Presswurst is made from pork meat, garlic, and spices like bay leaf, mustard seeds, pepper, and coriander, set in a gelatine broth. It’s available in hot, mild, or with gherkin, and encased in a clear casing, showcasing its coarse, meaty texture. Made from pickled pork shanks and shoulder, it’s boiled, deboned, and seasoned, then mixed with broth and natural gelatine to form a flavourful brawn.

Serve cold or at room temperature, thinly sliced on bread with mustard or horseradish, or tossed with raw onions and vinaigrette. Perfect for platters and sandwiches.