Production of meat products, organic and convenience articles made from pork and poultry for retail and industry.
Rümke Spezialitäten GmbH
Dissen a.T.W. (Lower Saxony)New on Amplifa
About Rümke Spezialitäten
Rümke Spezialitäten GmbH is a medium-sized family-owned company based in Dissen a.T.W. (Lower Saxony) that produces meat products from pork and poultry for the national and international food retail trade. The product range includes proven meat products, organic articles, convenience products, toppings as well as self-service products, which are produced ready-packaged for the retail shelf. In addition to the traditional Rümke brand, the company produces private-label products, special brands, products for the foodservice sector and processing-ready components for the further-processing food industry. A traditional core product is the artisanally produced "Oma's Eisbeinsülze" (pork knuckle brawn), in which the hind pork knuckle is salted and cured by hand, cooked with bay leaves in its own broth, manually removed from the bone and hand-stirred. Customers include food retail, specialized wholesale, cash-and-carry operations, large-scale consumers and the food industry; the German market and predominantly the European market are supplied. Quality assurance monitors all production and hygiene standards and documents in accordance with HACCP.
- Site
- Dissen a.T.W.
- Processes
- Meat product manufacturing (curing, cooking, filling), Artisanal production of pork knuckle brawn (salting, curing, cooking with bay leaves in own, Production of self-service products (ready-packaged meat products), Production of organic articles, convenience articles and toppings, Quality assurance incl. HACCP documentation, sensory analyses, sample collections, retained samples,, Quality assurance and HACCP documentation, Private label production, Sensory analyses, sample collections, retained samples
- Materials
- Pork, Poultry, Hind pork knuckle, Bay leaves
- Certificates
- IFS, Organic seal under the EU Organic Regulation, QS – Your Testing System for Food, HACCP, Organic seal under the EU Organic Regulation (DE-ÖKO-039)
- Industries
- Food retail, Specialized wholesale, Cash-and-carry operations, Large-scale consumers, Further-processing food industry, further-processing food industry
- 01
Raw material procurement (pork and poultry)
- 02
Salting and curing
- 03
Cooking (e.g. with bay leaves in its own broth)
- 04
Manual removal from the bone
- 05
Hand-stirring or further processing
- 06
Filling and packaging (self-service products)
- 07
Quality assurance and HACCP documentation
- 08
Distribution to retail and industry
Raw Materials and Products
Pork
Basic raw material for meat products, organic articles, convenience products and toppings, including hind pork knuckle for the pork knuckle brawn.
Poultry
Raw material for meat products and toppings for retail and the further-processing industry.
Bay leaves
Spice ingredient used when gently cooking the hind pork knuckle in its own broth.
Location
Dissen a.T.W.
DEProduction and administration
- Materials
- Pork, poultry
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Meat product manufacturing (curing, cooking, filling)Food processing | – | – | – | – | Pork, Poultry |
| Artisanal production of pork knuckle brawn (salting, curing, cooking with bay leaves in ownFood processing | – | – | – | – | Pork (hind pork knuckle), Bay leaves |
| Production of self-service products (ready-packaged meat products)Packaging | – | – | – | – | Pork, Poultry |
| Production of organic articles, convenience articles and toppingsFood processing | – | – | – | – | Pork, Poultry |
| Quality assurance incl. HACCP documentation, sensory analyses, sample collections, retained samples,Testing | – | – | – | – | – |
Additional services
Quality
Quality assurance monitors all operational processes, production and hygiene standards and documents in accordance with HACCP. Certifications according to IFS, Organic (DE-ÖKO-039) and QS are in place; in addition, accredited testing institutes contribute sensory analyses, sample collections and retained samples from ongoing production.
| Evidence | Dissen a.T.W. |
|---|---|
| IFS | |
| Organic seal under the EU Organic Regulation (DE-ÖKO-039) | |
| QS – Your Testing System for Food | |
| HACCP |
History
- 1930er
Beginning of the traditional production of pork knuckle brawn by the married couple Heinrich and Emma Klaus, sale at the Bielefeld weekly market
Development into a medium-sized company with modern meat products and supply of the German and European markets