Anyone who strolls along Linz’s Genusslandstrasse today will not only find well-known local delicacies, but also exotic “delicacies”. The Thomabauer organic farm from Prambachkirchen has set up its stand at the pigeon market. In addition to bacon and prosciutto, Simon Humer also sells the Calabrian spread salami ‘Nduja. “The sausage is still relatively unknown outside of Italy, but it is very well received by our customers,” says Humer, on whose farm around 160 pigs are raised and slaughtered according to organic quality criteria. During processing, Humer does not use artificial additives such as nitrite curing salt.
“Tried and tested secret recipe”
If you walk south from the Taubenmarkt down the country road, a world of regionality opens up. All sorts of vegetables, honey, vinegar and oils are being sold at around 90 stalls this year. On the “largest market in Upper Austria”, the diversity of local products and producers is particularly visible, says Agricultural State Councilor Michaela Langer-Weninger (VP).
When you arrive at Martin-Luther-Platz, the smell of fresh rolls, loaves of bread and baguettes wafts around your nose. The bakers have taken up residence here. What’s special about the craft to this day is that each company has its “own, tried-and-tested secret recipe,” says “Brotsucht” founder Stefan Faschinger. This also makes every baker “unique in his own way”. Keyword “unique”: At the Brotsucht stand you can sample, among other things, a nut bread with walnuts marinated in whiskey.
The Genusslandstrasse is taking place for the ninth time this year. According to State Governor Thomas Stelzer (VP), the “culinary diversity and the excellent quality of the regional producers become visible with every edition.”
Tastings, lectures, courses
Regional enjoyment is not only celebrated on the country road. The people of Mühlviertel have gathered on the cathedral square. Today there is a twilight drink with the Vorderweißenbach music club, after which the performance of “Most Unlimited” promises rocky sounds. If you need refreshment after dancing, we recommend the Saxlhof stand in Schenkenfelden. Disintegrated meat from organic Angus beef, cooked in the smoker for twelve hours, melts into a fresh roll to create a taste experience.
This year, for the first time, anyone who is curious can take a look behind the scenes of food production. “Tastings, lectures and courses with and from local businesses – this is how you can discover Upper Austria’s food culture,” says Genussland director Birgit Stockinger. Further information is available online at genussland.at to find.
The Genusslandstrasse was organized by Genussland Oberösterreich together with the Linzer City-Ring. Its chairman Matthias Wied-Baumgartner invites visitors today to go on a culinary journey of discovery in “imperial weather”. (fep)
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