Top 31 German Meat Products

This North German ham is a specialty of the Schleswig-Holstein region. To produce this cured ham, pork meat is smoked for up to eight weeks over an open fire. With the introduction of closed fireplaces, the smoking process shifted to special smoking chambers or barns. The aroma of Katenschinken is strong and intense, however its consistency is very delicate and its flavor is mild. The ham has a mahogany-colored appearance, and it should not be black, sooty, or brown. The original, mildly flavored Holstein ham is suitable for making sandwiches, bread rolls, and other various appetizers. In addition, it is popular as an addition to boiled potatoes and many vegetable dishes, especially asparagus. The ham is often seasoned with freshly ground white pepper and fresh parsley to enhance its flavor. Holsteiner Katenschinken is typically paired with draft beer or a dry white wine, preferably from the same region.Expand

This long, thin cured sausage is similar to Göttinger Feldkieker, but the two differ in shape and weight. To produce Göttinger stracke, fresh pork (shoulder, leg, and belly) is minced and combined with salt, pepper, coriander, nutmeg, and garlic. A small amount of sugar, yeast, and rum is also added to the minced meat. The sugars ensure that the sausage matures long enough, and the pH lowers gradually with aging so the sausage does not taste sour. Göttinger stracke is packaged in thin, straight casings and it's left to mature for about four weeks before consumption. The sausage has an intense aroma and a peppery, spicy flavor. It is usually served as an appetizer.Expand

Nordhessische Ahle Wurscht is a slowly-matured raw pork sausage, made with minced pork, salt, saltpeter, and freshly ground spices. Almost every manufacturer has his own secret blend of spices, so no two Nordhessische Ahle Wurscht sausages will ever taste exactly the same - the meat, the combination of spices, the climate, and the stage of maturity all create the final flavor. Nordhessische Ahle Wurscht is a very important element of North Hessian gastronomic culture, and it is best enjoyed sliced and served with a slice of bread.Expand

Black Forest ham is the best-selling smoked ham in Europe. It is made from the hind leg of the pig, spiced according to producers' own traditional recipes, and cold smoked using fir wood from the Black Forest. The spices used are salt, garlic, coriander, pepper, and juniper berries. As a result, the ham has a dark layer of meat on the outside but a vibrant red color on the inside with a typical smoky aroma. Black Forest ham is boneless and always contains about 20% fat, and it has a nutty and spicy flavor. This ham is easily found in many restaurants, and may be eaten raw or used as an ingredient in cooked dishes.Expand

Pfefferbeißer is a traditional salami. It's usually made with a combination of pork (shoulder and back fat), salt, black pepper, white pepper, garlic powder, mace, and paprika powder. The meat is ground, mixed with the spices, and the mixture is then stuffed into natural casings. The sausages are shaped into moderately thin and elongated forms that are hung and left to ferment for 24 hours before they're cold-smoked until nicely colored. For firmer Pfefferbeißer salami, it's recommended to leave the salami to ripen and dry for a few days before consumption. Expand

Landjäger is a semi-dried sausage popular throughout Switzerland, Germany, France, and Austria. It is typically prepared with a combination of pork, beef, lard, red wine, sugar, and selected spices. The sausage is first pressed in order to obtain its typical rectangular cross-section, and it is then smoked and dried. The name landjäger means land hunter, referring to the fact that these sausages are especially convenient and popular among back-packers and hunters, who carry them while traveling.Expand

The pork used to make this ham originates from the region of Westphalia, which is known for its traditional pig farming. The recipe is guarded as a trade secret, and every step in the production process is carried out entirely by hand. The process begins by rubbing salt of a special consistency with added herbs or spices into the ham and bone, which is then left to cure and dry in aging rooms for an extended period of time. To produce the smoked version, the hams are left in a smoking chamber over a beech and juniper wood fire. This process may take time, but it results in a characteristic dark red meat, golden-yellow rind, and a particularly mild and nutty flavor. To enjoy this delicacy, slice it thinly and serve it as an appetizer with pretzels and cheese.Expand

This delicate smoked blood sausage from the Rhineland region consists of lean meat and small pieces of fat. Flönz has been popular in Cologne for a hundred years, and it is the least expensive local sausage. It is a firm blood sausage made from various parts of the pig, including the rinds, head, and blood combined with salt and spices. The use of spice extracts and flavorings is prohibited. The visible fat consists of pieces measuring between 5 and 10 mm. Flönz is an ingredient in various kölsche specialties like Himmel und Eerde, while flönz served with buns and onion rings is affectionately known as Kölsche caviar.Expand

Sülzwurst is a type of German headcheese consisting of pork head meat, pork, rinds, and sometimes other offal parts, which are seasoned with a variety of spices. The animal parts are then cooked and chopped before they are set in a jelly-like liquid. Gherkins, onions, and additional spices are often added to this traditional headcheese for extra flavor. Sülzwurst is usually enjoyed as part of a selection of cold cuts along pickled vegetables, bread, and fried potatoes.Expand

In the world of salami connoisseurs, Greußener salami has been a well-known name for almost 100 years. The Greußener Salami Company was founded in 1864 by master butcher Carl Auene from the town of Greußen in Thuringia, and word of this excellent salami soon spread throughout the region. The salami has a coarse grain dotted with coarse black pepper, and its hearty flavor is accentuated with garlic. In addition to Greußener salami, which is made from pork, the same company also produces salamis made with wild boar, venison, and poultry. They are seasoned with black pepper, garlic, paprika, chili, or juniper. Individual versions include salamis with a coating of herbs or pepper, mold-ripened salamis, and salamis in parmesan crust.Expand

Landfleischerei Neumeier is a traditional family butcher shop located in Walburg, a district of Hessisch Lichtenau, in the northern German region of Hessen. With over nine decades of experience and dedication, this butcher shop has become a symbol of quality and trust when it comes to producing meat and charcuterie products in this part of Germany.

The Neumeier family bases their work on craftsmanship, a deep respect for the raw materials, and a strong connection to local farmers. At the heart of their operation is handmade production, where fresh meat from local animals is used, without unnecessary additives, and with the use of natural spices. Special attention is given to the processing method – the meat is processed while still warm, preserving its authentic aroma and tenderness.

All products are certified, with full traceability of the raw materials, which further underscores their commitment to quality and transparency. One of the most well-known and highly regarded products of this butcher shop is Ahle Wurscht – a classic dry sausage specific to the northern Hessen region. This sausage is made according to an old recipe, dried and aged for months, giving it a characteristic firm texture and rich, full flavor.

Ahle Wurscht is produced in various versions – from pure beef, mixed with pork, or with special seasoning blends – but always with the same care and respect for tradition. Today, Landfleischerei Neumeier combines family values, craftsmanship, and modern logistics, offering their customers not only exceptional products but also a taste experience that has lasted for generations.Expand

Gref-Völsings is a renowned butcher and producer of traditional German meat products based in Frankfurt, Germany. The company was founded in 1894 and has since become a symbol of high-quality meat products, with a focus on Rindswurst (beef sausage) as well as other types of sausages and cured meats. Gref-Völsings is a company with a rich history, having dedicated over 125 years to preserving and enhancing traditional production methods.

Their products are made using only fresh meat and natural spices, and the company takes pride in the fact that their recipes have been passed down through generations. Their products are deeply rooted in German culinary tradition, with an emphasis on quality and authenticity. They are sold at their shop as well as in specialized stores and restaurants.Expand

Greußener Salami und Schinkenfabrik is a historic butcher shop that has, over the decades, become synonymous with high-quality charcuterie products, with its name deeply rooted in the tradition of German charcuterie production. The company prides itself on its commitment to preserving authentic production methods, which are based on traditional smoking and drying techniques, as well as using the finest ingredients, often sourced from local suppliers. In addition to Greußener Salami, which has become one of the symbols of Thuringia, the company offers a variety of other meat products, such as hams, sausages, dried meat specialties, and ready-to-eat meals, all of which are becoming increasingly popular in international markets.

Greußener Salami is particularly valued for its distinctive texture, balanced seasoning, and smoky flavor, which is achieved through a careful production process. This salami is often at the center of attention when it comes to the tradition of German charcuterie and is regularly featured at gourmet events and trade fairs. To ensure the preservation and protection of quality, the factory strictly adheres to rigorous hygiene and production standards, subjecting all of its products to thorough quality controls.

Additionally, it is known for combining traditional methods with modern technologies, enabling its products to maintain a high standard of quality.Expand

Metzgerei Reichenbach is a family-owned butcher shop located in the picturesque Glottertal, near Freiburg in Germany’s Black Forest region. Founded in 1958, the business has grown into a unique production chain that encompasses all stages of meat production: from livestock farming and slaughtering to meat processing and retail.

This approach ensures full control over the quality and freshness of its products. The livestock—around 1,000 cattle and 1,500 pigs - is raised on the company’s own pastures and in cooperation with local partners. The butcher shop is renowned for its traditional specialties and offers a wide range of products including beef and veal, game, sausages, cured meats, and barbecue items.

Metzgerei Reichenbach operates several retail locations. A special innovation is the “Reichenbach24 Smartstore” - a self-service shop open 24/7, allowing customers to shop at any time of day.Expand

Hofmetzgerei Friedrich Hack is a family-run butcher shop located in the Hohenlohe region of Germany, renowned for the exceptional quality of its meat products, crafted according to traditional recipes. With generations of expertise, this butcher shop relies on time-honored meat processing methods that preserve authentic flavors, without the use of artificial additives, flavor enhancers, gluten, or lactose.

Their philosophy is rooted in responsibility toward nature and animals, ensuring that all their products come exclusively from ethically raised livestock. Their pork comes from free-range farms, cattle graze on the pastures of Hohenlohe, while poultry and turkeys are raised freely on Bentz Farm.

Lamb is sourced from pasture-raised herds, and game is carefully selected from local forests, guaranteeing unmatched freshness and quality. The product range includes a wide variety of meat specialties, sausages, salamis, and cured meats, all prepared with sea salt and organic spices.

In addition to fresh meat and barbecue products, they offer regional gift baskets and catering services for various occasions. Customers can visit their main butcher shop in Pfedelbach-Windischenbach or their branch in Markthalle Obersulm, while they are also present every Saturday at the market in Ludwigsburg.

Hofmetzgerei Friedrich Hack remains committed to its tradition, delivering premium meat products with traceable origins, crafted with love and respect for nature.Expand

Metzgerei Burkhardt is a family-owned butchery with a long-standing tradition, founded in 1961 in Mannheim, where the third generation continues to passionately craft premium-quality meat products. Their dedication to the craft and commitment to excellence have earned them numerous prestigious awards, including the titles of German and European champion in white sausage making.

They are particularly renowned for their seamless blend of tradition and innovation, constantly refining their recipes to satisfy even the most discerning connoisseurs of fine meats. Their selection includes a wide range of fresh and cured meats, all prepared according to carefully guarded family recipes, with an unwavering focus on quality.

The love for their craft is evident in every piece of meat that leaves their workshop. In addition to classic delicacies, Metzgerei Burkhardt also stands out with creative innovations such as their unique sausage cake, proving that tradition and modern culinary trends can go hand in hand. Expand

Metzgerei Heindl is a family-owned butcher shop with over 130 years of tradition, dedicated to preserving authentic recipes, premium quality, and a passion for craftsmanship. Founded in 1889 in the heart of Lower Bavaria, the company is now in its fifth generation, committed to providing customers with the finest meat products prepared using traditional methods. By combining artisan expertise with state-of-the-art techniques, Metzgerei Heindl ensures that every product retains its original taste and exceptional freshness. Metzgerei Heindl is renowned for its extensive selection of award-winning meat products, crafted according to Bavarian tradition.

Additionally, the company offers catering and party services, tailored to various needs and occasions – from family celebrations to large events.Expand

Metzgerei Meyer is much more than a butcher shop – it is a family tradition, artisanal craftsmanship, and a passion for premium meat products. Located in Nuremberg, this butcher shop is known as an "Erlebnis-Metzgerei" or "butchery experience", offering customers an authentic gastronomic journey that blends tradition and innovation. By combining expert craftsmanship, a deep passion for the butchery trade, and a commitment to quality, Metzgerei Meyer remains true to authentic production methods that have been passed down through generations.

Our goal is for every customer to experience the true value of handcrafted meat products, whether enjoying them in an everyday meal or a special occasion.Expand

​Metzgerei Moosmeier is a family-owned butcher shop with a tradition spanning over 60 years, located in Neustadt an der Aisch, Germany. Renowned for its handcrafted meat and sausage specialties, the business operates its own slaughterhouse and workshop, emphasizing regional ingredients and traditional recipes.

Established in 1956 by Anton Moosmeier, the company is now managed by his grandson, Michael Forster. The Forster family personally selects livestock from local farms in surrounding villages such as Roßbach, Mönchsberg, and Altershausen, ensuring the freshness and quality of their products.

At the heart of their operations is their in-house slaughterhouse, where skilled butchers and master craftsmen, including family members, prepare products daily following time-honored methods.Expand

Blutwurstmanufaktur is a renowned artisanal butcher shop established in 1902. Since 1996, it has been run by master butcher Marcus Benser, who was honored in 2004 with the title of “Knight of the Blood Sausage” by the French brotherhood Confrérie des Chevaliers du Goûte-Boudin—an award also bestowed upon the famous chef Paul Bocuse. Blutwurstmanufaktur produces over 60 varieties of homemade sausages, with its signature product being the celebrated Berliner Blutwurst.

This blood sausage is freshly made daily from pork blood, lean meat, pork fat, and fresh onions, enhanced with a secret blend of spices including authentic Thuringian marjoram, hand-ground Brazilian pepper, and a hint of cinnamon. The sausage is encased in a natural beef casing. In addition to their blood sausage, the shop also offers other specialties, including dry-cured salamis with fennel seeds.

All products are made using meat from local farms with whom the butcher shop maintains long-standing partnerships.Expand