Delicatessen manufactory for traditionally simmered stocks, soups, sauces, pâtés and own brands since 1852.
Englert Feinkostspezialitäten GmbH & Co. KG
Lohr am MainNew on Amplifa
About the Feinkostmanufaktur Englert
Englert Feinkostspezialitäten GmbH & Co. KG is a family-run delicatessen manufactory from Lohr am Main in Bavaria. Founded in 1852 in Alsace with the production of goose liver pâtés, the company today produces more than 175 specialities: classically simmered stocks, roast jus, soups, terrines, pâtés and Pâtés as well as vegan, vegetarian and organic ready meals, ramen broths and bone broth concentrates. All products are hand-crafted in the company's own manufactory according to traditional recipes; the stocks simmer for more than 24 hours and are filled into jars without flavour-enhancing additives. In addition to distributing its own brands via specialist retailers, wholesalers and an online shop, Englert offers white-label production from 240 units per variety and private-label custom production to customer recipes from 1,200 units. Production is certified to FSSC 22000 (TÜV SÜD) and the organic range carries the identification DE-ÖKO-001. The products are available in Germany and in more than 15 countries.
- Site
- Lohr am Main
- Processes
- Traditional simmering of stocks, soups and sauces (stock production, simmering over 24 hours), Production of pâtés and Pâtés (e.g. goose liver pâtés), Production of roast jus and broths, Production of ready-to-serve dishes (meat, game, vegetarian and vegan ready meals, terrines,, Concentration of bone broths (Bone Base concentrate), Filling into jars (jar filling), Labelling (fully labelled product), In-house recipe development (recipe development / product development)
- Materials
- Meat (beef, veal, poultry), Game, Fish, Bones (organic bones from grass-fed cattle), Vegetables, Lupins, Goose liver, Truffle
- Certificates
- FSSC 22000, Organic certification (DE-ÖKO-001), DE-ÖKO-001 (Organic)
- Founded
- 1852
- Employees
- 40
- Industries
- Delicatessen trade, Food wholesale, Retail, Online retail, Gastronomy / starred restaurants, Own brands / private label for retail
- 01
Raw material selection from long-standing, predominantly regional suppliers
- 02
Recipe and product development
- 03
Traditional simmering of stocks and basic broths (over 24 hours)
- 04
Production of pâtés, soups, sauces and ready meals
- 05
Jar filling
- 06
Labelling
- 07
Distribution via retail and online shop
Ingredients & Raw Materials
Meat (beef, veal, poultry)
Basis for stocks, roast jus, pâtés and ready-to-serve meat dishes.
Game
Used for game stocks and ready-to-serve game dishes.
Fish
Basis for classically simmered fish stocks.
Bones (organic bones from grass-fed cattle)
Raw material for the Bone Base concentrate made from traditionally simmered bone broth.
Goose liver
Traditional raw material for the gourmet pâtés and Pâtés, since the founding in 1852.
Vegetables, herbs and spices
Basic equipment for stocks, broths and vegetable stocks.
Lupins
Protein plant in vegetarian and vegan dishes such as ratatouille.
Truffle
Ingredient in truffled pâtés and other delicacies.
Snails
Raw material for snail and snail-shell products.
Oil (Berinoix oil specialities)
Oil specialities as a complement to the range.
Site
Lohr am Main
DEManufactory and headquarters
- Lot size
- White label from 240 units per variety; private label from 1,200 units
- Materials
- Meat, game, fish, bones, vegetables, goose liver
- Cooking kettles / cooking systems (manufactory cooking technology)
- Filling system for jars
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Traditional simmering of stocks, soups and sauces (stock production, simmering over 24 hours)Montage | – | – | 6 x 440 ml glass | – | Meat, Fish, Bones, Vegetables, Herbs, Spices |
| Production of pâtés and Pâtés (e.g. goose liver pâtés)Montage | – | – | – | – | Meat, Goose liver, Truffle |
| Production of roast jus and brothsMontage | – | – | – | – | Meat, Bones, Vegetables |
| Production of ready-to-serve dishes (meat, game, vegetarian and vegan ready meals, terrines,Montage | – | – | 390 ml/390 g glass | – | Meat, Game, Vegetables, Lupins, Rice, Noodles |
| Concentration of bone broths (Bone Base concentrate)Montage | – | – | 6 x 230 g glass | – | Organic bones from grass-fed cattle |
| Filling into jars (jar filling)Montage | – | – | 200 ml – 440 ml | 240 units (white label per variety) – from 1,200 units (private label) | Glass |
| Labelling (fully labelled product)Montage | – | – | – | – | – |
| In-house recipe development (recipe development / product development)Engineering | – | – | – | – | – |
2 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Cooking kettles / cooking systems (manufactory cooking technology) | – | – | – | – | Lohr am Main |
| Filling system for jars | – | – | – | – | Lohr am Main |
Additional services
Reference customers
Quality & Certification
Production is carried out according to international standards and is certified to FSSC 22000 (certifier TÜV SÜD) and additionally to DE-ÖKO-001 for organic products.
| Evidence | Lohr am Main |
|---|---|
| FSSC 22000 | |
| DE-ÖKO-001 (Organic) |
History
- 1852
Founded in a kitchen with copper pots in Alsace; began with the production of goose liver pâtés.
- Vorkriegszei
Rudolf Englert works as head chef at the Hotel Kempinski in Berlin and expands the family business; the portfolio is extended to include soups and ready meals.
- nach 1945
The family finds its home in Lohr am Main.
- 1981
Ulrich Englert takes over the management of the company.
- 4. Generatio
The sisters Christina and Laura Englert continue to run the company in the fourth generation.