LANGENLOISER Eingelegtes & Eingemachtes

As a one-person business, Andrea Gillinger, the woman behind LANGENLOISER pickles and preserves, produces chutneys and jellies in the Lower Austrian wine town of Langenlois. Manual work and naturalness are the essences that make up the taste of LANGENLOISER delicacies such as "tomato and chili chutney", "apricot chutney" or "rose petal jelly".This is a family tradition: Andrea Gilinger's brother, Fred Loimer, cultivates vines in Langenlois according to biodynamic principles.

"From seed to glass": from growing the plants from seed to caring for and harvesting them in their own garden to preparing the products according to traditional and new recipes, everything is in Andrea Gilmer's hands. It goes without saying that LANGENLOISER pickles and preserves are free from preservatives and similar additives. This naturalness is also reflected in the taste of LANGENLOISER. After hours of boiling, tomatoes, pumpkin, apricots and the like are condensed into intensely flavorful chutneys and jellies. What is written on the label must also be intensely noticeable on the palate.

LANGENLOISER's annual range includes more than 30 different varieties - from spicy to sweet. They can be used in a variety of ways to refine meat or cheese, as a flavor turbo for pasta or rice dishes, as a dip, as a spicy or sweet "spread" and much more.

Andrea Gillinger prefers natural and slow growth not only for her vegetables, but also for her company. Since its foundation in 2007, she has built up LANGENLOISER Eingelegtes & Eingemachtes into a small, fine business. Small enough to have every step of production under her own control, but large enough that LANGENLOISER chutneys and jellies are now not only available from the farm, but also in over 30 wine shops and delicatessens in Austria and occasionally in Germany.