beer ham with veal

Our range of boiled sausages is between 5 and 10 percent leaner than the national average. So you can say that no matter which sausage you try from Freyberger, you will always save calories. The beer ham is particularly lean. The lean meat filling, around 80% in our case, ensures a hearty bite and makes the sausage much leaner than the normal range of cold cuts.

The most important ingredient for our entire range of boiled sausages and cold cuts is our basic sausage meat. It is contained in almost all of our cold cuts. It is chopped from pork, beef, bacon and ice and refined with our own cold cut spice mixture. For our beer ham with veal, the lean filling made from pure veal from the leg is tumbled the day before. This makes it tender and juicy. And so the beer ham tastes excellent with our Freybier.

Boiled sausage refers to a group of sausages made from raw meat. It is also important that the sausage is cooked, in this case boiled. A casing, whether natural or artificial, is not necessary. Another important factor for the boiled sausage class is that the sausage remains firm when reheated. In addition to the boiled sausage class, there is also cooked sausage and raw sausage. There are also hybrid sausages that cannot be clearly assigned to any of the three sausage classes. Here, for example, is our boiled Mettwurst in a jelly coating. It is made from raw meat.