Feldkieker

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As Feldkieker (also Feldgieker ) refers to a coarse-grained, cut resistant Rohwurstsorte . The sausage is similar in production and use to the Italian salami . The "Feldkieker" was already known in 1488 in Büraberg near Fritzlar in Hesse .

Eichsfelder Feldgieker

The Eichsfelder Feldgieker as Stracke

The Eichsfelder Feldgieker or Eichsfelder Feldkieker is a Eichsfeld sausage specialty. For the production, lean pork is finely chopped in the cutter , and then coarsely chopped bacon is added. Typical condiments are saltpeter or nitrite curing salt , pepper , coriander and other spices. According to old classic recipes is meat in the butcher's still slaughter temperature in the slightly elongated blister-like sausage casing of the field Kiekers filled that out of the peritoneum ( " lard skin ") from the pig is hand-stitched and can reach a diameter of about 10 centimeters. In Untereichsfeld one will bubble from the calf used as a sausage casing, it means the sausage Eichsfelder calves bubble . The Eichsfelder Feldgieker is also produced as a cylindrical ('straight') variant, the Eichsfelder Stracke , in the pig's intestine. It is also air-dried in the upper field , less often cold-smoked. Due to its volume, the Feldgieker then needs a very long ripening period of up to a year in well-ventilated rooms in order to fully develop its taste. The sausages ripen best in clay-plastered chambers with a window facing north. In modern times, Feldgieker are also produced under industrial conditions, but then no longer achieve the quality of the homemade sausages.

Göttingen Feldkieker

The Göttinger Feldkieker is a Mettwurst specialty from the Göttingen area and is made from pork, at least 65% of which comes from older animals. Due to the targeted feeding of the pigs, this meat has a special fat quality. Although the sausage is similar to the Eichsfeld Feldgieker , it is not produced using hot meat processing and therefore requires starter cultures with added yeast for maturation . This leads to a different maturation and taste development. For the Göttingen Feldkieker , filling into bubble-shaped intestines is also typical.

North Hessian Feldkieker

The North Hessian Feldkieker is a type of Ahlen sausage , a North Hessian sausage specialty similar to the Eichsfeld Feldgieker .

Trademark protection

EU community symbol PGI

The Eichsfelder Feldgieker or Eichsfelder Feldkieker has been a protected geographical indication ( PGI ) since 2013 . The Göttingen Feldkieker has been doing this since 2011.

See also

literature

  • German Patent and Trademark Office : Markenblatt 11 of March 18, 2016, part 7f-bb ; 7324–7327 (update of the product specification Eichsfelder Feldgieker, Eichsfelder Feldkieker ).
  • German Patent and Trademark Office: Markenblatt 33 of August 19, 2016, part 7f-aa ; 22263–22265 (update of the Göttinger Feldkieker product specification ).
  • Friedrich-Karl Lücke, Ingo Vogeley: Traditional 'air-dried' fermented sausages from Central Germany. Food Microbiology 29 (2), April 2012; 242-246.
  • Heinrich Hillmann: Treatises on the Eichsfelder Faelldicker. Leipzig 2004, 97 pages, with paintings, drawings and photos by the author, ISBN 3-00-014384-X .
  • Andreas Degenhardt: The "Eichsfelder Feldgieker" from the point of view of a state-certified food chemist. In: Eichsfelder Heimatzeitschrift. Vol. 53 (2009), No. 2, Mecke Druck und Verlag, Duderstadt 2009, pp. 44–46.

Individual evidence

  1. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. Deutscher Fachverlag, 22nd edition 2009, ISBN 978-3-86641-187-6 .
  2. ↑ German Patent and Trademark Office: Markenblatt 36 dated 09/05/2008, Part 7b ; 46519 (DPMA decision granting the application: Göttinger Feldkieker ).
  3. ↑ Official Journal of the European Union of May 17, 2013, L 133/5 – L 133/6 (PDF) .
  4. ↑ Official Journal of the European Union of July 27, 2011, L 195/30 – L 195/31 (PDF) .

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