For the production of the delicacies from Tschürtz only animals from the region are used, which is not only good for the taste but also for the agriculture. Not only the well-known Loipersbacher Hammerfleisch (hammered meat) tempts to enjoyment, but also the "Prosciutto crudo di Loipersbach", which is meanwhile known far beyond the region and which matures in the mild Pannonian climate for at least 15 months and is characterized by the unmistakable, harmoniously balanced mild-spicy note, or the black pudding, which won a gold medal at the black pudding world championship in France in 2009.
Otmar Tschürtz refines international delicacies with a great deal of passion and willingness to experiment, but always pays due respect to his heritage: "The highest quality from the region for the best taste - that is my open secret," says Tschürtz.
The original Loipersbacher Hammerfleisch is produced according to old tradition. Selected pork is seasoned with a mixture of sea salt and garlic and mildly smelted over beech wood. The maturing time is 6 months. Further recommended are: Loipersbacher raw sausages and saffron sausages.
Where do you get this products?
Every Friday at the weekly market in Eisenstadt from 08:00 to 12:00 o'clock
Every Saturday at the Karmelitermarkt in 1020 Vienna
Every Saturday at the weekly market in Bad Vöslau from 08:00 to 13:00