In Japan, Umami is associated with “delicious”, “tasty” or “savoury” – to us it is the perfect term to describe our exquisite/ flavourful HERMANN products.
Explore the world via your taste buds. Let your appetite for novel delights take over and conquer exciting new culinary territory.
There have been alternatives to meat for a long time now, but up until now, none have really been convincing. However, no one has tried it with the king oyster mushroom yet. With all its qualities...
My name is Hermann Neuburger. I am a trained butcher from Ulrichsberg in Upper Austria, where I took on my father’s business over 30 years ago. At that time, this was normal for the eldest son. The new start was equally an opportunity and a challenge...
Even the very simple things in the kitchen can be done well or done a little bit better.
Fats often have a bad reputation and are written off as fattening food – true to the motto: “No fat at all!” Yet fats play an important role when it comes to our health, unfortunately this role is often underestimated.
Johann Reisinger is a radical chef. Radically natural. For him, this is not a trend, it’s a philosophy and for us, in turn, this is the reason why we at HERMANN really enjoy developing recipes with him. His recipes are simple, quick to prepare and have an incomparably good taste.
For me, it is always surprising how little people are aware that our meat consumption is having very significant effects.
We are always receiving mail.
Many are impressed by the incomparable HERMANN taste.
The king oyster mushroom is still relatively unknown here. You could even call it a hitherto underestimated superfood.
There are big words in circulation: awareness, consciousness, simplicity ...
Everywhere we go, we are called upon, demanded and taught, our eyes are opened to our responsibility.
Adi Bittermann is a top chef, author of cookery books and world barbecue champion. He runs his own restaurant and grill school in Göttlesbrunn.