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In order to guarantee fresh and sustainable products, both sausages and bread are produced locally.
Quality is our top priority. Our products are all natural and our sausages are certified organic!
We are especially proud of our supplier from a multiple award-winning organic farm - Herdade do Freixo do Meio.
Products and Partners
Austrian recipes - Portuguese producer
Our sausages
We produce our sausages at Herdade do Freixo do Meio, an organic farm in Alentejo, who supply us other organic products like eggs, milk, oil and vinegar.
The sausages
Organic quality from the Alentejo
The sausages are produced at the Herdade do Freixo do Meio, a multiply awarded organic farm in the Alentejo.
The butcher processes nothing but the own cattle. The livestock lives basically on open land.
Besides the food products, ecological and study tourism make part of the broad offer. To find out more about the farm and their projects visit their homepage.
Cheese
The cheese used for Kaskrainer and Kaspressknödel is also organic and vegetarian, provided by Quinta Anema.
Bread
The austrian style bread is produced at a local bakery - Mad Mary Cuisine - without any artificial additives.
Why go organic?
Because organic sausages are healthier and taste better!
The advantages of organic sausages are:
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No phosphate: phosphate is a food additive, which represents a health risk, used by the meat industry to increase the water binding capacity. It is used in sausage manufacturing to guarantee the perfect consistency, resulting in the coagulation of meat, water and fat, increase also its water capacity to turn it cheaper.
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There’s a lot of vitamin C: to achieve the desired consistency we use ascorbic acid instead of phosphate, which is basically pure vitamin C.
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Less fat: the addition of fat is limited, as the water and fat binding capacity of ascorbic acid is less effective.
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Better taste: as the addition of water is limited, our organic sausages taste like real meat!
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Less nitrite pickling salt: the nitrite pickling salt is used to change the colour of sausages and high levels of consumption represent a health risk. Therefore, its use in organic production is very limited.
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Happy animals and sustainable production: the livestock at Herdade do Freixo do Meio is free range and is fed from nature itself.
Cheese
The cheese used for Kaskrainer and Kaspressknödel is also organic and vegetarian, provided by Quinta Anema.
Wine
Our wines are organic too, from Amoreira da Torre and Quinta do Montalto.
Production
Those who want to find out about the production of sausages are welcome to go through the image sequence.
For all the others, as Bismarck said: "Laws are like sausages, its better not to see them being made..."
 Organic productionWe use high quality pork and beef. |
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 Make the pasteThe fine paste is made using a so called cutter. |
 FillingThe paste is filled in natural casing. |
 SmokingIn order to gain a nice colour and of course for the special taste, the sausages are smoked. |
 BoilingAfter smoking the sausages are boiled. |
 Quality controlLast but not least - check the results ;) |
Beer
Besides the classic Portuguese Super Bock, we serve Weizenguss - a delicious organic wheat beer - coming from Brauhaus Gusswerk.
