Herbcabin with snack

Margit's legendary post snack is back in the country. As insiders already know, the hearty snack, prepared by Margit and served on a wooden post, is an (almost) unforgettable experience for the palate.

With 5 different types of meat (no sausage or cold cuts unless requested) and 3 home-made cheeses, our post snack differs significantly from many other "snack" platters.

We are also happy to organise the bread required for the post snack for you. We get the traditional leather mill bread (100% natural sourdough, without baking mixes, without artificial preservatives and free of yeast) freshly baked, sliced and wrapped for better shelf life, delivered fresh daily directly to us from the Bindl bakery in Ulrichsberg.

For groups of up to 300 people, we are happy to provide the snack boards, napkins and cutlery if required. If the boards and cutlery are returned in a clean condition, this service is included in the price. If you wish to return the boards and cutlery uncleaned, you must bring them back the next day and we will charge a "plate fee" of EUR 1.00 per person for cleaning.

The following delicacies can be found on a post snack:

Meat

• Homemade roast
• G'selchtes
• Fried ribs
• Roast pork
• Bacon

Cheese

• Sour cheese
• Saurer Kas
• Potfenkas
• Erdäpfelkas
• Schnittkas

There is also butter, mustard, horseradish and the whole thing finely garnished! The types of cheese may vary slightly depending on availability. The cheese and meat are served separately so that there are no complications for vegetarians.

On request, the composition of a snack can be changed as desired and can also be supplemented with a wide variety of dishes, such as spreads or salads.

A snack is available for 8 people or more and costs €12.00 per person  without bread or €13.00 with bread. Just call 0650 / 26 444 89 call and book!

Bacon

As we endeavour to use only high-quality products for our snacks, we have decided to produce the bacon we use ourselves.

Finished bacon

We use meat from the region from the Bitter butchery in Aigen-Schlägl for the belly and loin bacon.

The meat is first pickled using a mixture of spices put together by Margit herself.

The spice mixture does NOT contain curing salt!

Bacon in the smoker

The meat is then slowly smoked at a low temperature in our smoker. After smoking, the bacon is left to hang in the cold room for a few days until it reaches the optimum consistency. The finished bacon is then vacuum-packed, which ensures a good shelf life without any loss of quality.

The bacon can now be purchased in our herb and bee hut.

Finished bacon

Our herb and bee hut is open for you every Wednesday from 16.

Since Margit is hard at work in the herb and bee hut almost every day from early to late, you are welcome to visit us on other days and at other times. To make sure that someone is there to take care of your concerns, please call us in advance. Telephone number: 0650 / 26 444 89 - we look forward to your visit!