The art of butchery and recipes for preparing sausages can be traced back to 1760 in Frank Leiste's family.
Such a long tradition is an obligation. Processes and technology have changed over the centuries, but the demand to produce quality sausage and meat products from high-quality raw materials and fine spices has not. The home-made specialties awarded the "Typically Harz" label are very popular due to their typical seasoning. The service is rounded off by the fresh snack range and a party service.
The following products have been awarded the "Typisch Harz" regional label:
The following products have been awarded the "Typisch Harz" regional label:
- Harzer Pottsuse
- Hausmacher Rotwurst
- Rathaus-Salami (with garlic)
- Schloss-Salami (with nuts)
- Harzer Schlackwurst
