A mature achievement
In Germany, there are more than 500 types of raw sausage, a quarter of which are spreadable. The best known are salami, cervelatwurst and schinkenmettwurst, as well as the spreadable raw sausages teewurst, braunschweiger, streichmettwurst and zwiebelmett.
Raw sausage, also known as rohwurst, dry sausage, dauerwurst and summer sausage, is made from minced meat and hearty bacon, which is seasoned and stuffed into intestine casings. At Kemper, our raw sausages are left to hang in large maturing rooms. Here, they lose any residual moisture and develop their delicious aroma. Depending on the variety and recipe, the sausages are smoked for different lengths of time. Raw sausages have a long shelf-life and do not require refrigeration. A traditional art that has been cultivated in Nortrup for more than 100 years!
Whether classic, with a noble mould, air-dried or reduced fat, among our range you will find exquisite top-quality products for everyone.