Early booking

ReSale

Contact
LOGIN
PUBLIC BETA

MEAT:Nation

Random recipe

Fine game and pork liver sausage

View recipe Recipe of the week

Delicatessen liver sausage à la Karin Westhauser

Discover recipe Exclusive recipe · MEAT:Abo

More for your sausage kitchen

Explore membership

Thyme, form not specified

Thyme ohne in der Quelle genannten Frisch-/Trockenzustand.

See it in a community recipe: Fish bratwurst à la Carsten →
31 Oct

Your recipe notes: which features are missing?

We would love your feedback: what is missing when you write down and manage your recipes? Share your ideas and experiences with us.

Read more

29 Oct

Extra date: premium traditional butchery, 22–24 January 2027

An extra weekend devoted to traditional butchery: join us for cutting, sausage making, smoking and tasting from 22 to 24 January 2027.

Read more

27 Oct

Meat culture under the Christmas tree: our new gift vouchers are here

Our new festive gift vouchers are available online, as a monetary voucher or together with a workshop or Sautanz ticket.

Read more

14 Oct

Salami in the DRY AGER: extra date on 24 April 2027

Make salami and understand how it matures: on 24 April 2027 we combine fermented sausage production with practical work using the DRY AGER.

Read more

14 Oct

Make traditional sausages: beginners’ workshop on 13 March 2027

From fresh sausage mixture to the finished product: on 13 March 2027 we show you how to make minced pork, Knacker, liver sausage and blood sausage.

Read more

13 Oct

Hunting & game: a weekend of game processing

From breaking down a carcass to making your own game sausages: local game takes centre stage at our premium Hunting & Game workshop, 11–13 December 2026.

Read more

13 Oct

Traditional butchery & FRiENDS: meet again in December

Craft and friendship belong together: join us for the premium Traditional Butchery & FRiENDS weekend, 4–6 December 2026.

Read more

19 Sep

A first at the Fleischinstitut: salami in the DRY AGER

Our first Salami in the DRY AGER workshop starts today, focusing on fermented sausage making and maturing it in your own cabinet.

Read more

13 Aug

Goldener Mett-Igel and Goldene Thüringer: competitions at Sautanz

Two competitions join the Sautanz programme: the Goldener Mett-Igel minced-pork challenge and the Goldene Thüringer grilled bratwurst championship.

Read more

07 Aug

Sautanz with friends: new ticket and accommodation packages

Enjoy Sautanz together and stay overnight afterwards: limited packages for friends now complement our hotel offers.

Read more

18 Jul

Sautanz becomes a whole weekend: lard sandwiches and a morning get-together

More time for meat culture and good company: Sautanz now includes an evening of traditional lard sandwiches and a morning get-together.

Read more

20 Jun

Ole hosts Sautanz 2027

Known from the German Barbecue Championship, Ole guides us through the whole Sautanz day with charm, humour and expertise.

Read more

19 Jun

Wildsau Total: Michael Keller joins Sautanz

One pig is not enough: master butcher, game sommelier and author Michael Keller brings Wildsau Total to Sautanz.

Read more

05 Apr

Sautanz 2027: our hands-on butchery festival comes to the Fleischinstitut

On 20 March 2027 we will cut, make sausages and enjoy good food together at the Fleischinstitut: introducing Sautanz.

Read more

Recipes from our community

View all recipes
0
Members in our Facebook group
0
Registered portal members
0
Recipes online
0
Years of community
Today’s ranking: 4
Sautanz – hands-on butchery festival in Thuringia.
Tickets for Sautanz on 20 March 2027, 10 am –

fleischinstitut ı Zentrum für Fleischkultur.
Flachsmarkt 9 | 99994 Schlotheim | Deutschland

Sautanz 2027 at the Centre for Meat Culture – 20.03.2027

Tickets available
exklusiv
Today’s ranking: 1
Traditional Thuringian butchery // PREMiUM | Advanced sausage making.
PREMiUM workshop | ticket for Friday, Saturday, Sunday, 29.– 31. January 2027 –

fleischinstitut ı Zentrum für Fleischkultur.
Flachsmarkt 9 | 99994 Schlotheim | Deutschland

29. – 31.01.2027 . Traditional Thuringian butchery // PREMiUM | Advanced sausage making.

Almost fully booked
Early booking
Today’s ranking: 2
Traditional butchery & FRiENDS // PREMiUM | Advanced sausage making.
PREMiUM workshop | ticket for Friday, Saturday, Sunday, 04.– 06. December 2026 –

fleischinstitut ı Zentrum für Fleischkultur.
Flachsmarkt 9 | 99994 Schlotheim | Deutschland

04. – 06.12.2026 . Traditional butchery & FRiENDS // PREMiUM | Advanced sausage making.

Limited availability
Early booking
Today’s ranking: 3
Traditional Thuringian butchery // PREMiUM | Advanced sausage making.
PREMiUM workshop | ticket for Friday, Saturday, Sunday, 22.– 24. January 2027 –

fleischinstitut ı Zentrum für Fleischkultur.
Flachsmarkt 9 | 99994 Schlotheim | Deutschland

22. – 24.01.2027 . Traditional Thuringian butchery // PREMiUM | Advanced sausage making.

Limited availability
Early booking
Today’s ranking: 5
Hunting & Game PREMiUM | Advanced game processing.
PREMiUM workshop | ticket for Friday, Saturday, Sunday, 11. – 13. December 2026 –

fleischinstitut ı Zentrum für Fleischkultur.
Flachsmarkt 9 | 99994 Schlotheim | Deutschland

11. – 13.12.2026 . Hunting & Game PREMiUM | Advanced game processing.

Limited availability
Early booking
Today’s ranking: 7
Traditional Thuringian butchery PREMiUM | Advanced sausage making.
PREMiUM workshop | ticket for Friday, Saturday, Sunday, 19.–21. February 2027 –

fleischinstitut ı Zentrum für Fleischkultur.
Flachsmarkt 9 | 99994 Schlotheim | Deutschland

19. – 21.02.2027 . Thuringian butchery PREMiUM | Advanced sausage making.

Almost fully booked
Early booking
Today’s ranking: 6
Hunting & Game PREMiUM | Advanced game processing.
PREMiUM workshop | ticket for Friday, Saturday, Sunday, 5. – 7. March 2027 –

fleischinstitut ı Zentrum für Fleischkultur.
Flachsmarkt 9 | 99994 Schlotheim | Deutschland

5. – 7.03.2027 . Hunting & Game PREMiUM | Advanced game processing.

Limited availability
Early booking

Gift vouchersDiscover our
new gift voucher designs.

Recently viewed products

No products have been found.

Information zu unseren Frühbucher-Produkten.

Bei unseren Produkten, welche mit Frühbucher gekennzeichnet sind, handelt es sich um Produkte, welche Dir kurzfristig den größtmöglichen Preisvorteil bieten. Die Produkte sind zu Beginn der Veröffentlichung im Angebot.

Information zu unseren ReSale-Produkten.

Bei unseren Produkten, welche mit ReSale gekennzeichnet sind, handelt es sich um Produkte, welche durch Stornierungen wieder frei geworden sind.

Kontaktiere uns einfach.

Nachfolgend kannst Du uns Deine Daten und Dein Anliegen mitteilen.

Nachfolgend kannst Du eine Bestellung, die jünger als 14 Tage ist, widerrufen.

deine persönlichen Daten
Bestelldaten und Nachricht

Wir freuen uns auf Deine Nachricht!

Zusätzliche Informationen für Dein Borniak-Info-Paket.
Angaben zur Zustellung per Post.
Du kannst die Geräte bei uns im Fleischinstitut so ziemlich zu jeder Zeit besichtigen und zu unseren Seminaren sogar in Aktion sehen. Gib' uns hierzu einfach deinen Wunschtermin.

Wir setzen uns umgehend mit Dir in Verbindung und vereinbaren mit Dir einen Wunschtermin.

What is the sum of 3 and 3?


Jetzt registrieren!


Passwort vergessen?

Login

Du kannst dein Login von metzgerfleisch.de, schlachten-und-wursten-wie-damals-bei-opa.de, metzgerversand oder wirsindfleisch nutzen.


Jetzt registrieren!


Passwort vergessen?