Country butchery
Country butchery In Northern Hessia sausage is still produced traditionally.
Slaughter
Slaughter Only selected pigs from the region are slaughtered.
Manual work
Manual work The pigs are deboned manually.
Deboning
Deboning All parts are directly processed.
Sausage
Sausage The sausage meat is pressed into the dorm.
Maturing
Maturing The sausages have to mature for several months.
Daily care
Daily care Chief Thomas Koch controls the maturing process daily.
"Wilhelmstaler Wurstehimmel" Koch calls his sausage store "sausage sky".
Matured
Matured The sausage has finished maturing when it is dry and hard.
Variety
Variety Every butcher in Northern Hessia has his own special sausage type.

A very special sausage

Client: Mahlzeit, Deutschland!
Filed under: from Germany

A country butcher in Calden, central Germany, produces a sausage still very traditionally: The North Hessian specialty “Ahle Wurscht”. In the garret of the old timbered house, on 600 sqm, the sausages hang up to a year – as it was the practice 150 years ago. No technique, no high-tech. The air conditioning takes place throughout the year through the mud and hatches of the chambers. Pure nature from the country pork to natural spices. By daily care, time and patience according to traditional methods real sausage specialties are produced.

A photographic portrait of North Hessian tradition and craft, a country butcher and a food which is becoming extinct: the good “Ahle Worscht”.

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