Savoury German Breakfast
Oh, we Germans love our bread with all the hearty accoutrements. If given free reign, we’ll have it for breakfast, dinner and as a snack in between. Well, here’s your opportunity to experience a Brotzeit that has little to do with the pre-sliced cheese and sad rye breads you might previously have experienced – this is a Nobelhart savoury selection unlike any other!
As you know us at Nobelhart & Schmutzig, we’re all about those smokey aromas. And we know how to get them without having to reach for the bacon or smoked trout. Our special smoked salt adds a deep note of beechwood smoke to any veggie or meat dish. Want to experience a proper German Leberwurst? Forsthaus Strelitz makes our favourite version of this classic German paté-style sausage, and you won’t want to miss it. Have it on real Cologne black bread, courtesy of Bäckerei Zimmermann’s traditional 1875 recipe. As a counterpart for the meat, we’re also including some fish: the fishery at Brandenburg’s Stechlinsee makes good use of the lake’s 70 meters of depth and fishes for local maräne or pike, which is then matured in oil for 3 months. Of course, a good Brotzeit requires good butter, and we’ve added restaurant Otto’s slightly nutty, buckwheat shio-koji infused version. As for other condiments, you’ll be pleased to find the result of Sophia Hoffmann’s collaboration with mustard stalwart Münchener Kindlsenf. And, to round it all off, there’s our legendary onion jam – just warm it up and enjoy its full-bodied umami flavour and creamy texture.
While you could order these great products individually, ordering this pack gets you the bunch at a whopping 10% less.
This set contains
Another way to bring the fantastic aroma of beechwood smoke into your kitchen without setting it on fire – and it’s completely (and quite unintentionally) vegan, too!
Made from Husumer Sattelschwein pork, onion, salt, and marjoram. That’s all. It’s as pure and delicious as it gets.
It’s a deep black bread, rich in fiber and strong in taste. An original Rhenish brown bread of the Zimmermann bakery, made according to the original recipe from 1875.
Maräne or Pike, “Matjes style”
The Böttchers call Maräne the “bread and butter fish” of their fishery; a great local alternative to the traditional herring. Thanks to a maturing process with a few spices, both fish can be kept in oil for at least 3 months.
Butter from Brodowin, matured, salted and flavored with homemade buckwheat Shio-Koji. This enriches the butter with notes of umami, makes it cheesy and wonderfully nutty.
With its fruitiness and mild spice, it’s bound to win over those who usually turn their noses at mustard. Try it as a spread or use it to elevate any sauce or dressing.
It’s one of Micha’s all-season staples. For good reason, too: creamy, lightly sour buttermilk beautifully compliments the taste of glazed onion.