Coating department

In the coating department some cured sausages are refined further with various spices and ingredients.

Before this can happen butcher Ingo and his team skillfully remove the skin from the sausages and bathe them in warm gelatine.

In this closing work-phase, there are no barriers set to the inventiveness of the butcher.

Whether ground or whole pepper grains, aromatically mild wild herbs or paprika flakes, strong spicy onions or noble matured cheese, everything is possible.

Layer for layer, the optical and tasteful difference between the various assortments of coated salamis are built.