Header manifest

Why choose Laska?

The answer is the LASKA manifest.

What makes a company like LASKA? Its products, its know-how and its success? Yes. But not only. Because something deeper is responsible for all that. The essence of a company. Curiosity. Courage. Determination. Dedication. Obsession. These are the values. It is precisely these values of LASKA that were combined with artists from the cultural region of Upper Austria in the shape of interactive works to form a large whole: the LASKA Manifest.

Curiosity

It impels us to search for the hidden and unknown, constantly driving us forward.

Courage

The Englishman Fergus Henderson coined the motto “From nose to tail” published in 1999, using all parts of the animal, thereby causing a real stir. Age-old knowledge and new techniques have turned the concept into a new trend in fine cuisine.In pursuance of this concept, Philip Rachinger from the Mühltalhof will showcase for us six recipes that test the courage of both the chef and the diner.

P why laska philipp rachinger

Philip Rachinger, born in 1989, is an Austrian award-winning chef, who together with his father, Helmut Rachinger, and his aunt, Johanna Eckl, manages the Mühltalhof, a hotel and catering establishment in Neufelden (Upper Austria).

The “impulsive yet nonchalant natural cuisine” served by the Rachinger family has received international acclaim. The “A la carte” gourmet guide named them the third best restaurant in Upper Austria in 2014. In 2018, they received the highest rating in Upper Austria with 18 points and three toques for outstanding cuisine from “Gault&Millau”. Moreover, together with Lukas Mraz and Felix Schellhorn, Philip Rachinger makes up the internationally acclaimed unconventional cooking trio “Healthy Boy Band”.

Pig’s Head with Black Pudding 1 pig’s head (halved) / 8 carrots / 2 celery stalks / 2 onions / 2 garlic cloves / 1 leek / peppercorns / bay leaf / salt / coriander

Bring the pig’s head to the boil with the vegetables, the onions and the garlic cloves. Add the spices and simmer slowly for 3 hours. Then remove the pig’s head and cut it into cubes of 1 cm. Important: although the ears are also cooked, they are not added to the black pudding mixture.

P why laska pig

Cut the green bacon into 9 mm cubes and make into crackling. For this purpose, cover the bacon with a little water until the fat runs out and the raw (green) bacon cubes are crispy.

Remove the crust from the bread and cut into small cubes. These will serve as a binding for the black pudding mixture.

Finely dice the onion and garlic cloves. Heat the fat in a saucepan and caramelise the small onion and garlic cubes until slightly brown. Next, mix the diced pig’s head with some of the rendered crispy crackling and bread cubes as well as the pig’s blood. Season to taste with the spices and add sufficient salt. Shape the black pudding mixture with the help of the caul fat. Place the black pudding in the oven at 160°C for 45 min.

Black pudding mixture

10 onions
17 garlic cloves
480 g pork lard
6 l pig’s blood
4 pcs pork caul fat
2 kg green bacon
1 loaf of (sliced) toasting bread
ground cumin, ground allspice, ras el hanout, pepper, marjoram, hot paprika powder, salt

Download the other five recipes

Leave the blissful familiarity of your comfort zone behind. Dive headfirst into the unknown, without any idea of how it will turn out. All this definitely requires courage. Yet, shouldn’t we fear the same old, same old much more?

Determination
Please accept marketing-cookies to watch this video.

Beware of sensitivity to light: Some people may experience epileptic seizures.

Dedication

Those who completely surrender themselves experience the essence of things. They become absorbed in them and remain attached to them. Abandoning pure practicality, devotion permeates our innermost being, breathing life into every task and manifests itself in the details.

This limited photo edition is dedicated to devotion. It brings into focus those details that remain hidden when viewed superficially.

2110 Transparentpapier Fotos 210x270 1
2110 Transparentpapier Fotos 210x270 2
2110 Transparentpapier Fotos 210x270 3
2110 Transparentpapier Fotos 210x270 4
2110 Transparentpapier Fotos 210x270 5
2110 Transparentpapier Fotos 210x270 6
Obsession

Without Will, with Unexpected Powers.

On Classical & Contemporary Obsession


Robert Pfaller

DNA 1
1/30
DNA 2
2/30
DNA 3
3/30
DNA 4
4/30
DNA 5
5/30
DNA 6
6/30
DNA 7
7/30
DNA 8
8/30
DNA 9
9/30
DNA 10
10/30
DNA 11
11/30
DNA 12
12/30
DNA 13
13/30
DNA 14
14/30
DNA 15
15/30
DNA 16
16/30
DNA 17
17/30
DNA 18
18/30
DNA 19
19/30
DNA 20
20/30
DNA 21
21/30
DNA 22
22/30
DNA 23
23/30
DNA 24
24/30
DNA 25
25/30
DNA 26
26/30
DNA 27
27/30
DNA 28
28/30
DNA 29
29/30
DNA 30
30/30
Robert Pfaller 3 Sdg 225 Peter Meierhofer

Robert Pfaller, born in Vienna in 1962, is an Austrian philosopher, author and university professor who received international acclaim for his cultural studies, among others, his book Interpassivity The Aesthetics of Delegated Enjoyment (2009) (English version 2017). In the widely acknowledged publication Wofür es sich zu leben lohnt. Elemente materialistischer Philosophie (2011) (English: What Life Is Worth Living For. Elements of Materialist Philosophy), Pfaller addressed what he describes as today’s “proscriptive society” and considers our society to be characterised by the renunciation of pleasure and asceticism. His most recent publication, Erwachsenensprache. Über ihr Verschwinden aus Politik und Kultur (English: Adult Language: On its disappearance from politics and culture), was published in 2017. In 2020, he was awarded the Paul Watzlawick Ring of Honour.