On the block,
cut by hand.
Whote cuts arrive fresh and go straight on to the block. Philipp breaks each one down himself, trimming and grinding to specification, dialing in the meat-to-fat ratio product by product. Nothing industrial - every batch is watched over with care, start to finish.
Rolled and
tied by hand.
Natural casings are soaked overnight. The mince goes in slowly, fed through a crank and gear press. Each link twisted and tied individually — a little uneven, the natural result of doing it by hand rather than by machine.
Smoked over acacia,
the local way.
Acacia wood, sourced locally, cut and dried on the farm. No pellets, no liquid smoke. The sausages hang for about an hour. Philipp checks them by colour, by touch, and by smell. There is no probe and no app — just the fire, and time.
Sealed, labelled,
out the door.
Each product is weighed, labelled, and vacuum-packed. Every label carries the sausage variety and smoke date. Refrigerated, the sausages stay fresh for 3 weeks; frozen, they keep for up to 3 months.
