19 DAYS AVERAGE FRESHNESS
575 customers have this product in their favourites
23% of customers buy regularly
These hearty smoked pork ribs from Fleischerei Schwarzböck are a true Austrian specialty. Cured and smoked on the bone, they are perfect for cooking a rich, traditional soup or enjoying as a rustic main dish. Sourced from regional farms, this vacuum-packed delicacy stays fresh for at least 19 days, bringing authentic Austrian butcher quality straight to your kitchen.
Country of origin
Description
The cured and smoked pork ribs with bone must be cooked before eating. It can then be made into a hearty "Gsöchte" soup, or cold straight from the bone, a hearty treat.
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.
Packaging type:
Vacuum packed
Kitchen hygiene:
Kitchen hygiene is important: Keep the cold chain, store separately from other products, work cleanly, heat through before consumption!
Storage conditions:
Store refrigerated at 2-6°C, consume as soon as possible after opening
.Producer:
Butchery Schwarzböck
Main Square 46
2013 Göllersdorf
Durability
Composition & Allergens
Composition
Zutaten: Schweinefleisch, Speisesalz, Konservierungsstoff E250, Gewürze, Aroma