Keller Gmbh - Moosburg

The butchery in Moosburg once again convinced me completely. The team is professional and friendly and the rich offer of best quality has confirmed my impression. The catering is excellent and is delivered extremely reliable and conscientious Thank you

Thick praise from me and my colleagues! Had ordered a small festivity in work and finger food. Perfect! Taste very good, as well as visually very beautiful! Thank you Mrs Klingseisen, for the great advice and suggestions. Always like to come.

The fillet for our soup fondue at New Year's Eve has been perfectly cut by their always friendly and competent staff! The meat was excellent! We wish them all a good new year 2024!

Pigs Rouladen 2 times wash, with scavengers knock flat, salt, pepper, pepper powder noble sweet, pink sharp, curry powder or cayenne pepper and season with lemon rasp or garlic powder, or onion powder. Then spread with sweet, medium sharp, or dijon mustard, or horseradish, meat. Or a lot of onions, or a lot of garlic you can also use (raw). Smoked meat, vinegar, hard boiled eggs, boiled for 8 minutes, add and roll the pork roach together. One can dip one side of a pork rouladen in flour so that the meat cannot dry out. Then even and slightly crispy or fry in the oven and pour with sufficient water. In the case of chopped roasts all season as described above, then add several raw eggs, in water or milk a softened spices, all knead into a fixed meat dough. Cook some eggs hard, 8 minutes, then put under finished meat dough. Then cook in oven and bake a little crispy. Smoked pork is absorbed for 4 weeks with a lot of onions, a lot of garlic and sufficient salt in a wood. You twist the meat with a wood turn crank very firmly, which can later turn liquid out, that is very good for durability. It is then smoked for 10 to 14 days with moderate heat. Cooking eggs for 8 minutes is safer, otherwise run out danger! The mustard powder should only be poured into the sauces of water that the meat cannot become hard.

The warm counter tastes like it looks, not good. Brate dry, maybe it's a couple of days? The carvings taste like frozen goods and liver cheese like that on the tank. Not what he was. For quality too expensive. It's better for the Huber.