Fleischerei Schwarzböck

Fleischerei Schwarzböck Waldviertler

Vigorously spiced, made from pork and beef, darkly smoked, these are the characteristics of a genuine Waldviertel sausage. Slowly warm the sausage in hot water at approx. 70°C, then the sausage will not burst open, accompanied by a strong mustard and horseradish, just like at the sausage stand. 

About the producer:

The Schwarzböck butcher's shop has been supplying people in Göllersdorf and the surrounding area for 150 years. The Schwarzböck butchery stands for the very best meat and sausage quality from its own production. Mother, Regina Schwarzböck and son and master butcher, Daniel Schwarzböck run the business in the 6th generation. 

Quality and regionality are paramount, which is why only meat from regional farms in the Weinviertel and Waldviertel regions is processed. Genuine butchery from the Weinviertel.

Storage conditions:

Store refrigerated at 2-6°C, consume as soon as possible after opening

Producer:

Butchery Schwarzböck

Main Square 46

2013 Göllersdorf