Mettwurst fine

Spreadable sausage is roughly divided into two classes: spreadable raw sausage and cooked spreadable sausage. Both types of sausage are delicious but fundamentally something completely different in terms of taste and production. Examples of our homemade spreadable raw sausage are the fine mettwurst, the coarse mettwurst and our semi-coarse mettwurst as well as the tea sausage and pepper bags. But onion mettwurst and our beef onion mettwurst are also included. Our cooked spreadable sausage range is also not to be sniffed at and is very extensive. This includes our classics, the delicatessen liver sausage fine and liver sausage coarse , but also our homemade truffle liver sausage and cranberry liver sausage are very popular with fans.

The cooked sausage spreads are almost always liver sausages. We make them with a very high liver content of around 25%. The liver sausage spreads are also made from pre-cooked ingredients, except for the liver, which has to be fresh in the sausage. Because it ensures that the liver sausage mixture remains stable. There is one exception, however: our onion spread.

Spreadable raw sausage is available in countless variations. With our Mettwurst, we rely on freshly made, creamy consistency and weekly production. Spreadable raw sausage is not intended for immediate consumption, but also not for long-term storage ( see guidelines for meat and meat products ). This means that it has a good shelf life, but not as long as sliceable raw sausage, such as our fine salami.

Almost all of our spreadable sausages go into the smokehouse. Only our Leberwörschdla do not. The reason for this is the casing. Our Leberwöaschdla have a very long shelf life because the casing is very dense. This prevents bacteria or harmful environmental influences from getting to the contents. But the smoke also cannot get through this casing. Unlike, for example, with the Mettwurst with cellulose fiber casing or our coarse liver sausage in the fat end. Here the smoke can do its work and contributes significantly to the outstanding taste of our fine Mettwurst.

Have you always wondered how the delicious Mettwursts are made? Well, let me tell you! The base of this traditional Low German Mett is made from high-quality bacon, which is first roughly chopped. Together with minced pork, a perfect mixture is created, which is responsible for the spicy taste. Combining these ingredients in the right amount is the key to making this hearty sausage. But that's not all! To ensure that the Mettwurst can develop its characteristic taste, it is stored in a cool place for some time. The patience of the manufacturers during this process is admirable. So, if you are craving a hearty and aromatic snack, then the Mettwurst is just what you need! Dare to try this traditional German product, which is made with passion and dedication. Enjoy your meal!