hausgemachter fraenkischer presssack presssack rot - natürlich von Freyberger
hausgemachter fraenkischer presssack presssack weiss - natürlich von Freyberger
allergens

Due to the production process, the final product may contain traces of nuts (Pistachios),egg,Milkand wheat (gluten) must be included.

Origin

Shelf life & storage

Our homemade Franconian Presssack is still available after arrival at your premises or after collectionat least 7 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

Ingredients red press sack:Pork 46%, pork mask, pork rinds, drinking water, pork blood, onions, nitrite curing salt (table salt, preservative E250), spices (containscelery), flavour enhancer E621, antioxidant E 300, smoke, pork stomachIngredients white press sack:Pork 46%, pork mask, rinds, drinking water, onions, nitrite curing salt (table salt, preservative E250), spices (containscelery), flavour enhancer E621, antioxidant E 300, smoke, pork stomach

Nutrition Facts

Already over 10,000+ customers are convinced of our quality

homemade Franconian press sack

€4,50
€22,50 /kg

Tax included. Shipping calculated at checkout

20 reviews
20 reviews
  • 200g Presssack slices, vacuum packed
  • red homemade Franconian press sack
  • white homemade Franconian Presssack
  • Freyberger's Plus Guarantee
  • With our popular pork knuckle filling
variant:red pressed sausage
Pickup available at Freyberger Katzwang Usually ready in 24 hours

homemade Franconian press sack

red pressed sausage

Freyberger Katzwang

Pickup available, usually ready in 24 hours

Katzwanger Hauptstraße 40
90453 Nürnberg
Germany

+49911442709

Freyberger Stammhaus

Pickup available, usually ready in 24 hours

Sperberstraße 99
90461 Nürnberg
Germany

+49911442709
allergens

Due to the production process, the final product may contain traces of nuts (Pistachios),egg,Milkand wheat (gluten) must be included.

Origin

Shelf life & storage

Our homemade Franconian Presssack is still available after arrival at your premises or after collectionat least 7 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

Ingredients red press sack:Pork 46%, pork mask, pork rinds, drinking water, pork blood, onions, nitrite curing salt (table salt, preservative E250), spices (containscelery), flavour enhancer E621, antioxidant E 300, smoke, pork stomachIngredients white press sack:Pork 46%, pork mask, rinds, drinking water, onions, nitrite curing salt (table salt, preservative E250), spices (containscelery), flavour enhancer E621, antioxidant E 300, smoke, pork stomach

Nutrition Facts

All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

How to get your order to your home

1. Fresh chilled products
1. Fresh chilled products
2. Packed with cooling pads
2. Packed with cooling pads
3. Express delivery 8am-12pm
3. Express delivery 8am-12pm

Need some inspiration?

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a must on the Franconian snack plate

Presssack

One thing is a must on any Franconian snack platter: Presssack (a kind of sausage)! Whether it's white, made with curing salt, or red, made with fresh pig's blood, a true Franconian won't be satisfied without it. Its name derives from the traditional method of production. To ensure an even distribution of the filling, the tied sausages were stretched between two wooden boards. Our Presssack (a kind of sausage) uses only select spices, such as nutmeg, allspice, marjoram, cloves, cardamom, and fresh onions, according to our own recipe.

Where does it come from?

Home butchering has always played an important role in the history of Franconia. Presssack (pressed sausage) is one of the original recipes of Franconian sausage variety. It dates back to a time when people were exceptionally skilled at processing the different "leftover pieces" of the animal into valuable specialties. Thus, our "white" variety still consists of pork rind and broth, as well as a filling of selected head meat, lean hock meat, and some finely chopped liver. In the production of our red homemade Franconian Presssack, liver is omitted. Instead, the broth is mixed with fresh pig's blood, which gives it its attractive, natural red color.