Sausage, meat and convenience specialties from Hürth – in tenth-generation family ownership since 1718
Hardy REMAGEN GmbH & Co. KG
Hürth-Kalscheuren (DE)New on Amplifa
The family business – traditional & modern
Hardy REMAGEN GmbH & Co. KG is a medium-sized family business from Hürth near Cologne that has been producing high-quality sausage and meat specialties since 1718. The product range includes fine sausages, meatballs (Frikadellen) and minced meat specialties, convenience products, burgers and spare ribs, self-service items, dips and sauces as well as vegan and vegetarian alternatives. Since 2015, the FARMHAUS brand has complemented the portfolio with tailor-made food solutions from hot and cold kitchens such as soups, stews, vegetables, delicatessen salads, butter and spreads. Production takes place on 13,000 m² in Hürth-Kalscheuren with more than 170 employees, state-of-the-art technology and gram-precise pre-portioning. The company supplies grocery retailers, gastronomy, large-scale kitchens, hotels and catering throughout Germany and has been the gastronomy partner of the Lanxess Arena in Cologne since 1998. Certifications to IFS Food V8, DE-ÖKO-003 and ISO 50001 attest to the company's quality and sustainability standards.
- Site
- Hürth-Kalscheuren
- Processes
- Sausage and meat specialties (fine sausages, sausage specialties), Meatball & minced meat specialties, Convenience products (pre-cooked, portioned, regeneration-ready), Home Made Burger & Spare Ribs / self-service products, Vegan Food / meat-free alternatives (vegan sausages, vegetable-based burger patties, pulled, FARMHAUS food manufactory: individual soups, stews, vegetables, dips, sauces, dressings,, Dips & sauces, Pre-portioning with state-of-the-art cutting technology (gram-precise)
- Materials
- Pork, Beef (Angus), Veal, Poultry (chicken, turkey), Minced meat, Plant-based proteins (vegan/vegetarian products), Jackfruit, Vegetables
- Certificates
- IFS Food Version 8, DE-ÖKO-003 (organic certificate, EU 2018/848), ISO 50001:2018 (energy management), IFS Food V8, DE-ÖKO-003, ISO 50001:2018, HACCP
- Founded
- 1718
- Employees
- over 170
- Industries
- Grocery retail, Gastronomy, Bulk consumers/large-scale kitchens, Hotels, Catering, Seasonal businesses/events
- 01
Raw material purchasing (meat, poultry, vegetables, organic raw materials)
- 02
Product development / FARMHAUS food manufactory
- 03
Sausage and meat processing (scalded sausage, cooked and raw cured meats)
- 04
Meatball production and convenience preparation
- 05
Gram-precise pre-portioning
- 06
Packaging (vacuum, modified atmosphere, E2 crates, plastic containers)
- 07
Quality assurance (HACCP, IFS)
- 08
Logistics and delivery throughout Germany
Raw materials & processes
Pork
Basis for sausages, meatballs, schnitzels and cured meats.
Beef (Angus)
Used for sirloin steak, hip steak and burger specialties.
Veal
Used in premium meat and sausage specialties.
Poultry (chicken, turkey)
Basis for grilled steaks such as Turkey Grill Steak Mexico.
Minced meat
Raw material for meatballs, burgers and cooked minced meat products.
Plant-based proteins / jackfruit
Basis of the vegan and vegetarian product line.
Organic meat & delicatessen
Organic products under EU Organic Regulation 2018/848 with DE-ÖKO-003 certification.
Convenience processing
Pre-cooked, portioned and regeneration-ready products such as pork knuckle, currywurst and schnitzel.
Our location
Hürth-Kalscheuren
DEProduction, administration, factory outlet, FARMHAUS food manufactory
- Materials
- Meat, poultry, vegetables, organic products, plant-based proteins
- New meatball production facility including packaging line
- Certified FARMHAUS kitchen (approx. 1,300 m²)
- Modern cutting technology for gram-precise pre-portioning
Product worlds
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Sausage and meat specialties (fine sausages, sausage specialties)Food processing | – | – | – | – | Meat, Pork |
| Meatball & minced meat specialtiesFood processing | – | – | – | – | Minced meat, Pork |
| Convenience products (pre-cooked, portioned, regeneration-ready)Food processing | – | – | – | – | Meat, Poultry, Vegetables |
| Home Made Burger & Spare Ribs / self-service productsFood processing | – | – | – | – | Meat |
| Vegan Food / meat-free alternatives (vegan sausages, vegetable-based burger patties, pulledFood processing | – | – | – | – | Plant-based protein basis, Vegetables, Jackfruit |
| FARMHAUS food manufactory: individual soups, stews, vegetables, dips, sauces, dressings,Food processing | – | – | – | – | Vegetables, Butter, Sauce base |
| Dips & saucesFood processing | – | – | – | – | – |
| Pre-portioning with state-of-the-art cutting technology (gram-precise)Food processing | gram-precise | – | – | – | Meat |
| Frying/deep-frying of meatballs (hand-shaped, pan-fried/in fat/Teflon/cast-iron pan)Food processing | – | – | – | – | Minced meat |
| Production of scalded sausage, cooked minced meat products, cooked and raw cured meats, fresh meatFood processing | – | – | – | – | Meat, Poultry, Fruit and vegetables, Combined products |
| Individual product development / tailor-made food creations for customers (ownEngineering | – | – | – | – | – |
| Meat and delicatessen products in ecological/organic production (organic seal, DE-ÖKO-003):Food processing | – | – | – | – | Meat, Delicatessen |
3 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Meatball production including packaging line | – | – | – | – | Hürth |
| Certified FARMHAUS kitchen | – | 1 | approx. 1,300 m² | – | Hürth |
| Production floor space (total, after expansion by approx. 3,000 m²) | – | – | 13,000 m² | 2020 | Hürth (An der Hasenkaule 9-13) |
Additional services
Reference customers
Quality & certification
Implementation of consistent HACCP concepts and regular independent inspections of raw materials, finished products and the production process. Certified to IFS Food V8, DE-ÖKO-003 and ISO 50001:2018.
| Evidence | Hürth-Kalscheuren |
|---|---|
| IFS Food V8 | |
| DE-ÖKO-003 | |
| ISO 50001:2018 | |
| HACCP |
Over 300 years of history
- 1718
Founding of the butcher's shop (Theodor/Jakob Remagen) on Lintgasse in Cologne on the Rhine
- 1961
Hardy Remagen takes over the company
- 1968
WDR report on the company's 250th anniversary
- 1977
Relocation to Hürth, founding of Hardy Remagen GmbH
- 1997
Frank Remagen runs the company in the 9th generation
- 1998
Start of the gastronomy partnership with the Kölnarena (today Lanxess Arena)
- 2015
Acquisition of Farmhaus Produktions- und Handels GmbH from the Stockheim Group (01.04.2015)
- 2020
Expansion of production floor space by approx. 3,000 m² to 13,000 m², investment of approx. €4 million
- 2021
Management taken over by Nina Remagen and Nane Remagen-Ziech (10th generation)
- 2023
Death of Hardy Remagen on 10 November at the age of 90