German sausages and hams are world famous around the world. Germany produces more than 1500 different varieties of sausage, using methods passed down through the generations, and many regional specialty hams. Each region in Germany developed different sausage-making methods which explains the numerous regional specialties.The following hams and sausages are available within North America. All have been carefully screened by German Foods North America, and we can recommend them as perfect additions to your meals. If you’re curious about the different varieties of meat products listed on this page, take a look at our Guide to German Hams and Sausages for more information. Please also feel free to email us with questions.
Abraham — A leading specialty smoked German prosciutto producer, now owned by the Swiss Bell Group. Originally producing truly Westphalian prosciutto, today the group also offers a variety of other meat preparations. (Lower Saxony)
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Adler — Originator of the designated and EU protected Black Forest ham category in Germany. While US "Black Forest ham" is cooked (and a misnomer), the original Black Forest ham is a Rohschinken (dry-cured, prosciutto). Produced from traditional recipes, with concern for animal welfare and quality. (Baden Wuerttemberg)
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Bende — Chicago-based subsidiary of a Hungarian meat company providing orginal Hungarian salami made the traditional way. All natural ingredients, USDA inspected. (USA)
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Boeklunder — One of Germany's leading brands for salami snacks and sausages cooked in a jar, such as Bockwurst, Frankfurter, Wiener and others. A European leader in research and development for meat products and technology to smoke and pack sausages. (Schleswig Holstein)
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Geier — Florida-based butcher with a wide variety of sausages, famous for canned German liver pate and liverwurst. (USA)
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HoWe — Owned by soccer club FC Bayern München manager Uli Hoeness, a former World Cup player. His orginal Nuernberger sausages can be found at all German McDonalds and he exports original Brats and other sausages to the US. (Bavaria)
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Kluemper — One of the traditonal makers of Westphalian prosciutto (Rohschinken,in German), produced with traditional German craftsmanship using only natural, basic ingredients. No flavor enhancers, lactose free. (Lower Saxony)
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Meica — The market leader for sausages cooked in glass jars, and producer of the famous Deutschländersausages, some of the best quality sausages available on the market. Produced using 70% prime cut meat, no added flavors enhancers or colors, lactose and gluten-free. (Lower Saxony)
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Schaller & Weber — Famous New York meat purveyor and butcher with strong German roots. Supplies some authentic cuts, such as Gelbwurst, Fleischwurst and Leberwurst. (USA)
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Stiglmeier — Wisconsin based butcher with strong German roots. Makes a fantastic Landjäger and Bratwurst. (USA)
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