Hofer beef sausage
The Hofer beef sausage is a spreadable raw sausage that gets its taste from cold smoking . An original Hofer beef sausage is filled in artificial casing, weighs between 150 g to 400 g and is characterized by a strong, flesh-colored red.
It can contain a maximum of 30% pork.
history
The Hofer beef sausage has a long tradition in Hof (Saale) in Bavaria . Her original recipe is attributed to the master butcher Hans Millitzer (born March 31, 1897, † October 10, 1987). However, it was only his journeyman Gottfried Rädlein who made the raw sausage well known. He produced Hofer beef sausage for over 30 years in his own company and made it known beyond the city limits of Hof. Today they produce numerous butchers from the region. In 1993, quality criteria were entered in the guidelines for meat and meat products of the German Food Book .
At the beginning of 2011 it was included in the European register of regional specialties. Since then, Hofer beef sausage has been a protected geographical indication and may only be produced in the city of Hof and in the district of Hof . The application to the EU Commission was initiated by the butchers' guild Hof-Wunsiedel, which presented the regional specialty to a larger group of experts and the public for the first time at the trade fair for the hotel and catering trade ( HOGA ) in Munich.
Individual evidence
- ↑ Entry of Hofer beef sausage (PDF; 710 kB) according to: Regulation (EC) No. 510/2006 of the Council of March 20, 2006 on the protection of geographical indications and designations of origin for agricultural products and food (PDF)