Production of delicatessen and sausage specialties according to Silesian recipes – scalded, cooked and raw sausages, aspic and cooked cured meats
Gmyrek Fleisch- und Wurstwaren GmbH & Co. KG
38518 Gifhorn (Im Weilandmoor 1) · Branches in Gifhorn and WolfsburgNew on Amplifa
About Gmyrek
Gmyrek Fleisch- und Wurstwaren GmbH & Co. KG is a food industry company in the delicatessen and sausage products segment, founded in 1904 by master butcher Karl Gmyrek in Gleiwitz (Silesia). After the Second World War, the company found its new home in Gifhorn, Lower Saxony, where it is based today with a technology center, factory outlet and administration as well as five butcher shops in Gifhorn and Wolfsburg. Following traditional recipes, well over 100 products are produced, including scalded sausage, cooked sausage, aspic products, short-ripened raw sausage, cooked cured meats and soups. Meat and poultry from QS-certified operations in Lower Saxony and North Rhine-Westphalia are processed; an in-house smokehouse with fresh beechwood is used. Customers include food retail, discounters, the butcher trade and the factory outlet. As part of the international corporate group Group of Butchers, the company combines the traditional values of a former family business with the structures of an international group.
- Site
- Gifhorn
- Processes
- Production of scalded sausage, Production of cooked sausage, Production of aspic products, Production of short-ripened raw sausage, Production of cooked cured meats, Production of soups, Batching, Mixing
- Materials
- Meat, Poultry, Beechwood smoking
- Certificates
- IFS Food Version 8, Higher Level, QS certification label (system meat and meat products, processing stage), IFS Food V8 (Higher Level), QS certification label (meat/meat products, processing stage), DLG award for long-standing product quality
- Founded
- 1904
- Industries
- Food industry (delicatessen and sausage products), Food retail, Discount, Butcher trade, Food industry / delicatessen and sausage products, Food retail (grocery retail)
- 01
Raw material selection and supplier audits
- 02
Curing, tumbling, bowl chopping, cutting, mincing, marinating
- 03
Batching and mixing
- 04
Smoking, scalding, cooking, short ripening
- 05
Filling and clipping
- 06
Packaging under modified atmosphere/vacuum
- 07
Laboratory and sensory testing, batch traceability
- 08
Dispatch to food retail, discount, specialist trade and branches
Raw Materials and Processes
Meat
Sourced mainly from QS-certified operations in Lower Saxony and North Rhine-Westphalia; base raw material for sausage and cured meat products.
Poultry
Processed under IFS Food certification within the product scope Meat, Poultry and Meat Products.
Beechwood smoking
In-house smokehouse with fresh beechwood for flavoring the sausage products.
Sites
Gifhorn
DEProduction, factory outlet, administration (technology center)
- Materials
- Meat, poultry
Product Groups
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of scalded sausageFood processing | – | – | – | – | Meat |
| Production of cooked sausageFood processing | – | – | – | – | Meat |
| Production of aspic productsFood processing | – | – | – | – | Meat |
| Production of short-ripened raw sausageFood processing | – | – | – | – | Meat |
| Production of cooked cured meatsFood processing | – | – | – | – | Meat |
| Production of soupsFood processing | – | – | – | – | – |
| BatchingFood processing | – | – | – | – | – |
| MixingFood processing | – | – | – | – | – |
| Bowl choppingFood processing | – | – | – | – | Meat |
| TumblingFood processing | – | – | – | – | Meat |
| CuringFood processing | – | – | – | – | Meat |
| CuttingFood processing | – | – | – | – | Meat |
| MincingFood processing | – | – | – | – | Meat |
| MarinatingFood processing | – | – | – | – | Meat |
| FillingFood processing | – | – | – | – | – |
| ClippingFood processing | – | – | – | – | – |
| Smoking (in-house smokehouse with fresh beechwood)Food processing | – | – | – | – | Meat |
| ScaldingFood processing | – | – | – | – | Meat |
| CookingFood processing | – | – | – | – | Meat |
| Short ripeningFood processing | – | – | – | – | Meat |
| Packaging in film under modified atmosphere or vacuum, sterile casing, textile casing orFood processing | – | – | – | – | – |
Additional services
Quality and Certification
The quality assurance team monitors raw material selection, production, packaging and dispatch with seamless batch traceability, in-house safeguarding systems as well as regular internal and external laboratory and sensory tests. Annual supplier audits conducted by the company itself complement the independent IFS and QS audits.
| Evidence | Gifhorn |
|---|---|
| IFS Food V8 (Higher Level) | |
| QS certification label (meat/meat products, processing stage) | |
| DLG award for long-standing product quality |
History
- 1904
Founded by master butcher Karl Gmyrek in Gleiwitz (Silesia)
Resettlement in Gifhorn, Lower Saxony; 120 years on the market (as per website)
- 2004
QS certification label since 2004
- 1997
DLG award for long-standing product quality since 1997 without interruption
- 2007
IFS Food certification at Higher Level since 2007
Part of the 'Group of Butchers' (international corporate group)