about us
"Our care is for the animals"
We value the selection of robust breeds. The animals grow up free-range near the slaughterhouse and are only processed in the farm's own slaughterhouse.
All sausages are prepared in the family business according to their own recipe and by hand.
We breed French Charolais cattle, German country pigs and sheep from the Weser dyke on our farm. We are particularly proud of our Charolais.We have been breeding the French cattle breed to the best of our knowledge and belief for twenty years. Our calves are raised in suckler cow husbandry, which means that they are always with their mother up to the age of nine to eleven months. They suck milk from them. The cattle spend the time in the pasture from late April to early August. There they eat grass, and during the winter they are supplied with hay in the stable. This is one of the reasons why the light red meat is so tender and aromatic. We are happy to answer further questions about the keeping of animals and our goods.
