Regional & Seasonal » Regional Suppliers
From the region ~ for the region
We always think about where to buy our produce within our region - and this began before the latest food scandals were published. Because the quality of a meal really depends on all the attributes of its ingredients. Furthermore it's our opinion that we shouldn't burden our enviroment more than necessary for example by transporting animals a long way to slaughter. Taking all these facts into consideration makes the selection of the suppliers even harder. Nevertheless we succeeded in finding the appropriate partners. Sure our purchase prices are a little bit higher, but we guarantee produce from our region. If you're interested in we'll give you the phone number or address or even show you the way to our suppliers.
Many of the main ingredients we use in our kitchen you also might buy directly from us. Just take a look at the cabinet next to the main entrance. According to the season you will find a lot of self-produced agricultural products like
potatoes
marmelades
grandma's crackling fat
ox gammon
ox salami
ox pepperbites
plus many more specialities made of a special bred hog, an extra wedding wine and champagne or even a wedding beer mug and a lot of other things.
Huge crowd at the Tag der Regionen
About 1500 visitors came to Weichering on October 3,2011 to get an insight into the regional food-processing and production. With the theme “Who thinks further ~ shops closer” a number of farmers and processing companies from the local area present as they produce their products. On the market and information stands everybody could inform himself on the basis of diagrams and - much more importantly - flavorful convince directly by the quality of the offered food.
During guided tours throughout the hotel, restaurant and farm complex the preparation of the food was shown in the kitchen of the Landgasthof Vogelsang. Everything is homemade and flavour enhancers may be omitted completely, the foods come directly from the region fresh and with full taste to the table. Finally, the quality of the meal is determined by the quality of ingredients used. The short distances from farm to fork not unnecessarily burdened the environment and thus supports the sustainability.
By their participation and representation at this event many local associations showed how strongly the Landgasthof Vogelsang is integrated in the Weichering community. For everybody it was a special experience on a beautiful day.
But one thing shouldn´t be forgotten. During best musical entertainment by the Weicheringer Unterviertelmusi and the Werkstattgesang the visitors consumed two oxes reared by farmer Egon Hammer on the own pastures. The extraordinaire meat quality of this old Alpine breed is recommended by gourmets because of the special marmoreal muscle fiber.
The high value of the nationwide event Tag der Regionen, which ran in Bavaria under the auspices of Environment Minister Dr. Markus Söder, was certified by the presence of county commissioner Roland Weigert. Together with him and the Mayor of Weichering Thomas Mack as well as this year´s Bavarian Potato Queen Sylvia Ziegler, Mrs Christine Hammer presented herself. She is the owner of the Landgasthof Vogelsang since 25 years now. Together with her excellent team as well as the regional suppliers and all participating associations she perfectly implemented the Tag der Regionen in our administrativ district.
Many of our regional suppliers listed below have participated at this event and presented their high quality products.
Self produced ox meat and potatoes
Our most important foodstuff, the potato, is produced by ourselves ever since. In addition starting a few years ago we feed up somes oxes on our field at every time. Thenceforth their quality meat enhances our menu. Those animals belong to the well known old breed of Pinzgau Beef, a typical strain reared in the alps in the surrounding area of Salzburg which is called Pinzgau. They have an extraordinaire meat quality with a special marmoreal muscle fiber which is highly recommended by gourmets. Our chef is absolutely convinced by this first-class meat.
Hofmetzgerei Völler (Butcher), Ludwigsmoos
Mister Völler really wants to have quality. This starts with the selection of the fatstock. It shouldn't be fattened at a factory farming. The use of own or at least regional feed is another requirement. The keeping of the animals in stables with straw on the ground plus a traceable way from birth to death are additional basics.
Pork by Ziegler Family, Obergrasheim
The Ziegler Family guarantees a vital swilling by using regional feedingstuff only. No genetically manipulated food for example soy will be used as well as no hormones as growth promoters or antibiotics. All of that plus species appropriate husbandry is the reason for this top choice pork from Obergrasheim - quality you can taste.
Beef by Reichert Family, Untermaxfeld
Since decades the Reichert Family breeds Holstein cattle on their farmland. So the origin of these animals is proven. It is known that the meat of this breed is very short-fibred and well-marbled. During summertime the cattle stays outside on pastures and in winter months they are free in a stable with straw on the floor. They are fed with self grown products solely.
Eggs and noodles by Oppenheimer Family, Weichering
Here in Weichering resident Oppenheimer Family delivers fresh eggs every day. Their laying hens seem to like the free run. The size of the stable exceeds the standards written down in laws. Therefore the animals have sufficient space which will be inspected by officials regularly. They also produce noodles using their fresh eggs.
Trout by Schweiger Family, Weichering
Brook char and salmon trout by Reile Family, Trugenhofen
We obtain trout from the local trout farm of Schweiger and brook char and salmon trout from the trout farm of Reile in nearby Trugenhofen. Both suppliers guarantee a known origin, natuaral rearing and fresh quality.
Game provided by regional hunters
We acquire all the game from hunters here in our surrounding area directly. Constant examinations by local forest offices proved that these animals were contaminated by radioactive pollution only with a very, very low dose in our region.
White polled heath by Soós-Schupfner Family, Adventure Farm Seeanger
Since several years you´ll always find at least one dish of moor sheep in our menu and this kind of white polled heath is a delicacy. On one hand this domestic sheep is an
endangered animal which is only breed in a few regions in Germany but on the other hand this lamb is low in fat and tastes like a real spicy venison. That small sheep with a variety
of fleece conformed very well to the special enviromental conditions in wet moorland and heathland. Due to the small size they are very modest. Because they graze herbage exclusively
they act as landscape conservators. The wide areas are kept free and the scenery stays open. In consequence of their grazing these sheep grow slow and natural which has a positive
effect on the quality of the meat. Independent studies attest that the meat is rich on unsaturated fatty acids and most valuable in nutriogenomics.
We get the lamb from the farmyard Seeanger just outside of Pöttmes. Here this kind of German heath pastures in an absolutely uncultivated area of 40 acres which is only used
to hold back floods. The Soós-Schupfner Family runs an idyllicly located adventure farm nearby with the only tree house lodge in Bavaria.
Turkey by Schiechel Family, Weiler Kreut near Reichertshausen
For several years, the Schiechel Family of the Schusterhof in the beautiful hamlet of Kreut near Reichertshausen has focused on the production of poultry. Apart to a few pigs, which can frolic around on straw, mainly laying hens, broiler chickens, ducks, geese and turkeys, as well as a few rabbits live on the farm. The animals are fed with grain, potatoes and soybeans from own cultivation. In addition, only corn is obtained from a neighbouring farmer. By doing so we guarantee that all feeding stuff is free of gene manipulation. Because the meanwhile bred turkeys are very sensous to external stressors and are more susceptible to any diseases when living outside they are kept in small groups of the same age with enough space inside. In contrast to many other poultry these animals don't like and even are very impatient to moisture. Therefore straw and wood shavings are used as a dry, soft and heat-insulating bedding. If drugs are necessary, but that's a very seldom case, they are administered under veterinary supervision only. Since 2010 slaughtering is done directly on the farm in newly-built spaces and in compliance with all hygiene requirements. The marketing takes place at the own shop on farm area. With love for the creature and by using high value feed, the Schiechel Family produces valuable, high-quality food. You really can taste the difference.
Additional sources of supply for our quality products are
| Ducks, geese | Schönacher Family (Ingolstadt/Haunwöhr) |
| Pumpkins | Martin Family (Grasheim) |
| Asparagus | Sigllechner Family (Hohenwart) |
| Wedding beer, lager, stout, stout cordial | Kühbach Brewery |
| Wheat beer | Herrenbräu Brewery (Ingolstadt) |
| Apple juice, orange juice, apple elderberry juice, black currant juice with apple | Kelterei Heckl (Ehekirchen) |
| Cider | Hessische Wirtshaus Kelterer |
| Apple sherry | Krenzer Family Ehernberg-Seiferts (Rhön) |
| Franconian liquors | Edelbrennerei Haas Pretzfeld (Fränkische Schweiz) |
| Hallertauer Hopfengold (a kind of hard liquor made of hop) | Lutzenburger (Mainburg) |
| Honey | Lautner Vitus (Weichering) |
| Mushrooms | Schnepf Pilzzucht (Königsmoos) |
