smoked bratwurst

That's not quite true. There's a lot more to our smoked sausage. The most important thing is the freshness of the most important ingredient: the pork. This comes fresh from our Uehlfelder noble pigs and is processed into delicious smoked products just 24 hours after slaughter. Because fewer germs mean better taste and longer shelf life. The addition of nitrite curing salt is another important factor. The nitrite creates the attractive red color and prevents harmful germs from multiplying. The last important factor in shelf life, even before the smoke, is drying out or the residual water content. The drier a raw sausage is, the longer it will keep. Our sausages come to you rather soft, because we love the juicy and fresh aroma of our sausages. But there's nothing to stop you drying them in your food. That changes the taste and appearance. To each his own!

All of our raw sausages and raw sausages, as well as our smoked bratwurst, can be kept unrefrigerated. If you keep your raw sausages in the fridge, it can often happen that a white noble mold forms after about a week because they don't dry out. That's not a problem, it just feels good. So if you don't want that to happen, eat them beforehand. Or you can hang your sausages in your food, but the boss just hangs his sausages over the sink at home for a night. As the sausages continue to dry out, the taste changes and the shelf life increases. You can let your sausages mature for up to 3 or even 4 weeks. With sliced ​​salami, however, you should keep the slices well protected from light and moisture. The drying out is already at a point where the sausage can be stored well. So enjoy your salami slices within 7 to 14 days.

smoked sausages are similar to the Mettenden from Northern Germany, but of course Franconian with a hint of marjoram. Polish or garlic stalks are our garlic-flavored smoked sausages filled in casings. Feuerschlange has a special shape and a spicy taste, with chili extract and crushed pepper, similar to a pepper biter. Gipfelsturm our small salami rings are available in two versions: classic, air-dried or smoked with walnuts. Wadenbeißer are made like a smoke whip, thesefine salami are our homemade, firm salami and have been a hit for years. Seasonally there are also special variations such as the venison or wild boar variant. We have onion mettwurst made from pork and beef. Both are delicious. Raw Krakauer in a ring, our salami rings are excellent for drying further or taking with you when traveling. Mettwurst fine , semi-coarse and coarse are our popular classic spreadable sausages. You can find more information about the legal requirements for raw sausage in the guidelines for meat and meat products.