch. Genau diese Verbindung steckt in der Roulade: Das Fleisch kommt aus der Metzgereitradition, das Schmoren aus der Küche. Zum 125. Jubiläum 2023 hat Faber sein Logo so gestaltet, dass es Metzgerei und Küche vereint.\u003c\/p\u003e\n\n\u003cp\u003eDie Gerichte im Glas werden laut Hersteller sorgsam von Hand gekocht und abgefüllt, ohne Zusatz von Glutamat. Schonend eingekocht halten sie ungeöffnet ein Jahr ohne Kühlung. Seit 2026 entstehen die Faber-Produkte nach eigener Rezeptur am gemeinsamen Produktionsstandort mit der Metzgerei Häuser in Aschaffenburg.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für alle, die Hausmannskost ohne Schmorzeit wollen\u003c\/h3\u003e\n\n\u003cp\u003eDie Roulade passt zu allen, die Sonntagsessen mögen, aber unter der Woche keine drei Stunden am Herd stehen können. Sie ist ein guter Vorrat für spontane Gäste oder für Tage, an denen das Kochen zu viel wird. Wenn es einmal würziger und exotischer sein darf, probier das \u003ca href=\"\/en\/products\/thai-curry-mit-gefluegel\"\u003eThai Curry mit Geflügel\u003c\/a\u003e. Weitere fertige Gerichte findest du bei den \u003ca href=\"\/en\/collections\/mahlzeiten\"\u003eMahlzeiten\u003c\/a\u003e, alle Gläser bei \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003eFeinkost Faber\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Die Rinderroulade enthält Senf und Senfsaat. Für Menschen mit Senfallergie ist sie nicht geeignet. In der Füllung steckt geräuchertes Schweinefleisch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEine fertig geschmorte Rinderroulade aus Bad Kissingen, 380 g im Glas – für den Sonntag, der heute schon am Mittwoch stattfindet.\u003c\/em\u003e\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"380 g","offer_id":59336915485004,"sku":"048FAB003","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/rinderroulade-in-bratenjus-freisteller.png?v=1792440109"},{"product_id":"thai-curry-mit-gefluegel","title":"Thai Curry mit Geflügel","description":"\u003ch2\u003eFeinkost Faber Thai Curry mit Geflügel. Tafelfertiges Hähnchencurry im Glas mit Kokosmilch, Gemüse und roter Currypaste.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eFeinkost Faber Thai Curry mit Geflügel\u003c\/strong\u003e ist ein fertig gekochtes Curry im 380-g-Glas: deutsche Hähnchenbrust in Kokosmilch mit Bohnenkeimlingen, Porree, Karotten, Paprika, Bambus und Pilzen, gewürzt mit roter Currypaste. Du erwärmst es und kochst Reis dazu. Es stammt aus der Feinkostküche von Faber in Bad Kissingen.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThai Curry mit Geflügel von Feinkost Faber\u003c\/strong\u003e zeigt, dass eine fränkische Metzgerei auch in die Ferne kochen kann. Faber schreibt selbst, dass es selten ein wirklich gutes, aromatisches Thai Curry gibt, und dass genau das der Anspruch war. Ein rotes Thai Curry baut auf einer Paste aus getrockneten Chilis, Knoblauch, Schalotten, Zitronengras und Galgant auf. Diese Paste wird in Kokosmilch gelöst, darin garen Fleisch und Gemüse. Würze kommt traditionell aus Fischsauce, die bei Faber als Sardellenextrakt in der Zutatenliste steht, dazu Sojasauce und eine Prise Zucker. Laut Etikett macht die Hähnchenbrust 31 Prozent des Glases aus. Den größten Teil bilden Kokosmilch und eine bunte Gemüsemischung.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: cremige Kokosmilch, warme Chili, frisches Zitronengras\u003c\/h3\u003e\n\n\u003cp\u003eSchon beim Erwärmen duftet das Curry nach Kokos und Zitronengras. Die Kokosmilch macht die Soße cremig und mild. Darunter liegt die rote Currypaste mit wärmender Chili, Kreuzkümmel und Koriandersamen. Galgant, ein Verwandter des Ingwers, bringt eine frische, leicht zitronige Schärfe. Sardellenextrakt und Sojasauce geben Tiefe und Salz, ohne als Fisch herauszuschmecken. Die Hähnchenbrust ist in kleinen Stücken zart gegart. Bambus, Mu-Err-Pilze und Bohnenkeimlinge sorgen für Biss.\u003c\/p\u003e\n\n\u003cp\u003eWer ein feuriges Curry wie in einer thailändischen Garküche erwartet, wird es eher als gemäßigt empfinden. Die Schärfe ist spürbar, die Kokosmilch fängt sie aber weich auf.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: mit Basmatireis und frisch angeschwitztem Gemüse\u003c\/h3\u003e\n\n\u003cp\u003eFaber empfiehlt Basmatireis und, je nach Lust, etwas knackig angeschwitztes frisches Gemüse dazu. Während der Reis kocht, gibst du das Curry in einen Topf und erwärmst es bei mittlerer Hitze. Rühre gelegentlich um und lass es kurz aufkochen. Zuckerschoten, Brokkoli oder ein paar Streifen Paprika brätst du in der Pfanne an und hebst sie zum Schluss unter.\u003c\/p\u003e\n\n\u003cp\u003eEin paar Blätter frischer Koriander, Thai-Basilikum oder ein Spritzer Limette heben das Aroma. Wer es schärfer mag, schneidet frische Chili darüber. Statt Reis passen auch breite Reisnudeln. Ein Glas reicht für eine große oder zwei kleine Portionen. Ungeöffnet lagerst du das Glas im Vorratsschrank, Reste kommen abgedeckt in den Kühlschrank.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Röste eine Handvoll Cashewkerne ohne Fett in der Pfanne an und streue sie zum Servieren über das Curry. Das bringt Knusper und eine nussige Note.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: aus der Feinkostküche eines Metzgers und Kochs\u003c\/h3\u003e\n\n\u003cp\u003eFaber in Bad Kissingen ist seit 1898 Metzgerei, doch zum Betrieb gehören längst eine Feinkostküche, ein Bistro und ein Catering-Service. Thomas Faber, der das Familienunternehmen in vierter Generation führt, ist gelernter Metzger und Koch. Er hat das BORA-Kochbuch „Indoor Grillen“ geschrieben und gibt seit über 15 Jahren Kochkurse. Die Gerichte im Glas sind laut Hersteller sorgsam von Hand gekocht und abgefüllt, ohne Zusatz von Glutamat.\u003c\/p\u003e\n\n\u003cp\u003eFür das Thai Curry verwendet Faber deutsche Hähnchenbrust. Schonend eingekocht hält das Glas ungeöffnet ein Jahr ohne Kühlung. Seit 2026 entstehen die Faber-Produkte nach eigener Rezeptur am Produktionsstandort der befreundeten Metzgerei Häuser in Aschaffenburg.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für den schnellen Feierabend mit Fernweh\u003c\/h3\u003e\n\n\u003cp\u003eDas Curry passt zu allen, die nach der Arbeit etwas Würziges essen möchten, ohne zwanzig Zutaten zu schnippeln. Es ist ein guter Vorrat für Abende, an denen nur Reis im Haus ist. Lieber deutsch und klassisch? Dann greif zur \u003ca href=\"\/en\/products\/rinderroulade-in-bratenjus\"\u003eRinderroulade in Bratenjus\u003c\/a\u003e. Weitere fertige Gerichte findest du bei den \u003ca href=\"\/en\/collections\/mahlzeiten\"\u003eMahlzeiten\u003c\/a\u003e, alle Gläser bei \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003eFeinkost Faber\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Curry enthält Fisch (Sardellenextrakt), Soja und Weizen. Für Menschen mit einer Allergie gegen diese Zutaten oder mit Zöliakie ist es nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin cremiges Thai Curry mit Hähnchenbrust aus Bad Kissingen, 380 g im Glas – für Reis, Limette und einen Abend mit wenig Abwasch.\u003c\/em\u003e\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"380 g","offer_id":59336916795724,"sku":"048FAB001","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/thai-curry-mit-gefluegel-freisteller.png?v=1792440144"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-mahlzeiten.jpg?v=1791268979","url":"https:\/\/leniundhans.at\/en\/collections\/mahlzeiten.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}