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arrowDo you have gluten-free products?

Yes, we have gluten-free products.
You can determine whether a product contains gluten from the list of ingredients. Please note that we are however unable to guarantee that our products do not contain gluten due to the cross-contaminations by our suppliers

arrowDo you have lactose products?

Yes, we have products which do not contain lactose. You can determine whether a product contains lactose from the list of ingredients.

arrowWhat is HACCP?

Abb. Hazard Analysis Critical Control Point
A comprehensive safety concept for food developed by the NASA.

arrowWhat is an antioxidant?

An additive which subject to declaration delays the negative effect of oxygen such as the product turning dark or grey.

arrowWhat is nitrite pickling salt?

A special salt which is used for the pickling of meat and sausage products and which causes a reddish colour.
It delays the negative effect of oxygen (fast turning into dark or grey) on the meat and sausage products

arrowWhat is a stabiliser?

Substances which serve the inalterability, stability and shelf life.
The stabilisers have the task of avoiding or delaying negative chemical and/or physical occurrences such as the flavour, taste, appearance and consistency of food.

arrowWhat is a thickening agent?

A collective term for hydrocolloids which as binding, swelling and thickening agents are suitable for the presentation of mainly polysaccharides (polysugar and which as a result of their ability to form viscous solutions with water, improve the adhesive strength of the substances among themselves and which are use to manufacture sauces, soups, fillings and other preparations in the production of food.

arrowWhat is a preservative?

Substances which are added to food in order to avoid or delay their microbial deterioration. Microbial deterioration is deemed to be the undesirable alteration of food resulting from the vital activity of micro-organisms (bacteria, moulds, yeast fungus

arrowWhat is BEFFE?

Abbreviation for bindegewebseiweißfreies Fleischeiweiß (meat protein which does not contain any connective tissue protein.
The BEFFE represents the proportion of protein in the pure flesh and is therefore a dimension for the quality of a meat product.

arrowWhat is understood under sausage meat?

Sausage meat is the chopped raw meat which is used for the manufacturing of cooked sausages among others with the addition of drinking water and salts.

arrowWhat is raw sausage?

It is stipulated in the principles for meat and meat products in the German Food Code, raw sausages are sausage products which are pickled, unrefrigerated (< 10°C) storable and which are normally eaten uncooked and which are spreadable or firm after they have matured in connection with a drying out process.
Examples of raw sausages are:

  1. Salami
  2. Mettwurst sausage
  3. Tea sausage

arrowWhat is scalded sausage?

It is stipulated in the principles for meat and meat products in the German Food Code, scalded sausages are sausage products which are heat-treated in the form of scalding, baking, roasting or in another form, in that chopped raw meat with cooking salt (also in the form of nitrite pickling salt) and possibly other cutting salts, usually with the addition of drinking water (or ice) are partially or entirely separated, its muscle protein is more or less coherently coagulated during the heat treatment so that the products remain firm should they be reheated.
Examples of scalded sausages:

  1. Pork sausage
  2. Mortadella
  3. Vienna sausage
  4. Beer sausage

arrowWhat is cooked sausage?

Cooked sausage is a sausage which is made from precooked and chopped meat, the then being recooked. Additional ingredients in cooked sausage are offals and spices.
Examples of cooked sausages are:

  1. Black Pudding
  2. Liver sausage
  3. Aspic sausage