The Hangover Cure
If you met the New Year in style – and in your cups – you might just need a little help to get you back on track for a happy and healthy 2022. Well, here’s our bid to help you with that first roaring hangover:
The classic cure for sore heads and tummies following a properly boozy night? Why, pickled gherkins! Here’s the Nobelhart version, made with the finest Spreewaldgurken, apple vinegar, aromatic mustard seed and a bit of onion. After you’ve taken your first timid bites and are slowly reentering the world of the living, start warming up a nice bowl of Micha Schäfer’s legendary potato soup. It’s not just made with love, but a good helping of smoked butter for that extra hearty note. Still feeling rotten? Bring out the big guns: Conserverie Gonidec’s limited edition 2018 vintage sardines. We’re also including originally rheinisch black bread by Cologne’s renowned Zimmermann bakery – it comes packed with whole grains and fiber, which is just what you’ll be needing. With the addition of Peter Kunze’s tangerine fruit spread, you’ll be all set for a great breakfast and to start 2022 as you intend to continue. Happy New Year!
Why not order all these products individually? Because this lovely little package deal gets you 10% off, that’s why!
This set contains
Real Spreewald gherkins, mustard seeds, onion and Kaltenthaler apple cider vinegar 100% vocally local – our take on a true German classic.
The secret ingredient is smoked butter, which lends an almost meaty flavour to the soup despite the fact that it is perfectly vegetarian. You could maybe call it the Nobelhart burger or pizza.
Vintage sardines 2018
These sardines were caught off Concarneau in 2018 and preserved in premium olive oil. Concarneau is also known as “Ville Bleue” (Blue City) because the old town is surrounded by water.
Tangerine fruit spread
The intensity of these Sicilian tangerines is unparalleled. They’re Peter’s version of the Proustian madeleines and take him straight back to the days of his childhood. 70% fruit, 30% sugar
It’s a deep black bread, rich in fiber and strong in taste. Strong grains and a lot of work go into making this traditional loaf, a speciality of Western Germany’s Rhineland: it takes at least 48 hours to go from dough to packaging.