Mark&Fein Organic Vienna Sausages

THE UNIQUE FLAVOUR

YOU CAN TASTE THE CRAFTSMANSHIP INSTANTLY

Good ingredients are one thing, masterful processing quite another. With excellent sausage, both complement each other. That's where a butcher's true skill is revealed. Here, inventiveness and a wealth of experience play together in the top league. 

Again and again, we let ourselves be inspired by the wide world, try out new creations, and put our products to the test. With a critical mind, a discerning palate, and a constructive spirit. The result: around 350 delicacies that truly deserve their name.

Breed & Rearing

The regional breeding is a three-breed cross of sturdy Edelschwein, robust Duroc, and vital Pietrain. These pigs cope very calmly with the harsh climate of the lowlands. They enjoy moving outdoors and structure their habitat in spacious plots: wallowing here, sleeping there. With their piglets, the sows can retreat into small shelters. There are additional stables for protection against threats.

Shelters against infections

African Swine Fever (ASF) is one such danger. It spreads in the wild – even through ticks – is extremely contagious and deadly. To protect the pigs during such epidemics, extensive free-range farming must sometimes be temporarily suspended. The animals still get plenty of space and can continue to go outdoors – at any time, but in controlled areas. Responsibility is essential.

Slaughter

After final fattening with apple pomace – the press residues from apple juice production – the Havelländer Organic Apple Pig is slaughtered at an age of seven to nine months and a weight of around 130 kilograms.

Biomanufaktur Havelland GmbH
Havelring 17, 16727 Velten

Organic Inspection Body No.: DE-ÖKO-039
Organic Control Number: DE-BB-039-5312-OBOD