Description
The Thüringer Leberwurst PGI is a sausage product obtained using mostly fresh pig liver and pork. The fat part of the product is made of lard without the rind and the bacon.
Production Area
The production area of the Thüringer Leberwurst PGI is limited to the geographic area of the federal state of Thuringia.
Production Method
The meat is pre-cooked in boiling water and then minced with the fresh liver and stewed onions through moulds with 3 mm holes. Once the meat is minced, spices, salt and pepper are added to the paste, which is then put inside natural casings. Successively, it is cooked in a bain-marie at a temperature of 75°C. The sausages obtained are left to cool and smoked at low temperatures with beech-wood, until they have a typical golden colour.
Appearance and Flavour
The Thüringer Leberwurst PGI has a strong flavour and aroma and a slightly golden characteristic colour.
History
The Thüringer Leberwurst PGI boasts a secular tradition and is most probably born contemporarily to the butcher's handicraft in Thuringia. In fact, the Thuringia sausages have been famous for over two hundred years, in Germany as well as elsewhere.
Gastronomy
The Thüringer Leberwurst PGI should be kept in the refrigerator if fresh, or in a cool and dry place if dried. It can be consumed fresh or cooked. The latter being the case, it can be served in many gastronomic preparations that foresee the coupling with various spices, especially with the marjoram and black pepper, which lend the sausage a particular taste. It is also used as fundamental ingredient in the bread soup.
Marketing
The product is sold as Thüringer Leberwurst PGI. It is marketed in vacuum-packed bags, in packages of 400 gr or in glass jars of 160 gr and 300 gr.
Distinctive Features
The fame of the Thüringer Leberwurst PGI is due to the art and experience of the butcher-artisans of Thuringia, to the recipes passed from generation to generation, and to the use of excellent raw materials, which originate from Thuringia for at least 51%.
