A gently prepared center-cut boneless pork loin guarantees soft, juicy and aromatic enjoyment.
With this rare recipe, the ‚Specht‘ is looking at the Bavarian region.
In the 19th century, the bourgeois kitchens of Vienna discovered duck as a delicacy.
In late medieval times, Vienna was supplied with popular ox meat hailing from the lower regions of Hungary.
Producing sausages in restaurants is rare and labour intensive. Therefore, our combination speaks for itself.