The sausage factory of the Bäuerliche Erzeugergemeinschaft is located next to the producer slaughterhouse in Schwäbisch Hall. The close proximity enables an optimal operation. The meat is processed while still warm from slaughter.
In the artisan tradition of home slaughtering on farms, the butchers practice warm sausage-making and warm roasting. Fresh meat is the best seasoning. Therefore, the use of additives for binding can be dispensed with, as can chemicals and flavor enhancers.
Natural spices give Echt Hällischer Wurst from the Bäuerliche Erzeugergemeinschaft its special flavor. Member companies of the organic association Ecoland supply organically grown spices such as bell pepper (India), paprika (Serbia), Mediterranean spices (Montenegro) and strong local varieties such as caraway, coriander, yellow mustard, thyme and marjoram (Hohenlohe) directly to Schwäbisch Hall. The spices are always freshly ground and composed into virtuoso taste experiences according to the recipes of master butcher Hans-Dieter Mayer.
