fresh blood sausage and liver sausage

Fresh black pudding is a masterpiece of the traditional butcher. For centuries, it has been a staple on every meat platter. It is popular throughout Europe and overseas, and every regional cuisine has developed its own unique culinary traits. At Freiberger, we dedicate our entire butchery to black pudding. Of course, we won't reveal the exact production process here, as the recipes for fresh black pudding and fresh liverwurst have been passed down from generation to generation in our family business since 1958. We'll just tell you this: Fresh black pudding contains pork from the cheek, rind, onions, and blood. And, of course, plenty of spices, which are the responsibility of spice sommelier Sven Freyberger.

Blood is our lifeblood. People suffering from iron deficiency feel weak, pale, dizzy, and tired. Their breathing becomes short, and their heart pounds rapidly during exertion. Iron deficiency is caused by internal blood loss. Or by pregnancy. Or by a one-sided, plant-based diet. Or by a long, dark winter. Especially in spring, many people develop a craving for iron-rich foods. The body has a mind of its own. Fresh black pudding is just about the best (and tastiest!) way to replenish iron stores. It's also packed with protein and minerals like calcium, zinc, and magnesium. In short: Fresh black pudding is just as important for iron intake as fresh liver sausage is for replenishing vitamin A stores. Welcome to the list of superfoods!

Whether you slice our fresh black pudding onto a roll for breakfast or serve fried black pudding for lunch, Freyberger's fresh black pudding and liver sausage bring these specialties to life. Why is that? Because we can. Because we love it! And because we treat our craftsmanship and nature responsibly. Today, everyone talks about regionality. But we at Freyberger, like so many other traditional family businesses, have always lived this philosophy. That's why the ingredients for our fresh black pudding, just like those for our fresh liver sausage, come from Uehlfeld noble pigs. Reiner Freyberger's cousin, Hans Rössner, slaughters these prized animals in the Middle Franconian community of Uehlfeld. They come from select local farmers, are fattened for long periods, and transported quickly. This results in exceptional meat quality for our equally exceptional fresh black pudding.