Refined with
experience
The quality of our products is our highest priority. Continuous quality controls when working with our partners and a thorough knowledge of the market make the difference and offer the best assurance for successfully working together.
More than 150 years of experience says it all. Working with our international partners, we are constantly working on improving our product ranges and developing new, innovative lines.
You will find selected specialities for discerning connoisseurs below: As diverse as the regions they come from.
Italy
Italy is all about air-dried specialities with centuries-old tradition. The focus is firmly on Prosciutto di Parma, a fine ham with a protected origin, delicate texture and a fine salty note, and Salami Milano, mildly flavoured, finely grained and pleasantly soft. Coppa di Parma, matured from the neck cut, is also impressive with its fine marbling and balanced flavour. Bresaola Black Angus from Valtellina is renowned as particularly lean and full-flavoured. Spianata piccante brings the character of Calabria to the plate with its flat shape and fiery flavour. The range is complemented by other Italian salamis such as Napoli, Ungherese or Magretta and air-dried hams from San Daniele and Verona.
France
France combines savoir-faire and regionality to create unique charcuterie specialities. Savoy ham, air-dried in clear Alpine air, stands out with its strong, nutty flavour. Pyrenees ham comes from the south – mildly matured and with a subtle sweet flavour. Minissons are particularly typical: small, air-dried salamis, ideal for aperitifs. And creative variations such as our salami with hazelnut or classic French salami pieces also delightfully reflect the diversity of French craftsmanship.
Spain
Spain’s air-dried specialities are all about intense flavours and painstaking maturing. Grand Reserva quality Serrano ham matures for up to 16 months and develops its characteristic mild, nutty flavour. Duroc ham has distinctively fine marbling and a tender texture. Classics such as chorizo and salchichón sausages bring the flavour of Iberian cuisine to the plate with paprika, garlic and black pepper. The range is complemented by fuet salamis, lomo cuts, salami sticks and fine Iberico specialities from artisan production – including acorn-fed products.
Belgium
Belgian charcuterie combines precision craftsmanship with regional character. Ardennes cured ham (PGI – Protected Geographical Indication), smoked over beech wood and slowly matured, is a prime example of the savoury ham tradition of the Ardennes. Coburg ham also has a distinctively strong flavour and finely balanced seasoning. Air-dried salami Saucisson d'Ardennes (PGI) brings the rustic flavour of the region to the fore. The range is rounded off with hearty jellied meats and finely tuned pâtés – ideal for cold platters or delicatessen cold cuts.
Hungary
Hungary's salami culture is known far beyond the country’s borders – strong, spicy and with that unmistakable paprika flavour. The rustic farmer’s salamis are typical, traditionally air-dried and mildly smoked over beech wood. Their compact structure and fine grain make them ideal for cold cuts – whether served in thin slices or as a savoury side dish. Classic Hungarian salami also has its own distinctive flavour and a characteristic balance of smoke, garlic and sweet paprika – a real piece of Hungarian craftsmanship.
Poland
Polish sausage culture has a long tradition of craftsmanship behind it – characterised by rural origins, regional recipes and the subtle use of smoke and spices. Boiled ham is gently cooked and has an impressively tender structure and juicy, mild bite. Krakauer sausage originally comes from the Małopolska region and is characterised by its coarse grain and subtle garlic flavour. Jägerwurst and Kabanossi sausages complete the range with their typical smoked flavour, fine seasoning and long-lasting aroma – perfect for cold cuts, as a snack or for a hearty sandwich.
Austria
Austria’s sausage and ham tradition is deeply rooted in the Alpine culinary culture. Styrian mountain salami is made from high-quality meat, finely seasoned and matured for weeks – it develops a strong, yet balanced flavour with a typical character. Alpine bacon in rustic pieces impresses with its pleasant smoky flavour and hearty taste, as you would expect from traditional snacks from the Alpine region. Whether sliced for a snack or as part of a cold platter – both specialities authentically showcase the down-to-earth diversity of Austrian regions.
Germany
Germany is represented with a unique speciality: the original Norderneyer Seeluftschinken. This premium cut of ham matures in the extraordinary atmosphere of the North Sea island of Norderney, where salty sea spray gives it an unmistakable combination of freshness, minerals and a fine salty flavour. Made from selected pork and refined with artisan care, the ham matures for weeks under strictly controlled conditions. The result is a product that combines the fresh breeze of the North Sea with fine seasoning and balanced maturation and captures the flavour of the island in its own way in classic, pepper and red wine varieties.
