Our Farm Products
You can taste the high quality of our organic production in every bite
The Waldlechn Tavern has set itself the goal of achieving high sustainability through the exclusive use of native, regional, and seasonal products. We also want to make a tasty mark with our specialties from the farm. As operators, we bring the optimal prerequisites with us for this: Hans Jörg is a trained cook with experience as a butcher. From slaughter to carving and processing the meat all the way to his preparation, he handles everything himself and serves our guests. This meat is as fresh as possible and doesn’t need to be transported a long way. For her part, Helga worked in the restaurant business for several years and later took over the farm as a farmer. She makes many different syrups and juices, jams, ice cream, dumplings, and pasta herself. She also bakes the bread served at the tavern.
The best meat from the farm or from the hunt
The cattle and pigs at our farm are slaughtered by a butcher. The meat is then processed in a separate room by Hans Jörg. The meat is turned into bacon and sausages, which you can enjoy at our tavern. The host is a passionate hunter who regularly brings game home with him from his hunting trips. The game is carefully processed by him and cooked fresh every Sunday for our guests at the tavern.
Pork loins, necks, and stomachs are processed into bacon. The cuts of meat are blended together in large stainless-steel containers, and a salt-herb mixture is sprinkled over them. Every two days, they are rearranged by Hans Jörg, and the resulting meat juice is collected in a container and poured over the meat. This is repeated until the meat is pulled through. The cuts of meat now enter the smokehouse, where they stay for two months. Finally, they are dried.
Delicious garlic sausages and smoked sausages
The meat for the garlic sausages is ground up in the sausage maker. A spice mix is mixed into the ground meat. With a syringe over which a suitable animal intestine was drawn, it is then processed into sausages about 20 cm in length by Hans Jörg.
These are hung on rods and in the smokehouse. They are smoked with wood sawdust, dried juniper bushes, and wood shavings. After smoking, the sausages are stored in a dark cellar until they reach the right level of maturity. To keep them from drying out, they are still vacuum-packed.
For the smoked sausages, the production doesn’t take quite so long. Beef and pork are mixed together, ground, salted, and seasoned. The sausage meat is packed into cleaned intestines, turned into sausages, and tied. These are also hung in the smokehouse and then dried. Smoked sausages are ready to eat in about 2-3 weeks.
Fresh baked bread for the tavern
At Waldlechn, we’ve always baked our bread ourselves. Helga learned this from her mother. Now, she continues the art of baking with great passion and a joy of experimenting. Helga only bakes bread with wheat, rye, spelt, and whole grain flour. Flour, water, spices, and yeast are the only ingredients in the dough. After baking the bread, she likes to slide a cake or an apple strudel into the excess heat of the oven. Then you can smell the pleasant, aromatic scent throughout the house.