fresh blood sausage and liver sausage

Fresh black pudding is a masterpiece of the traditional butcher. For many centuries it has been a must on every meat platter. It is widespread throughout Europe and overseas. And every national cuisine has its own culinary side. At Freiberger, we dedicate all of our butchery skills to black pudding. Of course, we won't reveal the exact production process here, because the recipes for fresh black pudding and fresh liver sausage have been passed down from generation to generation in our family business since 1958. Just this much: Fresh black pudding contains pork from the cheek, rind, onions and blood. And of course lots of spices, which are the responsibility of spice sommelier Sven Freyberger.

Blood is our lifeblood. People who suffer from iron deficiency feel weak, pale, dizzy, tired. Their breathing is short, and their heart beats strongly when they exert themselves. Iron deficiency is caused by internal blood loss. Or by pregnancy. By a one-sided, plant-based diet. Or by a long, dark winter. In spring in particular, many people develop a craving for iron-rich foods. The body has a mind of its own. Fresh black pudding is pretty much the best (and tastiest!) way to replenish iron stores. It is also full of proteins and minerals such as calcium, zinc, and magnesium. All in all: fresh black pudding is just as important for iron supply as fresh liver sausage is for replenishing vitamin A stores. Welcome to the list of superfoods!

Whether you cut our fresh black pudding onto a bread roll for breakfast or serve a fried black pudding for lunch - Freyberger's fresh black pudding and liver sausage bring these specialties to the top. Why is that? - Because we can. Because we love it! And because we treat our craftsmanship and nature responsibly. Today, everyone talks about regionality. But we at Freyberger, like so many other traditional family businesses, have always lived this attitude. That's why the ingredients for our fresh black pudding, just like those for our fresh liver sausage, come from Uehlfeld noble pigs. Reiner Freyberger's cousin Hans Rössner slaughters the animals of this valuable variety in the Middle Franconian community of Uehlfeld. They come from selected farmers in the area, have long fattening times and short transport routes. This creates an exceptional quality of meat for our equally exceptional fresh black pudding.

Buying fresh black pudding and liver sausage - for us that means: freshly made sausages every week! Ingredients from the region, love and passion for the craft and a tradition that goes back generations: this is what creates real delights. Our butcher seals each freshly made black pudding in a vacuum pack. This way, all the delicious aromas and healthy ingredients are preserved. We also give you the Freyberger Plus Guarantee. Because at Freyberger, the motto is: can you have a little more? Most of our delicious products weigh more than the amount stated on the packaging. And unlike most sausage counters, we don't add this extra to the price. Our fresh black pudding and liver sausage can be addictive. That's why we've packed a little more for you.