Sie befinden sich hier: Ox & Wild Herbs » Regional Suppliers
From the region ~ for the region
We always think about where to buy our produce within our region - and this began before the latest food scandals were published.
Because the quality of a meal really depends on all the attributes of its ingredients. Furthermore it's our opinion that we shouldn't burden our enviroment more than necessary
for example by transporting animals a long way to slaughter. Taking all these facts into consideration makes the selection of the suppliers even harder.
Nevertheless we succeeded in finding the appropriate partners. Sure our purchase prices are a little bit higher, but we guarantee produce from our region.
If you're interested in we'll give you the phone number or address or even show you the way to our suppliers.
Many of the main ingredients we use in our kitchen you also might buy directly from us. Just take a look at the cabinet next to the main entrance. According to the season you will find a lot of self-produced agricultural products like
grandma's crackling fat
plus many more specialities made of a special bred hog, an extra wedding wine and champagne or even a wedding beer mug and a lot of other things.
Self produced ox meat and potatoes
Since more than ten years we feed up some oxes on our grazing lands at every time. Their quality meat enhances our menu. Those animals belong to the well known old breed of Pinzgau Cattle, a typical strain reared in the alps in the surrounding area of Salzburg which is called Pinzgau. They have an extraordinaire meat quality with a special marmoreal muscle fiber which is highly recommended by gourmets.
You find more information to the meat of the Pinzgau cattle on our page Ox (dry aged).
Hofmetzgerei Völler (Butcher), Ludwigsmoos
Mr. Voeller applies high importance on quality. It starts at the selection of animals for slaughter. In any case they shouldn't be fattened by factory farming.
So, only animals from regional breeding and grown species-appropriate will be used. A traceable origin from birth to slaughter are a fundamental criterion. And although it may
be not scientifically proven, he thinks that animals taste so as they were kept. A further prerequisite is the exclusive use of own farm food.
In his slaughtery, where increasing hygiene requirements have to be met, all is based on a symbiosis of traditional craftsmanship and modern technology.
Pork by Ziegler Family, Obergrasheim
The Ziegler Family guarantees a vital swilling by using regional feedingstuff only. No genetically manipulated food for example soy will be used as well as
no hormones as growth promoters or antibiotics. All of that plus species appropriate husbandry is the reason for this top choice pork from Obergrasheim - quality you can taste.
Beef by Reichert Family, Untermaxfeld
If there is any shortage with our beef, we get additional meet by Hofmetzgerei Völler, who buys the animals for slaughter from Reichert Family.
Since decades the Reichert Family breeds Holstein cattle on their farmland. So the origin of these animals is proven. It is known that the meat of this breed is very short-fibred
and well-marbled. During summertime the cattle stays outside on pastures and in winter months they are free in a stable with straw on the floor.
They are fed with self grown products solely.
Here in Weichering resident Oppenheimer Family delivers fresh eggs every day. Their laying hens seem to like the free run. The size of the stable exceeds the standards
written down in laws. Therefore the animals have sufficient space which will be inspected by officials regularly. They also produce noodles using their fresh eggs.
Seasonal Products by Biohof Hundszell, Ingolstadt
The Meyer Family at Biohof Hundszell grow seasonal products like salads, vegetables and fruits by a certified organic standard. They deliver whatever can be harvested and we process it absolutely fresh in our kitchen.
Brook char and trout by Reile Family, Trugenhofen
At the trout farm Reile, all products are from the own and natural rearing of fish. In this way, the best possible quality and freshness is guaranteed by secure origin.
Tilsiter Cheese by Färber Family, Sinning
The Färber Family owns a small farm in nearby Sinng with 18 diary cows, who are fed almost totally with top fodder from their own farm land. Most of the milk will be delivered to the diary in Neuburg. But every third or fourth month a mobile cheese diary stops at their house and processes about 90 kg cheese out of up to 800 l fresh milk. Some of that product will be left natural while to most of the cheese different flavors like herbs, chili, caraway, Mediterranean spices or wild garlic will be added. This fresh product ripes in a special storage place for at least one month before it will be selled by the Färber Family directly. The cheese of every farm has a different flavour depending on the fodder. Experts say you can taste the grassland.
Game provided by regional hunters
We acquire all the game from hunters here in our surrounding area directly. Constant examinations by local forest offices proved that these animals were contaminated
by radioactive pollution only with a very, very low dose in our region.
Additional sources of supply for our quality products are