A prerequisite for experiencing a culinary firework display – as well as the rat Rémy does in the legendary animated film Ratatouille knew how to make his brother Emile experience it – is the sense of taste and smell.
Of the classical senses such as hearing, seeing, smelling, tasting and touching, smelling – olfactory perception – remains by far the most important and strongest of our senses. Continue reading Bouquet, taste, and textures
The 100% Spanish Duroc pork of the brand ESPAÑA ORIGINAL is something great. In my opinion, the Duroc pork clearly is ahead by a “pigs’ nose” in terms of taste compared to the Ibérico. It is evenly marbled and – when handled correctly – therefore it always remains juicy, but has considerably less “disturbing” fat than the Ibérico pork. Continue reading ESPAÑA ORIGINAL
As loyal foodadvisor readers, you know that for us the culinary has always been the focus in recent years. Be it restaurants, hotels or the meet the chef section – in the end it’s all about enjoyment, about the joy of sharing positive experiences with you and about what’s on the plate. Continue reading TOMRA 2022 – Interview Intro
CHÂTEAU BOEUF quality beef from France is an brand that is exclusively available at REWE. You can recognise the meat by its fresh and appetizing appearance in the service counter or the self-service areas, but also by the brand logo if necessary. Continue reading CHÂTEAU BOEUF
Hello dear readers, today I would like to introduce you to one of my latest shashlik (kind of shish kebab) variations – basically a domestic remake of the beloved “snack stand shashlik”. It all started for me in autumn 2020 – somehow it felt like a hundred years had passed since I last enjoyed a good shashlik at one of my favourite stands. Continue reading Curry shashlik
As promised, you can read here how I proceeded with the grilled piece of pork loin from the Duroc. I took the chance to prepare one of my favourite Thai dishes – a salad with grilled pork. As a gimmick I use black instead of fresh garlic. Continue reading Yam Moo Yang from Duroc
Year after year – including in 2025 – Green Week once again drew us into the halls of Messe Berlin. As always, there was plenty to see: much that was familiar, but also quite a bit that was new, surprising, and this year, seemingly an incredible abundance of sweets. Continue reading International Green Week 2025
In recent years, Polish heifers on German plates have become a real insider tip – often the ideal conditions for breeding and keeping them are unjustly misjudged regarding our direct neighbour. The exclusive supplier R&S therefore showed the right instinct when they started out with heifer meat from Gut Bressau. Continue reading Gut Bressau
The press contact of the Initiative Tierwohl – Dr. Patrick Klein – was kind enough to give me an insight into this important and for me new topic, thank you for that. Continue reading Animal Welfare Initiative
It is certainly hard to avoid that you notice how much I am a fan of the Spanish Duroc pig. Very, very early on – when I was still going to school every morning through my grandfather’s butcher’s shop, pig still tasted like pig. Continue reading Duroc – Chops
The 2024 International Green Week was once again truly refreshing—say what you will, but taking your first breaths in the newly laid-out flower halls of Green Week is always a “coming home” moment.
As I’m sure you’ve all heard by now, when it comes to pork, I’m a real Duroc lover. In terms of taste, I now prefer a well grilled Duroc tomahawk better than beef, but it should be 100% Duroc if possible. Continue reading Extremadura – Duroc Ribs
The premium beef of the brand SCOTLAND HILLS carries the label “Scotch Beef” and is produced according to high standards. On the one hand, the farms are regularly inspected by the Scottish animal welfare organisation SPCA on a voluntary basis and in unannounced spot checks. Thus, ethical breeding and rearing has been guaranteed in Scotland for many years – farms that violate the guidelines can be closed down without further ado. Secondly, the quality of all meat products is checked by Quality Meat Scotland. Continue reading SCOTLAND HILLS
At the beginning I have to admit it right away – I am a true meat lover. Basically, I love almost every kind of meat, whether beef, pork, lamb, game, poultry or even fish – everything has its charm for me. Continue reading Albert Rauch In-House Exhibition
South Tyrol has been a reliable source of excellent bacon and sausage products for centuries, which is why many professionals in the field of bacon and ham production come from this part of Italy. Especially the ideal air conditions there have always been a guarantee for the optimal maturing of air-dried meat & sausage products. Continue reading MERANO bacon (Speck)
This year, the Innovation Award at FRUIT LOGISTICA was once again a real magnet for visitors. However, the setup for the presentation of the Innovation Award participants was different this time from that of previous years.
Messe Berlin had decided to set up the associated stands in Hall 20. This was a wise decision, especially due to the always poor acoustics and proximity to the trade fair catering at the previous location in front of Hall 21, because now visitors could devote themselves to the innovators’ presentations in a much more relaxed manner.
We begin our brief overview of this year’s participants, including a profile, with the winner of the FRUIT LOGISTICA 2022 Innovation Award.
The young bull meat of the brand Maxi France comes exclusively from France and impresses with its special tenderness. The beef breeds from which the young bull meat comes are the meat and dual-purpose beef breeds Charolais, Blonde d’Aquitaine, Normande, Limousin, Salers, Montbéliarde and their crossbreeds. The suppliers are handpicked on site and employees are often on the road in France to visit the farms and to check that everything is in order. Continue reading Maxi France
VIKINGYR lamb from Iceland is a very speciality. Lamb in itself is tender, but the lambs of this brand, which have all grown up on Iceland without exception, are not only literally “buttery tender”. Their meat also has a high proportion of fatty acids (omega-3), so it doesn’t necessarily have to be fish if you want to eat a healthy diet in terms of fat.
Continue reading VIKINGYR
As I already mentioned in the article about SCOTLAND HILLS, this brand does not only offer great heifer meat but also excellent lamb. As the barbecue season has long since begun, it was time to prepare a classic – grilled lamb chops Greek style. Continue reading SCOTCH Rack of Lamb
In Germany and Austria, the piece of beef that is supposed to be the subject of today has a long tradition – the Tafelspitz. This is the tendon-free, tapering tip of the tail – basically the hip cap of a cow. Continue reading Picanha
Even when it comes to the traditional steak, the eye & palate need a change now and then. In the last few years, new trends for more or less unusual cuts have been popping up on the horizon. This is also the case with the Flank Steak, which has been “on everyone’s lips” for a while now. Today I had the first Flank Steak of the brand Château Boeuf – a “Bavette aloyaux “– a really huge piece of meat. Continue reading Bavette (Flank Steak)
The meat of the German marketing company BIOPark Markt GmbH from Malchin in Mecklenburg-Vorpommern, which was founded in 1994, has no equal. The meat offered for tasting at BIOFACH 2020 was of the finest quality. The first impression alone when looking into the – let’s call them “showcases” – was promising. The “gems” were already visually appealing and for anyone who has dealt with meat to a limited extent, the BIOPark Markt GmbH booth exerted a special attraction. Continue reading BIOPark Markt
I’ve loved ribs since my earliest childhood – although it was mostly pork ribs – especially when they came from the grill. Differently than with the ribs of the cattle, there were then rather times braised by my granny… Continue reading Short Rib Session