Sausage & Specialties

At our Martinshof organic butcher shop, we process beef, pork, lamb, veal, turkey, and chicken.
This meat is used to create an impressive variety of products: we regularly produce about 75 different types of sausages and hams. These include both classic regional specialties and more artisanal products.
Production is carried out by hand by experts (five male butchers and one female butcher) skilled in the art of butchery, rather than through industrial mass production. We thus place great value on traditional processing, flavor, and authenticity.
At the 2025 judging of the  Meisterstücke  competition a renowned contest for meat and sausage culture our in-house  Gold-Lyoner  was honored, specifically recognized as a sausage made without added phosphate or curing salt. In addition, sausage varieties such as merguez, beef bockwurst, and Vienna sausages impressed the judges with their  great bite and superb flavor.