Top 13 Southern German Meat Products

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

Metzgerei Gaßner is a renowned family-owned butcher shop in Munich, known for its premium sausages and meat specialties. Founded in 1937 by Engelbert Gaßner and his wife Katharine in Haimhauserstraße, the shop has grown over the years into a symbol of Bavarian butchery tradition. Their products are highly regarded for the high quality of the meat and the careful selection of spices, which give them an authentic and rich flavor. In addition to the butcher shop, the Marktstüberl restaurant offers homemade specialties in a cozy atmosphere, where visitors can enjoy freshly prepared dishes. This butcher shop, with its 85-year tradition, is not only a place where high-quality meat is produced but also a cornerstone of Bavarian culinary heritage, bringing authentic flavors that generations of Munich residents have loved and continue to seek out.Expand

Metzgerei Obermaier is a family-owned butcher shop and artisanal producer of premium meat products based in Pliening, near Munich. With a long-standing tradition and dedication to quality, this butcher shop offers a wide range of fresh meats, traditional sausages, and cured delicacies crafted using authentic recipes. Every product is made from carefully selected locally sourced meat, blended with special spice mixes, and aged under controlled conditions to achieve the perfect balance of flavor and texture. The modern production facility integrates all processing stages, from slaughtering to final preparation, strictly adhering to European quality and hygiene standards. A commitment to exceptional craftsmanship and continuous innovation has established Metzgerei Obermaier as one of Germany’s most renowned meat producers, recognized for its distinctive taste and outstanding freshness. In addition to offering high-quality delicacies, the company provides catering services and freshly prepared meals, bringing the richness of traditional flavors with a modern approach to gastronomy.Expand

Feneberg Lebensmittel is a renowned German company that specializes in food retail, and in addition to selling high-quality products, they also engage in production. The company is known for its focus on regional products, often sourced from local suppliers, and it also produces a wide range of products under its own brands. Feneberg operates production facilities in Bavaria, where they adhere to strict quality and sustainability standards. Their product range includes fresh meats, bakery items, ready-to-eat meals, and many other specialties, all produced according to traditional recipes, which allows the company to offer customers authentic and high-quality products.Expand

Metzgerei Wörlein is a renowned family-owned butcher shop from Bavaria, Germany, with a tradition spanning over 70 years. It specializes in the production of high-quality meat and sausage products, prepared according to traditional family recipes. Their philosophy, “From the region – for the region”, reflects their commitment to working directly with local farmers, ensuring both the quality and origin of the meat. Special attention is given to animal welfare, short transport routes, and humane slaughtering practices. Furthermore, they avoid unnecessary additives and use simple, authentic preparation methods. Their products are highly valued and recognized for their exceptional taste, freshness, and dedication to quality. In addition to the shop in Treuchtlingen, Metzgerei Wörlein operates nine other branches in towns such as Allersberg, Burgthann, Eichstätt, Heideck, Ingolstadt, Pappenheim, Roth, and Weißenburg. They also offer the convenience of online ordering through their web shop.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

Presskopf wurst is a variety of German head cheese that is made with different animal parts such as pork or calf head meat, rinds, bacon, pork heart, and sometimes pork blood or pork muscle meat. The sausage mixture is typically flavored with ingredients such as garlic, onions, pepper, salt, nutmeg, and sugar, and it is usually filled into sausage casings. The word presskopf means pressed head in German, and it refers to the method of pressing the sausage once it has gone through the process of scalding. The name of this cooked sausage varies from one region to another, with presssack, presswurst, and schwartenmagen being some of the common name variations. Presskopf wurst is typically enjoyed thinly sliced on top of bread, smeared with mustard or horseradish, or tossed with raw onions and vinaigrette.Expand

Bierschinken Wurst (lit. beer ham sausage) is a variety of parboiled German sausage with chunks of pickled pork meat or cooked ham. It typically consists of finely ground pork, bacon, water or ice, salt, and spices such as mace, ginger, cardamom, coriander, and white pepper. After it is combined with the meat pieces, the sausage mixture is typically filled into natural or artificial casings, and it sometimes gets smoked before cooking. Although it is mostly prepared with pork, the sausage can also be made with beef or poultry, or any combination of pork, beef, and poultry. The bier part (meaning beer in German) in the sausage’s name does not refer to its composition but rather to the tradition of enjoying slices of this sausage alongside a cold beer. Also known as Schinkenwurst, this sausage is usually eaten sliced as a cold cut atop fresh bread rolls or slices of wood-fired bread along with gherkins and eggs. It's also an excellent accompaniment to beer. Even though its exact origin is unknown, it is generally believed that this sausage variety originates from Bavaria.Expand

Bierwurst is a German sausage known for its robust, mildly spiced flavor and firm yet sliceable texture, often eaten cold. Despite its name, it does not usually contain beer; the term refers more to the idea that it pairs well with it. It originated in Bavaria and spread to other parts of Germany, where butchers adapted recipes to local preferences. Early versions were produced by mixing finely ground pork and beef with spices, then stuffing the mixture into casings and curing it. Over time, smoking was incorporated in many variations, adding depth to the flavor and helping preserve the sausage. The preparation begins with lean cuts of pork and beef, which are ground and mixed with curing salt, garlic, pepper, coriander, and occasionally mustard seeds. The seasoned meat is filled into natural casings and left to cure under controlled conditions, after which it may be gently smoked or left unsmoked, depending on the style. Once ready, Bierwurst is typically sliced thin and served as part of a cold platter with bread, pickles, and mustard, or added to sandwiches. Some versions are prepared in large diameters, allowing the slices to display a distinctive marbled pattern from the blending of meats and spices. In Germany it is widely available in butcher shops, supermarkets, and delicatessens, eaten at home, in beer gardens, and at casual gatherings, often accompanied by dark or pale beers that complement its savory taste.Expand

Bergsalami is a type of dry-cured salami traditionally made in the Alpine regions of Austria, Germany, and Switzerland. The name "Berg" means "mountain" in German, reflecting its origins in mountainous areas where traditional curing and drying techniques have been perfected over centuries. This semi-hard salami is typically made from high-quality pork or a mix of pork and beef, seasoned with garlic, black pepper, and spices, and encased in natural or artificial casings. It is then slowly air-dried and sometimes lightly smoked, developing a rich, mildly tangy, and smoky flavor with a firm texture. The extended drying process allows Bergsalami to have a dense consistency and a balanced combination of meaty, spicy, and slightly fermented notes. Bergsalami is commonly sliced thin and enjoyed on rustic bread, in sandwiches, or as part of a charcuterie platter, often accompanied by cheese, pickles, and a glass of red wine or beer. Due to its long shelf life and portability, it has been a staple food for mountaineers and travelers.Expand

This spreadable, cold-smoked beef sausage is produced exclusively in the Bavarian town of Hof. It's easily distinguished by its so-called umrote – an appealing red color that the sausage acquires during the manufacturing process. Rindfleischwurst spreads easily, and its well-rounded flavor is obtained by cold-smoking over beech wood. The original recipe has been kept a secret for over 30 years, but the basic ingredients used to make this German delicacy include beef, pork, bacon (no more than 30%), salt, and a special mix of spices. Rindfleischwurst is usually spread over toasted bread and paired with a glass of German beer on the side.Expand