Gissinger

Gissinger Lasagne

For the Gissinger Lasagna, fine mixed minced meat is used, which is processed into a juicy ragout. The pasta sheets are placed in layers with fine béchamel sauce and the ragout in the tin and gently baked.

About the producer:

The culinary endeavour for the perfect ham began in the family in the 1930s. At that time, Anna and Josef Gissinger decided to open a butcher's shop at the current location at Ottakringer Straße 140, which after the early death of the founder appeared for many years as "Widow's business Gissingers Josef Wwe. Anna Gissinger". The company then passed to daughter Gerlinde Gissinger, née Fröhlich. She managed the business until her son Josef, the current owner, was old enough to take over the reins.

Josef Fröhlich has led the company to a resounding upswing in recent years. Anyone who eats ham in Vienna today has an extraordinarily high chance that this fine piece was produced in Ottakring.

In this way, several tons of ham leave the company every week, but it has much more to offer. The Gissinger ham factory has also made a name for itself as a producer of fine sausages, bacon delicacies and traditional Viennese specialities for the food retail trade and for the gastronomy.

Preparation instructions:

To prepare, pierce the foil several times. Then heat in the microwave at 600W for 4-6 minutes or in the oven at 220°C.

Storage conditions:

Store refrigerated at 2-6C°.

Contact:

"Gissinger" Schinken-, Wurst- und Fleischspezialitäten GmbH

Ottakringerstraße 140

1160 Vienna