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Vom Biohof Auf Dem Teller: Pleasure Diary #62: Taxenbacherhof
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TAXENBACH. Szegediner Gulasch with Grammelknödeln – a dish that shows in two ways how versatile pork can be. For Wolfgang Brugger from the Taxenbacherhof, it is also an example of lived regionality and nose-to-tail cuisine. From the whole pig to the special treatSwine meat from Salzburg is not always easy to get. Brugger has a very special source for this: At the idyllic Biohof Reiterbauer from Martina Foidl, exclusively for the Taxenbacherhof...
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