{"title":"Canned \u0026 Preserved Foods","description":"\u003cp data-end=\"1952\" data-start=\"1836\"\u003e\u003cstrong data-end=\"1868\" data-start=\"1836\"\u003eGood provisions are worth their weight in gold.\u003c\/strong\u003e\u003cbr data-end=\"1871\" data-start=\"1868\"\u003eFill your pantry with long-lasting delicacies – but never anything you don't truly desire.\u003c\/p\u003e\n\u003cp data-end=\"2173\" data-start=\"1954\"\u003eFrom \u003cstrong data-end=\"1994\" data-start=\"1958\"\u003ecanned fish, sausages in a jar\u003c\/strong\u003e to \u003cstrong data-end=\"2050\" data-start=\"2000\"\u003esoups, broths \u0026amp; ready meals, antipasti \u0026amp; pickled foods, Mediterranean specialties, pickled \u0026amp; fermented foods, vegetable spreads \u0026amp; creams\u003c\/strong\u003e, and even \u003cstrong data-end=\"2169\" data-start=\"2120\"\u003ecompotes \u0026amp; preserved fruits\u003c\/strong\u003e: everything carefully selected, gently processed, and full of flavor.\u003c\/p\u003e\n\u003cp data-end=\"2241\" data-start=\"2175\"\u003eIdeal for your pantry – or when you need something good, fast.\u003c\/p\u003e","products":[{"product_id":"rue-traversette-tartine-la-magnifigue-110g","title":"Tartine La Magnifique","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine La Magnifigue from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine La Magnifigue from Rue Traversette is a vegetarian spread made from 16 ingredients, ranging from sun-ripened tomato to fig, carrot, and turmeric. Fruity, spicy, and golden, it is one of the bestsellers from Stéphane’s conserverie in the Languedoc—and one that is hard to resist.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine La Magnifigue\u003c\/strong\u003e from Rue Traversette is a fruity and spicy spread in which tomato, cucumber, onion, and carrot meet fig, apple, and a pinch of turmeric. There are a good dozen vegetables and fruits in the jar, including 5 percent figs for sweetness. The name is a pun: from \"magnifique\" (magnificent) and \"figue\" (fig) comes \"La Magnifigue.\"\u003c\/p\u003e\n\n\u003ch3\u003eFruity and sweet with a spicy edge\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the Tartine La Magnifigue glows golden yellow; the turmeric provides the color. It smells of ripe tomato, sweet fig, and a touch of spice—more like a compote than a ketchup—and stimulates the appetite the moment you open it. The texture is chunky; you can still distinguish the individual pieces of vegetable and fruit.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the fruitiness of tomato, fig, and apple, followed by onion, garlic, and a trace of caraway, which grounds everything in a savory way. Fruity, spicy, juicy, with a subtle sweetness that never becomes overpowering. A spread with many voices that combine to create a chorus, none of them too loud.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with fish, and with grilled dishes\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the Tartine La Magnifigue belongs in our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e category and looks good on any slice of bread, preferably topped with a few slices of tomato or cucumber. This turns a simple sandwich into a little apéro in minutes.\u003c\/p\u003e\n\u003cp\u003eWith its fruity sweetness, it goes well with fried fish and tinned sardines, as well as grilled poultry and meat. A spoonful added to \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, rice, or potatoes adds a fruity dimension. Next to the savory \u003ca href=\"\/en\/products\/rue-traversette-schwarze-olivencreme-90g\"\u003eblack olive cream\u003c\/a\u003e on an appetizer board, it provides the fruity, bright note. A few arugula leaves on top, and it looks just like a bistro dish.\u003c\/p\u003e\n\u003cp\u003eWhen guests come over, spread it on toasted baguette, place half a fresh fig or a hint of goat cheese on top, and you have an appetizer bite that tastes of the south.\u003c\/p\u003e\n\n\u003ch3\u003eA fig that snuck into the name\u003c\/h3\u003e\n\u003cp\u003eWe met Stéphane over 15 years ago; he cooks his Tartine La Magnifigue in Saint-André-de-Sangonis in the Languedoc, which has been home to Rue Traversette since 2005.\u003c\/p\u003e\n\u003cp\u003eThe name is typical for him. \"Magnifique\" means magnificent, \"figue\" means fig, and because there are about 5 percent figs in the jar, the two words became \"La Magnifigue,\" with a 'g' in the middle that defies every spellcheck—and that is exactly why it is there. Stéphane has been collecting such puns since 2011 in his series \"L'esprit franchouillard,\" for which he thinks up new names every year. Previously, the same mixture went by the name \"la méchante\" (the mean one).\u003c\/p\u003e\n\u003cp\u003eHe started in 2005 on the Rue de la Traversette in the village of Saint-Pons-de-Mauchiens, the very street that gives the brand its name to this day. Before that, he sold corks to local winemakers, and the packaging trade turned into a craft. The tiny workshop of the early days has long since become a conserverie, built in 2015, where a small team continues to cook in kettles. In June 2026, the Hérault Chamber of Trades and Crafts named him an \"Entrepreneur responsable.\"\u003c\/p\u003e\n\n\u003ch3\u003eWith a glass of rosé from the Languedoc\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the Tartine La Magnifigue tastes rounder and fruitier than it does straight from the cold, so take the jar out of the fridge in good time. After opening, keep it refrigerated and consume within a few days. It is a lovely prelude to a glass of rosé or a dry white wine from the Languedoc. If you enjoy the fruity-spicy profile, try the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eTartines from Rue Traversette\u003c\/a\u003e, from \"en Provence\" to \"au Pays Basque.\"\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131214158,"sku":"042RUE025","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-la-magnifiquehcA3CBt7goDmz.jpg?v=1750977765"},{"product_id":"rue-traversette-rote-paprikacreme-90g","title":"Red pepper cream","description":"\u003ch2 id=\"speakable-headline\"\u003eRed bell pepper cream with tarragon from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's red bell pepper cream is a vegetarian spread made from roasted bell peppers, refined with tarragon, apple, and a dash of Aceto Balsamico di Modena. Sweet, spicy, and featuring a herbal note rarely found in bell pepper cream, it comes from Stéphane Strobl's small cannery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRed bell pepper cream\u003c\/strong\u003e from Rue Traversette is a vegetable cream made from 51 percent roasted red bell peppers, plus onions, garlic, and apple, which Stéphane seasons with tarragon, honey, and a good Aceto Balsamico di Modena IGP. Roasting brings out the sweetness of the bell peppers, the tarragon provides a fine aniseed note in contrast, and the balsamic vinegar adds depth. A bell pepper spread with a sweet-spicy balance rarely found on supermarket shelves. The label on the jar reads \"Poivron à l'estragon.\"\u003c\/p\u003e\n\n\u003ch3\u003eRoasted sweetness meets tarragon\u003c\/h3\u003e\n\u003cp\u003eIn this red bell pepper cream, roasted bell peppers smell sweet and warm, underscored by the subtle aniseed note of tarragon and the dark sweetness of balsamic vinegar. The color is a rich brick red, the texture creamy with fine pieces of bell pepper.\u003c\/p\u003e\n\u003cp\u003eFirst comes the sweetness of the roasted bell peppers, then the herbal spiciness of the tarragon, and the Aceto Balsamico adds a gentle acidity underneath. Fruity, spicy, and harmonious, with apple and honey providing a quiet, sweet base note. The sweetness remains fruity, never cloying, and it is far removed from the often flat bell pepper pastes found in jars—here, you can still taste every ingredient.\u003c\/p\u003e\n\n\u003ch3\u003eFor grilling, with cheese, and on bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian bread spread, this red bell pepper cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the perfect starter on toast, crackers, or baguette for an apéro.\u003c\/p\u003e\n\u003cp\u003eThe bell pepper cream loves the grill: it makes a great splash of color and flavor with grilled meat, chicken, or fish, and its sweet bell pepper profile really shines when paired with goat cheese. A spoonful stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e or a sauce adds sweetness and depth, and it makes a quick dip for taco chips. It also pairs perfectly with a burger or a halloumi sandwich.\u003c\/p\u003e\n\u003cp\u003eOn a board next to the dark \u003ca href=\"\/en\/products\/rue-traversette-schwarze-olivencreme-90g\"\u003eblack olive cream\u003c\/a\u003e, it glows red, instantly giving you two colors and two worlds for your apéro. Spread it thinly on bread, add grilled zucchini on top, and a small appetizer plate is ready.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted and preserved at Rue Traversette\u003c\/h3\u003e\n\u003cp\u003eThe red bell pepper cream is cooked in the Rue Traversette cannery in Saint-André-de-Sangonis in the Languedoc, where Stéphane Strobl has been processing vegetables, largely sourced from regional producers, since 2005.\u003c\/p\u003e\n\u003cp\u003eThe bell peppers are roasted before they go into the kettle, which gives them their characteristic sweetness. Adding tarragon instead of the usual herbs, along with a good Aceto Balsamico, is typical of Stéphane: for over 20 years, the former cork merchant has been taking familiar recipes and shifting them by a nuance. Tarragon with bell pepper sounds unusual, but it works because the aniseed note cuts through the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eHis jars have been on our shelves for over 15 years, and the tiny garage of the early days has long since become a cannery built in 2015 with a small team. What has remained the same is the manual work in the kettle and the desire to rethink a classic.\u003c\/p\u003e\n\n\u003ch3\u003eAny leftovers disappear into a warm sauce\u003c\/h3\u003e\n\u003cp\u003eThe cream tastes more well-rounded at room temperature than straight from the cold, so take it out of the fridge in good time. Once opened, keep the jar refrigerated and use it up within a few days; any leftovers are great stirred into a warm sauce or oven-roasted vegetables. Alongside grilled meat and fish, it shows its versatility, right next to the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e such as eggplant and garlic.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071131345230,"sku":"042RUE023","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-rote-paprikacreme-poivron.jpg?v=1750977768"},{"product_id":"rue-traversette-tartine-en-languedoc-110g","title":"Tartine in Languedoc","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine en Languedoc with red onion and red wine\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's Tartine en Languedoc is a vegan spread made from 51 percent red onions, accompanied by red wine, roasted almonds, and raisins. Sweet and savory like an onion confit, it is named after the region where Stéphane has his cannery.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine en Languedoc\u003c\/strong\u003e by Rue Traversette is a vegan spread made from sweet red onions, tomato, and turnip, refined with 10 percent red wine, roasted almonds, raisins, and herbs. \"En Languedoc\" means \"in the Languedoc,\" the region between the sea and the mountains where Rue Traversette itself is at home. A sweet and savory confit reminiscent of onion jam, only heartier, with red wine as a dark base note.\u003c\/p\u003e\n\n\u003ch3\u003eSweet onion, red wine, and roasted almond\u003c\/h3\u003e\n\u003cp\u003eTartine en Languedoc smells of braised onion and red wine, with the warm note of roasted almonds and the sweetness of raisins. The color is a deep wine-red, and the texture is soft with a few almond pieces that provide a nice crunch.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the soft sweetness of the red onion, then the red wine comes through with its depth, before tarragon, thyme, and bay leaf provide a savory counterpoint. Sweet, savory, velvety, with the crunch of roasted almonds for contrast. The raisins add a subtle fruit sweetness underneath, keeping the whole thing hearty rather than sticky. A confit that leaves you wanting more.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese, for meat, and on bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegan spread, Tartine en Languedoc joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the classic companion to cheese, whether on a board, in a sandwich, or on a raclette plate.\u003c\/p\u003e\n\u003cp\u003eThe confit plays out its sweetness when paired with a bold mountain cheese or aged goat cheese; on a burger, it replaces ketchup and fried onions in one go. A spoonful added to roasted meat, \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, or a sauce brings depth. Alongside the \u003ca href=\"\/en\/products\/rue-traversette-auberginen-creme-90g\"\u003eaubergine cream\u003c\/a\u003e, it is the sweet counterpoint on the board.\u003c\/p\u003e\n\n\u003cp\u003eWhen you have guests, place a spoonful on a cheese platter or with a terrine, and a small snack becomes a little feast. It also goes well with roasted pumpkin or fried mushrooms, and it is magnificent on a tarte flambée with goat cheese—savory, fruity, and hearty all at once.\u003c\/p\u003e\n\n\u003ch3\u003eA spread from the home region\u003c\/h3\u003e\n\u003cp\u003eUnlike its sisters, Tartine en Languedoc stays at home: Rue Traversette is located in Saint-André-de-Sangonis in the heart of the Languedoc, where Stéphane Strobl has been preserving food since 2005, just a few kilometers from the vineyards whose grapes end up in the spread.\u003c\/p\u003e\n\u003cp\u003eEverything that makes up this spread grows between the sea at Marseillan and the fortress city of Carcassonne: onions, grapes for the wine, and the herbs of the garrigue. \"En Languedoc\" is Stéphane's little declaration of love for his own home, one of several tartines designed as small journeys through France. For a good 20 years, the former cork merchant has been translating regions and classics into jars.\u003c\/p\u003e\n\n\u003cp\u003eWe met Stéphane over 15 years ago, back then in a tiny garage. Today, there stands a cannery built in 2015, where a small team continues to cook in kettles with the same eye for detail as on the very first day.\u003c\/p\u003e\n\n\u003ch3\u003eThe circle closes with the red wine of the region\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, Tartine en Languedoc tastes rounder than straight from the cold, so take the jar out of the fridge in good time. Once opened, keep it refrigerated and consume within a few days. The circle closes with a glass of red wine from the Languedoc, and with good cheese and fresh baguette, it makes for a little breakfast of the South. If you wish to travel further, you will find the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003etartines from Rue Traversette\u003c\/a\u003e, from \"en Provence\" to \"au Pays Basque.\"\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131476302,"sku":"042RUE020","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-en-languedoc.jpg?v=1750977772"},{"product_id":"rue-traversette-artischockencreme-90g","title":"Artichoke Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eArtichoke cream with white pepper from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCreamy, lemony, delicately peppered: Rue Traversette's artichoke cream packs a good two-thirds artichoke hearts into a small jar, refined with olive oil, lemon, and white Sarawak pepper. A vegetarian spread for those who love the nutty, tart heart of the artichoke.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eArtichoke cream\u003c\/strong\u003e from Rue Traversette is a fine vegetable spread made from 67 percent artichoke hearts, olive oil, and lemon juice, which Stéphane seasons with salt and white Sarawak pepper. The artichoke provides the nutty, tart tone, the lemon keeps everything fresh, and the pepper from Borneo adds a warm, subtle heat at the end. Its original name is Artichaut au poivre blanc. If you like artichokes, you'll find their heart here in creamy form, with that fine bitterness that only the artichoke can provide.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, lemony, delicately peppered\u003c\/h3\u003e\n\u003cp\u003eOn the spoon, the artichoke cream is light and creamy; it smells of artichoke, good olive oil, and a splash of lemon. The color is a pale greenish-yellow, the texture fine, with a few noticeable pieces of heart that show that there is real vegetable inside the jar.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the nutty, tart heart of the artichoke, then the lemon joins in with its freshness before the white Sarawak pepper layers a warm, subtle heat over it. Fresh, savory, light, without ever being heavy. This is a far cry from a bland, ready-made dip from the refrigerated section, in which there is often little left of the actual artichoke.\u003c\/p\u003e\n\n\u003ch3\u003eWith fish, asparagus, and on appetizer bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the artichoke cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and makes for a great starter on toasted bread, crackers, or breadsticks during an aperitif. In the south of France, such a \u003cem\u003etartinade\u003c\/em\u003e is naturally on the table as soon as someone calls for an apéro.\u003c\/p\u003e\n\u003cp\u003eWith its delicate bitterness, it pairs well with fried fish, seafood, and grilled green asparagus, which it particularly likes. A spoonful stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e turns a few simple ingredients into a quick dinner, and a dollop in a vinaigrette adds depth to the dish. On the appetizer platter, it likes to sit next to the \u003ca href=\"\/en\/products\/rue-traversette-tomatencreme-90g\"\u003etomato cream\u003c\/a\u003e—light next to deep red.\u003c\/p\u003e\n\u003cp\u003eWhen you have guests, spread it thinly on warm baguette, place a strip of smoked salmon on top, and in two minutes you have an appetizer bite that looks like it came from a bistro kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Stéphane's kettles in the south of France\u003c\/h3\u003e\n\u003cp\u003eThe artichoke cream is cooked in the small cannery of Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been putting vegetables into jars since 2005.\u003c\/p\u003e\n\u003cp\u003eThe white pepper comes from Sarawak in Borneo; it is milder and more aromatic than black pepper and is a perfect match for the delicate tartness of the artichoke. Such touches are Stéphane's signature: a man who once sold corks to local winemakers and has been taking classics for a good 20 years to give them a small, surprising twist. Since moving to the larger cannery in 2015, he has been assisted by a ten-person team that still cooks in kettles instead of on an assembly line.\u003c\/p\u003e\n\u003cp\u003eStéphane and we share a long history: his gourmet products have been on our shelves for over 15 years, as one of the first addresses to bring his jars to Germany. This artichoke cream is still one of the finest varieties he makes.\u003c\/p\u003e\n\n\u003ch3\u003eStirred into cream cheese, it becomes milder\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the artichoke cream tastes rounder than straight from the fridge, so take it out of the cold a few minutes before serving. Once opened, store the jar in a cool place and use it within a few days. A spoonful also stirs nicely into cream cheese or yogurt if you are looking for a milder version for raw vegetables and vegetable sticks. If you like, try your way through the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003evegetable creams from Rue Traversette\u003c\/a\u003e, from eggplant to black olive.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071131607374,"sku":"042RUE024","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-artischocken-creme-90g.jpg?v=1750977775"},{"product_id":"rue-traversette-tartine-en-provence-110g","title":"Tartine in Provence","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine en Provence with dried tomato and olive\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine en Provence from Rue Traversette is a vegetarian spread made from 50 percent tomato, plus eggplant and black olives, seasoned with thyme, basil, and candied lemon. A spoonful of Provence in a jar, just as Stéphane prepares it in his cannery in the Languedoc.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine en Provence\u003c\/strong\u003e from Rue Traversette is a Provençal spread made from dried tomatoes and eggplant, with black olives, thyme, basil, and the refreshing highlight of candied lemon. \"En Provence\" means \"in Provence,\" and that is exactly where this spread takes you, somewhere between Nice and Marseille. A hint of toasted sesame adds a subtle roasted note at the end.\u003c\/p\u003e\n\n\u003ch3\u003eDried tomato, thyme, and a splash of lemon\u003c\/h3\u003e\n\u003cp\u003eThe Tartine en Provence has the aroma of sun-dried tomato, thyme, and basil, underscored by salty olive and the bright sweetness of candied lemon. The color is a dark red, the texture coarse, with visible pieces of tomato and olive.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the concentrated tomato, then the soft eggplant, before the lemon confit and sesame add a sweet, fresh, and roasted note. Fruity, savory, sunny, with the slight acidity that defines the South. A spread that tastes of warm stones and herb gardens—more like a vacation than an appetizer. The candied lemon keeps everything fresh instead of making it heavy.\u003c\/p\u003e\n\n\u003ch3\u003eOn a baguette, with fish, and in pasta\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, Tartine en Provence is part of our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and turns a baguette or sandwich into a little piece of the South, ideally topped with chopped olives and a basil leaf. Spread into a sandwich with mozzarella, you won't need any further seasoning.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with fried fish and canned sardines, grilled poultry and meat, and a spoonful stirred into warm \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e becomes a quick, sun-ripened sauce. Alongside the fruity \u003ca href=\"\/en\/products\/rue-traversette-tartine-la-magnifigue-110g\"\u003eTartine La Magnifigue\u003c\/a\u003e on an appetizer board, it serves as the heartier, Mediterranean sibling.\u003c\/p\u003e\n\n\u003cp\u003eWhen guests arrive, spread it on toasted bread, place a black olive and a basil leaf on top, and the aperitif will already taste like a holiday. A few toasted pine nuts sprinkled over the top turn it into a small starter.\u003c\/p\u003e\n\n\u003ch3\u003eA trip to Provence from the Languedoc\u003c\/h3\u003e\n\u003cp\u003eThe Tartine en Provence is cooked at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been putting vegetables and herbs into jars since 2005.\u003c\/p\u003e\n\u003cp\u003eProvence is right next door, and Stéphane knows its flavors—thyme, olive, and tomato—perfectly. \"En Provence\" is one of several tartines with which he brings short trips through France to the plate, sometimes to Provence, sometimes to the Basque Country, sometimes to Brittany. Such ideas are his signature; for over 20 years, the former cork merchant has been taking regions and classics and translating them into a spread.\u003c\/p\u003e\n\n\u003cp\u003eWe met Stéphane over 15 years ago. The tiny garage of the early days has long since become a cannery built in 2015, where a small team continues to cook in kettles. What has remained the same is the care put into every jar.\u003c\/p\u003e\n\n\u003ch3\u003eA starter with rosé from Provence\u003c\/h3\u003e\n\u003cp\u003eTartine en Provence tastes rounder at room temperature than straight from the cold, so take the jar out of the fridge in good time. After opening, keep it refrigerated and consume within a few days. It is a lovely starter with a glass of rosé from Provence or the Languedoc, and it feels just as at home on an antipasti platter with cheese and olives. Those who wish to continue their journey can find the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eTartines from Rue Traversette\u003c\/a\u003e, from \"au Pays Basque\" to \"en Normandie.\"\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071131705678,"sku":"042RUE017","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-en-provence.jpg?v=1750977778"},{"product_id":"rue-traversette-tartine-en-bretagne-110g","title":"Tartine in Brittany","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine en Bretagne with artichoke, broccoli, and cider\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine en Bretagne from Rue Traversette is a vegetarian spread made from 39 percent artichoke and broccoli, refined with 10 percent cider, hazelnuts, and blue poppy seeds. Tart, nutty, with a hint of licorice in the finish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine en Bretagne\u003c\/strong\u003e by Rue Traversette is a spread that brings together two Breton landmarks. Artichokes form the base at 39 percent, accompanied by broccoli and apple, with 10 percent cider adding a tart freshness. Hazelnut, blue poppy seeds, and a touch of licorice turn the vegetables into a little journey to the northwest.\u003c\/p\u003e\n\n\u003ch3\u003eTart, nutty, with a hint of licorice\u003c\/h3\u003e\n\u003cp\u003eThe Tartine en Bretagne comes out of the jar green-beige and chunky, speckled with dark poppy seeds. It smells of artichoke and freshly cut apple, and in the background lies that slightly yeasty tone that only cider provides.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the artichoke leads with its typical tartness, then the cider arrives, making everything brighter and more acidic. Nutty, savory, and spicy, the hazelnut makes itself known throughout, while the poppy seeds provide a roasted crunch. At the very end sits the licorice—just a hint, but enough to make you stop and take notice.\u003c\/p\u003e\n\u003cp\u003eThe shallot is cooked until sweet, and the sugar in the recipe ensures that the bitterness of the artichoke does not become overwhelming. A spread with an edge, not one that tries to please everyone.\u003c\/p\u003e\n\n\u003ch3\u003eFor an aperitif and with fish in sauce\u003c\/h3\u003e\n\u003cp\u003eAmong our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, the Tartine en Bretagne is the most tart, and that is precisely its appeal.\u003c\/p\u003e\n\u003cp\u003e“After the crêpes come the artichoke and cider,” says Rue Traversette about this recipe, recommending it for an aperitif as well as with fish and meat in sauce. On toasted baguette with a few tarragon leaves, it makes for a beautiful start, and it holds its own effortlessly alongside \u003ca href=\"\/en\/collections\/antipasti\"\u003epickled vegetables\u003c\/a\u003e on a board.\u003c\/p\u003e\n\u003cp\u003eWith steamed fish or a slice of hearty sourdough bread with salted butter, you have truly arrived in Brittany culinarily speaking. Important for guests: it contains hazelnuts and honey as well.\u003c\/p\u003e\n\n\u003ch3\u003eA region in a jar\u003c\/h3\u003e\n\u003cp\u003eThe Tartine en Bretagne is part of a series in which Stéphane Strobl translates French regions into spreads, from Provence to the Basque Country and all the way to the northwest.\u003c\/p\u003e\n\u003cp\u003eOf course, it is cooked in the south, in Saint-André-de-Sangonis in the Hérault, where the cannery has been located since 2015. About ten people work there, chopping by hand, cooking in kettles, and gently pasteurizing—with no preservatives, no colorings, and no artificial flavors.\u003c\/p\u003e\n\u003cp\u003eStéphane began in 2005 on the Rue de la Traversette in the neighboring village, the street that gave the brand its name. Before that, he sold corks to the local winemakers. In June 2026, the Hérault Chamber of Trades and Crafts recognized him as an \"entrepreneur responsable,\" partly for his regional sourcing and his commitment to zero waste.\u003c\/p\u003e\n\n\u003ch3\u003eAt room temperature, the bitterness gives way to fruit\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the tartine shows more fruit and less bitterness, so take the jar out in good time. Once opened, it should be kept cool and consumed within a few days. A glass of dry cider alongside closes the circle; a dry white wine works too. If you want to continue your journey through France, you will find more in the \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eRue Traversette collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071133376846,"sku":"042RUE016","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-en-bretagne.jpg?v=1750977829"},{"product_id":"rue-traversette-tartine-pays-basque-110g","title":"Tartine in the Basque Country","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine au Pays Basque with Piquillo and Piment d'Espelette\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine au Pays Basque from Rue Traversette is a vegetarian spread made with 33 percent Piquillo peppers, along with eggplant, tomato, and onion. Piment d'Espelette provides a mild, fruity warmth rather than true heat. Smoky, sweet, Mediterranean.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine au Pays Basque\u003c\/strong\u003e from Rue Traversette is a spread that celebrates peppers in two forms. The Piquillo takes the lead role at 33 percent, with red bell pepper, eggplant, tomato, and onion filling it out. Honey provides a rounded finish, and 0.04 percent Piment d'Espelette adds a warmth that you feel more than you taste.\u003c\/p\u003e\n\n\u003ch3\u003eSmoky sweet with gentle warmth\u003c\/h3\u003e\n\u003cp\u003eDeep red and dense, the Tartine au Pays Basque sits in the jar smelling of roasted peppers, sun, and a hint of smoke. The color alone is enough to whet your appetite.\u003c\/p\u003e\n\u003cp\u003eThe Piquillo is a small, pointed pepper that is roasted over a wood fire and then peeled by hand; it is precisely this roasting that you taste first. Next comes the sweetness of the onion, the eggplant provides body, and the tomato adds acidity. Smoky, fruity, velvety, and the heat remains so subtle that even sensitive tongues will be just fine with it.\u003c\/p\u003e\n\u003cp\u003eAt 0.04 percent, the Piment d'Espelette is little more than a signature. It doesn't burn, it just warms, and it brings that fruity, smoky tone for which the Basque Country is known. Anyone expecting genuine heat won't find it here, and that is intentional, as it would overpower the Piquillo, which is the actual star.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with fish, and with eggs\u003c\/h3\u003e\n\u003cp\u003eAmong our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, the Tartine au Pays Basque is the sunniest, and likely the most versatile for everyday use.\u003c\/p\u003e\n\u003cp\u003eIt works well on any kind of bread, preferably topped with a few green olives. It is perfect with fried fish and \u003ca href=\"\/en\/collections\/antipasti\"\u003ecanned sardines\u003c\/a\u003e, and spooned over scrambled eggs, it turns breakfast into a quick version of piperade. It also gives a tomato sauce instant depth and roasted flavor with just a single spoonful.\u003c\/p\u003e\n\u003cp\u003eIt contains honey, so it is vegetarian and not vegan.\u003c\/p\u003e\n\n\u003ch3\u003eTwo sides of a border\u003c\/h3\u003e\n\u003cp\u003eThe Basque Country extends across the Pyrenees, and this spread draws from both sides. The Piquillo originates from Navarre in the Spanish part, while the Piment d'Espelette comes from the village of Espelette in the French part, where it has been protected as an AOP since 2000.\u003c\/p\u003e\n\u003cp\u003eBoth are cooked far from there, in Saint-André-de-Sangonis in the Hérault. There, Stéphane Strobl has been running his cannery since 2015, where about ten people chop by hand and cook in kettles, without preservatives, colorings, or artificial flavors.\u003c\/p\u003e\n\u003cp\u003eHe started in 2005 in the neighboring village of Saint-Pons-de-Mauchiens, on the Rue de la Traversette, which gave his brand its name. Previously, he sold corks to the region's winemakers. In June 2026, he was honored by the Hérault Chamber of Trades and Crafts as an \"entrepreneur responsable.\"\u003c\/p\u003e\n\n\u003ch3\u003eRoom temperature brings out the roasted aroma\u003c\/h3\u003e\n\u003cp\u003eThe roasted aroma unfolds much better at room temperature than straight from the cold. After opening, keep refrigerated and consume within a few days. Pairs well with a light red wine or a dry rosé. For those who want to travel further, you will find Brittany and Provence right next door in the \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eRue Traversette range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071133475150,"sku":"042RUE021","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-pays-basque.jpg?v=1750977833"},{"product_id":"viani-crostino-di-cinghiale-wildschweinpastete-180g","title":"Wild Boar Crostino – Wild Boar Pâté","description":"\u003ch2 id=\"speakable-headline\"\u003eSavory wild boar pâté from the Tuscan farmhouse kitchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCrostino di Cinghiale is a rustic cream made from lean wild boar, tomatoes, green olives, and red wine, rooted in Tuscany. It is not a smooth, pureed spread, but a robust wild boar pâté that gains roundness and depth from a hint of dark chocolate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCrostino di Cinghiale wild boar pâté from Viani\u003c\/strong\u003e is a Tuscan game cream made from lean wild boar (38%), tomatoes, onions, green and black olives, and a splash of red wine, known in Italy as Paté di Cinghiale. A piece of dark chocolate rounds off the powerful spice, just as the Tuscan kitchen loves to do with its game dishes. Served on warm bread, it becomes a small appetizer that tastes of country cooking.\u003c\/p\u003e\n\n\u003ch3\u003eSavory, spicy, with dark depth\u003c\/h3\u003e\n\u003cp\u003eThe wild boar pâté has a strong gamey flavor, underscored by rosemary and sage and a spoonful of red wine, while the dark chocolate gives the spice a dark, almost tart depth. It is bold, spicy, and honest.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, it is both coarse and creamy, with pieces of green and black olives that provide a salty counterpoint. Tomato and onion add fruit and sweetness, while garlic and herbs ground the whole. In Tuscany, it is popular to round off rich game dishes with a little chocolate; \"dolce forte\" is the name for this old tradition of combining sweet and savory. You don't taste it as a distinct sweetness; it simply ensures that the pâté has a long, warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eFrom warm crostini to a glass of red wine\u003c\/h3\u003e\n\u003cp\u003eClassically, the wild boar pâté is served on toasted white bread, spread thick or thin, as a crostino appetizer or for an aperitivo with a glass of red wine. This is how it is eaten in Tuscany between the harvest and the hunt.\u003c\/p\u003e\n\u003cp\u003eSpread warm on crispy ciabatta or farmhouse bread with a few drops of olive oil on top—that’s all it needs. Straight from the jar cold, it tastes hearty and direct; briefly warmed, it becomes softer and more aromatic. It is at its best when paired with a full-bodied red wine like a Tuscan Sangiovese, served at 16 to 18 °C; the tannins of the wine and the dark spice of the pâté complement each other beautifully.\u003c\/p\u003e\n\u003cp\u003eOn an antipasti board, it sits well alongside a \u003ca href=\"\/en\/products\/cascina-san-giovanni-bruschetta-180g\"\u003espicy bruschetta\u003c\/a\u003e, a few olives, and a \u003ca href=\"\/en\/collections\/rotwein\"\u003efull-bodied red wine\u003c\/a\u003e. That is how a small jar turns into an entire evening.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Tuscany, imported by Antonio Viani\u003c\/h3\u003e\n\u003cp\u003eTuscany is the land of simple farmhouse cuisine, where wild boar has been hunted in the forests for generations, resulting in Cinghiale ragù, salami, and this very pâté. Cinghiale means wild boar, and in the hills of the Maremma, it belongs to winter just as much as wine belongs to Sunday.\u003c\/p\u003e\n\u003cp\u003eOnions, olive oil, and good bread are the cornerstones of this cuisine, seasoned with rosemary, sage, and thyme. Tuscans are jokingly called \"bean eaters,\" but their game dishes are among the most savory that Italy has to offer.\u003c\/p\u003e\n\u003cp\u003eThe pâté comes to us via Antonio Viani, whose product range reflects Italian cuisine far beyond the classics—game from the mountain forests is naturally a part of that. You can find the entire collection of \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003egourmet products from Viani\u003c\/a\u003e with us. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eIt spreads more softly at room temperature\u003c\/h3\u003e\n\u003cp\u003eTake the wild boar pâté out of the refrigerator in time; at room temperature, it spreads more easily and smells more fragrant. The 180g jar is perfect for an evening for two or a small antipasti gathering. On still-warm bread with a glass of red wine—it doesn't get much more Tuscan than that. Once opened, it will keep for a few days in the refrigerator, if there is anything left.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"180 g","offer_id":53071136719182,"sku":"049VIA7382","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-crostino-cinghiale-wildschweinpastete.jpg?v=1750977902"},{"product_id":"rue-traversette-tartine-pour-femme-110g","title":"Tartine for Woman","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine pour femme green, fresh and slightly tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine pour femme by Rue Traversette is a green vegetable spread made from fennel, zucchini and celery, plus apple, avocado and a hint of green tea. Fresh, slightly tart, with toasted flaxseed for a crunchy touch. Made without honey.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine pour femme\u003c\/strong\u003e by Rue Traversette is a vegetarian spread that tastes distinctively green. Fennel, zucchini and celery form the base, while 6 percent apple and 4 percent avocado add mildness, and white wine and lemon juice provide freshness. Toasted flaxseed at 0.6 percent and 0.13 percent green tea add the fine finishing touches.\u003c\/p\u003e\n\n\u003ch3\u003eFennel leads, avocado softens\u003c\/h3\u003e\n\u003cp\u003eEven upon opening, this spread smells different from its counterparts—reminiscent of anise and fresh herbs rather than the south and the sun.\u003c\/p\u003e\n\u003cp\u003eOn bread, the fennel takes the lead with its anise-like sweetness, the celery provides a tart contrast, and the avocado creates a creamy layer that softens the intensity of both. Grassy, savory, and creamy, with toasted flaxseeds that provide a crunch between the teeth.\u003c\/p\u003e\n\u003cp\u003eThe green tea is subtle but noticeable, casting a delicate, almost tannic veil over the palate. The white wine works just as inconspicuously, keeping the entire mixture bright. Those who dislike fennel will not be converted here, as it remains the star of the jar. Those who love it will find it to be one of the best spreads they've had in a long time.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with cucumber, goat cheese and fish\u003c\/h3\u003e\n\u003cp\u003eAmong our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, the Tartine pour femme is the coolest voice, and the only one that tastes of the garden rather than the Mediterranean.\u003c\/p\u003e\n\u003cp\u003eOn light bread with a few cucumber slices and flat-leaf parsley, it makes for a light breakfast. Its tartness pairs well with fresh goat cheese, steamed fish, and \u003ca href=\"\/en\/collections\/antipasti\"\u003epickled vegetables\u003c\/a\u003e. A spoonful in potato salad makes it green and fresh without anyone guessing the secret ingredient.\u003c\/p\u003e\n\u003cp\u003eA word of caution for guests who need to avoid celery, as it is a prominent ingredient here.\u003c\/p\u003e\n\n\u003ch3\u003eA tartine from the pun-based series\u003c\/h3\u003e\n\u003cp\u003eThe Tartine pour femme is part of \"L'esprit franchouillard,\" the series in which Stéphane Strobl has been giving his spreads tongue-in-cheek names since 2011. A counterpart, the \u003ca href=\"\/en\/products\/rue-traversette-tartine-pour-homme-110g\"\u003eTartine pour homme\u003c\/a\u003e, was added later.\u003c\/p\u003e\n\u003cp\u003eSerious work lies behind the fun. In Saint-André-de-Sangonis in the Hérault region, a team of about ten people cuts the vegetables by hand, cooks them in kettles, and gently pasteurizes them—without preservatives, colorings, or artificial flavors. In summer, up to 80 percent of the vegetables are sourced from the local region.\u003c\/p\u003e\n\u003cp\u003eStéphane started in 2005 in a village called Saint-Pons-de-Mauchiens, on the Rue de la Traversette. The street gave the brand its name, and it remained even after the move to the cannery built in 2015. Before that, he sold corks to the local winemakers, which explains why he knows the region and its producers so well.\u003c\/p\u003e\n\n\u003ch3\u003eServed cold, it tastes closed and tart\u003c\/h3\u003e\n\u003cp\u003eStored cool and eaten at room temperature, this spread reveals the most fruit; served directly from the refrigerator, it tastes more closed and significantly tarter. Once opened, consume within a few days. A dry white wine from the \u003ca href=\"\/en\/collections\/frankreich\"\u003eLanguedoc\u003c\/a\u003e picks up on the green notes beautifully, as does a cold fennel broth if you prefer something non-alcoholic. And if anyone gets hung up on the name, the answer is simple: everyone who has tried it has loved it.\u003c\/p\u003e\n","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071138029902,"sku":"042RUE012","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-pour-femme.jpg?v=1750977936"},{"product_id":"rue-traversette-tartine-pour-homme-110g","title":"Open-faced sandwich for men","description":"\u003ch2 id=\"speakable-headline\"\u003eTartine pour homme with ginger and asparagus\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Tartine pour homme from Rue Traversette is a savory vegetable spread made from carrots, leeks, and asparagus, sharpened with 3 percent fresh ginger. Turmeric provides its golden color, honey adds a well-rounded sweetness. The boldest spread in this pun-filled series.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartine pour homme\u003c\/strong\u003e from Rue Traversette is a vegetarian spread with 30 percent carrot, plus leeks, onion, and 6 percent asparagus. Ginger at 3 percent provides a warming heat, turmeric gives it a golden-yellow hue, and garlic and black pepper ground the flavor profile. A touch of honey rounds it off, which is why this spread is vegetarian rather than vegan.\u003c\/p\u003e\n\n\u003ch3\u003eFirst mild, then warming\u003c\/h3\u003e\n\u003cp\u003eGolden-yellow and chunky, the Tartine pour homme in the jar smells of cooked leeks, a hint of ginger, and warm spices. You see the turmeric before you taste it.\u003c\/p\u003e\n\u003cp\u003eThe first spoonful is milder than the color suggests; the carrot and leek provide a gentle vegetable sweetness. Then the ginger makes itself known, first at the back of the throat, then more broadly, with that dry heat that lingers.\u003c\/p\u003e\n\u003cp\u003eSpicy, bold, savory—and the asparagus, with its subtle bitterness, keeps the mixture from being too tame. The onions are cooked down until they turn sweet, and the garlic remains just a hint. You quickly realize that someone who dares to season boldly created this, not someone trying to please everyone.\u003c\/p\u003e\n\n\u003ch3\u003eOn hearty bread and with grilled food\u003c\/h3\u003e\n\u003cp\u003eAmong our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, this one ranks among the savory options and demands a bread that can stand up to it.\u003c\/p\u003e\n\u003cp\u003eStéphane recommends a good country bread, and he is right; on plain white toast, the spice gets lost. It acts as a kind of chutney for grilled meat and poultry, and a spoonful stirred into carrot soup adds depth. Alongside sardines and \u003ca href=\"\/en\/collections\/antipasti\"\u003epickled vegetables\u003c\/a\u003e on a platter, its ginger heat cleanses the palate between the salty items.\u003c\/p\u003e\n\u003cp\u003eAdd a few carrot shavings or green asparagus tips on top, and a simple snack becomes a plated dish.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the cannery in the Hérault\u003c\/h3\u003e\n\u003cp\u003eThe Tartine pour homme is cooked in Saint-André-de-Sangonis, where Stéphane Strobl built his cannery in 2015, following ten years of humble beginnings in a tiny workshop.\u003c\/p\u003e\n\u003cp\u003eBefore he began preserving vegetables, he sold corks to the local winemakers. He got his German surname from his father and his cooking skills from his French mother, and this combination has resulted in a signature style that shifts the familiar by a new idea. Ginger with asparagus is one such case that sounds strange on paper but works perfectly in the jar.\u003c\/p\u003e\n\u003cp\u003eHis team of about ten people cuts everything by hand and works without artificial flavorings. In June 2026, they received the Hérault Chamber of Commerce craft award for responsible entrepreneurship.\u003c\/p\u003e\n\n\u003ch3\u003eWarm ginger, cool carrot\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the ginger stands out more clearly; straight from the fridge, the tartine seems milder and the carrot sweeter. Once opened, the jar should be kept chilled and finished within a few days. If you enjoy wordplay, you will find several more jars with similarly cheeky names in the \u003ca href=\"\/en\/collections\/rue-traversette\"\u003eRue Traversette range\u003c\/a\u003e. And if you want to avoid the heat, reach for its milder sister made with carrots and pink peppercorns, which bears the same signature, just a touch friendlier.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"110 g","offer_id":53071138128206,"sku":"042RUE013","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tartine-pour-homme.jpg?v=1750977939"},{"product_id":"sardinha-sardinen-in-tomatensauce","title":"Sardines in Tomato Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in Tomato Sauce with a Fruity Note\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe sardines in tomato sauce from A Banca da Sardinha are marinated in a fruity sauce made from sun-ripened tomatoes and olive oil. Not your standard dry snack, but a succulent, slightly sweet variety for anyone who enjoys the combination of fish and tomato.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in tomato sauce\u003c\/strong\u003e from A Banca da Sardinha combine tender sardine fillets with a sauce made from sun-ripened tomatoes and olive oil. 70 percent of the contents is fish, with the rest consisting of the fruity tomato sauce that almost steals the show from the sardines.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, sweet, and tomatoey\u003c\/h3\u003e\n\u003cp\u003eThe tomato sauce coats the sardine fillet like a second skin, providing a sweetness rarely found in the typically salty world of sardines. Fruity, sweet, and tomatoey—that is the impression from the very first spoonful, quite unlike its siblings packed in clear olive oil.\u003c\/p\u003e\n\u003cp\u003eThe sauce is never cloying, instead balancing the acidity of the tomato with the mild fish meat. Serve them warm on toasted bread, cold straight from the tin with a salad, or folded into a quick tomato sauce for pasta, where they act as both the fish and sauce component in one. If you like things uncomplicated, all you need is a spoon and an empty plate.\u003c\/p\u003e\n\u003cp\u003eIf you prefer yours without tomato, opt for the \u003ca href=\"\/en\/products\/sardinha-sardinen-in-olivenoel\"\u003eclassic sardines in olive oil\u003c\/a\u003e, or if you prefer a spicier sauce, try the \u003ca href=\"\/en\/products\/sardinha-sardinen-in-escabeche-sauce\"\u003esardines in escabeche sauce\u003c\/a\u003e from the same producer. Children often prefer this version over the pure varieties as well, because the tomato sauce tastes more familiar.\u003c\/p\u003e\n\n\u003ch3\u003ePre-cooked, then nestled in tomato\u003c\/h3\u003e\n\u003cp\u003eAs with all varieties from A Banca da Sardinha, the fish are freshly caught off the Portuguese Atlantic coast, cleaned by hand, and pre-cooked using the traditional method before anything else enters the tin.\u003c\/p\u003e\n\u003cp\u003eOnly then are the pre-cooked fillets nestled into the fruity tomato sauce, rather than being packed raw with olive oil and tomato—a difference that is evident in the firm, intact fillet. Packed into the tins by hand and wrapped individually in colorful paper, every tin leaves the workshop only after several manual steps.\u003c\/p\u003e\n\u003cp\u003eThey are caught using purse seine fishing, certified according to the MSC standard.\u003c\/p\u003e\n\n\u003ch3\u003eOne of many recipes from Lisbon\u003c\/h3\u003e\n\u003cp\u003eA Banca da Sardinha is part of the Lisbon-based company Mediterran Food \u0026amp; Beverage, which has managed the brand since 2007 and expanded its range to include many recipes, from pure to fruity. We carry almost all of them, including this one as the only variety with a tomato base instead of olive oil or vinegar, and with 0.90 g of salt per 100 g, it is one of the milder salted options in our assortment.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this range between classic and experimental that has taken the brand beyond Portugal to England, the USA, and here in Germany, where it has long had dedicated fans in the gourmet scene.\u003c\/p\u003e\n\u003cp\u003eIf you would like to sample the entire \u003ca href=\"\/en\/collections\/a-banca-da-sardinha\"\u003eA Banca da Sardinha range\u003c\/a\u003e, you will find mild, smoked, and spicy varieties side by side, along with other \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e from different producers. Simply open and enjoy!\u003c\/p\u003e\u003cp\u003eContents 120 g – Drained weight 85 g\u003c\/p\u003e","brand":"A Banca da Sardinha","offers":[{"title":"120 g \/ 3 oz","offer_id":53071138554190,"sku":"048ABA001","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sardinha-sardinen-in-tomatensauce.jpg?v=1750977954"},{"product_id":"sardinha-sardinen-in-olivenoel","title":"Sardines in Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in Olive Oil, the Portuguese Classic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eA Banca da Sardinha’s sardines in olive oil are the brand’s pure, classic variety: nothing but fish, olive oil, and a pinch of salt. No fancy assortment with lots of extras, but the essential sardine base from which all the brand’s other varieties are derived.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in Olive Oil\u003c\/strong\u003e by A Banca da Sardinha are our best-selling classic from the brand: 70 percent sardine fillet, plus olive oil and a pinch of salt—there’s nothing more in this 120 g tin. It is the benchmark against which all of the brand’s spicier and smoked varieties are measured.\u003c\/p\u003e\n\n\u003ch3\u003eSimple, tender, velvety\u003c\/h3\u003e\n\u003cp\u003eNo lemon, no piri piri, no smoke: this sardine shows itself as it is, letting the olive oil take center stage. Simple, tender, velvety—that’s how this tin tastes from the very first bite, without the need for a single artificial flavoring.\u003c\/p\u003e\n\u003cp\u003eThe olive oil supports the fish instead of overpowering it, and that is exactly where the art of this supposedly simple recipe lies: 2 ingredients are enough when both are of high quality. It is at its purest enjoyed straight from the tin with an after-work beer, or gently mashed on toasted bread with a splash of lemon juice, or even in a quick pasta dish with garlic and chili flakes.\u003c\/p\u003e\n\u003cp\u003eIf you prefer more freshness, reach for the \u003ca href=\"\/en\/products\/sardinha-sardinen-mit-zitrone-in-olivenoel\"\u003esardines with lemon in olive oil\u003c\/a\u003e; if you prefer smoke, try the \u003ca href=\"\/en\/products\/sardinha-geraeucherte-sardinen\"\u003esmoked sardines\u003c\/a\u003e from the same producer. This one remains the foundation that many eventually return to, no matter how many of the brand’s spicier varieties you have tasted along the way.\u003c\/p\u003e\n\n\u003ch3\u003eCleaned by hand, traditionally pre-cooked\u003c\/h3\u003e\n\u003cp\u003eThe sardines are caught fresh off the Portuguese Atlantic coast and cleaned by hand on the same day before being pre-cooked using the traditional method. Nothing raw goes into the tin, which distinguishes this preserve from industrially produced versions.\u003c\/p\u003e\n\u003cp\u003ePacked into the tins by hand and just as carefully wrapped by hand in the attractive colorful paper, each tin leaves the workshop only after several manual steps. Caught using purse seine fishing, it is certified to the MSC standard.\u003c\/p\u003e\n\u003cp\u003eFor food safety, Mediterran Food \u0026amp; Beverage also relies on clear, documented standards, so you can be sure that every tin tastes just as good as the last.\u003c\/p\u003e\n\n\u003ch3\u003eNumber two among many recipes\u003c\/h3\u003e\n\u003cp\u003eA Banca da Sardinha is managed by the Lisbon-based company Mediterran Food \u0026amp; Beverage, which has owned the brand since 2007 and expanded its range to include many recipes, from plain to spicy. In our shop, this classic version is the second best-seller, right behind the smoked version.\u003c\/p\u003e\n\u003cp\u003eIt is exactly this mix of modern design on the outside and traditional craftsmanship on the inside that has taken the brand beyond Portugal to England, the USA, and to us in Germany, where it has long had dedicated fans in the gourmet scene.\u003c\/p\u003e\n\u003cp\u003eAnyone wanting to sample the entire \u003ca href=\"\/en\/collections\/a-banca-da-sardinha\"\u003eA Banca da Sardinha assortment\u003c\/a\u003e will find mild, smoked, and spicy varieties side by side, as well as other \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e by different producers. Simply open and enjoy, as befits a true classic.\u003c\/p\u003e\n\n\u003cp\u003eContent 120g – Drained weight 85g\u003c\/p\u003e","brand":"A Banca da Sardinha","offers":[{"title":"120 g \/ 3 oz","offer_id":53071138619726,"sku":"048ABA002","price":5.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/banca-da-sardinha-sardinen-in-olivenoel.jpg?v=1750977958"},{"product_id":"sardinha-geraeucherte-sardinen","title":"smoked sardines","description":"\u003ch2 id=\"speakable-headline\"\u003eSmoked sardines with a delicate smoky aroma from Lisbon\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe smoked sardines from A Banca da Sardinha are matured in olive oil and carry a delicate smoky aroma, caught off the Portuguese coast. Not an ordinary canned fish, but traditionally pre-cooked craftsmanship from Lisbon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSmoked sardines\u003c\/strong\u003e from A Banca da Sardinha are a classic canned fish that provides pure Portuguese pleasure and represents the craftsmanship of the Lisbon brand, which has been part of the Mediterran Food \u0026amp; Beverage manufactory since 2007. The fish are caught fresh off the Portuguese coast, pre-cooked according to traditional methods, gently smoked, and then placed in olive oil. It is the brand's best-selling product in our range.\u003c\/p\u003e\n\n\u003ch3\u003eSmoky, mild, velvety in olive oil\u003c\/h3\u003e\n\u003cp\u003eSmoked sardines only really unfold their fine smoky taste in olive oil, which keeps the mild fillets velvety and supple – not an intrusive smoky aroma, but a delicate seasoning in the background that does not mask the actual sardine flavor. Smoky, mild, and velvety all at once, this is how it reveals itself from the very first bite on bread.\u003c\/p\u003e\n\u003cp\u003eThe sardine itself likes things uncomplicated: enjoyed straight from the tin for a cozy night in, but just as good on a nice piece of bread with a knob of butter, where it can fully show off its smoky side. Serve them on toasted country bread with a little spring onion or straight from the tin for an aperitivo, accompanied by a cool beer or a dry white wine.\u003c\/p\u003e\n\u003cp\u003eIf you prefer things milder, then reach for the \u003ca href=\"\/en\/products\/sardinha-sardinen-mit-zitrone-in-olivenoel\"\u003esardines with lemon in olive oil\u003c\/a\u003e from the same producer, or if you prefer a purist approach, try the classic \u003ca href=\"\/en\/products\/sardinha-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e. All three get along perfectly well on a shared appetizer platter.\u003c\/p\u003e\n\n\u003ch3\u003ePre-cooked, smoked, and canned by hand\u003c\/h3\u003e\n\u003cp\u003eBefore the sardines are canned, they are pre-cooked using the traditional \"pré-cozido\" method – which is gentler than canning them raw, as the fillets retain their firmness and do not fall apart during the subsequent smoking process. Only then are they placed in olive oil, where they are left to mature.\u003c\/p\u003e\n\u003cp\u003eThey are caught using purse seine fishing methods, certified according to the MSC standard. Mediterran Food \u0026amp; Beverage also relies on clear, documented standards for food safety, ensuring that every tin tastes just as reliable as the last.\u003c\/p\u003e\n\n\u003ch3\u003eSince 2007 with a Lisbon twinkle in the eye\u003c\/h3\u003e\n\u003cp\u003eBehind A Banca da Sardinha is the Lisbon-based company Mediterran Food \u0026amp; Beverage, which was founded in 2007 and is entirely dedicated to the Mediterranean lifestyle – lightness, sun, and good food. Playful and modern on the outside, delicious and made according to traditional methods on the inside – that is how the brand describes its tins, and it hits the nail on the head.\u003c\/p\u003e\n\u003cp\u003eThe brand's overall range includes many recipes, from mild to spicy, packed in colorful, pop-art tins that you would sooner expect in a concept boutique than at a fishing port. Designers and advertisers have been working hand-in-hand here for years with those who learned the art of smoking and preserving sardines from the ground up – a success that has long carried the brand beyond Portugal to England, the USA, and to us here in Germany.\u003c\/p\u003e\n\u003cp\u003eWith us, the smoked version is the best-selling among almost all the A Banca da Sardinha varieties we carry – proof that understatement tastes good. Hats off. Anyone who wants to try their way through the entire \u003ca href=\"\/en\/collections\/a-banca-da-sardinha\"\u003eA Banca da Sardinha range\u003c\/a\u003e will find the full spectrum with us, from mild to spicy with Malagueta chili, along with matching \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e from other manufacturers.\u003c\/p\u003e\n\n\u003cp\u003eContent 120g – Drained weight 85g\u003c\/p\u003e","brand":"A Banca da Sardinha","offers":[{"title":"120 g \/ 3 oz","offer_id":53071138718030,"sku":"048ABA003","price":5.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sardinha-geraeucherte-sardinen-in-olivenoel-raucharoma.jpg?v=1750977963"},{"product_id":"rue-traversette-tomatencreme-90g","title":"Cream of Tomato Soup","description":"\u003ch2 id=\"speakable-headline\"\u003eTomato Cream with Basil from the South of France\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe tomato cream from Rue Traversette is a vegetarian spread made from fresh and dried tomatoes, refined with basil, honey, and a pinch of garam masala. This is not factory-produced, pureed tomato paste, but rather artisanal work from Stéphane Strobl's small cannery in the Languedoc, where vegetables are turned into small dishes in a jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTomato cream\u003c\/strong\u003e from Rue Traversette brings the South of France to your bread: a good 80 percent fresh tomato, plus 11 percent sun-dried tomatoes for depth, olive oil, a spoonful of honey, and the warm spice of garam masala. Stéphane and his team take a classic and reimagine it in their own tongue-in-cheek way—the result is a tomato spread with character, both fruity and spicy at the same time. In France, it is called tomate séchée et fines herbes, a little jar of the South of France for your pantry.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, and a spoonful of honey\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the tomato cream glows a deep red and smells of sun-ripened tomatoes, fresh basil, and a subtle spiciness that you wouldn't expect in a tomato spread.\u003c\/p\u003e\n\u003cp\u003eFirst you taste the sweetness of ripe tomatoes, then the dried ones add their concentrated depth, before garam masala and basil provide a warm finish. The honey rounds everything off without making it sweet. Fruity, spicy, full-bodied. This is a far cry from the bland uniformity of tomato paste from a tube.\u003c\/p\u003e\n\n\u003ch3\u003eFrom aperitif bread to pasta\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, this tomato cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and is the perfect start to any apéro on toast, crackers, or fresh baguette.\u003c\/p\u003e\n\u003cp\u003eWhen heated, the cream shows another side: stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, dolloped on fried fish or chicken, or served as a companion to \u003ca href=\"\/en\/collections\/parmigiano-reggiano\"\u003eaged cheese\u003c\/a\u003e, mozzarella, or mild goat cheese. It likes savory pairings—on a baked potato just as much as on a weekend cheese board.\u003c\/p\u003e\n\u003cp\u003eOn a warm crostini with a slice of goat cheese and a basil leaf, a spoonful of the cream almost becomes a small appetizer. It is a wonder with potatoes, a treat with pasta, and it works surprisingly well in the morning alongside jam and cheese.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the small cannery in the Languedoc\u003c\/h3\u003e\n\u003cp\u003eIn Saint-André-de-Sangonis, right in the middle of the Hérault vineyards, Stéphane Strobl has been preserving the bounty of the vegetable garden and herb patch since 2005. He describes his cuisine as taking a classic and giving it a twist without bending it out of shape.\u003c\/p\u003e\n\u003cp\u003eStéphane started out selling corks to local winemakers—he owes his Bavarian surname to his father and his passion for cooking to his French mother. We discovered his spreads over 15 years ago in a wine bar in Montpellier, where they were served on small pieces of bread with a glass of Languedoc wine. We drove out to visit him, liked him immediately, and added his jars to our selection—becoming the first to bring Stéphane's spreads to Germany.\u003c\/p\u003e\n\u003cp\u003eBack then, three people worked in a tiny garage that was cleaner and tidier than any we had ever seen. Today, a few streets away stands a cannery built in 2015, where a team of ten reimagines classic recipes with a wink, from \"Tartine pour homme\" to \"Tartine jolies fesses.\" The care and the signature style remain the same. You can taste it.\u003c\/p\u003e\n\n\u003ch3\u003eStir once so the oil reintegrates\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the tomato cream will keep for a few days in the fridge. Stir before serving so the olive oil reintegrates with the pulp, and bring to the table at room temperature—that is when the basil and spices shine best. If you would like to try more, you can find a good dozen other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003evegetarian spreads from Rue Traversette\u003c\/a\u003e alongside this tomato cream.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071139176782,"sku":"042RUE006","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-tomatencreme.jpg?v=1750977976"},{"product_id":"la-belle-iloise-oelsardinen-mit-zitrone","title":"Sardines in oil with lemon","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in oil with lemon from la belle-iloise, bright and classic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines in oil with lemon from la belle-iloise are packed in extra virgin olive oil, with lemon added as whole fruit slices rather than juice. Its acidity keeps the rich fish bright and makes it the most tranquil classic from Quiberon.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in oil with lemon\u003c\/strong\u003e are the classic canned fish from la belle-iloise in Quiberon, Brittany. There are four ingredients on the label, and inside the flat tin, the Sardines Citron rest in oil, skin and bone intact, bedded on lemon and a touch of salt.\u003c\/p\u003e\n\n\u003ch3\u003eLemon makes the sardine bright\u003c\/h3\u003e\n\u003cp\u003eThe first impression is oil, the second is lemon, and only then comes the rich, dark meat of the fish itself. The fruit provides acidity, and with fatty fish, acidity is the perfect counterpoint that makes it feel light.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil coats every fillet and keeps it moist, while the salt merely sets the stage. Upon opening, it smells of the sea and lemon zest, a scent more reminiscent of a harbor market than a canned product.\u003c\/p\u003e\n\u003cp\u003eBecause the fruit itself is placed in the oil, the acidity remains rounder than it would with a mere splash of juice. It slowly permeates the flesh over several weeks, making it more tender over time.\u003c\/p\u003e\n\n\u003ch3\u003eSardines Citron on an appetizer platter\u003c\/h3\u003e\n\u003cp\u003eButter, radishes, a sliced baguette, and this tin create a French appetizer for two in five minutes. The recipe requires no more effort, and it hardly needs any more ingredients.\u003c\/p\u003e\n\u003cp\u003eIn a Salade Niçoise with green beans, egg, and olives, it takes the place of tuna, bringing both oil and acid along with it. It tastes freshest cold from the fridge; at room temperature, however, the olive oil stands out more clearly. Try both back-to-back on a hot day—the difference is greater than the simple label would suggest.\u003c\/p\u003e\n\n\u003ch3\u003eA fish made great by the cannery\u003c\/h3\u003e\n\u003cp\u003eThe sardine is a schooling fish caught off the Breton coast during the warmer months, staying fresh for only a few hours. This is precisely why an entire canning industry emerged along this coast, and Quiberon was one of its ports.\u003c\/p\u003e\n\u003cp\u003eAt la belle-iloise, the fish arrive in season and are placed by hand into the tins on the very day they are caught, head to tail, as the narrow frame requires. The oil follows, and the tin is sealed only after the lemon is in its place. The tin then goes into the autoclave.\u003c\/p\u003e\n\u003cp\u003eThere, the contents cook slowly in their own juices, which makes the bones soft enough to eat. If you would still prefer not to have them on your plate, la belle-iloise offers \u003ca href=\"\/en\/products\/la-belle-iloise-sardinen-ohne-graeten-mit-zitrone\"\u003eboneless sardines with lemon\u003c\/a\u003e using the same recipe.\u003c\/p\u003e\n\n\u003ch3\u003eA tin waiting in the cupboard for its day\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin lasts for years in a dark kitchen cupboard, and in summer, it is the dinner for which no one needs to turn on the stove. Store it lying down and in a cool place so the oil distributes evenly over the fillets. Once opened, store any leftovers covered in the refrigerator and eat them the next day. Other \u003ca href=\"\/en\/collections\/sardinen\"\u003esardines\u003c\/a\u003e from different producers can be found alongside it, and the rest of our range can be found in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eselection of la belle-iloise\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eContents 115 g – Drained weight 84 g\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"115 g \/ 84 g","offer_id":53071139504462,"sku":"048LAB002","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-oelsardinen-mit-zitrone.jpg?v=1750977985"},{"product_id":"la-belle-iloise-oelsardinen-mit-gruenem-pfeffer","title":"Sardines with green peppercorns","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in oil with green peppercorns by la belle-iloise, mildly seasoned\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines in oil with green peppercorns by la belle-iloise are Breton sardine fillets in extra virgin olive oil, seasoned with whole green peppercorns. Harvested unripe and pickled in brine, this berry remains herbaceous and mild where black pepper would have long since started to burn.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in oil with green peppercorns\u003c\/strong\u003e are a tinned fish product from la belle-iloise in Quiberon, Brittany. In addition to the fish and the extra virgin olive oil, whole green peppercorns are included in the flat tin, with salt completing the short list of ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eHerbaceous seasoning that tingles instead of burning\u003c\/h3\u003e\n\u003cp\u003eThe first note comes from the fish itself, robust and oily, as is to be expected from a fatty school fish. Layered over this is a green, almost herbaceous spice that is more reminiscent of freshly ground juniper than the sharp powder from a mill.\u003c\/p\u003e\n\u003cp\u003eIf you crush a peppercorn in your mouth, the sharpness becomes briefly apparent and then immediately subsides. The extra virgin olive oil catches it and carries it through the entire bite, so that nothing is left behind and there is no lingering heat.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/la-belle-iloise-oelsardinen-mit-zitrone\"\u003esardines in oil with lemon\u003c\/a\u003e from the same producer take the same approach using acidity instead of spice. Both lighten up the oily fish; one path leads through bright fruit, the other through the green berry.\u003c\/p\u003e\n\n\u003ch3\u003eSardines with butter on sourdough bread, in potato salad\u003c\/h3\u003e\n\u003cp\u003eA very French way to enjoy this tin: cold butter on fresh baguette, the fish on top, a few flakes of fleur de sel. The seasoning is provided by this la belle-iloise recipe itself; the slice needs no further spice.\u003c\/p\u003e\n\u003cp\u003eIn a salad of warm potatoes and green beans, the same interplay unfolds again, as the starch of the potato absorbs the oil. Crushed with a splash of lemon and some chives, it becomes a spread for bread in five minutes.\u003c\/p\u003e\n\u003cp\u003eWith crunchy radishes or potato pancakes fried in butter, the green peppercorn provides an unexpected accent. Take the tin out of the refrigerator half an hour before eating so that the olive oil becomes clear again and releases its fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eThe same vine, just harvested earlier\u003c\/h3\u003e\n\u003cp\u003eBlack, white, and green peppercorns all come from the same climbing plant and differ only in their time of harvest and processing. For the green version, the berries are picked unripe and immediately placed in brine to retain their color and fresh essential oils.\u003c\/p\u003e\n\u003cp\u003eThis is the reason for their mild, vegetal character, as the pungent compounds only fully develop during ripening and drying. At la belle-iloise, the peppercorn goes into the tin whole and is not ground, so each one releases its spice only when crushed. The fish used for this is caught in season off the Breton coast and packed by hand before the sealed tin is heated.\u003c\/p\u003e\n\n\u003ch3\u003eThe pantry staple for unannounced visitors\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin lasts for years in the cupboard without losing any of its flavor. It is sufficient for two as an appetizer with some bread; for an aperitif for four, plan on two tins, paired with a dry Muscadet from the neighboring Loire Valley. Other \u003ca href=\"\/en\/collections\/sardinen\"\u003esardines\u003c\/a\u003e are available, and you can find the entire range from la belle-iloise in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eQuiberon selection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNet weight 115 g – Drained weight 84 g\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"115 g \/ 84 g","offer_id":53071139635534,"sku":"048LAB003","price":7.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-oelsardinen-mit-gruenem-pfeffer.jpg?v=1750977988"},{"product_id":"la-belle-iloise-sardinen-mit-muscadet","title":"Sardines with Muscadet","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines with Muscadet by la belle-iloise, marinated without oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines with Muscadet by la belle-iloise are served in a clear marinade of dry white wine, vinegar, and vegetables, with absolutely no added oil. Lemon, carrot, and gherkin provide the seasoning, and the wine from the Loire Valley gives the recipe its name.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines with Muscadet\u003c\/strong\u003e are an oil-free canned fish product from la belle-iloise in Quiberon, Brittany, labeled as Sardines marinées au muscadet et aromates. In the flat tin, whole sardines are packed in a broth of wine, spirit vinegar, lemon, carrot, and gherkin.\u003c\/p\u003e\n\n\u003ch3\u003eFresh, salty, and without a drop of oil\u003c\/h3\u003e\n\u003cp\u003eWithout oil, the initial impression is much clearer: first comes the acidity, then the salt, and only then does the fish reveal itself with its own natural fat.\u003c\/p\u003e\n\u003cp\u003eThe white wine contributes a subtle tartness, the lemon brightens it up, and the carrot adds a soft touch of sweetness underneath. The gherkin provides a salty crunch, reminding us that a marinade can have texture too.\u003c\/p\u003e\n\u003cp\u003eBecause no oil carries the flavor, everything is laid bare, and the fish must stand on its own merits. Only a well-processed catch can endure this without seeming thin. Alcohol is therefore listed on the label, as the white wine is not cooked off; it remains in the tin as the marinade.\u003c\/p\u003e\n\n\u003ch3\u003eThe cold canned fish for potato salad\u003c\/h3\u003e\n\u003cp\u003eServed well-chilled from the refrigerator, the freshness comes through best, and you need nothing more than a fork to enjoy them.\u003c\/p\u003e\n\u003cp\u003eFor a simple potato salad with chives, the broth acts as part of the dressing, so only a little oil and some mustard are needed. Over young leaf salads with radishes, the recipe works as a complete lunch on hot days.\u003c\/p\u003e\n\u003cp\u003eOn a slice of baguette with salted butter, two Breton staples meet, and a glass of the same dry white wine makes the perfect pairing. Only open the tin shortly before eating so that none of the acidity escapes.\u003c\/p\u003e\n\n\u003ch3\u003eMelon de Bourgogne, the grape behind the name\u003c\/h3\u003e\n\u003cp\u003eMuscadet designates a wine-growing region around Nantes, and the grape grown there bears an entirely different name: Melon de Bourgogne.\u003c\/p\u003e\n\u003cp\u003eIt produces a bright, tart wine with little fruit and significant salinity, which has long been enjoyed with oysters and everything else that comes from the Atlantic. The best barrels are left on the lees over the winter, \u003ci\u003esur lie\u003c\/i\u003e as they say there, gaining depth in the process.\u003c\/p\u003e\n\u003cp\u003eNo other drink is as closely linked to the fish of this coast, which is precisely why it is in the marinade rather than just in the glass alongside it. At la belle-iloise, it is the ingredient that gives the recipe its name.\u003c\/p\u003e\n\u003cp\u003eThis wine travels from the Loire estuary to Quiberon, where it meets the fish in the marinade with which it belongs in the glass anyway. At la belle-iloise, this recipe is one of the few that does without fat.\u003c\/p\u003e\n\u003cp\u003eThe sardines are caught in season off the Breton coast and are cleaned and salted by hand on the day of the catch before the broth is added.\u003c\/p\u003e\n\n\u003ch3\u003eA light pantry staple for hot days\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin will keep for years in the cupboard; once opened, keep the remainder covered in the fridge and eat it the next day. It is enough as a starter for two people when served with bread; for a summer buffet, plan on two tins. Other \u003ca href=\"\/en\/collections\/sardinen-aus-frankreich\"\u003esardines from France\u003c\/a\u003e are available, and you can find everything else la belle-iloise sends in the \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eselection from Quiberon\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eContent 115 g – Drained weight 87 g\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"115 g \/ 87 g","offer_id":53071139733838,"sku":"048LAB004","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-muscadet-wein.jpg?v=1750977991"},{"product_id":"la-belle-iloise-sardinen-in-tomatensauce","title":"Sardines in Tomato Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in tomato sauce from la belle-iloise, mild and rounded\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSardines in tomato sauce from la belle-iloise are whole fish from Quiberon in a mild sauce made from reduced tomato paste. Sunflower oil instead of olive oil keeps the flavor profile neutral, allowing the fruitiness of the tomato to take center stage with the fish resting underneath.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in tomato sauce\u003c\/strong\u003e are the classic canned fish from la belle-iloise in Quiberon, Brittany. In the flat tin, whole sardines are nestled in a seasoned sauce of tomato concentrate, along with sunflower oil, a little vinegar, and salt. The sauce is meant to be eaten as well.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the tomato does for the fish\u003c\/h3\u003e\n\u003cp\u003eThe sauce is fruity and mild, with a slight acidity from the vinegar that cuts through the richness of the oily fish. It coats every fillet without overpowering it, and remains thin enough to be mopped up with bread.\u003c\/p\u003e\n\u003cp\u003eThe sunflower oil is the silent ingredient here: it contributes almost no flavor of its own and leaves all the room for the tomato. This is precisely the difference compared to sardines in oil, where the olive oil itself plays a role and introduces a second fruit-like note.\u003c\/p\u003e\n\u003cp\u003eIn the sealed container, everything cooks together slowly, which is why the bones become soft enough to eat. Anyone who remembers sardines from childhood will find the taste they recall right here.\u003c\/p\u003e\n\n\u003ch3\u003eCanned fish with couscous and pasta\u003c\/h3\u003e\n\u003cp\u003eWith fluffy couscous, fresh mint, and a squeeze of lemon, this can becomes a light lunch in just a few minutes.\u003c\/p\u003e\n\u003cp\u003eTossed over short pasta and stirred with its own juices, it makes for a quick sauce that needs nothing else. On toasted bread with a slice of hard-boiled egg, it is served just as it has been eaten on the coast for generations.\u003c\/p\u003e\n\u003cp\u003eWarm them briefly in a pan over a low flame, and the fillets will remain whole without falling apart. Cold, straight from the can, it is the fastest meal a kitchen can offer, with a slice of bread as the only side.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the tomato is turned into concentrate\u003c\/h3\u003e\n\u003cp\u003eFresh tomatoes consist almost entirely of water, and water has no place in a tin because it would dilute the flavor and cause the fish to become mushy.\u003c\/p\u003e\n\u003cp\u003eTherefore, the fruit is cooked down for a long time until the water is gone and the sugars, acidity, and color are densely concentrated. This concentrate forms the red broth, which is then cooked together with the fillets in an autoclave.\u003c\/p\u003e\n\u003cp\u003eFor la belle-iloise, the sardines arrive in season off the Breton coast and are cleaned and packed by hand on the very day they are caught. At la belle-iloise, this recipe is one of their most understated, and it has outlasted every passing trend.\u003c\/p\u003e\n\u003cp\u003eTomatoes only arrived in Breton canned goods in the nineteenth century, when people on the coast were looking for a recipe that didn't require expensive olive oil. This bit of thriftiness turned into a classic in its own right, one that can be found in almost every French pantry to this day.\u003c\/p\u003e\n\n\u003ch3\u003eThe supply for an empty fridge\u003c\/h3\u003e\n\u003cp\u003eUnopened, the tin lasts for years, and it is what you reach for when there is nothing fresh left in the evening. Once opened, transfer any leftovers, including the sauce, into a jar and eat them the next day. More \u003ca href=\"\/en\/collections\/sardinen-in-tomatensauce\"\u003esardines in tomato sauce\u003c\/a\u003e can be found alongside, and the complete range from la belle-iloise can be found in our \u003ca href=\"\/en\/collections\/la-belle-iloise\"\u003eselection from Quiberon\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"la belle-iloise","offers":[{"title":"115 g","offer_id":53071139832142,"sku":"048LAB001","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-belle-iloise-sardinen-tomatensauce.jpg?v=1750977994"},{"product_id":"stekovics-bunter-spiral-paprika","title":"Colorful Spiral Bell Pepper","description":"\u003ch2 id=\"speakable-headline\"\u003eColorful Spiral Pepper by Erich Stekovics, mild\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe Colorful Spiral Pepper by Erich Stekovics is a fully matured pod of the heirloom variety \"Altweibersommer\" (Indian Summer), twisted like a chili yet completely without any heat. It is pickled in a vinegar made from their own tomatoes, which balances its sweetness with a fruity acidity.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eColorful Spiral Pepper\u003c\/strong\u003e is a pickled pepper from Stekovics in Frauenkirchen, Burgenland. The narrow, twisted pods remain on the vine until late into the autumn; they are cleaned by hand and preserved in tomato vinegar with sugar and salt, keeping them wonderfully crisp.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and sour, crisp, and without heat\u003c\/h3\u003e\n\u003cp\u003eThe red, orange, and yellow twisted pods are layered together, making the jar look as if something fiery is in store.\u003c\/p\u003e\n\u003cp\u003eThe first bite clears up the misconception: the pod provides a bright crunch, tastes sweetly of fully ripened pepper, and receives a round, fruity acidity from the vinegar. Because the fruit hung in the sun for so long, its sugar content is clearly perceptible, yet the flavor remains distinct. What remains is a juicy bite that invites you to go back for seconds.\u003c\/p\u003e\n\n\u003ch3\u003eWhy it looks like a chili\u003c\/h3\u003e\n\u003cp\u003eBotanically, bell peppers and chilies originate from the same species; the only difference is a substance called capsaicin.\u003c\/p\u003e\n\u003cp\u003eIt is found in the white membranes inside the fruit, and this variety simply does not produce it. What looks like a small peperoncino is therefore a mild vegetable that even children can sneak from the board. Its narrow, twisted shape is a natural characteristic and has nothing to do with heat.\u003c\/p\u003e\n\n\u003ch3\u003eAltweibersommer, an almost forgotten variety\u003c\/h3\u003e\n\u003cp\u003eThe variety is named after those warm September weeks when delicate spider webs drift across the fields.\u003c\/p\u003e\n\u003cp\u003eIt is in full harvest during this late season, and only then does it acquire its colors. Stekovics cultivates this variety because it has long since disappeared from the market, and hardly anyone else goes to the trouble of waiting so long for the harvest. Each pod is individually de-stemmed and layered whole into the jar, as cutting them would cause them to lose their twist.\u003c\/p\u003e\n\n\u003ch3\u003eWith farmhouse bread, cheese, and grilled dishes\u003c\/h3\u003e\n\u003cp\u003eOn a platter with bacon, cheese, and hearty farmhouse bread, this pepper needs no other accompaniment.\u003c\/p\u003e\n\u003cp\u003eSliced into rings, it adds a finishing touch to a salad of leafy greens and onions, where the pickling liquid doubles as the dressing. Alongside grilled food, its acidity cuts through the fat from the grill, and on a sausage sandwich, it replaces both pickles and mustard. On a warm slice of buttered bread, it is a meal in itself.\u003c\/p\u003e\n\u003cp\u003eIf you have guests, simply place the open jar on the table, as the spirals look like more than just a side dish. The mild seasoning from Stekovics also works wonders with roasted potatoes or in rice dishes without overpowering the plate.\u003c\/p\u003e\n\n\u003ch3\u003eEvery harvest is colored differently\u003c\/h3\u003e\n\u003cp\u003eA note from nature: the color mixture in the jar varies from batch to batch.\u003c\/p\u003e\n\u003cp\u003eDepending on the harvest time, there may be more yellow and orange or predominantly red pieces layered together, as the peppers ripen in the field rather than on a schedule. The flavor profile of the variety remains consistent, and an unopened jar keeps well in a cool, dark place throughout the winter. More from Stekovics can be found under our \u003ca href=\"\/en\/collections\/stekovics-paprika\"\u003eRare Peppers\u003c\/a\u003e, alongside the \u003ca href=\"\/en\/products\/stekovics-apfelpaprika-classic\"\u003eApple Pepper\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/stekovics-mangaliza-paprika\"\u003eMangalica Pepper\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eContent 380 ml – Drained weight 250 g\u003c\/p\u003e\n","brand":"Erich Stekovics","offers":[{"title":"380 ml \/ 250 g","offer_id":53071140585806,"sku":"042STE0026","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paprika-bunter-spiral.jpg?v=1750978021"},{"product_id":"primopasto-gegrillte-paprika","title":"Grilled bell peppers","description":"\u003ch2 id=\"speakable-headline\"\u003eGrilled pepper fillets, ready to serve from the jar\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eGrilled peppers from Primopasto are peeled pepper fillets, grilled over an open flame, hand-peeled, and preserved in sunflower oil. They arrive at your home ready to serve, saving you the work of grilling, steaming, and skinning.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003egrilled peppers\u003c\/strong\u003e from Primopasto, or \"peperoni grigliati\" in Italian, are red and yellow pepper fillets in a 280-gram jar. Grilled, skinned, seasoned with wine vinegar and salt, and preserved in sunflower oil. This eliminates all the work that typically goes into preparing good antipasti peppers.\u003c\/p\u003e\n\u003ch3\u003eGrilling, steaming, skinning—it's all been done\u003c\/h3\u003e\n\u003cp\u003eAnyone who grills peppers themselves knows the process: char them over a flame, put them in a bowl under a cloth, wait, then peel off the skin. Half an hour for two peppers.\u003c\/p\u003e\n\u003cp\u003eThat exact process is inside the jar, just on a larger scale. The peppers are harvested fully ripe, grilled, cleaned by hand, and cut into fillets. The grilling caramelizes the fruit sugars and intensifies the sweet note that raw peppers only hint at.\u003c\/p\u003e\n\u003cp\u003eThe result is fleshy, soft strips with a slightly smoky edge, sweet and tart at the same time thanks to the wine vinegar. Fruity, smoky, mild. The consistency remains firm enough that the fillets can be speared with a fork instead of falling apart.\u003c\/p\u003e\n\u003cp\u003eThe peppers are preserved in sunflower oil rather than olive oil, which may come as a surprise. The reason is flavor: sunflower oil remains neutral, keeping the pepper in the foreground, whereas a robust olive oil would take over. If you still want that Mediterranean touch, simply pour a little of your own olive oil over them when serving.\u003c\/p\u003e\n\u003ch3\u003eOn the antipasti platter and in everything else\u003c\/h3\u003e\n\u003cp\u003eServed straight from the jar, they make an appetizer with a bit of your own oil, coarse pepper, and white bread. No further preparation is needed.\u003c\/p\u003e\n\u003cp\u003eA splash of lemon, some flat-leaf parsley, and a finely chopped clove of garlic turn them into a standalone salad in a minute. If you like, add capers or a few anchovy fillets, and the appetizer becomes almost a meal in itself.\u003c\/p\u003e\n\u003cp\u003eFurthermore, they can be used just like freshly grilled peppers: with mozzarella or buffalo mozzarella, on pizza, in a frittata, in pasta salad, or served with cooked meat or fish. Finely pureed, they form the base of a pepper cream or can be included in a bagna cauda, the warm Piedmontese anchovy sauce.\u003c\/p\u003e\n\u003cp\u003eOn a mixed platter, they sit well alongside \u003ca href=\"\/en\/products\/viani-funghi-gegrillte-champignons\"\u003egrilled mushrooms\u003c\/a\u003e and \u003ca href=\"\/en\/products\/viani-cipolle-rote-zwiebeln\"\u003ered onions\u003c\/a\u003e. Once opened, the jar belongs in the refrigerator, and the remaining fillets should remain covered by the oil, in which case they will keep for a good week.\u003c\/p\u003e\n\u003ch3\u003ePrimopasto and a family business in the Abruzzo region\u003c\/h3\u003e\n\u003cp\u003ePrimopasto is the private label under which Antonio Viani bundles table olives and preserved vegetables. It includes around 20 items, from olives to artichokes and Borettane onions to sun-dried tomatoes and small capers.\u003c\/p\u003e\n\u003cp\u003eThe vegetables come from Ralò, a family business in the Abruzzo region, where peppers, Borettane onions, and artichokes are processed harvest-fresh, grilled, seasoned, and preserved. The olives in the line, on the other hand, come from a Venetian producer that has specialized in them since 1955. Both businesses are personally selected by Viani, including on-site visits.\u003c\/p\u003e\n\u003cp\u003eThe fact that sunflower oil rather than olive oil is used makes the jars more affordable, incidentally. Grilled peppers in good olive oil easily cost twice as much without the vegetables themselves being any better.\u003c\/p\u003e\n\u003cp\u003eIt is common in the gourmet trade for an importer to have its own labels; it only gets interesting when they reveal who is behind them. The jars are brought to the shelf by the family business \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Importe\u003c\/a\u003e; you can find more preserves under \u003ca href=\"\/en\/collections\/antipasti\"\u003eAntipasti and preserves\u003c\/a\u003e. Open the jar, fill the plate.\u003c\/p\u003e\n\u003cp\u003eContent 280 g – Drained weight 160 g\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"280 g \/ 160 g","offer_id":53071140913486,"sku":"045VIA7819","price":6.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/primopasto-gegrillte-paprika-neu.jpg?v=1750978029"},{"product_id":"beauharnais-landpastete-mit-honig-und-feigen-190g","title":"Country pâté with honey and figs","description":"\u003ch2 id=\"speakable-headline\"\u003eCountry Pâté with Honey and Figs: Sweet Meets Savory\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Country Pâté with Honey and Figs from Beauharnais is a French terrine de campagne made with pork; it is mild with a sweet, fruity character. Not a robust game pâté, but a gentle country terrine that gains its special, almost dessert-like note from the honey and figs.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eCountry Pâté with Honey and Figs\u003c\/strong\u003e is the French \"Terrine de Campagne au Miel et aux Figues\" by Beauharnais from Strasbourg in Alsace, a mild pork pâté with a sweet edge. Honey and figs give it a fruity sweetness that complements the savory notes—a gentle entry into the world of French pâté.\u003c\/p\u003e\n\n\u003ch3\u003eMild, sweet, with fruity fig\u003c\/h3\u003e\n\u003cp\u003eThis country terrine tastes milder and softer than robust game terrines, creamy and refined. Honey (2%) provides a gentle sweetness, figs (2%) add a fruity depth, and the pork liver makes it smooth and spreadable. Whole pieces of fig provide small, fruity surprises in every bite.\u003c\/p\u003e\n\u003cp\u003eSpread on bread, it is delicate and well-rounded; the sweetness of honey and fig plays with the savory flavors without overpowering them. Mild, fruity, soft. This is the taste of a pâté that will even win over the hesitant.\u003c\/p\u003e\n\u003cp\u003eThose who are intimidated by robust game will find a gentle introduction here: the sweet fruity note removes any heaviness from the liver pâté, making it a favorite on any platter.\u003c\/p\u003e\n\n\u003ch3\u003eThe sweet favorite on the cheese board\u003c\/h3\u003e\n\u003cp\u003eFresh baguette or country bread is the perfect home for this country pâté, served classically as an appetizer or with an aperitif. Its honey-fig sweetness makes it an ideal companion for cheese—a dream with goat cheese, blue cheese, or aged hard cheese. Especially with salty blue cheese, the honey sweetness shows its strength, a classic pairing just like fig and cheese.\u003c\/p\u003e\n\u003cp\u003eA dollop of \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003eFrench mustard\u003c\/a\u003e, whose sharpness nicely cuts through the sweetness, and a glass of white wine are perfect accompaniments. Arranged on a cheese board alongside grapes and nuts, it becomes a small feast, sweet and savory all at once.\u003c\/p\u003e\n\u003cp\u003eFor a fruity terrine duo, place it next to the \u003ca href=\"\/en\/products\/beauharnais-entenpastete-mit-orange-180g\"\u003eDuck Terrine with Orange\u003c\/a\u003e—two fruits, one mild and one robust, which complement each other beautifully on the board and turn a simple aperitif into a little celebration.\u003c\/p\u003e\n\n\u003ch3\u003eTerrine de Campagne from Alsace\u003c\/h3\u003e\n\u003cp\u003eThe terrine de campagne, or country pâté, is the down-to-earth classic of French charcuterie: a coarse pork pâté found in every bistro and on every country table. Honey and figs give this version its special twist. It is the accessible sibling of game terrines: no game, but with fruit, making it something for children and those with delicate tastes as well.\u003c\/p\u003e\n\u003cp\u003eBehind this country pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been curating French classics for around 25 years. The terrines are created in small workshops according to regional recipes, using fresh meat. Pâtés in jars have been a tradition in France since the 17th century.\u003c\/p\u003e\n\u003cp\u003eIf you would like to sample the range, you can find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e on our site—from robust venison pâté to goose rillettes. The country pâté is the mild, sweet one among them.\u003c\/p\u003e\n\n\u003ch3\u003eThe fig sweetness awakens on warm baguette\u003c\/h3\u003e\n\u003cp\u003eThe terrine shows its best flavor when slightly tempered at around 16 degrees Celsius, so remove it from the refrigerator about 15 minutes before serving. The honey-fig sweetness unfolds best on warm baguette. Add a few fresh figs or grapes, and the appetizer is perfect. Once opened, it will keep for a few days when refrigerated.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144485198,"sku":"048DAN0002","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-landpastete-honig-feigen-180g.jpg?v=1750978146"},{"product_id":"beauharnais-wildpastete-vom-reh-mit-steinpilzen-180g","title":"Venison Pâté with Porcini Mushrooms","description":"\u003ch2 id=\"speakable-headline\"\u003eVenison pâté with porcini mushrooms, forest in a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais’ venison pâté with porcini mushrooms is a French venison terrine containing about one-quarter venison, refined with red wine and Armagnac. Not a coarse liver pâté, but an elegant Terrine de Chevreuil aux Cèpes that tastes of the forest and autumn.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003evenison pâté with porcini mushrooms\u003c\/strong\u003e is the French Terrine de Chevreuil aux Cèpes from Beauharnais in Strasbourg, Alsace—a fine venison terrine with earthy porcini mushrooms. Venison and porcini are an autumnal duo; the dark game and woody notes of the mushroom combine to create a deep, festive appetizer.\u003c\/p\u003e\n\n\u003ch3\u003eDark venison meets earthy porcini\u003c\/h3\u003e\n\u003cp\u003eThe venison terrine tastes both robust and refined, with the noble, slightly tart aroma of the venison. Around 26% venison gives it character, 2% porcini mushrooms add earthy forest notes, and red wine and Armagnac provide depth.\u003c\/p\u003e\n\u003cp\u003eIt is smooth and dense on the palate; the poultry liver makes it spreadable, while the mushrooms keep it autumnal and savory. Bold, earthy, elegant. That is how the forest tastes when it comes to the plate.\u003c\/p\u003e\n\u003cp\u003eVenison and porcini don't need each other, but they flatter one another: the game brings the fine tartness, the mushroom the dark earth, and together they make one of the most elegant terrines in the range. If you love roasted venison loin and mushroom ragout, you will find both here in miniature, spreadable, and ready to serve.\u003c\/p\u003e\n\n\u003ch3\u003eFor the game season on farmhouse bread and baguette\u003c\/h3\u003e\n\u003cp\u003eAutumn and winter are its time, when game and mushrooms are in season: spread the venison pâté on a fresh baguette or hearty farmhouse bread, accompanied by a few cornichons to balance the spice. It cuts an elegant figure on a charcuterie board. It is particularly suitable for the hunting season, autumn evenings, or as a small appetizer before a roast game dinner.\u003c\/p\u003e\n\u003cp\u003eIts place is alongside a fruity \u003ca href=\"\/en\/products\/alpe-pragas-chutney-himbeere-balsamessig\"\u003eraspberry chutney\u003c\/a\u003e, whose berry acidity brightens the game, and a glass of bold red wine. On dark bread with lamb's lettuce, it becomes a savory supper; on crackers, it makes for a fine appetizer when guests arrive.\u003c\/p\u003e\n\u003cp\u003eAnyone wanting to serve a small game platter should place it next to the \u003ca href=\"\/en\/products\/beauharnais-wildschweinpastete-mit-preisselbeeren-180g\"\u003ewild boar pâté with cranberries\u003c\/a\u003e – venison and wild boar, earthy alongside fruity, a fine pair on an autumn board.\u003c\/p\u003e\n\n\u003ch3\u003eTerrine de Chevreuil from Alsace\u003c\/h3\u003e\n\u003cp\u003eVenison with porcini mushrooms is a classic of French game cuisine: the fine venison and the earthy cèpe belong together like autumn and the forest. This terrine captures that principle in a 180g jar, without the need for a stewing pot or hours at the stove. The cèpe, as the French call the porcini, is considered the king of forest mushrooms and makes this terrine something special.\u003c\/p\u003e\n\u003cp\u003eBehind the venison pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been curating French classics for around 25 years. The terrines are produced in small workshops according to regional recipes from the Alsace, Burgundy, and Périgord regions, with fresh liver processed in short supply chains—honest craftsmanship.\u003c\/p\u003e\n\u003cp\u003eIf you like bold varieties, you can find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e with us—from hare pâté with rosemary to pheasant pâté with sour cherries. For game lovers, it is the finest in the series.\u003c\/p\u003e\n\n\u003ch3\u003ePickled mushrooms underscore the forest character\u003c\/h3\u003e\n\u003cp\u003eAround 16 degrees Celsius is the perfect temperature, so take it out of the fridge about 15 minutes before serving. It will then become spreadable, and the porcini note will come through beautifully. A few pickled mushrooms or sautéed button mushrooms on the side will highlight its forest character. A glass of bold red wine, and your autumn evening is complete. Once opened, it will keep in the fridge for a few days.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144583502,"sku":"048DAN0007","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildpastete-vom-reh-steinpilzen-180g.jpg?v=1750978150"},{"product_id":"beauharnais-hasenpastete-mit-rosmarin-180g","title":"Rabbit pâté with rosemary","description":"\u003ch2 id=\"speakable-headline\"\u003eHare Pâté with Rosemary, Savory and Wild\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais Hare Pâté with Rosemary is a French hare terrine containing about one-third hare meat, refined with cognac and rosemary. Not a mild liver pâté, but a robust \u003ci\u003eterrine de lièvre au romarin\u003c\/i\u003e, just as it is served in France during the game season.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHare Pâté with Rosemary\u003c\/strong\u003e brings hearty game to the table: the \u003ci\u003eterrine de lièvre au romarin\u003c\/i\u003e by Beauharnais from Strasbourg in Alsace. Hare and rosemary are a classic pairing—the dark, lean game meat takes on a Mediterranean, resinous-fresh note from the aromatic herb, making it a savory appetizer for cool days.\u003c\/p\u003e\n\n\u003ch3\u003eDark Game Meets Resinous Rosemary\u003c\/h3\u003e\n\u003cp\u003eThe hare terrine has a robust and deep flavor, with the typical tangy aroma of hare. About 30% hare meat gives it character, while the 0.5% rosemary adds resinous, fresh needles on top, and the cognac provides a warming undertone. This is not a timid terrine, but one with a clear, bold signature.\u003c\/p\u003e\n\u003cp\u003eIt is hearty and dense; the pork liver makes it spreadable, while the herb keeps it vibrant. Strong, savory, woody. That is what game that smells of herbs tastes like.\u003c\/p\u003e\n\u003cp\u003eIf you like intense game pâtés, this is for you: hare is among the strongest game flavors, and the rosemary captures it elegantly without taming it. A terrine for those who like things hearty and honest and are not put off by a bold game flavor.\u003c\/p\u003e\n\n\u003ch3\u003eOn Country Bread with Cornichons and Red Wine\u003c\/h3\u003e\n\u003cp\u003eRobust country bread or a fresh baguette serves as the perfect base for the hare pâté, paired with a few cornichons to balance the spice. On cool autumn and winter evenings, it is a hearty greeting from the French game kitchen. At Christmas, on a hunter's board, or as a gift for game lovers, it always strikes the right chord.\u003c\/p\u003e\n\u003cp\u003eAn aromatic \u003ca href=\"\/en\/products\/alpe-pragas-chutney-birne-und-safran\"\u003epear and saffron chutney\u003c\/a\u003e, which picks up on the herbal note, and a glass of robust red wine are its natural companions. On dark bread with lamb's lettuce, it becomes a hearty supper; on crackers, it makes a savory appetizer when guests arrive. A dollop of lingonberries or a few pickled onions add a fruity-tart counterpoint that balances the spice beautifully.\u003c\/p\u003e\n\u003cp\u003eIf you want to serve a small game platter, place it next to the \u003ca href=\"\/en\/products\/beauharnais-wildschweinpastete-mit-preisselbeeren-180g\"\u003eWild Boar Pâté with Lingonberries\u003c\/a\u003e – bold next to fruity makes for a fine pair on the board.\u003c\/p\u003e\n\n\u003ch3\u003eFrench-Style Herb Terrines\u003c\/h3\u003e\n\u003cp\u003eHare with rosemary is a classic of French country cooking: hearty game requires an herb that can keep up, and resinous rosemary does exactly that. This terrine brings that principle into a 180g jar, without any need for braising or larding. Rosemary and hare are familiar partners from Provence to Alsace, everywhere where cooking is bold and robust.\u003c\/p\u003e\n\u003cp\u003eBehind the hare pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been collecting French classics for about 25 years. The terrines are produced in small workshops using regional recipes from across Alsace, Burgundy, and the Périgord, and the liver is processed fresh.\u003c\/p\u003e\n\u003cp\u003eIf you enjoy the robust varieties, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e in our shop – from venison pâté with porcini mushrooms to small wild boar pâtés. A little feast in a jar for game lovers.\u003c\/p\u003e\n\n\u003ch3\u003eA Sprig of Rosemary Sets the Tone for the Aroma\u003c\/h3\u003e\n\u003cp\u003eThe terrine is at its best when slightly chilled; take it out of the refrigerator about 15 minutes before serving. It will then become spreadable, and the rosemary will come through beautifully. A sprig of fresh rosemary on the plate looks lovely and hints at the aroma to come. A glass of bold red wine on the side, and your winter evening is saved. Once opened, it will keep for a few days in the refrigerator.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144681806,"sku":"048DAN0006","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-hasenpastete-rosmarin-180g.jpg?v=1750978153"},{"product_id":"beauharnais-fasanenpastete-mit-sauerkirschen-180g","title":"Pheasant pâté with sour cherries","description":"\u003ch2 id=\"speakable-headline\"\u003ePheasant pâté with sour cherries, refined and festive\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais pheasant pâté with sour cherries is a French pheasant terrine with about a quarter pheasant meat, refined with dry red wine. Not a coarse liver pâté, but an elegant *terrine de faisan aux griottes*, just as it is served in France during the game season.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePheasant pâté with sour cherries\u003c\/strong\u003e brings game bird elegantly into a jar: the *terrine de faisan aux griottes* from Beauharnais in Strasbourg, Alsace. Pheasant and sour cherry are a sophisticated pair – the tart-sweet fruit plays against the delicate, slightly nutty game meat, turning the pâté into a festive appetizer. Pheasant is considered a noble game bird, and the cherry makes it approachable.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate game bird meets tart cherry\u003c\/h3\u003e\n\u003cp\u003eThe pheasant terrine tastes finer and milder than robust game pâtés; the pheasant meat remains delicate and slightly nutty. About 25% pheasant meat and 9% sour cherries give it its character, while the dry red wine adds depth and a dark base note that is reminiscent of a good glass of wine paired with game.\u003c\/p\u003e\n\u003cp\u003eIt is smooth and well-rounded on the palate, never heavy – the cherry keeps everything fresh and festive, while the poultry liver makes it spreadable. The consistency remains pleasantly coarse, as befits a true terrine. This is what game season tastes like when it’s done elegantly.\u003c\/p\u003e\n\u003cp\u003ePheasant with cherry is no coincidence, but an old trick of game cookery: the lean game bird gains juiciness and a festive tone from the fruit. If you like hearty game pâtés but want something a touch more refined, this is the perfect choice.\u003c\/p\u003e\n\n\u003ch3\u003eFor the game season and the appetizer table\u003c\/h3\u003e\n\u003cp\u003eIn autumn and winter, when game is in season, the pheasant pâté is served spread on fresh baguette with a few crunchy cornichons – a refined appetizer in an instant. On festive days, Christmas, or New Year’s Eve, it makes an elegant addition to an appetizer board.\u003c\/p\u003e\n\u003cp\u003eA fruity \u003ca href=\"\/en\/products\/alpe-pragas-chutney-himbeere-balsamessig\"\u003eraspberry chutney\u003c\/a\u003e picks up the cherry note, and a glass of robust red wine pairs well, too. On dark bread with lamb's lettuce it makes for a fine supper, on crackers it serves as an hors d'oeuvre when guests arrive – a dab of mustard is also a perfect accompaniment.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a fruity-savory combination, serve it alongside our \u003ca href=\"\/en\/products\/beauharnais-entenpastete-mit-orange-180g\"\u003educk terrine with orange\u003c\/a\u003e as a little terrine duo on a board. Two jars thus become a French appetizer platter that leaves an impression, with zero cooking required.\u003c\/p\u003e\n\n\u003ch3\u003eGame pâtés in the French tradition\u003c\/h3\u003e\n\u003cp\u003ePheasant with cherry is a classic of game cuisine: the fruit provides acidity and freshness, which the delicate game bird tolerates wonderfully. This terrine captures that principle in a 180g jar, entirely without the need for plucking or roasting.\u003c\/p\u003e\n\u003cp\u003eBehind this pheasant pâté is Beauharnais Carlant, a delicatessen from Strasbourg in Alsace that has been collecting French classics for about 25 years. The terrines are created in small workshops according to regional recipes from across Alsace, Burgundy, and the Périgord; the liver is processed fresh. Preserving game birds in jars has a long tradition in France.\u003c\/p\u003e\n\u003cp\u003eThe range is worth exploring, as you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e with us – from hare pâté with rosemary to wild venison pâté with porcini mushrooms. There is one for every season and a jar for every game lover that they haven't tried yet.\u003c\/p\u003e\n\n\u003ch3\u003ePickled cherries on the side\u003c\/h3\u003e\n\u003cp\u003eThe terrine shows its full aroma when slightly chilled; take it out of the refrigerator about 15 minutes before serving. It will then become spreadable, and the notes of cherry and red wine will shine through beautifully. A few pickled cherries or a spoonful of lingonberries on the side emphasize the fruity profile. Once opened, it will keep in the refrigerator for a few days – rarely a problem when guests are around.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144780110,"sku":"048DAN0001","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-fasanenpastete-sauerkirschen-180g.jpg?v=1750978156"},{"product_id":"beauharnais-wildschweinpastete-mit-preisselbeeren-180g","title":"Wild boar pâté with cranberries","description":"\u003ch2 id=\"speakable-headline\"\u003eWild boar pâté with lingonberries, robust and tart-fruity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe wild boar pâté with lingonberries from Beauharnais is a French wild boar terrine containing about a quarter wild boar meat, refined with red wine and cognac. This is not a coarse liver sausage, but a robust Terrine de Sanglier aux Airelles, in which tart lingonberries brighten up the dark game.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ewild boar pâté with lingonberries\u003c\/strong\u003e is the French Terrine de Sanglier aux Airelles from Beauharnais in Strasbourg, Alsace, a savory wild boar terrine with a fruity edge. Wild boar and lingonberry are a proven pair—the tart berry cuts through the robust game and makes the terrine a festive appetizer for the cold season.\u003c\/p\u003e\n\n\u003ch3\u003eRobust wild boar, tart lingonberry\u003c\/h3\u003e\n\u003cp\u003eThe wild boar terrine tastes robust and darkly of game, with the tart-acidic freshness of lingonberries. About 27% wild boar meat gives it character, 1.3% lingonberries add red, tart notes, and red wine and cognac provide depth.\u003c\/p\u003e\n\u003cp\u003eOn bread, it is hearty and dense; the pork liver makes it spreadable, and the berry keeps everything fresh. Robust, tart, festive. This is how wild boar tastes when the lingonberry gets involved.\u003c\/p\u003e\n\u003cp\u003eThis is the classic combination of game cuisine: dark, robust wild boar and the tart red berry that gives it freshness and contour. If you love game roast with lingonberries, you will find that taste here in a jar. The terrine turns a Sunday roast into an appetizer that is always ready.\u003c\/p\u003e\n\n\u003ch3\u003eFor game season with gherkins and red wine\u003c\/h3\u003e\n\u003cp\u003eIts season is autumn and winter: wild boar pâté on fresh baguette or hearty country bread, served with a few gherkins and a dollop of lingonberries on top. It makes a great addition to a game board and on festive days. It goes particularly well during the hunting season, on long winter evenings, or as an appetizer before a game roast.\u003c\/p\u003e\n\u003cp\u003eA dab of \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003eFrench mustard\u003c\/a\u003e and a glass of robust red wine round it off, as the tart berry captures the spice beautifully. On dark bread with lamb's lettuce, it becomes a hearty supper; on crackers, an appetizer for guests; and a few pickled onions also go well with it.\u003c\/p\u003e\n\u003cp\u003eIf you only need a small portion, reach for the \u003ca href=\"\/en\/products\/beauharnais-kleine-wildschweinpastete-90g\"\u003esmall wild boar pâté\u003c\/a\u003e in the 90-gram jar—the same wild boar base, but with sweet blueberry instead of tart lingonberry.\u003c\/p\u003e\n\n\u003ch3\u003eTerrine de Sanglier from Alsace\u003c\/h3\u003e\n\u003cp\u003eWild boar and lingonberry are a classic of game cuisine: the robust meat needs a tart fruit to balance it, and the lingonberry does exactly that. This terrine brings that principle into a 180 g jar, without needing a roasting pan or hours at the stove. Airelles, as the French call lingonberries, are simply part of game cuisine.\u003c\/p\u003e\n\u003cp\u003eBehind the wild boar pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been collecting French classics for about 25 years. The terrines are created in small workshops using regional recipes from across Alsace, Burgundy, and Périgord; the liver is processed fresh—short supply chains, honest craftsmanship.\u003c\/p\u003e\n\u003cp\u003eIf you like the robust varieties, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother terrines from Beauharnais\u003c\/a\u003e with us—from venison pâté with porcini mushrooms to hare pâté with rosemary. A must-have for game lovers.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful of lingonberries and a glass of red\u003c\/h3\u003e\n\u003cp\u003eThe terrine should be slightly tempered, around 16 degrees, so take it out of the fridge about 15 minutes before serving. A spoonful of lingonberries on the side highlights the fruity side and makes it a festive appetizer. A glass of robust red wine on the side, and the winter evening is saved. Once opened, it keeps for a few days in the fridge—rarely a problem during the game season.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144845646,"sku":"048DAN0003","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildschweinpastete-preiselbeeren-180g.jpg?v=1750978159"},{"product_id":"beauharnais-entenpastete-mit-orange-180g","title":"Duck Pâté with Orange","description":"\u003ch2 id=\"speakable-headline\"\u003eDuck pâté with orange, a French classic in a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais duck pâté with orange is a French duck terrine with one-quarter duck meat, refined with Armagnac and orange liqueur. Not a bland liver sausage, but a true Terrine de Canard à l'Orange, just as it is served for an aperitif in Alsace.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDuck pâté with orange\u003c\/strong\u003e brings a classic of French cuisine into a jar, the Terrine de Canard à l'Orange by Beauharnais from Strasbourg in Alsace. Duck and orange are a pairing that has harmonized for generations – the fruity citrus note balances the richness of the duck meat and turns the pâté into an elegant appetizer for special moments.\u003c\/p\u003e\n\n\u003ch3\u003eRich, fruity, and with a touch of fine Armagnac\u003c\/h3\u003e\n\u003cp\u003eThe duck terrine has a full-bodied taste of dark poultry, nuanced by fruity orange and the warm sweetness of Armagnac and orange liqueur. Around 25% duck meat gives it character, accompanied by 2.5% orange and freshly processed poultry liver, which makes it smooth and spreadable.\u003c\/p\u003e\n\u003cp\u003eWhen spread, it remains hearty and well-rounded, never dry – the orange provides a fresh counterpoint, the zest adds a fine, bittersweet note, and the Armagnac leaves a warm finish. The texture is rustic and coarse, as befits a true terrine. This is what France tastes like when it celebrates.\u003c\/p\u003e\n\u003cp\u003eDuck and orange sounds like a Sunday roast and works just as well in a jar: the livery depth of the pâté is lifted and brightened by the citrus fruit. If you like game pâtés but prefer something milder and more festive, this is exactly what you are looking for – the orange makes the terrine suitable for everyday use and festive occasions alike.\u003c\/p\u003e\n\n\u003ch3\u003eFor an aperitif on a slice of crusty baguette\u003c\/h3\u003e\n\u003cp\u003eAs a quick, refined appetizer, the duck pâté is served thickly spread on a fresh baguette, with a few crunchy cornichons alongside – little else is needed. During the holidays, on New Year's Eve, or as a gift for a picnic, it always makes a good impression.\u003c\/p\u003e\n\u003cp\u003eFruity \u003ca href=\"\/en\/products\/alpe-pragas-chutney-feige-gruene-tomate\"\u003efig chutney\u003c\/a\u003e complements the orange note, as does a spoonful of \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003emustard with sparkling wine\u003c\/a\u003e. On dark bread with a side salad, it makes a quick supper; on small crackers, an elegant appetizer when guests arrive.\u003c\/p\u003e\n\u003cp\u003eFor a French apéro, simply set the table: the terrine, a crusty baguette, cornichons, a few olives, and a glass of dry Alsatian white wine or a Crémant. This turns a little into a small feast, with no cooking required. Leftovers taste even better the next day once the flavors have settled.\u003c\/p\u003e\n\n\u003ch3\u003eFine terrines from Alsace\u003c\/h3\u003e\n\u003cp\u003eDuck with orange is Canard à l'orange, one of the great dishes of French cuisine, which this 180g jar brings to your table. What once crowned the festive board as a roast is achieved here without hours at the stove.\u003c\/p\u003e\n\u003cp\u003eBehind the duck pâté is Beauharnais Carlant, a delicatessen from Strasbourg that has been collecting French classics for about 25 years. The terrines are created in small workshops according to regional recipes, and the liver is processed fresh – short supply chains, honest craftsmanship. As far back as the 17th century, in the time of Louis XIV, game was preserved in this way for the winter.\u003c\/p\u003e\n\u003cp\u003eThe name itself evokes old France, Empress Joséphine, and her table. If you would like to sample the range, you can find \u003ca href=\"\/en\/collections\/beauharnais\"\u003eother French terrines from Beauharnais\u003c\/a\u003e here – from pheasant terrine with sour cherries to goose rillettes. It is impressive what can come out of a small jar.\u003c\/p\u003e\n\n\u003ch3\u003eSlightly chilled, the orange and Armagnac come to the fore\u003c\/h3\u003e\n\u003cp\u003eThe orange and Armagnac in this terrine are at their finest when slightly chilled. Removed from the refrigerator about 15 minutes before serving, it becomes perfectly spreadable. Once opened, it will keep in the fridge for several days – if there is anything left.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071144911182,"sku":"048DAN0004","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-entenpastete-orange-180g.jpg?v=1750978162"},{"product_id":"rue-traversette-auberginen-creme-90g","title":"Eggplant Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eEggplant cream with Piment d'Espelette from Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRue Traversette's eggplant cream is a caviard d'aubergine made from roasted eggplant, black olives, and garlic, seasoned with a hint of Piment d'Espelette. A vegetarian spread with a smoky depth, as crafted by Stéphane in the south of France—Mediterranean and with a delicate spice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEggplant cream\u003c\/strong\u003e by Rue Traversette is a vegetable spread made of 76 percent roasted eggplant, black olives, garlic, and olive oil, which Stéphane seasons with lemon, bell pepper, and a pinch of Piment d'Espelette. The eggplant provides a creamy depth, the olive adds salt, and the Espelette chili offers a mild, fruity warmth. In France, such a spread is called caviard d'aubergine, and the name is fitting. Unlike many ready-made spreads, it remains chunky enough that you can still identify the eggplant.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted eggplant with a mild heat\u003c\/h3\u003e\n\u003cp\u003eOn the spoon, the eggplant cream is dark and creamy; it smells of roasted eggplant, garlic, and smoky depth. The color is a deep brown, the texture soft with a few coarser pieces.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the creamy eggplant, rounded and mild, followed by garlic and black olive, before the Piment d'Espelette leaves a gentle warmth at the end that never stings. Creamy, savory, smoky, with a splash of lemon that keeps everything fresh. While mass-produced pastes often taste only of garlic and oil, here the eggplant remains the star—smoky and well-rounded.\u003c\/p\u003e\n\n\u003ch3\u003eOn flatbread and in a mezze platter\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the eggplant cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and belongs on warm flatbread with sesame, on crackers, or toasted bread.\u003c\/p\u003e\n\u003cp\u003eIn a mezze spread, the eggplant cream sits comfortably between hummus, olives, and flatbread; it enjoys the company. Those who know baba ghanoush will find a French cousin here, without tahini, but with olives and Espelette instead. It makes for a dollop of depth alongside grilled lamb or poultry, and a spoonful stirred into warm \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e turns it into a quick, smoky sauce.\u003c\/p\u003e\n\n\u003cp\u003eAlongside the red \u003ca href=\"\/en\/products\/rue-traversette-rote-paprikacreme-90g\"\u003ebell pepper cream\u003c\/a\u003e, it serves as the dark, savory counterpart. If you enjoy it on its own, add a splash of olive oil and a few sesame seeds, dip in some warm flatbread, and that is all you need. It also works excellently on a bagel with cream cheese or under a fried egg on the weekend.\u003c\/p\u003e\n\n\u003ch3\u003eCaviar d'aubergine from Stéphane's kettle\u003c\/h3\u003e\n\u003cp\u003eThe eggplant cream is cooked at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been roasting and preserving vegetables since 2005.\u003c\/p\u003e\n\u003cp\u003eThe eggplants are roasted until the flesh is soft and smoky before they ever touch the kettle. Caviar d'aubergine is a classic in the south of France, usually simple with garlic and olive oil. Stéphane adds black olives and a trace of Piment d'Espelette, the mild chili from the Basque country, and suddenly the classic takes on its own warmer note. That has been his signature for a good 20 years.\u003c\/p\u003e\n\u003cp\u003eWe have been carrying Stéphane's spreads for over 15 years, back when production was still taking place in a tiny garage. Today, there is a cannery built in 2015 where a small team continues to cook in kettles, with the same attention to detail. The team processes the eggplants, olives, and garlic fresh, batch by batch, not on an assembly line.\u003c\/p\u003e\n\n\u003ch3\u003eOn the mezze platter among the others\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the eggplant cream unfolds its smoky aroma, so take the jar out of the fridge in good time. Once opened, keep it refrigerated and use it within a few days; any leftovers disappear nicely into a vegetable pan or under roasted vegetables. On a mezze platter, it sits well among the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e, right next to the bell pepper and garlic. It pairs just as well with a glass of rosé from the south.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071146058062,"sku":"042RUE007","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-auberginen-creme-90g.jpg?v=1750978205"},{"product_id":"manufaktur-u-ochsenschwanz-suppe-400g","title":"Oxtail Soup","description":"\u003ch2 id=\"speakable-headline\"\u003eRich Oxtail Soup with Sherry and Madeira\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe oxtail soup from Manufaktur U is a rich beef broth with tender beef, hand-rolled marrow dumplings, and morels, refined with red wine, sherry, and Madeira. This is no thin instant broth, but a ready-to-serve appetizer soup from a small, carefully selected producer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eAt Manufaktur U, \u003cstrong\u003eoxtail soup\u003c\/strong\u003e represents the classic, robust appetizer of fine dining: a homemade-style stock made from beef bones and vegetables is enriched with tender beef, hand-rolled meat-based marrow dumplings, and morels, before a splash of red wine, sherry, and Madeira gives the soup its depth. The 400 ml can brings this traditional recipe to the table in just a few minutes.\u003c\/p\u003e\n\n\u003ch3\u003eRobust, wine-forward, and with significant meaty depth\u003c\/h3\u003e\n\u003cp\u003eThe very first spoonful reveals a dark, glossy broth that tastes of long simmering rather than fast cooking, accompanied by a fine aroma of red wine and spices. This depth is not created overnight, but over hours, as beef bones and vegetables slowly cook down into a concentrated stock.\u003c\/p\u003e\n\u003cp\u003eThe beef is both tender and fibrous, the marrow dumplings add a fine creaminess, while the morels provide an earthy, slightly nutty contrast. Robust, wine-forward, hearty – the sherry and Madeira remain in the background, rounding off the flavors without making the soup taste sweet.\u003c\/p\u003e\n\u003cp\u003eIf you serve it at about 80 degrees Celsius, the roasted aromas of the beef unfold most clearly, while the morels maintain their earthy tone until the very last spoonful.\u003c\/p\u003e\n\n\u003ch3\u003eFestively served in just a few minutes\u003c\/h3\u003e\n\u003cp\u003ePour the contents of the can into a pot and heat for a good 5 minutes while stirring, until the oxtail soup is gently steaming and the aroma of red wine and beef stock fills the kitchen.\u003c\/p\u003e\n\u003cp\u003eA few freshly chopped herbs on top and a glass of dry red wine turn the soup into a small appetizer for special occasions. The 400 ml is enough as an appetizer for two, or as a small main course for one person if you want to start the evening consciously and festively, all without standing at the stove for hours yourself.\u003c\/p\u003e\n\u003cp\u003eFor those who want to continue exploring the range, you can find the clear \u003ca href=\"\/en\/products\/manufaktur-u-festtagssuppe-400g\"\u003eFestive Soup with Beef\u003c\/a\u003e and the hearty \u003ca href=\"\/en\/products\/manufaktur-u-gulaschsuppe-400g\"\u003eGoulash Soup\u003c\/a\u003e among the \u003ca href=\"\/en\/collections\/manufaktur-u\"\u003esoups from Manufaktur U\u003c\/a\u003e, both also based on a slowly cooked bone broth. Unopened, the can keeps for up to 2 years, no refrigerator required.\u003c\/p\u003e\n\n\u003ch3\u003eElaborate instead of quickly stirred together\u003c\/h3\u003e\n\u003cp\u003eThere is no large-scale industrial kitchen behind this oxtail soup, and certainly not our own: it is cooked for us by a small producer that Kerstin and Stephan Uhlenbusch selected for the Manufaktur U brand because complex recipes like this are still crafted there with patience, rather than being rushed.\u003c\/p\u003e\n\u003cp\u003eIngredients such as beef and morels are hand-picked, and the marrow dumplings are rolled individually before everything cooks through in the slowly simmered bone broth – the production is an EU-certified artisanal process. The soup is naturally so rich that it requires no flavor enhancers at all.\u003c\/p\u003e\n\u003cp\u003eThe Manufaktur U range now includes ten soups in our shop, from this oxtail soup to the \u003ca href=\"\/en\/products\/manufaktur-u-wildrahmsuppe-400g\"\u003eCream of Game Soup with Venison Dumplings\u003c\/a\u003e – every single one prepared by hand before being cooked in small batches. You can taste this difference from the first spoonful, long before the plate is empty again.\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":53071146647886,"sku":"048UHL0001","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ochsenschwanz-suppe-manufaktur-u.jpg?v=1750978227"},{"product_id":"beauharnais-gaenserillette-180g","title":"Goose rillettes","description":"\u003ch2 id=\"speakable-headline\"\u003eGoose Rillette, French potted meat for warm bread\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais goose rillette is a French potted meat made from tender goose meat, slowly braised in its own fat. Not a pâté, but Rillettes d'Oie: finely shredded meat that melts on warm bread and has been a staple of the French aperitif for generations.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGoose Rillette\u003c\/strong\u003e is the French Rillettes d'Oie from Beauharnais in Alsace, a potted meat made from slowly braised goose. About 66% goose meat and 21% goose fat make it both rich and tender – the meat breaks down into fine fibers, as is fitting for a good rillette, and melts gently on the tongue.\u003c\/p\u003e\n\n\u003ch3 id=\"speakable-definition\"\u003eTender, rich, melts on warm bread\u003c\/h3\u003e\n\u003cp\u003eThe rillette has a full-bodied, hearty goose flavor, soft and melting, with fine meat fibers. The goose fat carries the flavor and makes it easy to spread – not a dry cold-cut sensation, but real melt-in-your-mouth quality. A 180g jar is enough for several aperitif slices.\u003c\/p\u003e\n\u003cp\u003eIt truly comes to life on warm baguette: the heat releases the fat, the aroma unfolds, and the rillette melts almost by itself. Rich, satisfying, honest. This is the taste of French bistro tradition.\u003c\/p\u003e\n\u003cp\u003eRillette is hearty soul food, not a delicate cold cut – don't be afraid to spread it thick, and a little fat on your fingers is part of the experience. Rich in flavor, soft in texture, honest in character; that is how it should be. Anyone who likes roast goose and goose fat will love this.\u003c\/p\u003e\n\n\u003ch3\u003eOn warm baguette, served with cornichons\u003c\/h3\u003e\n\u003cp\u003eGoose rillette should be spread thickly onto fresh or lightly toasted baguette, served with a few crunchy cornichons and coarse mustard. A good aperitif needs nothing more. In France, it is a Christmas staple. Whether as a quick evening snack, an appetizer for guests, or a hearty addition to a buffet – rillette requires little work and makes a great impression.\u003c\/p\u003e\n\u003cp\u003eWe traditionally serve it with \u003ca href=\"\/en\/products\/delouis-fils-senf-mit-schaumwein\"\u003eFrench mustard\u003c\/a\u003e and a glass of dry white wine; in summer with a green salad, in winter with a robust red wine. On dark farmhouse bread, it makes for a hearty supper that is both satisfying and fulfilling.\u003c\/p\u003e\n\u003cp\u003eIf you prefer variety, pair it with a \u003ca href=\"\/en\/products\/beauharnais-wildpastete-vom-reh-mit-steinpilzen-180g\"\u003evenison pâté with porcini mushrooms\u003c\/a\u003e for a French appetizer platter. Two jars, a few cornichons, good bread – and your apéro is ready, without any cooking.\u003c\/p\u003e\n\n\u003ch3\u003eRillette, the ancient craft of braising\u003c\/h3\u003e\n\u003cp\u003eRillette is one of France’s oldest culinary crafts: meat is confited for hours in its own fat until it tenderly falls apart, then shredded and sealed in the fat. In the past, this meant it kept without refrigeration – and it still tastes wonderful today. Goose is particularly well-suited for this, as its meat remains juicy and its fat has a refined flavor. In Southwest France, goose rillette has a long tradition.\u003c\/p\u003e\n\u003cp\u003eBehind the goose rillette is Beauharnais Carlant from Strasbourg in Alsace, which has been curating French classics for around 25 years. The specialties are produced in small workshops according to regional recipes, using fresh meat – that is how good rillette should be.\u003c\/p\u003e\n\u003cp\u003eIf you would like to sample French delicacies, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003emore specialties from Beauharnais\u003c\/a\u003e with us – from duck pâté with orange to pheasant pâté with sour cherries. The goose rillette is a hearty entry into the world of French rillettes and terrines.\u003c\/p\u003e\n\n\u003ch3\u003eThe fat melts on warm bread\u003c\/h3\u003e\n\u003cp\u003eIf you take the goose rillette out of the fridge about 15 minutes before eating and spread it on warm bread, you will experience how the fat melts and the full flavor comes through. If you like it even warmer, spread it on freshly toasted bread while it’s still hot – that’s how it melts best. Once opened, it will keep for a few days if refrigerated, well-sealed and with a layer of fat on top.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"180 g","offer_id":53071148876110,"sku":"048DAN0008","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-gaenserillette-180g.jpg?v=1750978307"},{"product_id":"stekovics-zitronenchili","title":"Lemon Chili","description":"\u003ch2 id=\"speakable-headline\"\u003eLemon Chili by Erich Stekovics, spicy and lemony\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003eLemon Chili by Erich Stekovics is a condiment paste made from small yellow chili peppers that bring their own citrus notes. Sea salt and rapeseed oil are the only additions, which is why the fruity heat of the chili remains front and center, bright as a citrus fruit and fiery at the same time.\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLemon Chili\u003c\/strong\u003e is a spicy chili paste by Erich Stekovics from Lake Neusiedl in Burgenland. Each jar contains 130 grams of coarsely chopped yellow peppers, stirred with sea salt and rapeseed oil. A knife-tip is enough to give any dish both fire and freshness.\u003c\/p\u003e\n\n\u003ch3\u003eCitrus freshness before the fire\u003c\/h3\u003e\n\u003cp\u003eThe paste in the jar is lemon yellow, coarse enough that individual pieces of the peppers can still be recognized.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the fruitiness hits first, bright and almost like lemon zest, with the heat following a second later. It is powerful, yet remains clearly defined and does not cover the entire dish like a veil. The sea salt elevates both sides—the fruit and the fire—while the rapeseed oil captures the fat-soluble aromas and distributes them throughout the dish.\u003c\/p\u003e\n\u003cp\u003eThe amount of fire in the jar depends on the summer, as chilis develop their heat more intensely in hot, dry years than in cool ones. Therefore, the heat level varies slightly from harvest to harvest, while the citrus note remains constant.\u003c\/p\u003e\n\n\u003ch3\u003eChili paste with fish, poultry, and vegetables\u003c\/h3\u003e\n\u003cp\u003eStekovics' paste performs best where the fire should not overwhelm everything else, such as alongside light meat and fish.\u003c\/p\u003e\n\u003cp\u003eFor pan-fried zander or steamed shrimp, a dab on the edge of the plate is enough, and in a marinade for chicken, the lemony notes work perfectly with the oil. Stirred into a dressing, it brings temperature to lettuce hearts and avocado, and spread over fried zucchini, it takes care of the seasoning all on its own.\u003c\/p\u003e\n\u003cp\u003eIt belongs with ginger, lime, and coconut anyway, as that is where heat and acidity interact. A thin smear on a slice of bread with cream cheese is enough to turn a snack into something special. Proceed sparingly and test your way forward with a small amount, because these peppers pack a punch.\u003c\/p\u003e\n\n\u003ch3\u003eSalt draws out, rapeseed oil carries the flavor\u003c\/h3\u003e\n\u003cp\u003eThe peppers are cleaned and cut by hand before going into the jar, followed by salt and oil—and that is the extent of the recipe.\u003c\/p\u003e\n\u003cp\u003eThe salt draws water out of the flesh and preserves the paste without the need for cooking; by remaining raw, it retains its fresh, bright tone. The rapeseed oil surrounds and seals the pieces, which is why the color glows just as brightly after months as it did on the day of the harvest.\u003c\/p\u003e\n\u003cp\u003eCoarsely chopped instead of finely pureed, the paste retains its texture, and the pieces release their heat gradually rather than all at once. At Stekovics, the yellow peppers grow in the open field, where they ripen throughout a long summer until fruit and fire come together.\u003c\/p\u003e\n\n\u003ch3\u003eA small jar for many dishes\u003c\/h3\u003e\n\u003cp\u003eBecause the paste is such a powerful seasoning, one jar will last you through a whole range of dishes. Take it out with a clean spoon and smooth out the film of oil on top, and it will stay fresh in the refrigerator for about four weeks. You can find more fire from Burgenland in the \u003ca href=\"\/en\/collections\/stekovics-chili\"\u003echili specialties\u003c\/a\u003e from Stekovics, including the \u003ca href=\"\/en\/products\/stekovics-tropic-habanero-mix\"\u003eTropic Habanero Mix\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/stekovics-akazienchili\"\u003eAcacia Chili\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Erich Stekovics","offers":[{"title":"130 g","offer_id":53071149760846,"sku":"042STE0023","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-zitronenchili.jpg?v=1750978336"},{"product_id":"stekovics-habaneromix","title":"Habanero mix","description":"\u003ch2 id=\"speakable-headline\"\u003eHabanero Mix by Erich Stekovics, orange-red and extremely hot\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHabanero Mix by Erich Stekovics is a seasoning paste made from orange habanero peppers that are grated raw and blended with sea salt and rapeseed oil. Nothing is cooked, which is why the fruit retains its aroma and the heat comes through unchecked.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHabanero Mix\u003c\/strong\u003e is the extremely hot chili paste from Erich Stekovics in Burgenland, grown by Lake Neusiedl, orange-red and thick, packaged in a small jar. Sea salt is listed immediately after the peppers in the ingredients and makes up almost one-fifth of the paste, which should be taken into account when seasoning.\u003c\/p\u003e\n\n\u003ch3\u003eLate heat that lingers\u003c\/h3\u003e\n\u003cp\u003eThe scent is surprisingly friendly, floral, and reminiscent of ripe stone fruit, revealing little of what is to come. The heat kicks in with a delay, often only after a few seconds, and then rises to a level that stops conversations in their tracks.\u003c\/p\u003e\n\u003cp\u003eAfterward, it subsides only slowly, which is why there should be a break between two tastings. Beneath the heat, a tropical fruitiness remains palpable, which makes all the difference compared to pure heat from a bottle. Water doesn't help much, whereas bread, yogurt, or rice help a great deal.\u003c\/p\u003e\n\u003cp\u003eAmong gardeners, the orange habanero is considered the classic of its kind—bolder in tone than the yellow variety and far fruitier than red cayenne varieties. Those who know it will recognize it by its scent long before the first bite is in their mouth.\u003c\/p\u003e\n\n\u003ch3\u003eIn chili con carne, curry, and marinade\u003c\/h3\u003e\n\u003cp\u003eTake the tip of a teaspoon for a pot, stir it in, and wait before you think about adding more.\u003c\/p\u003e\n\u003cp\u003eThe paste belongs in chili con carne, curry, salsa, or a marinade for the grill, as well as in a hearty bean soup. On a fried egg, a dot the size of a pea is enough, and it incorporates best into guacamole if you stir it in along with the lime.\u003c\/p\u003e\n\u003cp\u003eSalt your dish only at the end, because the paste already introduces a generous amount of sea salt to the pot. Close the jar tightly and keep it refrigerated; the oil film will keep the surface fresh.\u003c\/p\u003e\n\n\u003ch3\u003eSalt instead of cooking, the oldest method\u003c\/h3\u003e\n\u003cp\u003eSalt is the oldest method for preserving vegetables through the winter—older than vinegar and older than any canning process. It draws water out of the pepper, depriving yeast and bacteria of the foundation they need, which is why this paste requires no heat.\u003c\/p\u003e\n\u003cp\u003eThat is precisely its advantage: raw fruit tastes different from cooked fruit—more floral and brighter—and heating it would be the first thing to cause that very aroma to be lost. Erich Stekovics therefore grates the peppers fresh and stirs in the salt and rapeseed oil cold. The oil forms a protective layer over the mixture and keeps air away from it.\u003c\/p\u003e\n\u003cp\u003eHow well the salt works becomes evident upon opening, as the paste still glows orange-red even after months instead of darkening. Erich Stekovics fills them into small jars because few people would manage to use up larger ones.\u003c\/p\u003e\n\n\u003ch3\u003eA tiny jar for many pots\u003c\/h3\u003e\n\u003cp\u003eBecause the portions are so small, this jar can sit on the shelf ready for use for years. Anyone who knows how to handle heat will find this to be at the top of the range. The yellow \u003ca href=\"\/en\/products\/stekovics-tropic-habanero-mix\"\u003eTropic Habanero Mix\u003c\/a\u003e comes from the same source and can be found among the \u003ca href=\"\/en\/collections\/stekovics-chili\"\u003echili specialties\u003c\/a\u003e of Erich Stekovics.\u003c\/p\u003e\n","brand":"Erich Stekovics","offers":[{"title":"130 g","offer_id":53071150252366,"sku":"042STE0030","price":8.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-habaneromix.jpg?v=1750978350"},{"product_id":"faber-feinkost-leberwurst-mit-kalbfleisch-200g","title":"Liverwurst with veal","description":"\u003ch2 id=\"speakable-headline\"\u003eFine Veal Liver Sausage with Vanilla and Honey\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe veal liver sausage from Faber Feinkost is a fine, creamy liver sausage in a jar, made with fresh liver and a touch of vanilla and honey. Not a rustic country-style liver sausage, but a fine, mild, and elegant spreadable liver sausage, awarded by the gourmet magazine \u003cem\u003eDer Feinschmecker\u003c\/em\u003e.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVeal liver sausage\u003c\/strong\u003e is a fine, creamy, and mild liver sausage in a jar from Faber Feinkost in Bad Kissingen. The freshest ingredients—above all fresh liver and tender veal, combined with whipping cream, a touch of vanilla, and honey—are what make it so refined. \u003cem\u003eDer Feinschmecker\u003c\/em\u003e magazine awarded it 2nd place out of 2,400 entries.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, mild, and finely balanced\u003c\/h3\u003e\n\u003cp\u003eThis veal liver sausage is smooth, spreadable, and creamy, with a mild, slightly sweet note of vanilla and honey. It melts on the tongue, creamy, mild, and velvety.\u003c\/p\u003e\n\u003cp\u003eOn bread, it is elegant and soft, lacking the sharp pungency of a coarse country-style liver sausage. The veal makes it tender, the whipping cream makes it rounded, and the vanilla and honey provide a delicate sweet accent. A liver sausage for anyone who prefers things fine and mild.\u003c\/p\u003e\n\u003cp\u003eVeal liver sausage is considered the finest among liver sausages because light veal tastes milder than pure pork. At Faber, the chef’s signature is added, weaving in a gentle sweetness with vanilla and honey. Once you have tasted it, many other store-bought liver sausages will suddenly taste coarse by comparison.\u003c\/p\u003e\n\n\u003ch3\u003eOn fresh white bread, quite simply\u003c\/h3\u003e\n\u003cp\u003eSpread thickly on fresh white bread or a baguette, all on its own, the mild sweetness of the fine veal liver sausage really shines.\u003c\/p\u003e\n\u003cp\u003eA crispy bread roll with a few cranberries or a little fig mustard picks up the honey notes with its fruity character. A glass of Riesling or a mild white wine is a wonderful accompaniment. Those looking for a luxurious upgrade should reach for the \u003ca href=\"\/en\/products\/faber-feinkost-trueffel-leberwurst-mit-kalbfleisch-100g\"\u003eTruffle Liver Sausage with Veal\u003c\/a\u003e, the queen of the Faber liver sausages.\u003c\/p\u003e\n\u003cp\u003eIt also makes an impression on an appetizer platter: a dollop on toasted brioche, served with caramelized onions or a port wine jelly. This way, a simple bread-topping sausage quickly becomes a little delicacy for the evening, with which you can serve your guests something special, with no effort at all.\u003c\/p\u003e\n\u003cp\u003eThe 200g jar is convenient for your pantry: open it, spread it on bread, and keep the rest refrigerated. It tastes best served cold, but you can also let it sit at room temperature for a few minutes; then the full aroma comes through even better.\u003c\/p\u003e\n\n\u003ch3\u003eAward-winning from Bad Kissingen since 1898\u003c\/h3\u003e\n\u003cp\u003eFaber Feinkost is the oldest butcher shop in Bad Kissingen, founded in 1898 by Kaspar Faber and run by the 4th generation, Thomas Faber, since 2005.\u003c\/p\u003e\n\u003cp\u003eThe fact that this veal liver sausage took 2nd place out of 2,400 entries in \u003cem\u003eDer Feinschmecker\u003c\/em\u003e is no coincidence: Thomas Faber, a trained chef and certified meat sommelier, insists on fresh liver and the best raw ingredients from the region. Company founder Kaspar Faber was already a Royal Bavarian Purveyor to the Court in 1911; fine food has had a tradition here for over 125 years, supported by around 60 employees. Faber carries the award with pride to this day, and you can taste why.\u003c\/p\u003e\n\u003cp\u003eThe liver sausage with veal is part of the complete range of \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003ecanned sausages from Faber Feinkost\u003c\/a\u003e. Those who prefer a rustic, coarse style will find it in the \u003ca href=\"\/en\/products\/faber-feinkost-fraenkische-landleberwurst-200g\"\u003eFranconian Country-Style Liver Sausage\u003c\/a\u003e. It is no wonder that this fine variety is one of the most popular jars from the house of Faber. Fine, mild, award-winning. Truly impressive.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"200 g","offer_id":53071150874958,"sku":"048FAB012","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-leberwurst-mit-kalbfleisch-200g.jpg?v=1750978374"},{"product_id":"faber-feinkost-rinderroulade-in-bratenjus","title":"Beef roulade in roasting juices","description":"\u003ch2 id=\"speakable-headline\"\u003eBeef Roulade in Gravy, ready-to-serve from a jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Beef Roulade in Gravy from Faber Feinkost is a ready-to-serve meal in a jar, hand-rolled and filled with bacon, mustard, onion, and gherkin. Not a mushy convenience meal, but a Sunday classic from an artisanal butcher shop that you simply need to heat up.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBeef Roulade in Gravy\u003c\/strong\u003e is a ready-to-serve meal in a jar by Faber Feinkost from Bad Kissingen. Tender beef is rolled by hand around a filling of smoked bacon, mustard, onion, and gherkin and cooked in a rich gravy. Heat it up, plate it, and your Sunday roast is ready—without hours of braising.\u003c\/p\u003e\n\n\u003ch3\u003eGently braised, just like Grandma's cooking\u003c\/h3\u003e\n\u003cp\u003eThe roulade is braised until tender; the meat falls apart easily, and the gravy tastes heartily of roast and mustard.\u003c\/p\u003e\n\u003cp\u003eThe filling features the classic combination: smoked bacon for flavor, mustard for a subtle kick, and onion and gherkin for sweetness and acidity. Tender, hearty, and homemade, this beef roulade tastes just like Sunday at Grandma's, but without the hours of work in the kitchen.\u003c\/p\u003e\n\u003cp\u003eBeef roulades are considered the ultimate test of home cooking, as rolling, searing, and long braising take a lot of time. Faber takes this work off your hands and delivers the finished result in a 380g jar, complete with a delicious gravy. The beef comes from the region, and because Faber is a butcher shop itself, they know exactly which cuts are best for rolling. It is no wonder that the roulade is one of the classics in their range.\u003c\/p\u003e\n\n\u003ch3\u003eWith dumplings, noodles, or red cabbage\u003c\/h3\u003e\n\u003cp\u003ePotato dumplings and red cabbage are the perfect accompaniments for beef roulade, in true Franconian Sunday tradition.\u003c\/p\u003e\n\u003cp\u003eWide ribbons of pasta, bread dumplings, or mashed potatoes that soak up the rich gravy work just as well. Serve with a glass of robust red wine and a spoonful of cranberries. Heat the roulade gently in a water bath or in a pot so the meat stays juicy.\u003c\/p\u003e\n\u003cp\u003eOne jar is enough for a generous portion, and since nothing burns or overcooks, the Sunday meal turns out perfectly even when you have no time to cook. Practical for a weeknight dinner, festive enough for guests.\u003c\/p\u003e\n\u003cp\u003eFor a quick lunch, a plate with mashed potatoes is enough; for a festive Sunday, turn it into a full meal with dumplings, red cabbage, and cranberries. Leftovers can be wonderfully reheated the next day, by which time the gravy has had even more time to soak into the meat.\u003c\/p\u003e\n\n\u003ch3\u003eHand-rolled in Bad Kissingen\u003c\/h3\u003e\n\u003cp\u003eBehind the roulade is Thomas Faber, a trained chef and meat sommelier whose family has been making fine foods in Bad Kissingen since 1898.\u003c\/p\u003e\n\u003cp\u003eFaber Feinkost is the city's oldest butcher shop, founded by Kaspar Faber in 1898 and managed in the 4th generation since 2005. As a trained chef, Thomas Faber knows how a good pot roast should be made and has done most of the work for you with this roulade. Fine food has a tradition here spanning over 125 years; the house has held the title of Royal Bavarian Purveyor to the Court since 1911. Faber cooks fresh daily in their own kitchen and steak house, and that same care goes into every ready-to-serve jar.\u003c\/p\u003e\n\u003cp\u003eThe Beef Roulade in Gravy is part of the \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003ejars from Faber Feinkost\u003c\/a\u003e. If you want something a little more exotic, try the \u003ca href=\"\/en\/products\/faber-feinkost-thai-curry-mit-gefluegel\"\u003eThai Curry with Poultry\u003c\/a\u003e, another ready-to-serve dish from Faber. Or, grab the hearty \u003ca href=\"\/en\/products\/faber-feinkost-spanferkel-suelze-200g\"\u003eSuckling Pig Aspic\u003c\/a\u003e for a cold snack. Sunday roast, whenever you like.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"380 g","offer_id":53071151137102,"sku":"048FAB003","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-rinderroulade.jpg?v=1750978383"},{"product_id":"faber-feinkost-kochmettwurst-mit-zwiebeln-280g","title":"Spreadable raw fermented sausage with onions","description":"\u003ch2 id=\"speakable-headline\"\u003eCoarse cooked Mettwurst with sautéed onions\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe cooked Mettwurst with onions from Faber Feinkost is a coarse, hearty Mettwurst in a jar with plenty of sautéed onions. Not a fine spread, but a robust, meaty snack sausage, cooked directly in the jar, almost like a meatball in a jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCooked Mettwurst with onions\u003c\/strong\u003e is a coarse, cooked Mettwurst in a jar from Faber Feinkost in Bad Kissingen. The base is fresh pork from the region, supplemented by generous amounts of sautéed onions and a robust, finely balanced seasoning. At Faber, the sausage is cooked directly in the 280g jar, keeping it juicy and meaty.\u003c\/p\u003e\n\n\u003ch3\u003eCoarse, spicy, hearty\u003c\/h3\u003e\n\u003cp\u003eThis cooked Mettwurst is coarse and meaty, with the full aroma of pork and sweet, sautéed onions—almost like a spicy meatball in a jar, only preserved.\u003c\/p\u003e\n\u003cp\u003eUnlike a fine spreadable sausage, it remains grainy and has real bite. Coarse, spicy, hearty—that's how people like it. The onions give it a delicate sweetness, the spices keep it well-rounded, and the meat stays nice and juicy. In every bite, you can taste the honest butchery; it’s a sausage that fills you up.\u003c\/p\u003e\n\u003cp\u003eIt is called \"cooked Mettwurst\" because it is cooked rather than air-dried. If you like it coarse and robust, this is the right choice for you, completely without the sharpness or hardness of an air-dried Mettwurst. You can slice it or break it up with a fork, just the way you like it.\u003c\/p\u003e\n\n\u003ch3\u003eOn hearty bread or warm from the pan\u003c\/h3\u003e\n\u003cp\u003eThis coarse sausage is right at home on fresh farmer’s bread, sliced or coarsely crumbled with a few onion rings on top.\u003c\/p\u003e\n\u003cp\u003eIt shows its most rustic side during a snack with beer and pickles. Quickly heated in a pan, it becomes almost like a small meatball, hearty with fried potatoes or sauerkraut. If you prefer the fine liver sausage side, reach for the \u003ca href=\"\/en\/products\/faber-feinkost-leberwurst-mit-kalbfleisch-200g\"\u003eliver sausage with veal\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\u003cp\u003eThe large 280g jar is the social type: it is enough for many slices of bread and a whole group at the table. Unopened, it keeps for a long time in the pantry; once opened, it belongs in the refrigerator and tastes best fresh on bread. This way, you always have something hearty on hand for a spontaneous snack.\u003c\/p\u003e\n\n\u003ch3\u003eCooked directly in the jar in Bad Kissingen\u003c\/h3\u003e\n\u003cp\u003eFaber Feinkost is the oldest butcher shop in Bad Kissingen, founded in 1898 by Kaspar Faber and managed by the 4th generation, Thomas Faber, since 2005.\u003c\/p\u003e\n\u003cp\u003eThomas Faber, a trained chef and certified meat sommelier, selects the pork himself and processes it fresh from the region. For this, the coarse, seasoned mixture is filled with the sautéed onions directly into the jar and cooked inside, allowing the sausage to cook in its own juices. Even the company founder, Kaspar Faber, was a Royal Bavarian Purveyor to the Court in 1911, and more than 125 years later, honest craftsmanship still counts for more at Faber than mass production. Around 60 employees uphold this standard today.\u003c\/p\u003e\n\u003cp\u003eShort distances, regional farms, its own electricity from the roof—that is how Faber understands regionality, with around 40 percent of its electricity supplied by the company’s own photovoltaic system. The cooked Mettwurst with onions is part of the entire range of \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003esausage in a jar from Faber Feinkost\u003c\/a\u003e. Anyone wishing to continue sampling the hearty collection should also not miss the \u003ca href=\"\/en\/products\/faber-feinkost-spanferkel-suelze-200g\"\u003esuckling pig brawn\u003c\/a\u003e, our best-selling jar from the house of Faber. Simply hearty and good.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"280 g","offer_id":53071151268174,"sku":"048FAB015","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-kochmettwurst-mit-zwiebeln-280g.jpg?v=1750978389"},{"product_id":"faber-feinkost-fraenkischer-presssack-100g","title":"Franconian presswurst","description":"\u003ch2 id=\"speakable-headline\"\u003eFranconian Presssack (Head Cheese) from a Jar, Butcher-Style\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Franconian Presssack from Faber Feinkost is a hearty head cheese in a jar made from pork and beef with chunks of bacon. Not a soft cold cut, but robust butcher-style fare, still prepared warm in the traditional Franconian way.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFranconian Presssack\u003c\/strong\u003e is a hearty sausage specialty in a jar from Faber Feinkost in Bad Kissingen, rustic and flavorful in true butcher style. It combines Franconian pork and beef with robust bacon and rind, seasoned with regional herbs. At Faber, it is filled into the jar while still warm, allowing it to retain its full aroma.\u003c\/p\u003e\n\n\u003ch3\u003eRustic, flavorful, with a bite\u003c\/h3\u003e\n\u003cp\u003ePresssack is sausage you can really sink your teeth into: coarse, juicy, with visible bacon cubes and a fine, slightly tangy seasoning.\u003c\/p\u003e\n\u003cp\u003eIt is rustic, flavorful, and hearty. Unlike a smooth emulsified sausage, it remains firm and grainy; you can recognize every piece of meat and bacon. The rind gives it bite and a gelatinous consistency, while herbs and spices provide savory depth. The jelly melts in the mouth while the bacon cubes provide structure—a lovely interplay between soft and firm. This is the taste of Franconian sausage variety from a jar.\u003c\/p\u003e\n\u003cp\u003ePresssack, Schwartenmagen, Sülzwurst – the names vary from region to region, but they all refer to the same hearty idea: cooked meat and rustic bacon, strongly seasoned and pressed into shape. In Franconia, such a jar belongs on every good snack platter.\u003c\/p\u003e\n\n\u003ch3\u003eWith onions, vinegar, and oil, the classic way\u003c\/h3\u003e\n\u003cp\u003e\"With music\" here means: sliced, served with plenty of onion rings, and dressed with a splash of vinegar and good oil.\u003c\/p\u003e\n\u003cp\u003eAdd a piece of hearty farmhouse bread and a cool beer, and a proper snack doesn't need anything else. It works just as well plain on a buttered slice of bread, accompanied by a few pickles. If you would like to continue exploring the hearty range, try the \u003ca href=\"\/en\/products\/faber-feinkost-zwiebelmettwurst-100g\"\u003eOnion Mettwurst\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/faber-feinkost-spanferkel-suelze-200g\"\u003eSuckling Pig Aspic\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\u003cp\u003eIt also makes for a great Franconian sausage salad: slices dressed with onions, vinegar, and oil, accompanied by a few radishes and fresh pretzels. This turns the small jar into a full light meal, whether at your desk for lunch or on the terrace in the evening.\u003c\/p\u003e\n\u003cp\u003eBad Kissingen is a spa town, and a hearty Presssack has always been the right snack here between two walks in the spa gardens. The small 100g jar makes it easy for you today: open it, put it on bread, and you're done—no leftovers and no regrets.\u003c\/p\u003e\n\n\u003ch3\u003eWarm-processed in Bad Kissingen since 1898\u003c\/h3\u003e\n\u003cp\u003eFaber Feinkost is the oldest butcher shop in the spa town of Bad Kissingen, founded in 1898 by Kaspar Faber as a charcutier and pork butcher, and managed since 2005 by the 4th generation, Thomas Faber.\u003c\/p\u003e\n\u003cp\u003eInitially, Kaspar Faber made 15 types of sausage and 2 types of ham—so good that the spa-visiting elite appointed him Royal Bavarian Purveyor to the Court in 1911. More than 125 years later, Thomas Faber, a trained chef and meat sommelier, produces these specialties with about 60 employees using \"warm-meat processing\": seasoned while still fresh from slaughter, gently cooked, and filled into the 100g jar while still warm.\u003c\/p\u003e\n\u003cp\u003eThis warm preparation method is why the sausage remains so aromatic, a small artisanal step with a big impact. The Franconian Presssack is part of the entire \u003ca href=\"\/en\/collections\/feinkost-faber\"\u003eSausage in a Jar range from Faber Feinkost\u003c\/a\u003e, which you can enjoy jar by jar. An honest piece of Franconia, practically packed in a handy single-portion jar for a quick snack on the go. Truly impressive.\u003c\/p\u003e","brand":"Feinkost Faber","offers":[{"title":"100 g","offer_id":53071151464782,"sku":"048FAB016","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faber-feinkost-fraenkischer-presssack-100g.jpg?v=1750978395"},{"product_id":"stekovics-paprika-spaetlese-i","title":"Paprika Late Harvest I","description":"\u003ch2 id=\"speakable-headline\"\u003ePaprika Spätlese I by Erich Stekovics, late harvest\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003ePaprika Spätlese I by Erich Stekovics is the tomato pepper that is allowed to hang on the shrub for the entire summer and half of autumn. Only the long ripening process yields the sweetness that early-harvested produce cannot achieve, and pan-searing adds a fine roasted note.\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePaprika Spätlese I\u003c\/strong\u003e is a pickled pepper from Erich Stekovics near Lake Neusiedl in Burgenland. The tomato pepper is harvested only in late autumn, then cleaned, sliced, and pickled in wine vinegar. The 250-gram jar contains 160 grams of peppers, along with sugar, salt, and garlic.\u003c\/p\u003e\n\n\u003ch3\u003eSweetness from the sun, acidity from the vinegar\u003c\/h3\u003e\n\u003cp\u003eThe pieces are generously sliced and thick-fleshed, so that when you bite into them, the juice hits first, followed by the acidity.\u003c\/p\u003e\n\u003cp\u003eUp front is the distinct sweetness that only a pepper allowed to hang in the sun long enough can provide. Behind it, the acidity of the vinegar sets in, lean and clear, while the sugar in the brine binds both together. The darker the piece, the riper the pepper was, and the fuller the sweetness.\u003c\/p\u003e\n\u003cp\u003eThe garlic seasons the brine without overpowering the fruit. The variety is mild by nature, and it remains mild in the jar, deriving its spice from the garlic and vinegar.\u003c\/p\u003e\n\n\u003ch3\u003ePickled peppers with cheese, bread, and roasts\u003c\/h3\u003e\n\u003cp\u003eThe Spätlese has its place on a snack platter—the cold plate of bacon, cheese, and farmhouse bread—where its sweetness contends with the salt.\u003c\/p\u003e\n\u003cp\u003eIt is just as at home with roasted poultry as it is next to a pork roast, whose fat it cuts through with its acidity. Finely chopped, it goes into rice salad, pasta, or scrambled eggs, and on toasted bread with cream cheese, it makes for a quick appetizer.\u003c\/p\u003e\n\u003cp\u003eThose who eat it cold from the jar experience the acidity most clearly; those who warm it briefly in a pan bring the sweetness to the fore.\u003c\/p\u003e\n\n\u003ch3\u003eSpätlese means the same here as it does with wine\u003c\/h3\u003e\n\u003cp\u003eThe name comes from viticulture, where \u003cem\u003eSpätlese\u003c\/em\u003e (late harvest) refers to grapes that remain on the vine after the main harvest, accumulating sugar in the process. In wine law, Spätlese depends on a minimum must weight—the sugar content of the grapes—whereas in the vegetable garden, it simply depends on patience.\u003c\/p\u003e\n\u003cp\u003eThe same applies to peppers, as every week on the bush shifts the ratio of acidity to sweetness, while simultaneously increasing the risk that an early frost will cost the harvest. Stekovics accepts this risk because the late peppers make all the difference in the jar.\u003c\/p\u003e\n\u003cp\u003eThe tomato pepper is one of the old outdoor varieties from the lowlands around Lake Neusiedl; small, flat, and deeply ribbed, with a significantly thicker wall than a greenhouse bell pepper. It is precisely this wall that withstands pickling without turning soft.\u003c\/p\u003e\n\u003cp\u003eBefore pickling, the cleaned pieces are placed briefly in a hot pan, where they take on color before the vinegar is added. Stekovics uses a vinegar made from a \u003cem\u003eBeerenauslese\u003c\/em\u003e—that is, from noble sweet grapes—which gives the jar an additional fruit note.\u003c\/p\u003e\n\n\u003ch3\u003eA jar for unexpected guests\u003c\/h3\u003e\n\u003cp\u003eUnopened, the jar sits on the shelf for months, serving as a lifesaver when someone shows up at the door in the evening. Once opened, it belongs in the refrigerator, where it will keep as long as the brine covers everything. Its siblings await in the \u003ca href=\"\/en\/collections\/stekovics-paprika\"\u003eStekovics pepper rarities\u003c\/a\u003e, including the bolder \u003ca href=\"\/en\/products\/stekovics-paprika-spaetlese-ii\"\u003eSpätlese II\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/stekovics-apfelpaprika-classic\"\u003eapple pepper\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eContents 250 g – Drained weight 160 g\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"250 g \/ 160 g","offer_id":53071151923534,"sku":"042STE0040","price":8.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paprika-spaetlese-1.jpg?v=1750978413"},{"product_id":"rue-traversette-schwarze-olivencreme-90g","title":"Black Olive Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eBlack Olive Cream with Orange Zest from Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe black olive cream from Rue Traversette is a vegetarian tapenade made from 85 percent black olives, refined with capers and the zest of fresh oranges. This is no one-dimensional salty paste, but a tapenade with a fruity twist, just as Stéphane dreams them up in his cannery in the south of France.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBlack olive cream\u003c\/strong\u003e from Rue Traversette is a tapenade made from black olives, olive oil, and capers, which Stéphane rounds off with orange zest, a splash of orange juice, and spices. The olive provides depth and saltiness, the orange lifts everything with brightness, and the capers add small, savory accents. A good 8 percent of the jar is orange, and that is exactly what makes the difference compared to ordinary olive tapenade from Provence. In French, it is called Olive noire aux zestes d'oranges.\u003c\/p\u003e\n\n\u003ch3\u003eDark olive and bright orange\u003c\/h3\u003e\n\u003cp\u003eIn the black olive cream, the ripe olive carries the scent of the Mediterranean, followed by the bright freshness of orange and the tang of capers. The color is a deep, matte black, interspersed with fine specks of orange.\u003c\/p\u003e\n\u003cp\u003eAt first, you taste the dark depth of ripe olives, salty and rounded, then the orange zest opens up the flavor, and the capers add small, savory punctuations. Salty, fruity, and lively, without the bitterness that makes some tapenades heavy. While a paste from the supermarket is often just salty, this one remains bright and round, and the texture is coarse enough that you can still feel the olive.\u003c\/p\u003e\n\n\u003ch3\u003eWith lamb, cheese, and on appetizer bread\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the black olive cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e and belongs on every appetizer platter, on crostini, crackers, and toasted bread.\u003c\/p\u003e\n\u003cp\u003eClassically, a tapenade pairs with lamb and goat cheese, but it also works well as a dark element under \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, on fried fish, or with a veal roast. A dollop in a tomato sauce gives the dish depth. Next to the bright \u003ca href=\"\/en\/products\/rue-traversette-artischockencreme-90g\"\u003eartichoke cream\u003c\/a\u003e on the board, it forms a dark counterpart—light next to deep black.\u003c\/p\u003e\n\u003cp\u003eWhen you're in a hurry, stir a spoonful into some olive oil to make a dip for breadsticks and vegetable sticks. Or spread it thinly on sourdough bread with a slice of tomato and a few basil leaves, and your appetizer is ready in minutes.\u003c\/p\u003e\n\n\u003ch3\u003eA classic from Stéphane's cannery\u003c\/h3\u003e\n\u003cp\u003eThe black olive cream is cooked at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been bottling vegetables and herbs since 2005.\u003c\/p\u003e\n\u003cp\u003eThe tapenade is an old classic from Provence, usually salty and made with anchovies. Stéphane leaves out the anchovies, makes it vegetarian, and gives it a bright, surprising twist with orange. That is his signature: for over 20 years, the former cork merchant has been taking well-known recipes and evolving them, sometimes with citrus fruits, sometimes with a pepper that hardly anyone else uses.\u003c\/p\u003e\n\u003cp\u003eWe visited Stéphane in his village over 15 years ago and were among the first to bring his spreads to Germany. The tiny garage from back then has long since become a cannery built in 2015, where a team of ten works, but the cooking is still done in kettles rather than on an assembly line.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful on warm baguette is enough\u003c\/h3\u003e\n\u003cp\u003eThe tapenade unfolds its full aroma at room temperature, so take the jar out of the fridge in good time. After opening, keep it refrigerated and consume within a few days. The tapenade pairs naturally with a bold red wine from the south; a spoonful on a warm baguette is enough. Those who appreciate the full range of this classic should try the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e, from eggplant to bell pepper.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071156248910,"sku":"042RUE003","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-schwarze-olivencreme-90g.jpg?v=1750978453"},{"product_id":"rue-traversette-knoblauchcreme-90g","title":"Garlic Cream","description":"\u003ch2 id=\"speakable-headline\"\u003eGarlic cream with black pepper from the Languedoc\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe garlic cream from Rue Traversette is a vegetarian spread made from 82 percent garlic, olive oil, and black pepper. Creamy and fragrant, mild rather than pungent, because Stéphane carefully simmers the garlic until only the round, warm aroma remains.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGarlic cream\u003c\/strong\u003e from Rue Traversette is a savory paste made from 82 percent garlic, olive oil, salt, and black pepper, rounded off with a splash of vinegar. Through gentle simmering, the garlic loses its raw pungency and becomes creamy, sweet, and fragrant. In France, it is known as \"Ail au poivre.\" For anyone who loves garlic, a spoonful replaces an entire clove, with no peeling, chopping, or pressing required.\u003c\/p\u003e\n\n\u003ch3\u003eMild garlic, simmered to creaminess\u003c\/h3\u003e\n\u003cp\u003eOn the spoon, the garlic cream is light and creamy; it has an intense garlic aroma, but it is warm and rounded, not sharp. The color is ivory, the texture spreadable with a bit of substance. There is no comparison to a raw clove that stings the mouth; here, everything is soft, warm, and rounded.\u003c\/p\u003e\n\u003cp\u003eThe gentle simmering takes away the garlic's raw sharpness, leaving behind a mild sweetness that is subtly underscored by the black pepper. Creamy, savory, aromatic, with a splash of vinegar that keeps everything fresh. This preserves the garlic's beautiful aroma without the aftertaste lingering all day, and where raw garlic can easily dominate, this cream remains pleasantly in the background.\u003c\/p\u003e\n\n\u003ch3\u003eFor garlic bread, with meat, and in sauces\u003c\/h3\u003e\n\u003cp\u003eAs a vegetarian spread, the garlic cream joins our \u003ca href=\"\/en\/collections\/gemueseaufstriche-cremes\"\u003evegetable spreads and creams\u003c\/a\u003e, turning a slice of baguette into garlic bread in seconds. Add a little butter, put it in the oven for a moment, and the kitchen smells just like a trattoria.\u003c\/p\u003e\n\u003cp\u003eOne spoonful replaces a whole clove: stirred into \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, into a salad dressing, into hummus or an aioli, or into a marinade for grilled meat. It goes just as well with lamb, beef, and poultry as it does with Mediterranean roasted vegetables. It also adds instant depth to mashed potatoes or bruschetta, and on toasted bread with a marinated anchovy, it is a little classic.\u003c\/p\u003e\n\u003cp\u003eWhen you have guests, stir it with a little olive oil and lemon for a quick dip, or spread it on a mezze board next to the \u003ca href=\"\/en\/products\/rue-traversette-auberginen-creme-90g\"\u003eaubergine cream\u003c\/a\u003e. It enjoys bold neighbors.\u003c\/p\u003e\n\n\u003ch3\u003eSimmered at Rue Traversette in the Languedoc\u003c\/h3\u003e\n\u003cp\u003eThe garlic cream is made at Rue Traversette in Saint-André-de-Sangonis, where Stéphane Strobl has been making much out of a few ingredients since 2005. He is picky about his garlic because it is meant to play the leading role here, not just provide seasoning.\u003c\/p\u003e\n\u003cp\u003eThe ingredient list is short: garlic, olive oil, salt, black pepper, a splash of vinegar—nothing else is needed. Slow simmering makes the paste creamy without any tricks, because good garlic does not tolerate shortcuts. Such honesty has been Stéphane’s signature for over 20 years, starting in a tiny garage in the Hérault after he previously sold corks to the local winemakers.\u003c\/p\u003e\n\u003cp\u003eWe have carried his spreads for over 15 years, ever since those early days in that very same garage. Today, there is a cannery built in 2015 where a small team continues to cook in kettles, with the same eye for detail as on the very first day.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful in warm olive oil makes garlic oil\u003c\/h3\u003e\n\u003cp\u003eThe garlic cream is easier to spread at room temperature, so take the jar out of the cold shortly before use. After opening, keep it refrigerated and use it up within a few days. For a quick garlic oil, stir a spoonful into warm olive oil—delicious with pasta or focaccia.\u003c\/p\u003e\n\u003cp\u003eIt works just as well with grilled steak or stirred into herb butter. Beside grilled meat and fresh bread, it feels right at home among the other \u003ca href=\"\/en\/collections\/rue-traversette\"\u003espreads from Rue Traversette\u003c\/a\u003e, from aubergine to bell pepper.\u003c\/p\u003e","brand":"Rue Traversette","offers":[{"title":"90 g","offer_id":53071156314446,"sku":"042RUE005","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/rue-traversette-knoblauch-creme-ail.jpg?v=1750978456"},{"product_id":"sardinha-sardinen-ohne-graeten-in-tomatensauce","title":"Boneless Sardines in Tomato Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eBoneless sardines in tomato sauce, doubly uncomplicated\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe boneless sardines in tomato sauce from A Banca da Sardinha combine two benefits: pure, hand-deboned fillets and a fruity tomato sauce. No fussing at the table, no compromising on taste.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBoneless sardines in tomato sauce\u003c\/strong\u003e from A Banca da Sardinha are the most elaborate variety in the range: 70 percent pure, hand-deboned sardine fillet, plus olive oil and a fruity tomato sauce. This variety is aimed at anyone who loves the taste of sardines but doesn't want to find bones or skin on their spoon.\u003c\/p\u003e\n\n\u003ch3\u003eTender, fruity, uncomplicated\u003c\/h3\u003e\n\u003cp\u003eWithout skin and without bones, the sardine tastes purer, with the tomato sauce wrapping around the fillet like a second skin and making the tin noticeably milder than the oil-only version. Tender, fruity, uncomplicated – that is how this tin presents itself from the very first spoonful, without anyone ending up with a bone in their mouth.\u003c\/p\u003e\n\u003cp\u003eThe fillets do not fall apart when you fork them, but remain in whole pieces; practical if children are eating along or if you simply want to save yourself the trouble of picking out fine bones. Spoon them warm onto toasted bread or purée them cold into a sardine cream for dipping, refined with a little parsley and a dollop of crème fraîche. If you prefer something heartier, simply fold the sardines into a potato purée or a quick pasta with tomatoes.\u003c\/p\u003e\n\u003cp\u003eIf you prefer them pure in oil, you will find the matching variety in the \u003ca href=\"\/en\/products\/sardinha-oelsardinen-ohne-haut-und-graeten\"\u003eoil sardines without skin and bones\u003c\/a\u003e, and those looking for the classic tomato sauce with bones will find it in the \u003ca href=\"\/en\/products\/sardinha-sardinen-in-tomatensauce\"\u003esardines in tomato sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eHand-filleted, then bedded in tomato\u003c\/h3\u003e\n\u003cp\u003eThese sardines are also initially caught fresh off the Portuguese Atlantic coast and pre-cooked using the pré-cozido method before anything else happens. Only then does the most laborious step of the entire recipe follow: skin and bones are removed by hand, fillet by fillet.\u003c\/p\u003e\n\u003cp\u003eAn effort that many manufacturers skip and which makes the difference here. The more carefully this manual work is carried out, the more the fillets remain whole in the tomato sauce later, instead of crumbling into pieces.\u003c\/p\u003e\n\u003cp\u003eFurthermore, they are caught using the purse seine method, certified according to the MSC standard. With only 7.5 g of fat and 0.80 g of salt per 100 g, this variety is also one of the lighter ones in the entire range thanks to the tomato sauce, without seeming thin in taste.\u003c\/p\u003e\n\n\u003ch3\u003eThe most elaborate of many recipes\u003c\/h3\u003e\n\u003cp\u003eBehind A Banca da Sardinha is the Lisbon-based company Mediterran Food \u0026amp; Beverage, which has managed the brand since 2007 and expanded its range to include many recipes. We carry almost all of them – this is the only one that combines the double manual labor of deboning with tomato sauce.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this care, combined with a playful design, that has taken the brand beyond Portugal to England, the USA, and to us in Germany, where it has long had dedicated fans in the delicatessen scene, including families with small children at the table.\u003c\/p\u003e\n\u003cp\u003eThose who want to try their way through the entire \u003ca href=\"\/en\/collections\/a-banca-da-sardinha\"\u003eA Banca da Sardinha range\u003c\/a\u003e will find mild, smoked, and spicy varieties side by side, as well as other \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e by other manufacturers. Simply open and enjoy, no detours required.\u003c\/p\u003e\u003cp\u003eContents 120 g – Drained weight 85 g\u003c\/p\u003e","brand":"A Banca da Sardinha","offers":[{"title":"120 g \/ 3 oz","offer_id":53071156412750,"sku":"048ABA008","price":6.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/banca-sardinhas-ohne-knochen-tomate.jpg?v=1750978458"},{"product_id":"beauharnais-kleine-wildschweinpastete-90g","title":"Small wild boar pâté","description":"\u003ch2 id=\"speakable-headline\"\u003eSmall wild boar pâté with Merlot and blueberries\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBeauharnais' small wild boar pâté is a French wild boar terrine in a small jar, refined with Merlot and blueberries. Not a coarse liver pâté, but a robust terrine de sanglier, fruity and dark, and just right for a quick aperitif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003esmall wild boar pâté\u003c\/strong\u003e with Merlot and blueberries brings bold wild boar into a handy jar, a terrine de sanglier from Beauharnais in Strasbourg, Alsace. Wild boar, Merlot, and blueberries make for a dark, fruity trio – hearty, wild, and with a berry-like sweetness that rounds off the robust meat. A small jar with a big, dark flavor.\u003c\/p\u003e\n\n\u003ch3\u003eWild boar, Merlot, and dark berries\u003c\/h3\u003e\n\u003cp\u003eThe wild boar terrine tastes strong and dark of game, with the berry-like depth of blueberries and the spice of 7% Merlot wine. About 30% wild boar meat gives it character, and a splash of Cognac adds a warming finish.\u003c\/p\u003e\n\u003cp\u003eEach bite is hearty and succulent; the 2.5% blueberries provide a fine sweetness, while the wine adds a dark fruit note. It is bold, fruity, and well-rounded all at once, without one element overpowering the other. This is how wild boar tastes when paired with ripe berries.\u003c\/p\u003e\n\u003cp\u003eIf you like bold game pâtés but appreciate a fruity side, this is the one for you: the wild boar provides the intensity, the berry adds lightness, and the Merlot holds it all together. Game, wine, and berry – a dark triumvirate that belongs on bread.\u003c\/p\u003e\n\n\u003ch3\u003eThe small jar for a quick aperitif\u003c\/h3\u003e\n\u003cp\u003eAt 90 g, the small wild boar pâté is the perfect handy size: just right for two, for sampling, or as a quick aperitif when you don't need a large jar. Spread it on a baguette, add a few cornichons, and your appetizer is ready. The small format is also a great first step: for those who are not yet familiar with game pâtés, this is a low-risk way to try them without committing to a large jar.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with a fruity \u003ca href=\"\/en\/products\/alpe-pragas-feigen-senf-sauce\"\u003efig-mustard sauce\u003c\/a\u003e, which complements the berry notes, and a glass of Merlot or a robust red wine. On toasted white bread with lamb's lettuce, it becomes a hearty snack; on crackers, it's an appetizer for spontaneous guests. Served cold from the jar or warmed on toast – both have their appeal.\u003c\/p\u003e\n\u003cp\u003eThose who need more or prefer something a bit sharper can reach for the larger \u003ca href=\"\/en\/products\/beauharnais-wildschweinpastete-mit-preisselbeeren-180g\"\u003ewild boar pâté with lingonberries\u003c\/a\u003e in a 180 g jar – the same wild boar base, just with tart lingonberry instead of sweet blueberry.\u003c\/p\u003e\n\n\u003ch3\u003eWild boar terrines from Alsace\u003c\/h3\u003e\n\u003cp\u003eWild boar and dark berries are a classic combination in game cuisine: the fruit brings sweetness and acidity, which beautifully balances the robust meat. This terrine brings that principle into a small jar, without the need for a stewing pot or hours at the stove. In the past, such a jar would last through the winter; today, it is a great staple to have on hand for spontaneous guests.\u003c\/p\u003e\n\u003cp\u003eBehind the small wild boar pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been collecting French classics for about 25 years. The terrines are produced in small artisanal workshops following regional recipes from Alsace, Burgundy, and the Périgord, and the game is processed fresh.\u003c\/p\u003e\n\u003cp\u003eIf you would like to explore our range of game pâtés, you will find \u003ca href=\"\/en\/collections\/beauharnais\"\u003emore terrines from Beauharnais\u003c\/a\u003e – from hare pâté with rosemary to wild deer pâté with porcini mushrooms. Starting small is well worth it.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful of blueberry jam on the side\u003c\/h3\u003e\n\u003cp\u003eTaken out of the refrigerator about 15 minutes before serving, the terrine becomes spreadable and the berry notes really shine. The small jar is emptied quickly – it's a good thing the larger version is available. A spoonful of blueberry jam on the side highlights the fruity side. Once opened, it will keep in the refrigerator for a few days.\u003c\/p\u003e","brand":"Beauharnais","offers":[{"title":"90 g","offer_id":53071157133646,"sku":"048DAN0010","price":2.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/beauharnais-wildschwein-terrine.jpg?v=1750978479"},{"product_id":"porthos-sardinen-in-olivenoel","title":"Sardines in Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in olive oil from Portugal, delicate and firm in texture\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSardines in olive oil by Porthos are whole Portuguese sardines, hand-packed in mild olive oil and lightly salted, known in Portuguese as Sardinhas em Azeite. Not crumbling fillets from mass production, but firm, aromatic fish from the Atlantic off Matosinhos.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in olive oil\u003c\/strong\u003e are the classic among tinned fish from Portugal, and at Porthos, you get them in their finest form: whole sardines, hand-selected, preserved in quality olive oil and only lightly salted. Mild, aromatic, and firm to the bite. Once you have tasted a truly excellent oil-packed sardine, you will understand why the small tin is such a big deal in Portugal—there, the sardine belongs to summer just as much as the sea and long evenings at the harbor.\u003c\/p\u003e\n\n\u003ch3\u003eMild in oil, firm on the fork\u003c\/h3\u003e\n\u003cp\u003eSardines in olive oil taste of the sea, of salt, and of the fine oil in which they rest. Not an overpowering fish, but a delicate one.\u003c\/p\u003e\n\u003cp\u003eTheir meat remains firm, succulent, and savory, the skin shimmers silver, and the olive oil coats each bite gently. The less that interferes, the more clearly you taste the fish—three things, and that’s all you need: sardine, olive oil, a little salt.\u003c\/p\u003e\n\u003cp\u003eIt doesn’t fall apart on your fork, but holds together, just as a good sardine should. If you drizzle some of the oil from the tin onto your bread as well, you get the full depth of flavor.\u003c\/p\u003e\n\n\u003ch3\u003eOn good bread, with lemon and onion\u003c\/h3\u003e\n\u003cp\u003eBread is their most natural home: a robust slice of sourdough, the fish on top, a splash of lemon, a few onion rings, and your quick lunch is ready.\u003c\/p\u003e\n\u003cp\u003eIn their homeland, such tins are part of the \u003ci\u003epetiscos\u003c\/i\u003e, the little snacks shared with a glass of wine. They are uncomplicated and go well with many things—with a summery green salad, warm oven potatoes, or a glass of Vinho Verde from \u003ca href=\"\/en\/collections\/portugal\"\u003ePortugal\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something bolder, reach for their spicy sister, the \u003ca href=\"\/en\/products\/porthos-sardinen-in-wuerzoel\"\u003esardines in spiced oil\u003c\/a\u003e with piri piri, or the fruity version in tomato sauce. And for those who want to taste the full spectrum of \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e, you will find tin after tin in our shop.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos from Matosinhos, for over 100 years\u003c\/h3\u003e\n\u003cp\u003eBehind Porthos is the manufactory Conservas Portugal Norte from the port city of Matosinhos, where the Atlantic fish has only a short journey from the cutter to the tin. They are hand-selected, layered, and packed just as they have been for generations.\u003c\/p\u003e\n\u003cp\u003eThe tradition dates back to 1912, and the brand owes its name to an old acquaintance: the musketeer Porthos from Alexandre Dumas’ 1844 novel, the strongest and most good-natured of the three friends, as Dumas described him. Until the 1950s, only the lettering was on the tin, then José Estêvão Reis placed the stately musketeer beside it.\u003c\/p\u003e\n\u003cp\u003eHe has remained there to this day, and the artistically lithographed tins travel from Matosinhos to the Far East—in Israel, they have been on shelves for over fifty years. When you open one, you get craftsmanship, history, and a piece of the Atlantic all at once—you can find \u003ca href=\"\/en\/collections\/porthos\"\u003eall Porthos canned goods\u003c\/a\u003e here. This is the taste of Portugal in a tin.\u003c\/p\u003e\n\n\u003cp\u003eContent 125 g – Drained weight 90 g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 90 g","offer_id":53071159787854,"sku":"048MED003","price":3.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-sardinen-olivenoel-fischkonserven.jpg?v=1750978545"},{"product_id":"porthos-sardinen-in-tomatensauce","title":"Sardines in Tomato Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in tomato sauce, fruity and mild from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos sardines in tomato sauce are whole Portuguese sardines in a mild, fruity tomato sauce, known in Portuguese as Sardinhas em Tomate. Not a spicy fish, but the gentle, summery variety from the Atlantic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in tomato sauce\u003c\/strong\u003e are the mild classic among Portuguese canned fish: whole sardines, hand-selected, preserved with ripe tomatoes and a little sunflower oil, and lightly salted. Fruity, aromatic, and firm in texture, with no heat at all. On the can, they are labeled as Sardinhas em Tomate, and that is exactly what they are: sardine and tomato; no more drama is needed.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, succulent, and aromatic\u003c\/h3\u003e\n\u003cp\u003eThe tomato sauce is well-rounded and slightly sweet, the sardine beneath it firm and succulent. A fish that tastes of sunshine, not of a tin.\u003c\/p\u003e\n\u003cp\u003eThe riper the tomato, the fuller the sauce, and the better it complements the fish. The sardine remains whole, does not fall apart, and can be lifted out of the tin in beautiful pieces to place on your bread. This way, you taste both fish and tomato in every bite, rather than one or the other.\u003c\/p\u003e\n\u003cp\u003eThis mildness makes them versatile. Where a spicy sardine takes center stage, the tomato sardine plays a supporting role and leaves room for other ingredients – a team player on the plate. Those who enjoy the sauce can simply dip a piece of bread into it; it is far too good to throw away.\u003c\/p\u003e\n\n\u003ch3\u003eWith rice, it becomes a main course\u003c\/h3\u003e\n\u003cp\u003eA portion of rice, a few sautéed zucchini, the sardines with their tomato sauce on top – and the small tin becomes a full lunch. If you like, spoon some of the sauce over hot pasta, sprinkle with a little Parmesan, and you have a quick fish sugo.\u003c\/p\u003e\n\u003cp\u003eThey are just as popular eaten cold on bread, with some onion and parsley, or as a quick appetizer with olives and white bread. The sardines in tomato sauce enjoy uncomplicated company and a glass of light white wine.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something spicy, reach for the \u003ca href=\"\/en\/products\/porthos-sardinen-in-scharfer-tomatensauce\"\u003espicy tomato sauce\u003c\/a\u003e, or if you are looking for pure fish, the \u003ca href=\"\/en\/products\/porthos-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e. Our entire selection of \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e is ready for you.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, the musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is based in Matosinhos, the port city near Porto, where the Conservas Portugal Norte cannery has been hand-packing Atlantic fish for over 100 years. In Matosinhos, the scent of the sea and fish is part of everyday life, and the short distances from the harbor keep the catch fresh. The roots date back to 1912.\u003c\/p\u003e\n\u003cp\u003eThe brand takes its name from the musketeer Porthos from Alexandre Dumas' 1844 novel, the strongest of the three friends as Dumas created him. Since the 1950s, the stately musketeer has appeared on the can, and the artfully lithographed tin cans are among the most beautiful that Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003eOver the years, new recipes and colors have been added, but the musketeer has remained – a face recognized from Portugal to the Far East. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. This is how Portugal tastes, in total tranquility. A tin for days when things should be simple and good.\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g","offer_id":53071160049998,"sku":"048MED001","price":3.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-sardinen-tomate.jpg?v=1750978552"},{"product_id":"porthos-sardinen-in-wuerzoel","title":"Sardines in spiced oil","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in Spicy Oil with Piri Piri from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos sardines in spicy oil are whole Portuguese sardines in a flavorful sunflower oil with piri piri, known in Portuguese as Sardinhas em Óleo Picante. Boldly seasoned, but not overwhelming – the green tin for those who like it spicy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in spicy oil\u003c\/strong\u003e are the fiery Portuguese variety: whole, hand-selected sardines, packed in sunflower oil and seasoned with piri piri, and lightly salted. Aromatic, spicy, and firm in texture. Piri Piri, the small, hot chili pepper, once arrived in Portugal via sea routes from Africa – and now sits right in the middle of this tin.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, bold, and fiery\u003c\/h3\u003e\n\u003cp\u003eThe seasoned oil provides a clear, warm heat that comes from the piri piri and plays around the fish. Not a mild oil-packed fish, but one with temperament.\u003c\/p\u003e\n\u003cp\u003eThe sardine remains firm, and the oil becomes a little spicier with every day in the pantry. The longer the tin rests, the deeper the heat penetrates the fish, making the sardines in spicy oil even more well-rounded over time. The tin itself is striking: dressed in green, it stands out among its siblings, signaling from the outside that something fiery awaits within.\u003c\/p\u003e\n\u003cp\u003eThose who love heat know: piri piri doesn’t burn dully, but vividly, with a fruity undertone. This is exactly the kind of heat Porthos packs into this green tin, without letting the fish get lost beneath it.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy on bread or in pasta\u003c\/h3\u003e\n\u003cp\u003eIt’s quickest on crusty bread, served with the spicy oil drizzled right on top. For something more substantial, toss them over hot spaghetti with garlic – a spicy pasta dish in ten minutes. A few drops of lemon on top, and the heat gets a fresh lift.\u003c\/p\u003e\n\u003cp\u003eWith rice, white beans, or a fried egg, this heat is on the table in no time. It pairs well with bold accompaniments and a cold beer. If you prefer chili in olive oil, reach for the \u003ca href=\"\/en\/products\/porthos-sardinen-in-pikantem-olivenoel\"\u003espicy sardines in olive oil\u003c\/a\u003e; for something completely mild, opt for the classic \u003ca href=\"\/en\/products\/porthos-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e. You can find our entire range of \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e here.\u003c\/p\u003e\n\n\u003ch3\u003ePiri Piri and a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is at home in Matosinhos, the port city near Porto, where the cannery Conservas Portugal Norte has been hand-packing Atlantic fish for over 100 years. Its roots date back to 1912.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos from Alexandre Dumas' 1844 novel, the strongest of the three friends, as Dumas intended. Until the 1950s, only the lettering appeared on the tin; then the dapper musketeer was added, and he has been the face of the brand ever since. It is a nice coincidence that the strongest of the three friends adorns the spiciest sardine.\u003c\/p\u003e\n\u003cp\u003ePiri piri is a great match for Porthos: a chili that traveled halfway around the world with Portuguese seafarers, just as the artistically lithographed tins do to this day. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos collection\u003c\/a\u003e. Spicy, but with style. A fish with fire, packaged in a piece of Portuguese history that you can bring into your own kitchen.\u003c\/p\u003e\n\n\u003cp\u003eContents 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071160246606,"sku":"048MED002","price":3.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-sardinen-wuerzoel.jpg?v=1750978555"},{"product_id":"porthos-thunfisch-in-olivenoel","title":"Tuna in olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna in olive oil, tender fillets from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos tuna in olive oil consists of tender fillets of Portuguese tuna in fine olive oil, known in Portuguese as \"Atum em Azeite.\" Not dry canned fish, but succulent pieces resting in quality oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in olive oil\u003c\/strong\u003e is the classic way to preserve good tuna: tender fillets of Portuguese tuna, processed by hand and preserved in fine olive oil with a light touch of salt. Aromatic, succulent, and firm to the bite. The tin is labeled \"Atum em Azeite\" – tuna just the way the south likes it.\u003c\/p\u003e\n\n\u003ch3\u003eSucculent, tender, and aromatic\u003c\/h3\u003e\n\u003cp\u003eThe olive oil makes the difference: it keeps the tuna succulent and adds a mild, well-rounded note that the fish does not have in its own juice.\u003c\/p\u003e\n\u003cp\u003eThe fillets remain in beautiful pieces—firm yet tender—and absorb the aroma of the oil. The better the oil, the finer the fish tastes in the end; at Porthos, both are perfectly matched. A spoonful of the oil should also go onto the bread, as it is packed with flavor. This way, you taste the fish and a hint of olive oil in every bite—Mediterranean cuisine in its simplest form.\u003c\/p\u003e\n\u003cp\u003eFor those looking for the difference compared to tuna in its own juice: the oil makes it rounder, fuller, and a bit more festive. Both have their place, but the one in olive oil is the gourmet choice of the two.\u003c\/p\u003e\n\n\u003ch3\u003ePure on bread, with lemon and pepper\u003c\/h3\u003e\n\u003cp\u003eServed simply on a slice of bread with a little lemon and cracked pepper, the tuna in olive oil shows what it’s made of—it’s hard to make a good lunch any faster. Add a hard-boiled egg and a few capers, and the plate is complete.\u003c\/p\u003e\n\u003cp\u003eIt fits in any salad, pasta, pizza, or sandwich, and also works well in a quiche. Its fine oil gives every dish a Mediterranean tone. If you prefer your fish completely pure, choose the \u003ca href=\"\/en\/products\/porthos-thunfisch-im-eigenen-saft\"\u003etuna in its own juice\u003c\/a\u003e; if you like it spicy, go for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-scharfem-olivenoel\"\u003etuna in spicy olive oil\u003c\/a\u003e. Further \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e can be found in our shop.\u003c\/p\u003e\n\u003cp\u003eEven cold from the tin, straight with a fork, it is a little treat for in between meals. In Portugal, a good tin of tuna belongs in every pantry: quick, good, and patient, waiting for when hunger strikes.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is based in Matosinhos, the port city near Porto, where the cannery Conservas Portugal Norte has been putting Atlantic fish into tins by hand for over 100 years. Its roots date back to 1912.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos from Alexandre Dumas' 1844 novel, the strongest of the three friends, as Dumas described him. Since the 1950s, the stately musketeer has appeared on every tin, and the artfully lithographed metal tins are among the most beautiful that Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003eOver the years, new recipes have been added, but the musketeer on the tin has remained. Good tuna in really good oil, from the Atlantic coast straight to your table. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. A classic that is great to have in the house, for quick hunger and for guests alike.\u003c\/p\u003e\n\n\u003cp\u003eContent 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071160344910,"sku":"048MED008","price":4.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-in-olivenoel.jpg?v=1750978558"},{"product_id":"porthos-sardinen-in-scharfer-tomatensauce","title":"Sardines in Spicy Tomato Sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eSardines in spicy tomato sauce, fruity and piquant\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos sardines in spicy tomato sauce are whole Portuguese sardines in a fruity tomato sauce with chili, known in Portuguese as Sardinhas em tomate picante. Not a monotonous heat, but fruit and fire in perfect balance.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardines in spicy tomato sauce\u003c\/strong\u003e are the Mediterranean classic with temperament: whole Portuguese sardines, hand-selected, placed in a fruity tomato sauce and seasoned with chili. On the tin, they are labeled as Sardinhas em tomate picante. Fruity, aromatic and firm in texture, with a heat that warms the palate rather than burning it.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy and fiery all at once\u003c\/h3\u003e\n\u003cp\u003eFirst comes the tomato, sweet and sun-ripened, then the sardine, then the chili. Three layers that alternate instead of overpowering one another.\u003c\/p\u003e\n\u003cp\u003eThe sauce is thick and fruity, the sardine remains firm, and the heat spreads warmly over it. The riper the tomato, the softer it catches the fire – keeping the spicy tomato sauce rounded and never biting. The tomatoes provide sweetness and acidity, a hint of chili adds the kick, and the mild oil keeps everything smooth.\u003c\/p\u003e\n\u003cp\u003eA spoonful of the sauce on bread is a small pleasure in itself. And because the sardine stays whole and does not fall apart, every tin contains proper fish rather than fragments, just as a high-quality preserve should be.\u003c\/p\u003e\n\n\u003ch3\u003eOn warm bread, with rice or beans\u003c\/h3\u003e\n\u003cp\u003eA thick slice of warm bread with some sauce on top makes for a quick dinner that tastes of the south and is ready in minutes. For those who like, sprinkle some fresh herbs on top, parsley or cilantro, and the tin becomes a little dish.\u003c\/p\u003e\n\u003cp\u003eThe sardines in spicy tomato sauce appreciate company: a plate of rice, a few white beans, a poached egg or a warm potato, paired with a glass of robust red wine. In Portugal, they are often eaten straight from the tin, with bread in one hand and a fork in the other.\u003c\/p\u003e\n\u003cp\u003eIf you prefer them without heat, you will find the mild counterpart in the \u003ca href=\"\/en\/products\/porthos-sardinen-in-tomatensauce\"\u003esardines in tomato sauce\u003c\/a\u003e, and those who prefer chili in oil can opt for the \u003ca href=\"\/en\/products\/porthos-sardinen-in-wuerzoel\"\u003esardines in spiced oil\u003c\/a\u003e. The entire range of \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e is available here.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos from the port of Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is at home in Matosinhos, the port city near Porto, where the Atlantic provides the fish and the Conservas Portugal Norte cannery packs it by hand. The brand's roots go back to 1912. In Matosinhos, the scent of fish and salt has been a part of daily life since the first factories opened at the harbor.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos, created by Alexandre Dumas in 1844, the strongest of the three friends as Dumas portrayed him. Since the 1950s, the stately musketeer has appeared on the tin, and the artistically lithographed metal cans are now considered small collectibles of Portuguese canning art.\u003c\/p\u003e\n\u003cp\u003eOver 100 years of experience are packed into this tin, and its reputation extends from Portugal to the Far East, where Porthos has been known in Macau for over 75 years. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. This is the taste of Portugal when it has temperament.\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g","offer_id":53071160410446,"sku":"048MED004","price":3.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-scharfe-tomatensauce.jpg?v=1750978561"},{"product_id":"porthos-thunfisch-im-eigenen-saft","title":"Tuna in Brine","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna in brine, pure tuna from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos tuna in brine is pure Portuguese tuna, packed in the can with just a little water and a touch of salt; in Portuguese, this is called Atum ao Natural. No oil, no sauce – the fish, as it is.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in brine\u003c\/strong\u003e is the purist option: tender fillets of Portuguese tuna, processed by hand, poached in a little water, and only lightly salted. Natural, firm in texture, with a clear fish flavor. In retail, it is also called tuna in brine or Atum ao Natural – it always means the same thing: pure tuna.\u003c\/p\u003e\n\n\u003ch3\u003ePurist, juicy, and light\u003c\/h3\u003e\n\u003cp\u003eWithout oil, you can taste the tuna as it is: mild, clean, a little bit like the sea. Nothing masks the fish, nothing distracts, and that is precisely the charm of this simple can.\u003c\/p\u003e\n\u003cp\u003eThe fillets remain firm and juicy; the small amount of water keeps them tender without adding any flavor of its own. If you like your fish pure or prefer to season your own food while cooking, this can is the perfect choice for you. And the blue can shows from the outside that this is where the light, clear tuna awaits.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what many appreciate: the fish in its pure form, with the full flavor of the Atlantic, and the freedom to decide for yourself whether to add oil, lemon, or a little pepper. Good tuna needs little to be convincing.\u003c\/p\u003e\n\n\u003ch3\u003eThe all-rounder for salad and pasta\u003c\/h3\u003e\n\u003cp\u003eTuna in brine is a true kitchen all-rounder because it fits into any dish without dominating it. Its clear flavor pairs well with many things needed for quick cooking.\u003c\/p\u003e\n\u003cp\u003eIt is right at home in a Niçoise salad, a pasta salad, or simply on bread with some lemon and pepper. It works just as well in a sauce, in a quiche, or in vitello tonnato, the Italian appetizer of veal and tuna cream. If you prefer the version with oil, reach for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-olivenoel\"\u003etuna in olive oil\u003c\/a\u003e; if you like it fruity, go for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-tomatensauce\"\u003etuna in tomato sauce\u003c\/a\u003e. You can find more \u003ca href=\"\/en\/collections\/fischkonserven\"\u003ecanned fish\u003c\/a\u003e right next door.\u003c\/p\u003e\n\u003cp\u003eIt is also practical as a small pantry staple: keep a few cans in the cupboard, and a quick lunch is never far away. Served in minutes, satisfying and uncomplicated, without having to do any major grocery shopping.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003eThe tuna comes from Porthos, the manufacturer Conservas Portugal Norte from the port city of Matosinhos, where Atlantic fish has been canned by hand for over 100 years. Its roots reach back to 1912, and the short distances from the harbor keep the catch fresh.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos from Alexandre Dumas' 1844 novel, the strongest of the three friends as Dumas created him. Since the 1950s, the stately musketeer has appeared on every can, and the artistically lithographed tins are among the most beautiful that Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003eWhether sardine or tuna – every Porthos can contains a piece of the Atlantic and over a hundred years of experience. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. Good fish, without any frills. That is how the Atlantic tastes when you just let it be.\u003c\/p\u003e\n\n\u003cp\u003eContent 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071160475982,"sku":"048MED007","price":4.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-im-eigenen-saft-tuna-in-brine.jpg?v=1750978563"},{"product_id":"porthos-thunfisch-in-tomatensauce","title":"Tuna in tomato sauce","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna in tomato sauce, fruity from Portugal\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos tuna in tomato sauce is tender Portuguese tuna in a fruity tomato sauce, known as Atum em Tomate in Portuguese. This is not dry canned fish, but succulent fillets in sun-ripened tomato.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in tomato sauce\u003c\/strong\u003e is the fruity way to enjoy tuna: tender fillets of Portuguese tuna, processed by hand, preserved in ripe tomatoes and mild sunflower oil, and lightly salted. Aromatic, fruity, and firm to the bite. The can is labeled Atum em Tomate – fish and tomato, a classic, perfect pairing.\u003c\/p\u003e\n\n\u003ch3\u003eSucculent, fruity, and aromatic\u003c\/h3\u003e\n\u003cp\u003eThe tomato sauce is well-rounded and slightly sweet, while the tuna underneath remains firm and succulent. Fish and tomato complement each other without one overpowering the other, like a well-matched pair that has known each other for a long time.\u003c\/p\u003e\n\u003cp\u003eThe riper the tomato, the fuller the flavor of the sauce, and the better it carries the fish. The fillets remain in beautiful pieces, so you can lift them out of the can in one piece. A spoonful of the sauce belongs on your bread, too, as it is packed with sunshine.\u003c\/p\u003e\n\u003cp\u003eThe mild sauce makes the tuna perfect for everyday meals: it provides fruitiness and acidity, meaning you often don't need to add any seasoning at all. If you like it punchier, add capers, olives, or a few chili flakes. This is Portuguese comfort food: simple and honest.\u003c\/p\u003e\n\n\u003ch3\u003eAn all-rounder from bread to pasta\u003c\/h3\u003e\n\u003cp\u003eServed directly on a slice of bread with a little onion and pepper, the tuna in tomato sauce needs no side dish – a quick meal that tastes of the South. A splash of olive oil on top never hurts.\u003c\/p\u003e\n\u003cp\u003eIt works wonderfully in pasta, rice, on pizza, or in a casserole, where the tomato already provides the sauce. It also makes for a quick lunch served cold from the can with bread and a green salad. If you prefer your fish plain, reach for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-olivenoel\"\u003etuna in olive oil\u003c\/a\u003e; if you want something very light, choose the \u003ca href=\"\/en\/products\/porthos-thunfisch-im-eigenen-saft\"\u003etuna in its own juice\u003c\/a\u003e. You can find more \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e in our collection.\u003c\/p\u003e\n\u003cp\u003eAs a staple, it belongs in every pantry: one can, a plate of pasta, and you're done with a meal that is filling and delicious. The mild, fruity sauce is also often a hit with children.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is based in Matosinhos, the port city near Porto, where the Conservas Portugal Norte cannery has been packing Atlantic fish by hand for over 100 years. Its roots go back to 1912, and Matosinhos is where the Atlantic Ocean meets over a century of craftsmanship.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after Porthos the musketeer from Alexandre Dumas' 1844 novel, the strongest of the three friends, as Dumas described him. The stately musketeer has adorned every can since the 1950s, and these artistically lithographed tins are among the most beautiful that Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003eWhether sardine or tuna – every Porthos can contains a piece of the Atlantic and over a hundred years of experience. You can find the entire selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. Fish and tomato – it can be that simple to be good. A reliable classic for busy days and for filling your plate in the evening.\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g","offer_id":53071160541518,"sku":"048MED009","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-tomatensauce.jpg?v=1750978566"},{"product_id":"porthos-sardinen-in-pikantem-olivenoel","title":"Sardines in Spicy Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eSpicy Sardines in Olive Oil with a subtle chili heat\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos spicy sardines in olive oil are whole Portuguese sardines, packed in olive oil and seasoned with chili. Not a burning firework, but a warm, rounded heat that accompanies the fish instead of overpowering it.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpicy sardines in olive oil\u003c\/strong\u003e are the spirited version of the Portuguese classic: whole sardines, hand-selected, packed in quality olive oil, lightly salted and seasoned with chili, known in Portuguese as Sardinhas em Azeite com Condimentos. Aromatic, firm in texture, and with a heat that only emerges in the finish. The Portuguese have enjoyed it spicy since chili and piri piri arrived via the old sea routes, and this little tin tells exactly that story.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, robust, and piquant in the finish\u003c\/h3\u003e\n\u003cp\u003eFirst you taste the sardine and the good olive oil, then the chili makes its presence felt – not loudly, but distinctly. A heat that warms rather than burns.\u003c\/p\u003e\n\u003cp\u003eThe flesh remains firm, the skin glistens, and the spice drapes itself like a fine coat over every bite. The better the sardine, the more it carries a little fire – cheap fish disappears under the heat, a good one plays with it.\u003c\/p\u003e\n\u003cp\u003eOnce you’ve tasted truly good spicy sardines in olive oil, you’ll hardly want the bland ones from the supermarket again. Here, the fish holds up to the spice without falling apart, all while remaining true to itself. The chili is in the oil, not on the fish, and thus distributes evenly with every bite.\u003c\/p\u003e\n\n\u003ch3\u003eOn toasted bread with tomato\u003c\/h3\u003e\n\u003cp\u003eToasted bread with a slice of tomato is the perfect base – a little feast that's on the table in five minutes. A squeeze of lemon is all you need. Having a stash in the cupboard saves many an evening when you need a meal that is both quick and delicious.\u003c\/p\u003e\n\u003cp\u003eThey pair well with robust companions: a handful of pasta with garlic and oil, a plate of rice, a hard-boiled egg, accompanied by a cold beer or a glass of wine. For many, spicy sardines in olive oil are the fastest path to a good meal when hunger is great and time is short.\u003c\/p\u003e\n\u003cp\u003eIf you prefer your spice very mild, opt for the classic \u003ca href=\"\/en\/products\/porthos-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e, or if you love a fruity-spicy flavor, try the \u003ca href=\"\/en\/products\/porthos-sardinen-in-scharfer-tomatensauce\"\u003eversion in spicy tomato sauce\u003c\/a\u003e. Our full selection of \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e is lined up tin by tin.\u003c\/p\u003e\n\n\u003ch3\u003eA musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos comes from the Conservas Portugal Norte cannery in Matosinhos, right on the Atlantic, where fresh fish and short distances have always gone hand in hand. Every sardine is hand-selected and layered into the tin.\u003c\/p\u003e\n\u003cp\u003eThe brand was named and given its face by a literary hero: Porthos, the strongest and most good-natured of the three musketeers from Alexandre Dumas' 1844 novel, just as Dumas describes him. Until the 1950s, the tin only featured the lettering; then the stately musketeer was added. Incidentally, there really was a real-life Porthos: Isaac de Portau, a 17th-century French soldier who served as Dumas' inspiration.\u003c\/p\u003e\n\u003cp\u003eTo this day, these artistically lithographed tins travel halfway around the world – Porthos has been known in Macau for over 75 years. More than 100 years of craftsmanship are packed into this little spicy tin. You can find the full selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. A little hero for your pantry.\u003c\/p\u003e\n\n\u003cp\u003eContents 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071160803662,"sku":"048MED005","price":4.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-sardinen-wuerzig-olivenoel.jpg?v=1750978569"},{"product_id":"porthos-thunfisch-in-scharfem-wuerzoel","title":"Tuna in Spicy Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eTuna in Spicy Oil with Piri Piri\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePorthos tuna in spicy oil is tender Portuguese tuna in flavorful sunflower oil with piri piri, known as \"Atum em Óleo Picante\" in Portuguese. Bold, spicy, and with a heat that lingers.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna in spicy oil\u003c\/strong\u003e is the fiery variation in sunflower oil: tender fillets of Portuguese tuna, processed by hand, preserved in flavorful oil and seasoned with piri piri, with a pinch of salt. Aromatic, spicy, and firm in texture. The tin is labeled \"Atum em Óleo Picante\" – tuna with a real kick for those who like it hot.\u003c\/p\u003e\n\n\u003ch3\u003eFiery, spicy, and bold\u003c\/h3\u003e\n\u003cp\u003eThe spicy oil is lighter than olive oil and allows the piri piri to take center stage. Here, the focus is on the heat without overpowering the fish. That is the appeal of this fiery tin, which delivers heat while still letting the flavor of the fish shine through.\u003c\/p\u003e\n\u003cp\u003eThe fillets remain firm and juicy, and the oil carries the seasoning into every bite. The longer the tin sits, the more well-rounded the heat becomes. Those who like it spicy will love the seasoned oil – drizzled over bread, you have yourself a small delicacy.\u003c\/p\u003e\n\u003cp\u003eUnlike the spicy olive oil version, sunflower oil has less of its own flavor. This allows the fish and chili to stand out more clearly, making the heat feel more direct. Piri piri, the small Portuguese chili, once reached the country via sea routes from Africa and remains the soul of spicy tinned fish to this day.\u003c\/p\u003e\n\n\u003ch3\u003eOver hot spaghetti with garlic\u003c\/h3\u003e\n\u003cp\u003eTossed over hot spaghetti with garlic, this tuna in spicy oil turns into a fiery dish in minutes. Add a little grated cheese, and it becomes truly hearty.\u003c\/p\u003e\n\u003cp\u003eIt is just as good in a robust salad, on toasted bread, or in a rice stir-fry. If you prefer your heat in olive oil, reach for the \u003ca href=\"\/en\/products\/porthos-thunfisch-in-scharfem-olivenoel\"\u003eTuna in Spicy Olive Oil\u003c\/a\u003e, or if you prefer it completely mild, try the classic \u003ca href=\"\/en\/products\/porthos-thunfisch-in-olivenoel\"\u003eTuna in Olive Oil\u003c\/a\u003e. You can find more \u003ca href=\"\/en\/collections\/fischkonserven\"\u003etinned fish\u003c\/a\u003e right next door.\u003c\/p\u003e\n\u003cp\u003eAs a pantry staple, this tin is gold: keep a few in the cupboard, and a spicy meal is always at hand, no major shopping required. A fried egg and some fresh herbs turn it into a complete lunch.\u003c\/p\u003e\n\n\u003ch3\u003ePorthos, a musketeer from Matosinhos\u003c\/h3\u003e\n\u003cp\u003ePorthos is based in Matosinhos, the port city near Porto, where the cannery Conservas Portugal Norte has been hand-packing Atlantic fish into tins for over 100 years. Its roots go back to 1912, and in Matosinhos, fish has been a part of daily life since the first factories opened at the harbor.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos from Alexandre Dumas' 1844 novel—the strongest of the three friends, as Dumas created him. Since the 1950s, the stately musketeer has appeared on every tin, and the artfully lithographed cans are among the most beautiful Portugal has to offer.\u003c\/p\u003e\n\u003cp\u003ePiri piri and the musketeer are a perfect match: both traveled far and remained unmistakable. You can find the full selection in our \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e. For those who like it spicy and uncomplicated. A fish with fire, made for quick, bold cooking.\u003c\/p\u003e\n\n\u003cp\u003eContent 125g – Drained weight 87.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"125 g \/ 87.5 g","offer_id":53071162048846,"sku":"048MED010","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-thunfisch-scharf.jpg?v=1750978590"},{"product_id":"porthos-sardinendosen-geschenk-in-holzkiste","title":"Sardine tin gift set in a wooden box – 5 x 125 g","description":"\u003ch2 id=\"speakable-headline\"\u003eSardine Gift Set in a Wooden Crate with Five Varieties\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Porthos sardine gift set is a wooden crate containing five different sardine recipes from Portugal, ranging from mild to spicy. Not just any random present, but a small journey through the world of Portuguese canned fish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSardine gift set\u003c\/strong\u003e in a wooden crate means: five tins of Porthos sardines, each with a different recipe, packed together in an attractive wooden box. A lovely gift for anyone who enjoys good fish and likes to try new things – and a fine way to taste your way through the Porthos range without having to settle for just one variety.\u003c\/p\u003e\n\n\u0026lt;3\u0026gt;Five varieties from mild to fiery\n\u003cp\u003eInside the wooden crate wait five varieties that showcase the full spectrum of Porthos: fruity, spicy, and fiery; everything is included, from mellow to hot.\u003c\/p\u003e\n\u003cp\u003eOn board are the classic \u003ca href=\"\/en\/products\/porthos-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e, the piquant version with chili, the mild and spicy tomato sauce options, and the fiery \u003ca href=\"\/en\/products\/porthos-sardinen-in-wuerzoel\"\u003esardines in spiced oil\u003c\/a\u003e with piri-piri. This way, everyone will find their favorite variety—or can simply try all five.\u003c\/p\u003e\n\u003cp\u003eThe appeal lies in the comparison: once you've tasted your way through them, you clearly notice how the tomato is sweeter, the piri-piri is sharper, and how pure olive oil highlights the fish most clearly. A little tasting at home that can be enjoyed alone or with guests. If you like, turn it into a little evening with bread, olives, and a glass of wine.\u003c\/p\u003e\n\n\u0026lt;3\u0026gt;A joy to give\n\u003cp\u003eIt brings joy to whoever opens the wooden crate: it looks beautiful, smells of the sea, and holds five little meals, neatly lined up side by side.\u003c\/p\u003e\n\u003cp\u003eWhether for a birthday, as a dinner party gift, or as a small surprise just because—this sardine gift set is always a hit with fish lovers. The crate also makes a great Secret Santa or Christmas gift, and if you enjoy giving quality presents, this is the right choice. Add a little card, write the recipient's name on it, and you're done with a gift that won't gather dust in the cupboard.\u003c\/p\u003e\n\u003cp\u003eThe wooden crate is too good to throw away: it later becomes a small storage container for keys, pens, or trinkets. In this way, something of the gift remains even after the tins have long been emptied. You can find the individual varieties and other canned goods in the \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos assortment\u003c\/a\u003e, and the entire selection of \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e right next to it.\u003c\/p\u003e\n\n\u0026lt;3\u0026gt;Porthos, a musketeer from Matosinhos\n\u003cp\u003eBehind Porthos is the Conservas Portugal Norte cannery from the port city of Matosinhos, where Atlantic fish have been canned by hand for over 100 years. Their roots go back to 1912, and the short distance from the harbor keeps the catch fresh.\u003c\/p\u003e\n\u003cp\u003eThe brand is named after the musketeer Porthos from Alexandre Dumas' 1844 novel, the strongest of the three friends, as described by Dumas. Since the 1950s, the stately musketeer has appeared on every tin, and the artistically lithographed metal cans are impressive in their own right—especially in a wooden crate as a gift.\u003c\/p\u003e\n\u003cp\u003eThis is how five tins become a little piece of Portugal to give as a gift, from the Atlantic coast straight to your table. A gift that you eat, yet remember fondly. Truly impressive.\u003c\/p\u003e\n\n\u003cp\u003eContent 625g – Drained weight 437.5g\u003c\/p\u003e","brand":"Porthos","offers":[{"title":"22 oz \/ 437.5 g","offer_id":53071162114382,"sku":"048MED011","price":22.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/porthos-sardinen-geschenk.jpg?v=1750978593"}],"url":"https:\/\/norgutes.com\/en\/collections\/konserven-eingemachtes.oembed","provider":"nur Gutes","version":"1.0","type":"link"}