We give quality time to cure

Verkostung

We produce our entire product range according to the natural curing method. Even though we produce using industrial efficiency, we give our sausage according to old craftsmen's tradition plenty of time to cure. Depending on the quality level Hellmann needs up to 10 weeks from the production, smoking, drying, curing and maturing to the finished product. This is how we meet the quality and the high expectations of our customers.


Specialities leave our factory daily in lorries in order to be delivered to our wholesalers and butchers shops all over Germany. Orders that reach us before midday leave our factory the same day. We face our logistical challenges daily.