Our fat-ends and after-ends are produced in a traditional, high quality fashion. The fat ends are especially suitable for producing dry sausages, such as Salzichon and Lomo, or cooked sausages, such as Hausmacher. Our after ends are especially sought after for the production of dry and cooked sausages like as Saucisse de Morteau and Saucisse à cuire.
We produce premium quality fat-ends and after-ends in cooperation with our customers from the industry. All of our products are produced to customer standards and according to traditional methods.
For more information about our fat-ends and after-ends download here our leaflet
We’re happy to offer you advice on the best product and packaging. For inquiries or more information, please contact us