Regionality, top products and a lot of joy in cooking
When the roast pork is sizzling, the bread dumplings are in the pot and the coleslaw is still pleasantly warm, then it's clear: this is not a quick everyday meal, but real pub food with feeling. Down-to-earth, honest and good enough to fall in love with.
This time, Ulli is not alone at the cooker. He has the support of Bettina, the junior chef from Pfeiler butchers in Kirchenlandl. Together they conjure up a classic roast pork with bread dumplings and warm coleslaw - a dish that perfectly combines tradition and flavour.
The ingredients speak for themselves: top regional products, carefully selected and processed with respect. The meat comes from a company that stands for honest quality and whose products tell more stories than many a pub regulars' table. The production here is not industrialised, but is based on craftsmanship, experience and a lot of passion.
As a traditional butcher's business, Pfeiler butchers rely on real manual labour instead of assembly lines. No robots, no magic wand - just skill, time and passion. This is exactly what you can taste on the plate: flavourful, juicy and full of character.
Conclusion:
Anyone who doesn't try this roast pork is either not hungry - or simply has no idea.
