GARLIC ONION JAM BY STONEWALL KITCHEN (ONION CHUTNEY)

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This extraordinary onion chutney is more than just a side dish – it's the perfect complement to our incomparable dry-aged Wagyu burger patties. The onion chutney, made from aromatic, caramelized onions, impresses with its slightly sweet note. Refined with exquisite red onions and the finest balsamic vinegar, the fruity aroma pairs wonderfully with our Wagyu burger.

The Roasted Garlic Onion Jam from Stonewall Kitchen is one of the founders' very first specialties. It all started with a market stall at the local farmers market: here, Jim Stott and Jonathan King first sold their "homemade specialties" in 1991. Since then, the small market stall has turned into a considerable company. The exquisite jams and barbecue sauces, all of which come from completely organic production, are nominated and awarded year after year. For example, the Roasted Garlic Onion Jam has already received the Sofi Award, the "Oscar for food," twice.

INGREDIENTS
Pure cane sugar, onion (28%), fruit pectin (water, gelling agent: pectin), roasted garlic (4%), balsamic vinegar (contains sulfite) (wine vinegar, grape must, colorant: caramel color), spirit vinegar, water, acidifier: citric acid, spices

AVERAGE NUTRITIONAL VALUES (per 100 g)
Energy value: 1020 kJ / 240 kcal
Fat: 0 g
of which saturated fatty acids: 0 g
Carbohydrates: 60 g
of which sugar: 60 g
Protein: 0 g
Salt: 0 g

It was always clear that we wanted to work with animals, which is why we studied agriculture. But conventional farming, in ever larger stables? Not the right path for us.

Christoph got to know and appreciate the good-natured and calm cattle during his job abroad in Australia in 2016. In conversation with a farmer in the outback, he learned that Wagyu beef, with its unique marbling, is the best meat in the world. Back in Sauerland, he decided: "We're going to do something new. We'll breed Wagyu cattle!

In their early 30s, Kati and Christoph are among the youngest Wagyu breeders in Europe. Christoph, who grew up on a farm in Sauerland, is now a pedigree breeder and breeding expert at Wagyu Elite Auctions. Kati complements him perfectly with her flair for honest, authentic marketing and is now a genuine farmer.

Today, over 90 happy Wagyu cattle graze on the Sauerland mountain pastures. The fresh Sauerland grasses and numerous herbs give the wagyu meat its incomparable taste. They spend the winter in the spacious straw barn.

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