Crailsheim. For 75 years, supplies the butcher Kranz Altenmünster the Horaffen with tasty meat and meat products. Most of them are from their own production.
Hearty ham, spicy sausage, juicy steaks and other dishes of wild meat, cheese or fish but also takes in three generations, the butcher wreath on the table. The foundation for the successful history put on 1 Georg Kranz December 1935. The grandfather of the present managing director Werner ring true with its own butcher's dream of independence. "At that time, house and property were still at the border. On the other hand, there was only green pastures," says Werner Kranz. "Meanwhile, the Old Cathedral is so fully that we are in the middle."
The current managing partner in the butcher's grown and has already helped a child. Therefore, it was never a big question for him to take a different career. Gladly, he continues the tradition of service. Therefore, the butcher took over in 1997 by his father, head of the family business and made for change and modernization in the butcher shop. So he left with his wife Susanne renovate the shop selling expensive and newly remodeled. Extended to meat and sausage range now joined them, a large food court for warm dishes and cheese and fish counter. Small changes such as gondola in the middle of the goods sales room where food such as pasta or wine are offered followed, then in recent years.
The butcher has about 20 employees, which on little more than 110 square meters of fine cuisine to customers. "About 80 percent of our meat and meat products originate from our own production," says butcher ring proudly. In particular, the numerous dry sausage, and the many different cooking hams are made in-house.
A variety of gourmet salads, specialty cheeses from Europe and fresh and smoked fish are also available. The fish range complements the Food sector, as well as the wide range of local and German cheeses. A special offer is to supply customers with "Pfister organic bread from Munich, which is delivered fresh every Thursday. Nevertheless, Werner Kranz will not be considered as "delicatessen". "There is the Food sector in our house, but we offer it all: the meatloaf sandwiches to exquisite fish," said the butcher.
To satisfy the customers to their complete satisfaction, the butcher holds recipes: it is placed high importance on the technical quality of the products and also to the regionality of animals taken to the product of farmers from the surrounding Hohenlohe. The meat products are produced with modern machinery to house, traditional recipes. This combination of tradition and modern technology makes delicious products of high quality. And the good advice from trained staff will make the right choice from the wide variety. Of these, the daily also convince customers locally. For in the large food court, there are fresh every day at noon, hot meals. Above all, the dish of the day and the wide range of delicacies from the hot bar are popular with today's customers. Therefore, there is a changing lunch menu on weekdays with a hot main course and side dishes, a second court and a large selection of delicacies from the hot counter.
Also takes over the house and the catering service. Whether for family gatherings, birthdays or company parties, receptions and meetings - the butcher prepares to ring for an individual advice, the right food for every occasion. Particularly popular buffet with finger food are. "The trend is toward self-service snacks and even with the hot food. Thus, any self-determine what and how much he wants to eat," says Werner Kranz.
The 75-year anniversary on Wednesday, 1 December can unfortunately not be celebrated extensively, finally, the butcher to do full around Christmas time all hands. For customers, while still a small gift and a glass of champagne or punch ready and waiting for special anniversary offers. With a large courtyard party in the spring then to the omitted party be made up.
Wednesday, December 1, 2010
game meat is right for modern nutrition
Hannover - deer win as game meats increasingly important.
The current report, the country hunting the hunters have achieved in the deer hunting in 2009 when a new record. Lower long was the line almost 12 700 animals. This is an increase of almost 14 percent last year.
Not from the wild, but certainly from semi-natural attitude is the game that offer some 900 farmers in Lower Saxony, currently, reports the country's press people. In pulling the animals in the winter hay or silage is made available. As a special treat are chestnuts, making farmers for the winter in Salt Lake durable. This natural diet that meat is especially high, while low in fat. It is very nutritious and low in cholesterol and fits so well in a modern diet.
Some 14,500 of the majestic animals with the shovel-like antlers niedersachsen live well into their enclosures. On average, the fences of 4.5 ha in size - a maximum of ten animals per hectare may be held. The enclosures are inspected annually by the Veterinary Office and after the shooting comes from a veterinarian for veterinary meat inspection. Consumers can be absolutely certain, if you enjoy the autumn roast. Also grills can be made of the delicate pieces of meat cook.
The wild-holders have already responded that cuts to the consumer to arrive better than all the deer. They take more and more game in their enclosures, which can more easily be split carcasses. With a share of 80 percent of the deer is still the typical game reserve. Only few cases of black and mouflon is held.
Particularly in the areas around Soltau-Fallingbostel and Nienburg, in which naturally occurring fallow, farmers have specialized in the sika deer. During the breeding season it would otherwise cause traffic hazards if they make wild deer on the way to the exhibits. After all, unlike the larger deer, which occurs mainly in resin and the Lüneburg Heath Solling, it is not bound to specific places rut. Consumers who wish to take their roast or steak you get at the wild deer especially fresh holder found, direct food marketers on the Internet .
The current report, the country hunting the hunters have achieved in the deer hunting in 2009 when a new record. Lower long was the line almost 12 700 animals. This is an increase of almost 14 percent last year.
Not from the wild, but certainly from semi-natural attitude is the game that offer some 900 farmers in Lower Saxony, currently, reports the country's press people. In pulling the animals in the winter hay or silage is made available. As a special treat are chestnuts, making farmers for the winter in Salt Lake durable. This natural diet that meat is especially high, while low in fat. It is very nutritious and low in cholesterol and fits so well in a modern diet.
Some 14,500 of the majestic animals with the shovel-like antlers niedersachsen live well into their enclosures. On average, the fences of 4.5 ha in size - a maximum of ten animals per hectare may be held. The enclosures are inspected annually by the Veterinary Office and after the shooting comes from a veterinarian for veterinary meat inspection. Consumers can be absolutely certain, if you enjoy the autumn roast. Also grills can be made of the delicate pieces of meat cook.
The wild-holders have already responded that cuts to the consumer to arrive better than all the deer. They take more and more game in their enclosures, which can more easily be split carcasses. With a share of 80 percent of the deer is still the typical game reserve. Only few cases of black and mouflon is held.
Particularly in the areas around Soltau-Fallingbostel and Nienburg, in which naturally occurring fallow, farmers have specialized in the sika deer. During the breeding season it would otherwise cause traffic hazards if they make wild deer on the way to the exhibits. After all, unlike the larger deer, which occurs mainly in resin and the Lüneburg Heath Solling, it is not bound to specific places rut. Consumers who wish to take their roast or steak you get at the wild deer especially fresh holder found, direct food marketers on the Internet .
Spain checks growing opportunities for avocado production
The Valencian Institute of Agricultural Research IVIA examined in an investigation, which the zones are, in the Valencian best for avocado cultivation. Accordingly, the best production sites are in central, southern and north of the province of Valencia, north of Alicante and south of Castellón.
The cultivated area could reach 21,000 ha. As a negative factor for a successful production were taken into account only areas with low temperatures, as were areas with good suitability for the avocado-growing all the frost-free or nearly frost-free areas studied. In the Land of Valencia are now annually produces about 500 t 125 ha of tropical fruits, and indeed in the regions of Marina Baixa, la Safor, la Ribera and El Camp de Morvedre. The results in terms of quality and profitability fall so far is very positive. As a result of the study can be stated that the avocado growing country in Valencia certainly has potential and could develop into an alternative in comparison with other products. Given this situation, the Valencian regional government has organized several seminars, in which can be purchased on this project interested producers the basics of the production and marketing of avocados. In parallel, a project running for growing without chemical pesticides, which belongs to the research and development program "Proyecto Cero" (Project Zero) of the State Government.
The cultivated area could reach 21,000 ha. As a negative factor for a successful production were taken into account only areas with low temperatures, as were areas with good suitability for the avocado-growing all the frost-free or nearly frost-free areas studied. In the Land of Valencia are now annually produces about 500 t 125 ha of tropical fruits, and indeed in the regions of Marina Baixa, la Safor, la Ribera and El Camp de Morvedre. The results in terms of quality and profitability fall so far is very positive. As a result of the study can be stated that the avocado growing country in Valencia certainly has potential and could develop into an alternative in comparison with other products. Given this situation, the Valencian regional government has organized several seminars, in which can be purchased on this project interested producers the basics of the production and marketing of avocados. In parallel, a project running for growing without chemical pesticides, which belongs to the research and development program "Proyecto Cero" (Project Zero) of the State Government.
Russia softens ban on processing of frozen poultry
Moscow - In Russia, should the conditions for the poultry meat processing from 1 January 2011, not so much worse, as planned initially.
Thus, a consumer protection service now adopted by the Federal provision, the use of frozen poultry meat only prohibits the production of non-heat-treated foods.
A decision of the Authority in 2008 provided for a total ban on the industrial processing of frozen poultry meat from next year. In terms of children's food was so already beginning 2010. The originally planned tightening of standards would have almost a halt to imports of chicken meat from the U.S. means.
Meat processors appelieren to the Government
In the past week, several major Russian meat processor called on the government to pass up. In a letter to the authorities responsible for agriculture and food industry first deputy prime minister Viktor Zubkov, they pointed out that such restrictions either in the European Union still existed in the United States.
Differences between processors and producers
Then said the chief of the Federal Consumer Protection Service and Office of the Chief sanitary doctor of Russia, Gennady Onishchenko, that the call came from a group of meat processors, who had been dependent on imported raw materials and then torpedo the national policy of safe food supply. According to Onischtschenkos stricter standards would have found support from other major companies in the domestic meat industry, but also of the governors or agricultural departments of several provinces. (AIZ)
Thus, a consumer protection service now adopted by the Federal provision, the use of frozen poultry meat only prohibits the production of non-heat-treated foods.
A decision of the Authority in 2008 provided for a total ban on the industrial processing of frozen poultry meat from next year. In terms of children's food was so already beginning 2010. The originally planned tightening of standards would have almost a halt to imports of chicken meat from the U.S. means.
Meat processors appelieren to the Government
In the past week, several major Russian meat processor called on the government to pass up. In a letter to the authorities responsible for agriculture and food industry first deputy prime minister Viktor Zubkov, they pointed out that such restrictions either in the European Union still existed in the United States.
Differences between processors and producers
Then said the chief of the Federal Consumer Protection Service and Office of the Chief sanitary doctor of Russia, Gennady Onishchenko, that the call came from a group of meat processors, who had been dependent on imported raw materials and then torpedo the national policy of safe food supply. According to Onischtschenkos stricter standards would have found support from other major companies in the domestic meat industry, but also of the governors or agricultural departments of several provinces. (AIZ)
ecological food for christmas
Eco-wave under the stars
Prelude to the Cologne Christmas: At the Cathedral, the Christmas market opens with a new concept, eating organic and star-shaped paths. Also on Old Market, Haymarket, Neumarkt and Rudolfplatz begin the Christmas markets.
Mulled wine in a blaze of lights. Yes, is' for today's Christmas already? A little bit, because yesterday the great Cologne Christmas markets are open. On the Roncalliplatz nothing is as before.
The "Christmas sausage" contains a hint of caramel, apple pieces and Christmas spices. On the grill it clings to a variant of lamb, the "Wurst of the Week". Also, a variety of sky and AED has been announced, and thus is already in the sausage stand clear on Roncalliplatz has done quite something.
Photo Line: Christmas markets in Cologne [7 images]
With the change of operator of the Christmas market, is replaced by a new face at the cathedral. The star is the symbol of the market: The individual pavilions of the 138 suppliers to add this plan. In the center is a 23-meter Nordmann fir (beaten in Bensberg), organizer for Roland Temme "the most beautiful tree that stood here for 15 years." The attraction is to the starry firmament, which radiate from the tree on Christmas stalls tense finish. The 3000 balls of light with 40 LEDs can be programmed Enclosed with the different light effects. Each hour will illuminate the 1,000-square-foot space for a few minutes with changing illumination.
The concert promoter who has managed, among other things BAP (the "Balou"), is with partner Monika Flocke came forth triumphant from a competition. He will host a Christmas market in the next five years. He is particularly proud of the new, simple huts and their airy arrangement. They are formed into groups to assemble on both sides, so little unattractive back views are visible. "This opens new perspectives," promises Temme, and in fact, the tour offers more space, but more for the eyes.
Carvings from the Erzgebirge are found in the party as well as weaving the Maya or the works of young jewelry designer. But the really innovative catering concept is: Almost all vendors have products from organic farming and regional direct marketing in the program. The Rievkoche hail from organic potatoes as fries, and even the peanuts and almonds from the "Knusperwerkstatt" have grown in an environmentally correct environment. "We want to offer a high quality market," says Temme, the food with organic labels is as an important component.
Prices remain in the frame. The back fish from sustainable fisheries (MSC-Siegel) costs 4.90 €. For a bowl of organic kale, but customers have to shell out 5.80 euros. With the addition of sausage are already a 9,60 Euro. "Organic is just expensive," says Marcel Letz by Kirby-catering. You have to see if people are willing to pay that, or whether it is "particularly hot and hearty" must be. The suppliers had to document the chain of origin for products from outside Europe to prove fair trade was compulsory.
The mulled wine, the mother of all Christmas drinks market, provides an Ahr Winzer, who also swears to organic production. Costs 2.50 euros, the hot beverage. The "shot" is one euro more. But at least here is less to pay attention to the origin than the effect.
Prelude to the Cologne Christmas: At the Cathedral, the Christmas market opens with a new concept, eating organic and star-shaped paths. Also on Old Market, Haymarket, Neumarkt and Rudolfplatz begin the Christmas markets.
Mulled wine in a blaze of lights. Yes, is' for today's Christmas already? A little bit, because yesterday the great Cologne Christmas markets are open. On the Roncalliplatz nothing is as before.
The "Christmas sausage" contains a hint of caramel, apple pieces and Christmas spices. On the grill it clings to a variant of lamb, the "Wurst of the Week". Also, a variety of sky and AED has been announced, and thus is already in the sausage stand clear on Roncalliplatz has done quite something.
Photo Line: Christmas markets in Cologne [7 images]
With the change of operator of the Christmas market, is replaced by a new face at the cathedral. The star is the symbol of the market: The individual pavilions of the 138 suppliers to add this plan. In the center is a 23-meter Nordmann fir (beaten in Bensberg), organizer for Roland Temme "the most beautiful tree that stood here for 15 years." The attraction is to the starry firmament, which radiate from the tree on Christmas stalls tense finish. The 3000 balls of light with 40 LEDs can be programmed Enclosed with the different light effects. Each hour will illuminate the 1,000-square-foot space for a few minutes with changing illumination.
The concert promoter who has managed, among other things BAP (the "Balou"), is with partner Monika Flocke came forth triumphant from a competition. He will host a Christmas market in the next five years. He is particularly proud of the new, simple huts and their airy arrangement. They are formed into groups to assemble on both sides, so little unattractive back views are visible. "This opens new perspectives," promises Temme, and in fact, the tour offers more space, but more for the eyes.
Carvings from the Erzgebirge are found in the party as well as weaving the Maya or the works of young jewelry designer. But the really innovative catering concept is: Almost all vendors have products from organic farming and regional direct marketing in the program. The Rievkoche hail from organic potatoes as fries, and even the peanuts and almonds from the "Knusperwerkstatt" have grown in an environmentally correct environment. "We want to offer a high quality market," says Temme, the food with organic labels is as an important component.
Prices remain in the frame. The back fish from sustainable fisheries (MSC-Siegel) costs 4.90 €. For a bowl of organic kale, but customers have to shell out 5.80 euros. With the addition of sausage are already a 9,60 Euro. "Organic is just expensive," says Marcel Letz by Kirby-catering. You have to see if people are willing to pay that, or whether it is "particularly hot and hearty" must be. The suppliers had to document the chain of origin for products from outside Europe to prove fair trade was compulsory.
The mulled wine, the mother of all Christmas drinks market, provides an Ahr Winzer, who also swears to organic production. Costs 2.50 euros, the hot beverage. The "shot" is one euro more. But at least here is less to pay attention to the origin than the effect.
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