Roter Presssack aroma oil
The red brawn is on the very old sausage recipes that have their origin in home butchery. Next to pork rind, fresh blood, and the remains of the head of a pig, the butchers of the Franconian countryside use spices like marjoram, pepper, cloves and allspice. These seasonings lend the oil its aromatic, spicy notes.
The aroma oil is highly concentrated – a few drops are enough to infuse your rooms with this subtle and distinct fragrance.