OUR 3 DEPARTMENTS

Our products are manufactured in Alsace, at our Kingersheim site, which is IFS certified. The rigorous selection of ingredients and our historical know-how guarantee a constant high quality for all our products.

CHARCUTERIE DEPARTMENT

PREPARATION OF MEATS AND SPICES

All ingredients are meticulously weighed to comply with the recipe sheet.

CUTTING

The ingredients are mixed with crushed ice to obtain a "fine paste".

PUSHING AND EMBOSSING

NATURAL SMOKE

The knacks are smoked for several hours to give them their legendary knackiness.

COOKING

The formed Knacks are hung on hanging bars to be baked.

PACKAGING

The knacks are packaged for self-service under the TEMPÉ brand or for the traditional department under the MAURER brand.

Knack Making

The thin paste filling is inserted into a natural casing: the knacks take shape. A real know-how of our team of butchers.

Catering department

PREPARATION OF THE STUFFING

The stuffing obtained after mixing the raw materials and spices is prepared in the MEAT WORKSHOP.

PREPARATION OF THE PURE BUTTER DOUGH

The ingredients are mixed together in a mixer.

CATERING

The filling and the pure butter pastry are assembled to form the pie, which is then decorated with marking rolls.

COOKING

The pies are placed in a baking cell for pre-cooking.

PACKAGING

The pies are packaged for self-service under the TEMPÉ brand or for the traditional department under the MAURER brand.

Authentic Pie Making

SALAISONS department

CHURNING

The bacon is mixed with spices and dry salt.

REST

Resting the bacon for 4 days in the spices.

PACKAGING

The farmhouse bacon is packaged whole or cut in half for the traditional MAURER brand department or in pieces/slices for the self-service department under the TEMPÉ brand.

NATURAL SMOKE

The lard is smoked naturally at low temperature for 18 days over beech wood in accordance with the Alsace tradition.

Production of Alsace Tradition lard