Handcrafted meat and sausage specialties made to family recipes, EC-certified production in Ueckermünde
Fleisch- & Wurstspezialitäten Robert Kriewitz
UeckermündeNew on Amplifa
About the Butchery Robert Kriewitz
The butcher's shop Robert Kriewitz is a family-run master butcher in Ueckermünde (Vorpommern) that has been producing meat and sausage specialties according to its own family recipes since 1998. The range comprises around 150 products, including raw sausage, scalded sausage, liver sausage, blood sausage, salami, ham, canned goods, ready meals and fresh pork and beef; around 60 meat and sausage varieties are stocked in the company's own shop. Pork, beef, pork liver, pig's blood, bacon and rinds are processed, partly from Mecklenburg country pigs, as well as game and poultry. Processes include curing, smoking over beechwood, sausage production in natural and artificial casings, drying and ripening as well as canned goods production. Production has been EC-certified since the end of 2010; since 2016 the goods have been shipped in cooling packaging via DHL/DPD and optionally express, also to large parts of the world. Customers are end consumers in online retail as well as trade fair audiences.
- Site
- Ueckermünde
- Processes
- Sausage production (raw sausage, scalded sausage, liver sausage, blood sausage, salami), Smoking over beechwood, Curing (nitrite curing salt), Sausage production in natural casings (Kranz casing, Saitling casing, Krause/bladder), Drying and ripening of raw sausage, Filling into artificial casings, Canned goods production (aspic, ham rolls, soups), Meat cutting and vacuum packaging
- Materials
- Pork, Beef, Pork liver, Pig's blood, Bacon (back bacon), Rinds, Mecklenburg country pig, Game
- Certificates
- EC certification (production)
- Founded
- 1998
- Employees
- 60
- Industries
- Butchery/food trade, Online retail meat & sausage
- 01
Raw material selection (regional ingredients from Vorpommern)
- 02
Cutting and processing
- 03
Curing and seasoning
- 04
Smoking over beechwood
- 05
Filling into natural or artificial casings
- 06
Drying, ripening or scalding
- 07
Vacuum packaging or canned goods production
- 08
Chilled shipping (DHL/DPD, express)
Raw Materials and Processes
Pork
Main raw material for sausage, ham and fresh meat, partly from Mecklenburg country pigs.
Beef
Used in salami, knackwurst and raw sausage varieties.
Pork liver
Base for liver sausages such as the chive liver sausage.
Pig's blood
Used for blood sausage in the Krause casing.
Bacon (back bacon)
Component in raw sausages such as the caraway sausage.
Rinds
Ingredient of the blood sausage in the Krause casing.
Game
Basis for game salami and game bratwurst made to an in-house recipe.
Poultry
Processed among other things into poultry beer ham.
Curing (nitrite curing salt)
Preservation process for meat and sausage products.
Smoking over beechwood
Traditional process for flavouring sausage and ham.
Drying and ripening
Ripening of raw sausage in edible natural casings without artificial additives.
Locations
Ueckermünde
DEProduction, sales, online shipping
- Materials
- Pork, beef, pork liver, pig's blood, bacon, rinds, game, poultry
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Sausage production (raw sausage, scalded sausage, liver sausage, blood sausage, salami)Food production (butchery) | – | – | – | – | Pork, Beef, Pork liver, Pig's blood, Bacon, Rinds |
| Smoking over beechwoodFood production (smoking) | – | – | – | – | Pork, Beef |
| Curing (nitrite curing salt)Food production (preservation) | – | – | – | – | Pork, Beef |
| Sausage production in natural casings (Kranz casing, Saitling casing, Krause/bladder)Food production (sausage production) | – | – | – | – | Pork |
| Drying and ripening of raw sausageFood production (ripening) | – | – | – | – | Pork, Beef |
| Filling into artificial casingsFood production (sausage production) | – | – | – | – | Pork |
| Canned goods production (aspic, ham rolls, soups)Food production (canned goods) | – | – | – | – | Pork, Mayonnaise, Gelatine (aspic) |
| Meat cutting and vacuum packagingFood processing (packaging) | – | – | – | – | Pork |
| Shipping of chilled and deep-frozen goods (DHL/DPD, express)Logistics (shipping) | – | – | – | – | – |
Additional services
Quality and Certification
Production has been EC-certified since the end of 2010; products are made fresh daily according to in-house recipes. Packaging and cooling packaging have been continuously optimised; 95% of parcels reach their destination within 24 hours.
| Evidence | Ueckermünde |
|---|---|
| EC certification (production) |
History
- 1998
Foundation and start of production according to in-house family recipes
- 2010
EC certification of production (end of 2010)
- 2016
Launch of online shipping of sausage products
- 2019
Presence at the Central German Trade Fair for Crafts (Mitteldeutsche Handwerksmesse) in Leipzig on the joint stand of the Chamber of Crafts Ostmecklenburg-Vorpommern