Air-dried raw sausage was already popular in the city of Göttingen in the 18th century. Even today, this specialty continues to enjoy great popularity.

The base for Göttinger Stracke consists of 40% sow meat and 60% barrow meat (castrated male animals). Due to their specific diet, these types of pork have a particular fat structure that is later reflected in the cross-section of the Göttingen sausage. The meat also has a firm consistency that is advantageous for distribution. For production, butchers use shoulder, ham, and pork belly. Once minced in a meat grinder, the meat is seasoned with pepper, coriander, nutmeg, garlic, and small amounts of sugar. Some producers also use rum in their recipes.

Aromatic flavor with a hint of pepper

The addition of curing salt and yeast cultures triggers a special ripening process in the sausage. After storage, the Mettwurst has a semi-soft, sliceable consistency. Its texture is coarse-grained and its color is a vibrant red. The shape is straight and consistent in diameter. This specialty from Lower Saxony has an aromatic flavor and a hint of pepper. It has a fat content of 28 g per 100 g.

As the name suggests, producers may only manufacture Göttinger Stracke in Göttingen and the surrounding region.