Family business for turkey meat and turkey sausage from in-house rearing, slaughtering and processing
Hartmann GbR (Hartmanns Putenhof)
Niederrieden, Unterallgäu (DE)New on Amplifa
About Hartmanns Putenhof
Hartmanns Putenhof is a second-generation family business in Niederrieden in the Unterallgäu region near Memmingen. The company accompanies the entire value chain seamlessly from animal to finished product: own turkey rearing in daylight barns, own slaughtering in the on-farm slaughterhouse, processing in the company's own butchery, and marketing via the farm shop, self-service shop (sausage vending machine), the Memmingen weekly market and an online farm shop with express delivery throughout Germany. Products include fresh cuts (turkey breast, turkey leg, schnitzel, goulash), low-fat sausage and ham products without sugar, and sterilised sliced meat in jars. Only meat from own production is processed, produced fresh weekly, with no purchase of external meat. The butchery building was constructed in 2009 according to European standards and bears the EU approval number DE-BY-70195-EG. The business is a member of the Butchers' Guild Memmingen-Mindelheim and of the Association of German Turkey Producers.
- Site
- Niederrieden
- Processes
- Slaughtering of turkeys (own rearing and slaughtering), Meat and sausage processing (in-house production in the family business), Smoking (hams & smoked products, e.g. currywurst with smoke), Sterilisation/filling into jars (sliced meat in jars), Curing (nitrite curing salt in sausage products), Production of fresh meat products (schnitzel, goulash, roasts, cut portions), Online farm shop with express delivery of refrigerated goods, Farm shop
- Materials
- Turkey meat (own production), Turkey breast fillet, Turkey leg (upper leg), Turkey liver, Turkey heart, Natural casing, Turkey meat from own production, Turkey liver and turkey heart
- Certificates
- EU approval (butchery), HACCP concept, EU approval (DE-BY-70195-EG)
- Industries
- Turkey rearing and slaughtering, Meat and sausage production (butchery), Direct marketing / food retail
- 01
Own turkey rearing in daylight barns
- 02
Slaughtering in the on-farm slaughterhouse
- 03
Cutting and processing in the own butchery (sausage, ham,
- 04
Chilled packaging
- 05
Sale via farm shop, self-service shop, weekly market and online farm shop with
Raw Materials and Processing Methods
Turkey meat from own production
Basis of all products; no purchase of external meat.
Turkey breast fillet
Main raw material for schnitzel, sliced meat, pre-cooked turkey breast and jarred preserves.
Turkey leg (upper leg)
Offered as a low-fat, boneless and skinless cut and for goulash.
Turkey liver and turkey heart
Offal, among other things processed into low-fat meat patties.
Natural casing
Casing for sausages such as the low-fat turkey wieners.
Slaughtering
Own slaughtering in the on-farm slaughterhouse according to EU standards.
Sausage production and curing
Production of sausage and ham products with nitrite curing salt, including smoked products.
Sterilisation and filling into jars
Preservation of sliced meat and sauces in jars, shelf life of approx. 3 months.
Locations
Hauptstr. 1, 87767 Niederrieden
DEFarm with turkey rearing, own slaughterhouse, EU-approved butchery, farm shop, self-service shop (sausage vending
- Lot size
- Weekly fresh production
- Materials
- Turkey meat from own production
- Slaughterhouse (since 1993)
- Butchery building built to EU standards (2009)
- Sausage vending machine (self-service machine, since 2010)
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Slaughtering of turkeys (own rearing and slaughtering)Meat processing | – | – | – | – | Turkey meat |
| Meat and sausage processing (in-house production in the family business)Meat processing | – | – | – | – | Turkey meat |
| Smoking (hams & smoked products, e.g. currywurst with smoke)Meat processing | – | – | – | – | Turkey meat |
| Sterilisation/filling into jars (sliced meat in jars)Meat processing | – | – | – | – | Turkey meat |
| Curing (nitrite curing salt in sausage products)Meat processing | – | – | – | – | Turkey meat |
| Production of fresh meat products (schnitzel, goulash, roasts, cut portions)Meat processing | – | – | 500 g – 1000 g | – | Turkey breast, Turkey leg, Turkey wing |
3 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Slaughterhouse (own) | – | 1 | – | 1993 | Niederrieden |
| Butchery building (EU-approved since 2009) | – | 1 | – | 2009 | Niederrieden |
| Sausage vending machine (self-service machine for meat and sausage products) | – | 1 | – | 2010 | Niederrieden |
Additional services
Quality Guarantee
Since August 2009, the business has met the European requirements with its own HACCP concept, including comprehensive hygiene and documentation obligations. The turkeys are under constant veterinary supervision; the addition of medications or antibiotics is avoided.
| Evidence | Niederrieden |
|---|---|
| EU approval (DE-BY-70195-EG) | |
| HACCP concept |
History
- 1993
Construction of the first slaughterhouse and establishment of a small farm shop; a regular presence at the Memmingen weekly market since 1993
- 2009
New butchery building constructed to European standards inaugurated; receipt of EU approval; launch of the online farm shop
- 2010
Launch of the self-service shop at the farm (sausage vending machine), available around the clock