Hacktätschli Spice Blend
CHF 10.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Hacktätschli seasoning (Swiss meat patties) Just like the old days – only simpler: honest herbs, a peppery kick and gentle sweetness from onion & paprika for patties with bite.
· Category: spice blend (minced meat)
· Taste: savoury, rounded; pepper, onion, garlic; parsley, marjoram, thyme; nutmeg & paprika finely balanced
· Use: patties (beef/veal/chicken/lamb), minced-meat fillings, minced-meat sauces, rissoles/meat patties
· Format: 55 g jar
Origin & Story
Hacktätschli are among the absolute classics of Swiss cuisine. Hardly any dish is so popular and at the same time so versatile. What fascinates me in particular is the freedom in preparation: whether beef, veal, chicken or even lamb – there are hardly any limits when it comes to choosing the meat. And even less so with the ingredients: raw onions, beetroot, carrots or even cabbage can be added without any trouble. It is precisely this creative freedom that I really enjoy and that inspired me to develop my own, universally usable Hacktätschli seasoning.
Highlights
My Hacktätschli seasoning gives every kind of minced-meat dish the perfect seasoning. Flor de Sal and Malabar pepper create a finely tuned base, complemented by onion and garlic for aromatic depth. Parsley, marjoram and thyme lend a classic, herby note, while nutmeg, paprika and mustard seed round off the spice profile harmoniously. I developed this recipe personally – it is made exclusively at Manufaktur Funke, and the exact composition remains my secret.
Quality
I process all ingredients personally in small, fresh batches at my Manufaktur Funke – of course with no additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
For especially juicy Hacktätschli I mix the seasoning straight into the fresh minced meat and add a little finely grated vegetable such as carrots or beetroot. After a quick sear in butter I let the patties finish gently in the oven at 160 °C – that keeps them perfectly juicy.
Recommended use
- Classic Hacktätschli made from beef, veal, chicken or lamb
- For creative minced-meat fillings and veggie burgers
- As a seasoning in meatballs and minced-meat sauces
Recipe idea
Classic Hacktätschli with roasted aroma & herbs – View recipe
Origin / Ingredients
Flor de Sal from the Mediterranean, onion from Germany, black pepper from India, thyme from Greece, nutmeg from Indonesia, marjoram from Egypt.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry, dark place, well sealed.
Ingredients
Portuguese flor de sal, Hungarian sweet red paprika, onion, black Malabar pepper, garlic, parsley, allspice, marjoram, mace, thyme, caraway, sumac, lovage, cumin, bay leaf, cardamom
Additional information
| Weight | 0.055 kg |
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