Now it’s official: the Hofer “Rindfleischwurst” has been included in the European register of region-specific delicacies.
The butchers’ guild Hof-Wunsiedel filed the petition for European protection in Brussels to emphasize the uniqueness of this Upper Franconian specialty. This way only a spreadable raw sausage of lean beef made in the town of or the region around Hof can be Hofer Rindfleischwurst. It’s best eaten as part of a hearty meal with Franconian wood-oven baked bread, onions and radish as well as, of course, a fresh draft beer. It is distinguishable by its variety-typical, fine spicy characteristic taste which is stressed by a fresh pepper note.
The sausage is cold-smoked over beech and has a 50 year tradition; it is known far beyond Hof’s borders. The Rindfleischwurst is easy to digest due to its extremely low-fat starting material and thus it is a very agreeable product whose consumption is recommended even by doctors. It became popular very quickly because of its fine taste and its digestibility. This is why it soon was produced by other butchers in town and country. Today, the Rindfleischwurst is one of the most popular kinds of sausages in the big range of Hofer butchers.
