Consolidation of the sites to Bavarian Arnschwang and move into the new administration building.

Commissioning of the second production hall in Arnschwang. This means that a total of approximately 14,000 m² of production area is available. The construction of the new company premises, including machinery and installations, was funded by the Free State of Bavaria using grants from the European Regional Development Fund (ERDF).

Planning and ground-breaking ceremony for the extension of Plant 2 to include a further production hall and an office building in Arnschwang. Development of an anchor-shaped sausage weighing just 8g each. The aim is to tap into the North German market, and in particular the cruise ship market.

Commissioning and start of production at Plant 2 in Arnschwang, Bavaria.

Planning and ground-breaking ceremony for a plant expansion in Arnschwang. Establishment of a new production site covering approximately 5,000 m², which will operate alongside the existing facility in Furth im Wald. Launch of online sales via the ‘Wurst-Baron.com’ web shop.

Development and market launch of the ‘sausage drum’, a 3.5-metre-long sausage wound in one piece onto a mini cable reel. More than 90 per cent of turnover is generated by sales to customers located more than 50 km away from the production site. We don't have our own retail locations.

Development of the Salami Snack Selection, a range of exceptional salami snacks. The selection includes, for example, salami pretzels, salami hearts, salami braids and salami stars. Apart from the shape, the shaped sausages are special because they are skinless and weigh between 1.5g (!) and 8g, which sets them completely apart from our competitors’ products on the market. Sales figures for the Salami Snack Selection are growing year on year at a rate in the mid double-digit range.

Moving into and opening the new premises.

Thanks to increased activity in the sales department, we are receiving more enquiries and orders – including from abroad. This led the company to secure a lucrative contract with a client from Russia. This and other increases in demand for our innovative products allow us to aim for a further expansion of our operations, so that we can reliably handle the increased order volume whilst maintaining our consistently high standards of quality. The planned extension will increase the production area, including offices, to 4,500 m². The new production facilities are mainly used to produce skinless sausages – a clear point of differentiation from our competitors.

Alongside long-standing customers such as Eismann and NETTO Markendiscount, we are delighted to count Wiesenhof amongst our valued customers. This boosts our profile and our reputation within the industry. Our motto ‘quality, quality, quality’, which we have been following for three years, is proving its worth in the long term and enabling us to grow slowly and steadily. At the end of 2006, the distribution of the bratwurst spirals was transferred from BREUKO GmbH to Rohwurst Breu GmbH. BREUKO GmbH’s turnover to date has accounted for approximately 40 per cent of the total turnover of Rohwurst Breu GmbH; BREUKO GmbH is withdrawing from operational business and will no longer generate any significant turnover (it will now only manage the existing patents).

IFS (International Food Standard) certification, DIN ISO 9001:2000 recertification and ÖkoP certification.

Our range of meat and sausage products now comprises over 100 items, varying from salami specialities, nibbles and snacks, to raw and cooked ham products and boiled and fried sausages. We guarantee quality that meets the highest standards. As a result, turnover and production volumes increased further. In response to our customers’ growing demands, we obtained certification according to the standard DIN ISO 9001:2000.

Thanks to in-house development, a production process that could revolutionise the meat products industry was invented. The process involves a technique for producing complex sausages (e.g. in the shape of a spiral or a pretzel) without casings, which, firstly, enables enormous cost savings by eliminating the need for casings and, secondly, promises a significant advantage from a hygiene perspective – as it prevents the introduction of bacteria into each product that are ‘carried over’ through the use of casings. This small revolution – for which, incidentally, patent applications have been filed in more than 30 countries – has facilitated the expansion of production and office space to a total of 2,700 m² at the Waldmünchener Str. site.

Foundation of the company BREUKO GmbH (Managing Directors: Andreas Breu and Hubert Kott). BREUKO GmbH is primarily engaged in the sale of skinless sausages, which are produced using a process developed and patented by the company.

Relocation to the new premises and the establishment of Rohwurst Breu GmbH (Managing Directors: Andreas Breu and Josef Breu). On this occasion, the contract manufacturing operations were spun off and taken over by the newly established company Andreas Breu. At the end of 2007, contract manufacturing was discontinued due to a lack of demand.

Following the expansion into the wider region, the decision was taken to build a new processing plant with 1,500 m² of production space at Waldmünchener Str. 13 in Furth im Wald.

Demolition of the parents’ barn and construction of a new 300 m² building. In addition to contract manufacturing, the company also established a sales network for its own products. Deliveries to specialist shops and wholesalers were made using the company’s own vehicles. At that time, the company’s own product range comprised around 40 varieties of salami, ‘snack products’ such as Landjäger and Kaminwurzen, and around 10 varieties of artisanal ham products.

The company was founded by Josef Breu (sole proprietorship) at Kramerstr. 20 in Furth im Wald. Sausage production for butchers on a contract manufacturing basis in a 40 m² garage.