Presswurst is made from pork meat, garlic, and spices like bay leaf, mustard seeds, pepper, coriander, and gherkins, set in a gelatine broth. It’s available in hot or mild variations, or with cayenne pepper and paprika flakes. This traditional German brawn is made from pickled pork shanks and boneless pork shoulder, boiled, deboned, and seasoned, then minced and mixed with the gelatine-rich broth. Once set in its casing and cooled, it forms a coarse-textured cold cut.

Serve cold or at room temperature, thinly sliced on bread with mustard or horseradish, or tossed with raw onions, vinaigrette, and herbs. Great for platters, sandwiches, or paired with German vinegar, pretzels, radishes, and cold beer.