kassler hals klasslerhals - natürlich von Freyberger
allergens

Note allergens:Due to the production process, traces of nuts may be present in the final product(pistachios),egg,Milkand wheat(Gluten)be included.

Origin

Shelf life & storage

Our Kassler Hals 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

Pork, nitrite curing salt (table salt, preservative E250), drinking water, stabilizer E450, glucose syrup, acidifier E332, antioxidants E301 and E300, natural flavoring, smoke

Nutrition Facts
per 100 g per 60 g Daily requirement (%) per portion (60 g)*
Energy 880 kJ / 212 kcal 528 kJ / 127 kcal 6.3 %
Fat 15.6 g 9.3 g 13.3 %
thereof saturated fatty acids 6.0 g 3.6 g 18.1 %
Carbohydrates < 0.5 g < 0.5 g < 0.2 %
thereof sugar < 0.5 g < 0.5 g < 1.0 %
Protein 17.8 g 10.7 g 21.3 %
Salt 1.7 g 1.0 g 16.6 %

Preparation Method

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

    Smoked pork neck

    €24,00
    €24,00 /kg

    Tax included. Shipping calculated at checkout

    • 1000g Kasslerhals, vacuum packed
    • from the Uehlfelder Edelschwein
    • Freyberger's Plus Guarantee
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Smoked pork neck

    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

    Note allergens:Due to the production process, traces of nuts may be present in the final product(pistachios),egg,Milkand wheat(Gluten)be included.

    Origin

    Shelf life & storage

    Our Kassler Hals 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

    Pork, nitrite curing salt (table salt, preservative E250), drinking water, stabilizer E450, glucose syrup, acidifier E332, antioxidants E301 and E300, natural flavoring, smoke

    Nutrition Facts
    per 100 g per 60 g Daily requirement (%) per portion (60 g)*
    Energy 880 kJ / 212 kcal 528 kJ / 127 kcal 6.3 %
    Fat 15.6 g 9.3 g 13.3 %
    thereof saturated fatty acids 6.0 g 3.6 g 18.1 %
    Carbohydrates < 0.5 g < 0.5 g < 0.2 %
    thereof sugar < 0.5 g < 0.5 g < 1.0 %
    Protein 17.8 g 10.7 g 21.3 %
    Salt 1.7 g 1.0 g 16.6 %

    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

    Preparation Method

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      Premium quality from Freyberger

      Smoked pork neck

      Fancy a delicious roast? Kassler neck is perfect for this and is also very easy to prepare. Kassler is a cured, lightly smoked pork. It's not only suitable for (braised) roasts, but also makes the perfect addition to stews and tastes divine, especially with kale, red cabbage, broad beans, or sauerkraut! Discover our Kassler neck and order it conveniently online to your home. We ship our products well chilled and fresh, so you can enjoy our premium quality anytime, even outside of Nuremberg!

      Our recipe for Kassler roast

      Ingredients:

      • 1kg Kassler neck
      • 5 onions
      • 3 tbsp butter
      • 1.5 liters of water
      • 1 pinch of salt
      • 1 pinch of pepper
      • Sauce thickener

      Preparation:

      Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) fan/convection oven, then melt the butter in a large, ovenproof pot. Sear your smoked pork neck on all sides, then remove the meat from the pot and place it on a plate.
      Peel and finely chop the onions, and fry them in butter (you can add a little more if desired). Then return the meat to the pot and fill with water until the meat is 1/4 full.
      Bring the pot to a boil, then cover and simmer in a preheated oven over medium heat for about 60 minutes. Turn the roast after about 30 minutes. Finally, season the Kassler roast with salt and pepper.
      After removing the meat from the stock, you can use a gravy thickener to thicken a delicious gravy. Slice the roast and serve it with your choice of side dishes – the perfect Sunday roast is ready!