Radatz Frankfurter 

A Viennese classic? Not quite, because the so-called Wienerle were invented by Johann Lahner in Frankfurt almost 200 years ago. He brought the sausage recipe to Vienna, where they were then renamed Frankfurters. A fine sausage meat made from pork and beef, stuffed into thin sheep stringers and delicately smoked, that's what makes the sausage. Let them steep in salted water over a low heat for a few minutes, then they become wonderfully plump and crunchy to the bite.

About the producer:

The family business Radatz - a Viennese institution - has been cultivating 60 years the butcher's trade. Good taste, love of craftsmanship, awareness of tradition and the unwavering striving to give the best every day are the hallmarks of the Viennese company.

Foresighted and responsible planning, sustainable relationships with suppliers and business partners as well as the employees and their further development were and are the basis for the success of the company. Production is carried out carefully according to traditional, over generations handed down recipes. That tradition and innovation don't have to be a contradiction is proven by the Viennese family business RADATZ since 1962. And you can taste that.

Storage conditions:

Store refrigerated at 2-6C°, intended for immediate consumption after opening

Producer:

Radatz Feine Wiener Fleischwaren GmbH

Erlaaer Straße 187

1230 Vienna