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Freyberger instigates beef
Bad news for pork fans: It's not just July that's causing a heated atmosphere, but also the Freyberger butcher's shop with its new burger of the month, the Pure Beef Burger . This one contains no pork at all, just a pure beef patty. Even the bacon comes from beef.
No luck?
"We usually use pork bacon for our burgers. But we've been experimenting a bit in the last few weeks and have produced a dry-aged beef bacon ," replies Dirk Freyberger. The world champion butcher explains that making bacon requires a lot of know-how. It starts with boning and cutting and goes through the right seasoning to optimal maturation. There's even a short video about it here .
The Nuremberg native is proud of the result and "besides, I like beef," jokes Freyberger. This burger is also something for customers who avoid pork for personal reasons. "Most burgers only have pork bacon. But that excludes some people and we want to counteract that," says the meat sommelier.
Saugut even without pork
The burger is available as a kit, i.e. a compilation of all the required raw ingredients for you to prepare yourself. The instructions are available here as a video . In addition, the burger kit is only available to pre-order on July 26 and 27, 2024.
If you order in the online shop, you can even get the burger in a savings package. Savings packages are not possible for orders placed on site (in the stores). We will deliver mail-order orders by July 26, 2024. The order deadline is July 24, 2024.
The Pure Beef Burger burger kit contains:
- 180g Beef Burger Patty
- Handcrafted Burger Bun
- Cheddar
- Dry Aged Beef Bacon
- onion-port wine chutney
Overcoming your inner demons
"I am well aware that pork bacon has been the standard for burgers for some time, but can't we also create new traditions?" asks Dirk. The answer is very clear: "The Pure Beef Burger is down-to-earth, but still in a new guise. Our dry-aged beef bacon is made by hand and with a lot of love, just like pork bacon . I am sure that bacon and burger fans will like our creation," says the butcher. But it is important to give new things a chance, adds Dirk.
