Fifth-generation family butcher shop – artisanal Ahle Wurst from our own slaughterhouse, matured in hundred-year-old clay chambers.

Landfleischerei Koch

Wilhelmsthal (Calden)New on Amplifa

5th generationFamily butcher shop

approx. 100 yearsAge of the clay chambers (maturing chambers)

About Landfleischerei Koch

Landfleischerei Koch from Wilhelmsthal near Calden is a fifth-generation artisanal family butcher shop with its own slaughtering operation. The company's specialty is the air-dried original North Hessian Ahle Wurst, which is processed warm from the meat of slaughtered heavy North Hessian pigs and then matured in hundred-year-old clay chambers. The range includes, among other things, the Wilhelmsthaler Feldkieker and Stracke, the Dürre Runde, Henrys Liebling as well as the Caldener Landschinken and ham bacon, plus an organic version of the Stracke. In addition to the sausage manufactory, the company operates a shop, a sausage vending machine accessible around the clock, a pre-order service with pickup or car delivery, and an online shop. From Monday to Saturday, a freshly cooked lunch menu is offered, and guided tours of the maturing chambers convey the culture and history of the Ahlen Worscht. Management and the butcher shop are in the hands of Thomas and Katharina Koch.

Site: Wilhelmsthal (Calden)
Processes: Own slaughtering, Artisanal sausage manufactory (air-dried raw sausage), Guided tours of the maturing chambers, Lunch menu (Mon–Sat), Pre-order service with pickup/car delivery, 24h sausage vending machine, Online shop
Materials: Meat from slaughtered heavy North Hessian pigs, processed warm, Meat from heavy organic North Hessian pigs, Clay chambers
Certificates: ISO 9001
Industries: Food / Meat processing, Butcher craft, Direct marketing

01
Own slaughtering
02
Warm processing of the meat
03
Seasoning and filling
04
Air-drying and maturing in clay chambers
05
Sales (shop, sausage vending machine, pre-order service, online shop)

Production and Maturing

Meat from slaughtered heavy North Hessian pigs, processed warm

Basis of the Ahle Wurst, traditionally processed warm.

LS-BIO

Meat from heavy organic North Hessian pigs

Used for the organic Stracke.

Clay chambers

Hundred-year-old maturing chambers for the air maturing of the sausage.

Location

Wilhelmsthal (Calden)

Production, shop, sausage vending machine, maturing chambers

Materials: Meat from North Hessian (organic) pigs

Maturing chambers (clay chambers)
Sausage vending machine

Products

**Dürre Runde Ahle Wurscht Henrys Liebling**Air-dried raw sausage · Butcher craft

**Stracke Ahle Wurscht**Air-dried raw sausage · Butcher craft

**Organic Stracke Ahle Wurscht**Air-dried raw sausage (organic) · Butcher craft

**Dürre Runde Ahle Wurscht**Air-dried raw sausage · Butcher craft

Inside the production

Logo Landfleischerei Koch

Biocompany – Partner of Landfleischerei Koch

Der grische Schäfer – Partner of Landfleischerei Koch

Domfrankenhausen – Partner of Landfleischerei Koch

Hotel Gude – Partner of Landfleischerei Koch

Industries

Food / Meat processingButcher craftDirect marketing

Additional services

Own slaughteringArtisanal sausage manufactory (air-dried raw sausage)Guided tours of the maturing chambersLunch menu (Mon–Sat)Pre-order service with pickup/car delivery24h sausage vending machineOnline shop

Quality

The quality is based on own slaughtering, traditional warm processing, and maturing in the hundred-year-old clay chambers. No information on certifications is available.

Evidence	Wilhelmsthal (Calden)
ISO 9001

History

Family butcher shop in the fifth generation; the hundred-year-old clay chambers still serve today as maturing chambers for the Ahle Wurst.