Freyberger creates the Kässtollen
After three in gingerbread - butcher Freyberger takes on Christmas stollen.
Nuremberg. In keeping with the second Sunday of Advent, the Freybergers are continuing their Advent specials. On the first Sunday of Advent, they offered a special burger (the Advent Burger ), and on the weekend of the third Sunday of Advent, the butchers are presenting their Three in Gingerbread . Now the butcher shop has come up with something new: Christmas Stollen made with Leberkäse (liver loaf).
"We don't do things by halves at Christmas," says Dirk Freyberger. The butcher shop is gripped by Christmas fever, and another traditional product is getting a new interpretation. "If we're honest, we bake both the Stollen and the Leberkäse," the meat sommelier concludes. That's reason enough to start a fusion.
Kässtollen – what is it?
Kässtollen is a pork meatloaf , refined with dried fruit and nuts, as well as candied orange and candied lemon peel. The meatloaf is mixed with the ingredients and then baked in the oven. "I was completely thrilled," says Dirk. He was initially skeptical, but couldn't resist the temptation. "I just had to try it; after all, this isn't just my job, it's my calling," adds the master butcher.
The meaty Christmas Stollen tastes both sweet and savory. A nutty note complements the meat flavor. "I'm just not sure whether this is a starter, main course, or dessert," says Freyberger. It goes well with everything and has a unique quality. "The cheese Stollen could even be served with classic coffee and cake," adds the butcher.
Cheese Stollen - only available with feedback
Unlike Freyberger's traditional product innovations, the Kässtollen isn't available for purchase directly. Customers and the butcher's community are encouraged to share their opinions through in-store feedback or online on their social media channels . Should there be a certain level of demand, the Freybergers will offer the Kässtollen in their stores during the Christmas season. "The more people are interested in it, the higher the likelihood that we'll add the product to our range," says the Nuremberg native.
Short videos about the cheese stollen will be posted on all of the butcher's social media channels . Anyone interested can comment there. "We want and need feedback from our customers and community," Dirk reveals. This is the only way the butchers can continue working on creative ideas and their implementation.