– Herrmannsdorf –
In Herrmannsdorf, everything from the field to the plate is brought back together that the food industry has shared. Here are their agriculture with arable and livestock farming and their manufacturing workshops. They process the products from their farm directly.
The typical Herrmannsdorf pigs have a black head, a pink center and a black rear end. They are a cross between a Swabian-Hällischer mother sow and Pietrain or Duroc boar.
From slaughtering and cutting to sausage production, everything takes place here under one roof. The hams and sausages are produced using the warm meat method, which means they are processed into fine specialties in your sausage kitchen. Like in the past with house slaughtering, the cutter master can do without additives.
Air-dried ham and salami hang in their earth maturing cellar. There you have the perfect environment to mature and refine for up to a year. The construction method was inspired by the maturing cellars in the ham town of Parma.
We have been a partner of Herrmannsdorf for over 20 years, they make organic in southern Germany, we in the north. What we have in common is the transparent way of working with the aim of informing visitors and imparting knowledge. We also appreciate the quality of their meat products and their Italian specialties such as air-dried ham and sausages, homemade and unique in Germany. We are pleased to be able to offer our customers these high-quality specialties, because we cannot offer Brodowiner products made from pork.
Herrmannsdorf is about 30 km south-east of Munich and can be visited at any time. They offer exciting tours through agriculture and you get an insight into their workshops. If you want to produce good food yourself, they offer a large selection of different courses in their craft workshop.
Whenever you are near the farm, we can only recommend that you stop by!