Hallig butter
As Hallig butter is called a butter that from the milk of the islets is generated held cows. Extensive grassland farming and suckler cow husbandry are the main branches of Hallig agriculture. The small surplus milk (after own consumption and consumption by tourists) on the German Halligen is mainly processed into butter. The Halligbutter was a German class 29 dairy butter , salted dairy butter from Halligen . Gut von Holstein GmbH in Hamburg was registered as the owner of the trademark; the trademark was canceled in 1986. When the cows grazed in the salt marshes , the butter received a high iodine content through the milk and therefore had an unusual aftertaste. Hallig butter was therefore often mixed with normal butter in order to adapt the taste and make it easier to sell. On the Hallig Hooge , Hallig butter is still produced on the Hallig farm Hauke Ketelsen and on Langeneß by the farmer Johannsen.
As a dish, hearty bread is mainly spread with holm butter and topped with freshly caught crabs (see also: holm bread ). Traditionally, it is rinsed with a clear schnapps .
Individual evidence
- ↑ Where ebb and flow dictate the rhythm . In: Südholsteiner Zeitung , July 23, 2010.
- ↑ Entry of the Halligbutter ( Memento of the original from December 16, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. .
- ↑ Uwe Muuss, Marcus Petersen: The coasts of Schleswig-Holstein. Wachholtz, Neumünster 1971, ISBN 3-529-05301-5 , p. 32.
- ↑ Production of Hallig butter .
