Sausage & Specialties

Our organic butchery at Martinshof processes meat from beef, pork, lamb, veal, turkey and chicken.
This meat is turned into an impressive range of products: around 75 different types of sausage and ham are produced on a regular basis. These include both classic regional specialties and more sophisticated artisan products.
Production is carried out by hand, by experts (5 butchers and a butcher's wife) from the art of butchery, not in industrial mass production. We value traditional processing, taste and authenticity.
The latest news: in the 2025 test of the "Meisterstücke" competition, a renowned competition for meat and sausage culture, our in-house "Gold Lyoner" was awarded a prize - specifically as a sausage without added phosphate and curing salt. In addition, sausage varieties such as merguez, beef bockwurst and wieners with "great crunch and super taste" also impressed the judges.