Whoever has visited Bamberg before also knows the sand road in the old town and the Schlenkerla with its world-famous Rauchbier. There a lovely tradition, which was introduced in 1916, has been preserved until today. Until 12.00 o’clock in the morning you may bring your Leberkäsbrödla and enjoy it in the Schlenkerla with a “Halbe” – that is half a liter of beer. And where do you get it? Right next door, of course, at the Liebold butcher’s shop, which has been making Leberkäsbrödla since 1897 and is now in its fourth generation.
At a time when it was not yet as understandable as it is today that there was an oven in the butcher’s shop. So it was up to the apprentices to take Leberkäs to the bakery in numbered pans and to bring it back hot. It was not until 1967 that an oven was installed between the slaughterhouse kitchen and the shop.
If you now heat up a piece of Bamberg in your oven – everything as it used to be? Almost. Of course, four generations have worked on the recipe and, above all, reduced the fat content.