6 DAYS AVERAGE FRESHNESS
523 customers have this product in their favourites
20% of customers buy regularly
Looking for the perfect savory snack? These German Brotzeitknacker from Landmetzgerei Klobeck are thin, smoked raw sausages crafted using a traditional family recipe. Thanks to their ripening process, they have an incredibly intense and rich flavor. You get 10 pieces of these delicious sausages, which stay fresh for 7 days. They are ideal for a quick bite or a classic platter.
Country of origin
Description
10 small snack sausages - the thin raw sausages are smoked and lose some weight during the ripening process. This makes the sausage snack very intense in flavour. Perfect for a snack in between, or for the classic snack time.
About the producer:
The traditional family business was founded in 1929 in Lower Bavaria in a small village near Wurmannsquick, and is now in its fourth generation. Since 1972, the famous shop has been located at the world-famous Viktualienmarkt and has always been one of the top addresses in Munich for first-class meat and sausage products.
A large part of the recipes actually date back to the years of the foundation and have not been changed since then. Tradition that you can taste. In 1996, the company moved from Lower Bavaria to the beautiful Weilheim due to lack of space, as the demand for Klobeck's specialities was too great. In the meantime, Adrian Klobeck manages the butcher's shop and has expanded it to include a location in Emmering near Munich.
Storage conditions:
Store refrigerated at 2°C to 7°C
Contact:
Landmetzgerei Klobeck GmH
Hauptstrasse 1
82275 Emmering
Durability
Nutritional values per 100 g
Composition & Allergens
Composition
- Schweinefleisch
- Nitritpökelsalz
- Speisesalz
- Konservierungsstoff
- Natriumnitrit
- Gewürze
- Pfeffer
- Saccharose
- Dextrose
- Speisewürze
- Natürliches Aroma
- Säureregulator
- Glucono-delta-lacton
- Säuerungsmittel
- Citronensäure
- Geschmacksverstärker
- Mononatriumglutamat
- Emulgator
- Mono-und Diglyceride
- Antioxidationsmittel
- Ascorbinsäure
- Natriumascorbat
- Starterkulturen
- Naturdarm
- Rauch