Smoke House

Simply contact us if you’d like a tour of our smokehouse and product rooms.




The pieces of meat lie in salt for 4 weeks and are turned weekly. Then we let the pieces rest in order to mature, after which they are gently

smoked over beechwood for 2 months. We only light the fire one day a week, the rest of the week the meats "draw" fresh air. The slow

maturation process gives Mosella ham its mild, low-salt flavor.

Traditionally made​​, dry-salted, and a "top secret" spice mixture that has been perfected over generations.



House salami, various Mettwurst sausages, smoked bacon as well as many other specialties are all smoked slowly and carefully using beechwood.

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