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Biosphere Kabanossi

The regional snack specialty

Meat from pasture-fed cattle from the biosphere region, plus bacon from pork from the biosphere region or the directly adjacent areas: For the Biosphere Kabanossi, the butchers source their animals from a radius of less than 60 kilometers by road. The animals are slaughtered in the biosphere region – in one of the three slaughterhouses in Berchtesgaden, Marzoll or Laufen or directly in the butchers. The short transport routes to the slaughterhouse and the careful slaughter itself, which takes place outside of industrial processes, mean less stress for the animals.

Die Metzgermeister Sichert und Braunsperger zusammen mit Dr. Peter Loreth, Leiter der Verwaltungstelle der Biosphärenregion, bei der Verleihung des Biosphären-Produkt-Zertifikats für die Biosphären-Kabanossi

The snack specialty is made according to a fixed recipe and in keeping with old craft traditions without artificial additives. Two biosphere partners have joined forces for the first biosphere product in the meat and sausage segment. The Biosphere Kabanossi was created by master butchers Hermann Braunsperger and Christian Sichert from Laufen. Both master butchers called on the expertise of the Freilassing-based spice specialist Wiberg Gewürzhaus/NovaTaste. The company developed the spice mixture for the Biosphere Kabanossi.

The main ingredients, pasture-fed beef and pork fat, make up over 96% of the Kabanossi ingredients. This far exceeds the requirement of the guidelines for biosphere products that at least 80% come from the biosphere region or the directly adjacent areas. In addition, the cattle must come from pasture-fed cattle and be born, kept and slaughtered in the biosphere region – the three slaughterhouses that still exist in the biosphere region play a central role here. The biosphere product guidelines also stipulate that the feed used for all livestock farming must be free of genetic engineering.

Kühe auf der Weide vor Bergkulisse

Other butchers in the biosphere region who are interested in producing their own regional snack specialties or who are committed to sustainability and regionality and would like to have their meat and sausage products labelled as biosphere products are welcome to contact Klaus Bauer from the biosphere region administration office.

Portrait Klaus Bauer

Your contact person

Klaus Bauer

Biosphere products

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