As the name suggests, so the meat. Dry-aged for up to eight weeks, cured on the bone in a rock salt chamber. Absolutely premium meat from select, locally sourced female animals for exclusive meat enjoyment. The Hinterwälder/Angus cross, raised slowly, and fed with meadow fodder and grain, provides the best foundation for a fine selection of meat. With exceptional fat marbling and a unique flavor experience, meat lovers are in for a treat.

To meet even the highest quality standards, we created our "Blackforest Prime Pork," or simply "Prime Pork." Under this seal of quality, we age only select top-quality cuts from our herb-cured pork. The steaks are dry-aged on the bone in our salt chamber for up to four weeks. This guarantees extremely tender steaks with an excellent flavor.