Sausage Report 2019

SAUSAGE 

REPORT 

2019

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SAUSAGE REPORT 2019 3 

Sausage – Wide variety and delicious taste 

Germans love their sausage and consume around 30 kilograms 

of it per year per person – a figure which has remained 

relatively stable over the last 20 years. This means that almost 

half of the meat available for consumption is processed 

into sausages and meat products. Germany is blessed with 

over 1,500 different types of sausage from its many regions. 

Incidentally, for comparison: the German bread register contains 

roughly 3,000 different types of bread, and between 

5,000 and 6,000 different beers are brewed by more than 

1,400 breweries here. 

There is no one single “German” sausage – although the 

praises of “Currywurst” are often sung, frankfurters are wellknown 

but often confused with wieners elsewhere in the 

world, and the fortunes of the Munich “Weißwurst” are rising 

now that they are served at all times of the day, not only in the 

morning. “Fleischwurst” (scalded pork sausage) enjoys the 

highest popularity and consumption levels, followed by dry 

sausage, ham, pre-cooked sausage, brawn and pâtés. 

Most varieties are sold in the 20,000 retail outlets of the 

12,000 craft butchery businesses. In terms of quantity, the 

largest amounts are retailed by the 37,500 supermarket and 

discounter outlets, some of which obtain their supplies from 

their own production facilities. Both these providers buy 

from the meat industry, whose approximately 900 factories 

also produce for export. Over recent years there have been 

increasing levels of consolidation, both in the craft butchery 

sector and in the meat industry. 

Social changes are increasing the popularity of certain types 

of sausage. “Bratwurst”, for example, tops the list of out-ofhome 

consumption, ahead of household purchases, and is a 

firm favourite at public festivals and snack counters and in 

canteens. Overall, however, eating habits change very slowly, 

and so the Germans will be unlikely to forego the variety and 

delicious taste of sausage over the next 20 years. 

Gerd Abeln 

Editor-in-Chief FLEISCHWIRTSCHAFT

4 SAUSAGE REPORT 2019 

3 Editorial 

6 Steady at around 30 kilos 

The consumption of sausage and meat products in Germany 

9 Scalded sausage sales up 

Slight increase in production volume in 2018 

12 Trapped in the middle 

Increasing consolidation in the meat industry 

20 DFV – representing the butchers’ trade 

The butchers’ policy includes cooperating with farmers 

21 Maintaining close contact – the BVDF 

Industrial manufacturers well networked 

24 Slicing characteristics are important 

Grinding, quantities, mixing, filling and heat treatment 

28 Protected specialities 

European seals for sausage and ham 

Imprint 

Sausage Report 2019 

A special publication by afz – 

allgemeine fleischer zeitung 

and FLEISCHWIRTSCHAFT 

www.fleischwirtschaft.de 

Deutscher Fachverlag GmbH 

Mainzer Landstraße 251 

60326 Frankfurt am Main 

Executive Board 

Angela Wisken (CEO), Peter Esser, 

Markus Gotta, Peter Kley, 

Holger Knapp, Sönke Reimers 

Supervisory Board 

Klaus Kottmeier, Andreas Lorch, 

Catrin Lorch, Peter Ruß 

Publishing manager (Deputy) 

Christian Schnücke 

Advertising Manager 

Christine Contzen 

Project Manager Editorial 

Gerd Abeln 

Project Manager Production 

Peter Schneider 

dfv Corporate Media 

Design and layout 

Rainer Stenzel 

Printing 

WIRmachenDRUCK GmbH 

Mühlbachstraße 7 

71522 Backnang 

Cover photo 

Andrea Mücke, Bernd Jürgens, 

Diana Taliun, M.studio, NilsZ, 

Philip Kinsey, Redstar Studio, 

treerasak, Viktor, Vlad Ivantcov / 

Adobe Stock 

All published articles are copyright. 

Use without permission of 

the publishing house is punish able. 

© Deutscher Fachverlag GmbH, 

Frankfurt am Main

MAGNIFICENT 

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COOKED SAUSAGES 

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Steady at around 30 kilos 

In 2018 the consumption of meat, sausage and other meat products such as ham and pâtés 

rose again slightly to 29.6 kilograms per capita. This means it has remained fairly stable at 

around the 30-kilo mark for roughly 20 years. 

The consumer index of Gesellschaft für Konsumforschung 

in Nuremberg, GfK, shows 

higher growth in household demand for meat 

products than for meat itself. The overall 

consumption structure is therefore likely to 

have shifted further towards processed meat 

products. 

The German Butchers‘ Association (DFV) figures 

show that almost half of the total quantity 

of meat available for consumption was 

processed into meat products. 

According to the statistics, a total of 2.451 

million tonnes of these products were made 

last year, representing an average of 29.6 

kilograms per capita for the German population. 

Assuming that the amounts purchased by 

private households for consumption in the 

home in Germany correspond to the preferences 

for certain sausages or meat products 

and the total consumption of sausages, 

then scalded sausage (“Brühwurst”) 

Per capita consumption of sausage and meat products in Germany 

2018, kilograms 

Aspic / brawn 0,6 

Cold cuts 0,5 

Bacon 0,6 Pâté / roulade 0,4 

Pre-cooked sausage 2,5 Roast meat cold / sliced 0,2 

Bratwurst 3,0 

Scalded sausage 7,1 

Small sausages 4,6 

Dry sausage 5,3 

Ham 4,8 

Source: DFV

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has been at the top of the popularity scale for 

some time. 

Of the total 29.6 kilograms of sausage and 

meat products consumed last year, 7.1 kilograms 

were scalded sausages. The most 

pop ular type is “Fleischwurst” or “Lyoner”, 

followed by varieties such as „Schinkenwurst”, 

“Jagdwurst”, “Bierschinken” and 

meat loaf (“Fleischkäse” or “Leberkäse”). In 

region al terms, the consumption of scalded 

sausage is highest in southern Germany. 

Technically speaking, scalded sausages 

(“Brühwurst”) also include small sausages 

(“Würstchen”). If frankfurters, wieners, beef 

sausage and bockwurst are added, then 

scalded sausage types alone accounted for a 

third of German sausage and meat product 

consumption in 2018. Such a strong preference 

for a single group of sausages is 

unique in Europe. 

The second highest per capita consumption, 

at 5.3 kilos, was again accounted for by dry 

sausage types (such as salami) and smoked 

sausage (“Mettwurst”), followed by ham at 

4.8 kilos. According to the Agricultural Market 

Information Company (AMI), salami was again 

the most popular type of sausage purchased 

for home consumption last year, followed by 

boiled ham, “Fleischwurst”, dry-cured ham 

and liver sausage. There was little change 

in the rankings of the most popular varieties 

in 2018, but in the long, hot period over the 

summer, there was evidently a preference for 

“Fleischwurst” over dry-cured ham. 

Development of per capita consumption of sausage and meat products in Germany 

kilos 

31.1 

31.0 

30.8 

30.6 

30.7 

30.6 

30.5 

30.3 

30.4 

30.0 

29.9 

29.6 

29.5 

29.4 

29.6 

29.4 

29.2 

2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 

2018 

Source: BVDF

Wurst, gesamt 


Scalded sausage sales up 

In the 2018 financial year, German meat product companies increased their production 

volume slightly by 1.2 per cent from 1,531,959 to 1,551,044 tonnes, while having to cope 

with a 0.5 per cent decline in value. 

Rising to 959,196 tonnes, there was a 3.2 per 

cent increase in sales of the largest product 

group, scalded sausage (“Brühwurst”), 

where there was also an increase in value 

of 0.8 per cent. It should be noted that no 

statistics are kept for key product ranges 

of the meat products industry such as dry 

or boiled ham, roasts, soups or vegetarian 

products. 

Last year, German companies delivered a 

total of 151,476 tonnes of sausage products 

to the other Member States of the European 

Community. 

The largest buyers of German sausage products 

were the United Kingdom (35,736 t), 

France (25,729 t), Denmark (12,366 t), the 

Netherlands (10,193 t) and Belgium (9,068 t). 

A total of 93,849 tonnes were imported into 

Germany from the other member countries. 

The largest suppliers were Austria (27,928 t), 

Italy (17,660 t), the Netherlands (17,347 t), 

France (9,107 t) and Poland (7,763 t). 

Development of production in the German meat product industry 

2018 

Production volume 

millions of tonnes 

Sausage, total 

1.55 

+ 

1.2% 

1.2% 

Dry sausage 

0.42 

- 

1.0% 

1.0% 

Scalded sausage 

0.96 

+ 

3.2% 

3.2% 

Pre-cooked sausage 

0.18 

- 

3.5% 

3.5% 

Production value 

EUR billion 


7.18 

- 

0.5% 

0.5% 

Dry sausage 

2.44 

- 

2.2% 

2.2% 


3.82 

+ 

0.8% 

0.8% 


0.92 

- 

1.3% 

1.3% 

Average price 

EUR / kilogram 


4.63 

- 

1.7% 

1.7% 

Dry sausage 

5.88 

- 

1.2% 

1.2% 


3.98 

- 

2.5% 

2.5% 


5.22 

+ 

2.4% 

2.4% 

Source: Federal Statistical Office Source: Federal Statistical Office Source: Federal Statistical Office

10 Promotion 

SAUSAGE REPORT 2019 

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CEO: 

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Sales: 

Marc Klaassen 

Head of Global Sales & Marketing 

Thomas Pelikan 

Head of Sales SHOP 

model to highly sophisticated industrial 

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PUMA – based on long year’s experience in 

portion cutting the machine guarantees precise 

cutting results and evenly thin slices 

DIVIDER startup – the new entry level model 

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Sense for technology with a sense of taste – 

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equipment and systems are exclusively developed 

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Dicing, portion cutting, or slicing – TREIF 

offers a wide range of machines from entry 

TREIF not only offers the right machine, also 

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Trapped in the middle 

The industrial producers of sausages and meat products are sandwiched between 

the slaughterers and the food retail trade. In recent weeks and months there have been 

significant developments in this market. 

Top 20 German sausage producers 

2017 sales revenue, EUR million 

Zur-Mühlen Group 

820 1 

Bell Germany 414 

Kemper, Nortrup 398 

Reinert 340 

Wolf Group 300 

Sutter 278 

Ponnath 270 

Stockmeyer 255 

Rügenwalder Mühle 201 

Sauels 191 

Kupfer & Sohn 189 

Herta 175 2 

Gustoland 170 

Wiltmann 160 

R&S Spezialitäten 155 

Steinhaus 143 

Abbelen 140 

Schwarz Cranz 130 2 

Houdek, Rudolf & Robert 125 

Eberswalder 125 

2 ) Estimated 

1 ) GfK projection 

Source: Top 100 meat industry companies, afz 46 / 2018 

Shortly before the Anuga 2019 it was announced 

that the sausage producers Kemper 

and Reinert are setting up a joint venture 

called “The Family Butchers” (TFB). 

This will create Germany’s second-largest 

meat processor, with an annual turnover of 

more than EUR 700 million. It also closes the 

gap to the market leader, Zur Mühlen Group, 

to a significant extent. 

In the summer, ZMG itself had received the 

go-ahead from the Federal Cartel Office to 

take over the German sausage business of

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the Swiss Bell Group and posted combined 

total sales of over EUR 800 million with companies 

such as Böklunder, Gutfried, Schulte 

and Redlefsen. These were followed in the 

annual sales rankings of afz – allgemeine 

fleischer zeitung and FLEISCHWIRTSCHAFT 

by the Wolf Group, Sutter, Stockmeyer 

( Heristo Group), Ponnath and Rügenwalder 

Mühle (based on 2017 figures). 

Since the beginning of the year, the Nestlé 

Group has been pushing ahead with its reorganization 

efforts aimed at selling its 

Herta brand meat products business valued 

at almost EUR 600 million. In Germany, Herta 

had a workforce of around 450 and posted 

estimated sales of EUR 175 million in 2017. 

It also operates in France, the United Kingdom 

and Belgium. 

Top 20 German sausage producers 

Rügenwalder Mühle 

Kemper, Nortrup 

Stockmeyer 

Gustoland 

Herta 

R & S Spezialitäten 

Sauels 

Abbelen 

Steinhaus 

Reinert 

Wiltmann 

Zur-Mühlen Group 

Schwarz Cranz 

Bell Germany 

Eberswalder 

Sutter 

Ponnath 

Wolf Group 

Kupfer & Sohn 

Houdek, Rudolf & Robert

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18 Promotion 


Know your sausage technology ... 

Food Processing 

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Beekakker 11, 5761 EN Bakel 

The Netherlands 

+31 (0) 492 349 349 

www.gea.com 

Whether you are in the production of coarse 

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into a batch or fully automated production, 

GEA is the right partner for you. GEA grinding, 

mixing, cutting and emulsifying processing 

equipment will help you optimize your product 

quality, increase operational efficiency and 

manage the price per kilogram. Next to that 

we offer valuable loading equipment, pumps 

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for measuring fat, moisture and protein. At 

the end of the process, our intelligent slicing 

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Our state-of-the-art thermoforming systems 

are suitable for packing either sliced or nonslices 

sausages and offer sustainable packaging 

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With more than 70 years of experience and 

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kinds of sausage products from coarse 

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via variable cutting speed and highest 

degree of fines due to extremely high cutting 

speeds of more than 160 m/s. Optionally, 

the GEA CutMaster can also vacuum, cook or 

cool products, so additional equipment will 

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a wide range of poultry, fish, confectionery, 

vegetarian products, processed cheese and 

many basic products in the food processing 

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GEA CutMaster is just one of the technological 

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Interested to learn more about our 

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DFV – representing the 

butchers’ trade 

The German Fleischer-Verband e. V. (DFV – German Butchers’ Association) is the voluntary 

affiliation of the 14 state-level guild federations of the craft butchery sector. As an umbrella 

trade association, the DFV is a member of the Federal Association of Skilled Crafts (BFH) 

and the German Confederation of Skilled Crafts (ZDH). The DFV was founded in Gotha in 

1875. The association thus has 140 years of experience to draw upon. 

In the retail butchery trade, service always 

includes honest and direct sales advice. 

The supreme body of the Association is the 

Executive Board – the Presidium. This consists 

of the president of the DFV and four 

vice-presidents. The DFV Board of Directors 

serves as the decision-making body between 

the general assemblies which are held 

during the German Butchers’ Association 

Conference. 

The German Butchers’ Association conducts 

its business from its head office in Frankfurt 

am Main. 

Photo: DFV 

The President of the DFV is Herbert Dohrmann, 

the Managing Director is Dipl.-Kfm. 

Martin Fuchs. The DFV also has an office in 

Brussels, the capital of the European Union. 

The policy of the DFV places the German 

craft butcher sector within its economic and 

social context. The butchers are guided by 

their goal of making sustainable use of all 

resources available to them, a sense of responsibility 

for the region, and their objective 

of striving for business success and 

personal satisfaction. This policy sets the 

butchers apart from their competitors. This 

and its forward-looking goals are symbolised 

by the f-marque. 

The DFV policy also includes cooperation 

between farmers and butchers as natural 

partners in the respectful handling of live 

animals. With regard to slaughtering and 

processing, the industry players place their 

trust in the knowledge of the craftsmen, 

which has been developed and cultivated 

over centuries. The butcher’s shop is characterised 

by finest-quality products and regular 

customers; support for local produce 

also plays a decisive role. Butchers give the 

f-marque a local accent by adapting the industry’s 

policy to the region.


Maintaining close contact – 

the BVDF 

At the beginning of the 20th century, the 

industrial companies making meat and meat 

products in Germany joined forces to create 

an “imperial association“. These were 

companies which originally came from a 

skilled craft background whose special 

interests could not always be represented 

by the trade organisations. Similar to today, 

the transition between trade/craft and 

industrial enterprises was fluid. 

Membership of the Bundesverband der 

Deutschen Fleischwarenindustrie (BVDF – 

Association of the German Meat Products 

Industry) is voluntary. However, the applicant 

company must process or modify 

meat and be based in the Federal Republic 

Photo: BVDF 

of Germany. There are no membership restrictions 

with regard to minimum turnover, 

company form or membership of certain 

groups of companies. 

The meat product industry can only represent 

its interests to the general public and also to 

the Federal Ministries and the EC Commission 

if it maintains close contact with other organisations. 

The BVDF is thus a member of the 

Lebensmittelverband Deutschland (German 

Food Federation). It is also a member of the 

Bundesvereinigung der Deutschen Ernährungsindustrie 

(BVE – Federation of German 

Food and Drink Industries). 

In the livestock and meat sector the associations 

have joined forces in the Market Federation. 

The Federation is a shareholder of 

Qualität und Sicherheit GmbH, Gesellschaft 

zur Förderung des Tierwohls in der Nutztierhaltung 

mbH and German Meat mbH. 

It is also a member of the Research Association 

of the German Food Industry and the 

Förderergesellschaft der Bundesforschungsanstalt 

für Ernährung und Lebensmittel. Independently 

of these association-related contacts, 

it maintains relations with the professional 

representations of craftsmen, traders, 

consumers, scientists and food monitoring 

organisations. 

Within Europe, the meat industry has joined 

forces to create the “Centre de Liaison des 

Industries Transformatrices de Viandes de 

L’U.E.” (Clitravi), based in Brussels.

22 Promotion 


For nearly 50 years ... 

Gutfried 

HN Produktion GmbH & Co. KG 

Ziegeleistraße 5 

33775 Versmold 

Germany 

+49 (0) 5423 969-219 

www.gutfried.de 

Managing Director: 

Axel Knau 

GUTFRIED – the leading poultry sausage 

brand – first saw the light of day at “Gut 

Friedrichsruh” in 1971. Bought by Heinrich 

Nölke GmbH & Co, this estate in Steinhagen, 

Westphalia, provided the inspiration for the 

GUTFRIED brand name. By choosing its 

trademark orange colour, it set itself apart 

from other types of sausage. Advertising 

for the sausage started right away – initially 

with a print campaign, followed by TV commercials 

from 1972 onwards. GUTFRIED was 

the very first sausage brand to advertise on 

television. Today, GUTFRIED is Germany’s 

top poultry sausage brand. 

On everyone’s lips 

Poultry products are all the rage; they are a 

light, fresh ingredient in any sensible diet. 

Thanks to its steady market presence and 

con stant innovations, GUTFRIED enjoys an 

excellent image with many consumers, as its 

most recent awards testify. 

In a survey conducted by the news channel 

n-tv, GUTFRIED won the “Germany’s Consumer 

Winner 2019” award and was named 

“Brand of the Year 2019” in the German Lebensmittelzeitung 

food magazine. 

GUTFRIED is a strong brand! 

GUTFRIED attributes these results not only 

to the brand’s widespread fame and good 

reputation but also to its consistently high 

quality. This popular ity is further promoted 

over the long term by extensive marketing in 

the form of TV commercials, a social media 

presence and cooperation with influencers.

germany‘s 

most popular 

poultry sausage! 

GUTFRiED iS Good FoR Me.


Natural casings give 

sausage that coveted 

artisan appearance. 

Photo: kzenon / Adobe Stock 

Slicing characteristics 

are important 

Regardless of the type of sausage being produced, the meat has to be shredded to the required 

particle size for further processing. The degree of reduction ranges from coarse 

cracking of frozen meat and pre-crushing for dry sausage through to very fine mincing 

in the production of scalded sausage or pre-cooked sausage meat. 

In recent years, filling mincers have established 

themselves alongside conventional 

shredding machines such as mincers and 

cutters. This type of machine combines the 

previously separate stages of mincing and 

filling into a single process step. The final 

particle size is not created until just before 

the product enters the sausage casing. 

The upstream process steps therefore take 

place with relatively large meat particles. 

These have a relatively small surface area 

compared to small meat particles. This


results in a smaller proportion of the surface 

of the raw material being subjected to 

mechanical stress, resulting in clearer cutting 

of the sausage. 

As in conventional mincing machines, sharp 

cutting tools are crucial in order to obtain a 

clean cut and to avoid smearing caused by 

fatty tissue or crushed lean meat. 

There are basically two different systems 

which are still used by the industry for extruding 

sausage meat. Piston fillers are 

mainly used for smaller production volumes, 

whereas fillers with conveying elements 

are usually used for larger, industrial-scale 

production. These machines have a hopper 

the control loop of target and actual weights 

to improve portioning accuracy. 

Depending on the type of sausage, the filling 

process is followed either by thermal treatment 

or maturing, often in combination with 

smokers. Modern plants are designed so 

that the individual steps of these production 

stages take place within a single piece of 

apparatus, without the goods having to be 

moved from one unit to another. Nevertheless, 

there is a certain degree of special isation 

here, as the basic design of a combined 

system – for heat-treatment or moder atetemperature 

applications – depends on the 

choice of units for heating, cooling or circu- 

Photo: Renar / Adobe Stock 

The best way to give 

sausages a uniform 

colour is to use a 

combination plant 

in which they can 

dry and mature and 

then be smoked. 

from where the sausage meat is transported 

to the conveying elements, such as worms, 

gear-like pump wheels or vane cells. 

There is negative pressure in the conveying 

elements which helps to vent the sausage 

meat and thus eliminate air inclusions from 

the sausage. A checkweigher, which is combined 

with the filling machine, completes 

lating air. In terms of system design, all the 

working temperatures, circulating air conditions, 

humidity levels, etc. required by the 

individual types of sausage can be taken care 

of in a single plant, but this can result in the 

system being „over-equipped“, which is often 

not economically viable. 

 

Michael Weisenfels

Wrdie sces 

rgoa oii. 

www.westfleisch.de


Protected specialities 

Three labels have been created for the purpose of ensuring that certain sausage or 

ham specialities are produced in specified ways: Protected Designation of Origin (PDO), 

Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG). 

Photo: francescodemarco / Adobe Stock 

Parma ham maturing in large halls with a controlled air flow. 

The origin and traditional manufacture of 

agricultural products and foodstuffs can be 

protected by EU law. The quality marks were 

introduced by the European Union in 1992. 

The Protected Designation of Origin (PDO) 

guarantees that a speciality is produced, 

processed and manufactured in a given 

region according to a defined procedure. The 

entire production therefore takes place in a 

specific location. 

This means that the specialities have characteristics 

that are exclusively linked to 

the region and the skills of the local producers. 

There must be a demonstrably close 

connection between the characteristics 

of the product and its geographical origin.

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An example of a product with a Protected 

Designation of Origin is Italian Parma ham 

(Prosciutto di Parma). This may only be marketed 

as Parma ham if it has been produced 

in the Italian region of Parma and made of 

pork from a defined area. The cutting and 

packaging must also take place in the region. 

The Consorzio del Prosciutto di Parma monitors 

compliance with all the regulations. The 

five-pointed crown of the Duchy of Parma is 

stamped on the rind of genuine Parma ham. 

Photo: Consorcio del Jamón Serrano Español 

In the case of the Protected Geographical Indication 

(PGI), only one of the production steps 

must take place in the specified area. The 

speciality must be produced, processed or 

manufactured in that region, although the raw 

materials may come from else where. Products 

carrying a PGI label thus have specific 

characteristics that link them to a region. 

“Eichsfelder Feldgieker”, also known as 

“Feldkieker” or “Fellkieker”, are protected by 

the geographical indication. This smoked 

sausage speciality comes from a region in 

south-eastern Lower Saxony and northwestern 

Thuringia, between the Harz Mountains 

and the Werra river. What is special 

about Eichsfelder Feldgieker is its production 

and its long maturing period of up to twelve 

months. Eichsfelder Feldgieker / Eichsfelder 

Feldkieker have been protected throughout 

the EU by the PGI quality mark since 2013. 

Serrano ham from the consortium bears a brand seal. 

The Traditional Speciality Guaranteed (TSG) 

label does not signify a specific place. This 

seal informs consumers about the specific 

composition of the product or its traditional 

manufacturing or processing method. The 

category includes Serrano ham, for instance. 

Here, the place of production and the origin 

of the meat are irrelevant. The traditional 

recipe must be used in order to describe the 

product as Serrano ham. 

 

Julia Roß

The right ally can make 

all the difference. 

Success in a dynamic, competitive market comes when you get everything 

just right: effective pathogen inhibition, excellent shelf life, texture, color, 

sliceability, purge control, simpler labeling and more. 

That’s why Corbion is here. When we partner with you, we contribute 

a combination of scientific expertise, manufacturing experience and 

advanced ingredient solutions to deliver the products you want without 

compromising safety. 

Partner with Corbion to make your product reality match your vision. 

corbion.com/meatandpoultry 

food@corbion.com 

@CorbionFood 

©2019 Corbion

PERFECT WEIGHT 

AND LENGTH CONTROL 

FRANK-A-MATIC LINKER 

Thanks to nearly 60 years of knowledge and expertise in the sausage production 

market, the Frank-A-Matic Linker offers industry-leading consistency in weight 

and length control for continuous, high-speed sausage production. 

• Increased production and throughput 

• Improved performance 

• Easier to operate, maintain and sanitize 

Contact us to find out more: 

+31 485 586 122 | info.fp@marel.com 

marel.com/sausage

Sausage Report 2019

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