Paté

Forsthaus Strelitz

Billy suggested “liver sausage” as a translation for Leberwurst but no, that’s just wrong. There isn’t much that’s sausage-y about Leberwurst. Rather, it’s a delicate, fine-textured spread, not unlike paté. Translation questions notwithstanding, Forsthaus Strelitz’s Leberwurst is everything a Leberwurst should be. It’s made from Husumer Sattelschwein pork, onion, salt, and marjoram. That’s all. It’s as pure and delicious as it gets.

200g jar

10,00 

(€44.00 per 1kg)

Recipes

Forsthaus Strelitz
Venture 100 kilometers to the north of Berlin to the small town of Neustrelitz and you’ll find the small hotel and restaurant Forsthaus Strelitz run by Wenzel Pankratz and his family. Things are scenic here, no doubt: a wooden stove sizzles in the kitchen while the estate’s lush gardens yield all sorts of herbs and vegetables, there is an orchard, several beehives as well as the farm’s own pigs, lambs and geese. Make no mistake though, there is nothing backwards about this Mecklenburg-Vorpommern idyll. Head chef Wenzel learnt his trade in highly decorated restaurants such as Facil and Schauenstein before joining Jonnie Boer in the Netherlands, Andreas Caminada in Switzerland and Bobby Bräuer in Austria for more hands-on lessons.