Meat and sausage specialties from 100 % Austrian meat with own production in Brunnenthal and five branches in the Innviertel
Johann Feichtinger Fleisch- und Wurstspezialitäten GesmbH & Co. KG
Brunnenthal/Schärding (production) · Schärding · St. Florian am Inn · Münzkirchen · Freinberg · Ried im InnkreisNew on Amplifa
Family business since 1962
Johann Feichtinger Fleisch- und Wurstspezialitäten GesmbH & Co. KG is a family business founded in 1962 in Schärding, today run by the third generation under Julian Feichtinger. At the Brunnenthal production site around 200 products are manufactured: classic sausage products such as brawn, Presswurst, Leberkäse, ham, smoked cuts and bratwurst, convenience products as well as freshly cooked dishes from the company's own large kitchen. Only Austrian meat is processed, predominantly from the region – including GUSTINO straw-bedded pork, regional beef and veal raised on mother's milk, as well as poultry from Hubers Landhendl. The value chain includes cutting, artisanal processing, smoking, cooking, vacuum and modified-atmosphere packaging, plus logistics and supply of retail, gastronomy and large-scale consumers. Distribution takes place via five own branches in the Innviertel (Schärding, St. Florian am Inn, Münzkirchen, Freinberg, Ried im Innkreis) and via shipping. Products have been awarded several times nationally and internationally, including gold at the 25th International Specialised Competition for Meat and Sausage Products 2025.
- Site
- Brunnenthal/Schärding
- Processes
- Sausage product manufacturing (own production), Cutting of fresh meat (beef, veal, pork, poultry), Manufacture of meat products (sausage, ham, poultry meat products), Manufacture of convenience products, Packaging under vacuum and modified atmosphere, Freshly cooked dishes (large kitchen/in-house kitchen), Artisanal preparation of meat specialties (cutting, filling, assembling), Smoking/curing (smoked cuts, cured tongues, ham)
- Materials
- Pork (GUSTINO straw-bedded pork, 100% Austrian), Beef (regional Austrian, young bull/heifer), Veal (raised on mother's milk), Poultry (chicken, turkey – Hubers Landhendl), Game (venison ragout), Salmon, Pork (GUSTINO straw-bedded pork), Beef
- Certificates
- IFS Progress Food (version 3, higher level/intermediate level, score 97.94 %), AMA QHS quality and origin guideline for food manufacturers (Genuss, IFS Progress Food (higher level), AMA QHS Manufacturer
- Founded
- 1962
- Industries
- Meat processing, Retail (branches), Gastronomy, Wholesale, Grocery retail
- 01
Procurement of raw materials from regional farmers
- 02
Cutting of beef, veal, pork and poultry
- 03
Sausage and convenience production
- 04
Smoking, cooking and boiling
- 05
Freshly cooked dishes in the in-house kitchen
- 06
Packaging under vacuum and modified atmosphere
- 07
Logistics and supply of retail, gastronomy and large-scale consumers
- 08
Branch sales and shipping
Meat and raw materials
Pork (GUSTINO straw-bedded pork)
100 % Austrian pork from species-appropriate husbandry with straw bedding from 38 farms, the basis for sausage products and fresh meat.
Beef
Regional beef from young bulls and heifers, fully traceable, for steaks, roasts and sausage products.
Veal
Veal raised on mother's milk under six months of age from regional agriculture for particularly tender, light meat.
Poultry
Chicken and turkey from Hubers Landhendl in the Innviertel with veterinary inspections and short delivery routes.
Smoking and curing
Traditional smoking process for hams, smoked cuts and cured tongues.
Cooking and boiling
Gentle cooking, e.g. for Presswurst, brawn and freshly cooked dishes.
Vacuum and modified-atmosphere packaging
Packaging to preserve freshness and shelf life for distribution and shipping.
Production and branches
Brunnenthal/Schärding
ATProduction and administration (Otterbacher Straße 11)
- Materials
- Pork, beef, veal, poultry
- CO₂ refrigeration system
- Heat recovery
- Photovoltaic system
- Automated production and dispatch facilities
- Modern production equipment
- Large kitchen
- Packaging and logistics
Schärding
ATBranch, Oberer Stadtplatz 45
- Meat counter
- Cheese counter
- hot counter
- snack stand
St. Florian am Inn
ATBranch, St. Florian 38
- Meat counter
- Cheese counter
- hot counter
Münzkirchen
ATBranch, Hofmark 2
- Meat counter
- Cheese counter
- hot counter
- snack stand
Freinberg
ATBranch, Haibach 9
- Meat counter
- Cheese counter
- hot counter
Ried im Innkreis
ATBranch, Hauptplatz 23
- Meat counter
- Cheese counter
- hot counter
- snack stand
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Sausage product manufacturing (own production)Food production | – | – | – | – | Pork, Beef, Bacon, Spices |
| Cutting of fresh meat (beef, veal, pork, poultry)Food production | – | – | – | – | Beef, Veal, Pork, Poultry |
| Manufacture of meat products (sausage, ham, poultry meat products)Food production | – | – | – | – | Pork, Beef, Poultry |
| Manufacture of convenience productsFood production | – | – | – | – | Meat, Poultry |
| Packaging under vacuum and modified atmospherePackaging | – | – | – | – | – |
| Freshly cooked dishes (large kitchen/in-house kitchen)Food production | – | – | – | – | Meat, Vegetables, Fish, Pasta |
| Artisanal preparation of meat specialties (cutting, filling, assembling)Food production | – | – | – | – | Pork, Beef, Poultry, Game |
| Smoking/curing (smoked cuts, cured tongues, ham)Food production | – | – | – | – | Pork, Beef |
| Cooking/boiling (e.g. Presswurst: head meat gently cooked)Food production | – | – | – | – | Pork, Beef |
| Mincing of bacon (finely minced)Food production | – | – | – | – | Shoulder bacon |
| Logistics/supply of retail, gastronomy and large-scale consumersLogistics | – | – | – | – | – |
| Own branch sales (5 branches)Retail | – | – | – | – | – |
5 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| CO₂ refrigeration system | – | – | – | 2022 | Brunnenthal |
| Heat recovery | – | – | – | 2022 | Brunnenthal |
| Photovoltaic system | – | – | – | 2022 | Brunnenthal |
| Automated production and dispatch facilities | – | – | – | 2024-2025 | Brunnenthal |
| Modern production equipment (general) | – | – | – | – | Brunnenthal |
Additional services
Reference customers
Quality and certification
Clear processes, documented controls and regular reviews ensure quality and food safety. The company is certified according to IFS Progress Food (higher level, score 97.94 %) and according to the AMA QHS quality and origin guideline for food manufacturers.
| Evidence | Brunnenthal/Schärding |
|---|---|
| IFS Progress Food (higher level) | |
| AMA QHS Manufacturer |
Company history
- 1962
Takeover of an existing butcher's shop and founding of the Feichtinger butcher's shop in Schärding
- 1992
Johann Feichtinger jun. takes over the family business (second generation)
- 1994
New construction of the Brunnenthal production site
- 2005
Expansion of packaging, logistics, large kitchen as well as office and social areas (2005–2010)
- 2012
Award as world champion at the Sausage World Championship
- 2021
Julian Feichtinger takes over the business (third generation)
- 2022
Modernisation of cooling and storage areas: CO₂ refrigeration system, heat recovery, photovoltaic system
- 2024
Automation of production and dispatch processes as well as modernisation of all five branches (2024–2025)
- 2025
Gold at the 25th International Specialised Competition for Meat and Sausage Products (including Presswurst, beef brawn, gourmet Leberkäse, Leberkäse sausage meat, liver spread)