Höhenrainer Delikatessen GmbH

About Höhenrainer

Höhenrainer Delikatessen GmbH is a family-owned company founded in 1963 by Georg Lechner sen., headquartered in Großhöhenrain in the Upper Bavarian Alpine foothills. The company specializes in the production of sausage, ham and ready-made products from 100% pure poultry meat, predominantly based on turkey meat, complemented by chicken meat and turkey liver. The product range comprises more than 35 products, including liver sausage variations, ham specialties, sausages, sliced cold cuts and ready-made products such as Wiener Schnitzel-style cutlets and Cordon Bleu. Production is carried out artisanally according to the company's own recipes; hams are smoked over beechwood and cooked in the oven; slaughtering takes place in an EU-approved facility, and all products are Halal-certified. Customers include the German food retail trade, butchers and end consumers via the factory outlet in Großhöhenrain and the online shop der-puten-shop.de. The company employs around 270 staff, including approximately 10 apprentices, and provides its own in-house training.

Site

Großhöhenrain

Processes

Sausage production (poultry sausage, sliced cold cuts, liver sausage, sausages), Poultry slaughtering (EU-approved facility, Halal slaughtering with stunning), Beechwood smoking, Cooking/ham production (oven cooking, maturing, raw ham), Production of sausage and ham products from 100% poultry meat, In-house product development (development department), Factory outlet with consultation, Online shop (www.der-puten-shop.de) with delivery service

Materials

Turkey meat, Chicken meat, Turkey liver

Certificates

IFS (International Featured Standard Food), Halal certification, Ökoprofit, IFS Food

Founded

1963

Employees

approx. 270 (includi

Industries

Food/meat product production, Food retail, Catering/butchers

1. 01

   Raw material sourcing (turkey and poultry meat, predominantly from Bavaria)

2. 02

   Slaughtering in an EU-approved facility (Halal, with stunning)

3. 03

   Processing and sausage production according to the company's own recipes

4. 04

   Smoking over beechwood / oven cooking, maturing

5. 05

   Packaging and distribution (food retail, factory outlet, online shop)

Raw Materials and Processes

Locations

Products

Inside the production

Processes & technical limits

Quality and Certification

Quality and food safety are regularly audited and certified externally; the IFS audit was passed in February 2026 for the 21st time at a higher level. Slaughtering takes place in an EU-approved facility (DE BY 15016 EU) under the supervision of the competent veterinary authority.

Company History

1. 1905

   Ketterhof in Großhöhenrain – home of the Lechner family

2. 1946

   Georg Lechner takes over the parental farm at the age of 19

3. 1959

   Start of chicken fattening and laying hen farming

4. 1963

   Georg Lechner begins turkey breeding; founding of the company Höhenrainer Truthahn Delikatessen in Großhöhenrain

5. 1966

   Start of sausage production in cooperation with butchers and sausage factories

6. 1968

   Helmut Posch becomes Germany's first turkey butcher; construction of the commercial production facility

7. 1969

   First own retail shop at the Munich Viktualienmarkt; construction of the first slaughtering facility

8. 1971

   Founding of a turkey producer association of 14 Upper Bavarian farmers

9. 1980

   First white sausage made from 100% pure turkey meat presented at the Igafa trade fair in Munich

10. 2026

    IFS audit passed for the 21st time at a higher level