Founded in 1925 and now in its fourth generation, Wolf is one of the top 10 sausage manufacturers in Germany and has more than 70 stores in many small and medium-sized cities in Germany.
 
In Germany, each type of sausage has a strong regional character and is named after its own region, for example, the production of sausages in parts of Germany is protected by law, and the raw material recipe and the content of various ingredients of the sausage are regulated. Wolf has set up processing plants in the origin of these sausages, with a special emphasis on authentic recipes, so Wolf is more German than Mecca, if Mecca is an innovative sausage that caters to the taste of the public, Wolf is a more classic traditional German sausage, as can be seen from its product category, covering a variety of authentic German sausages, among which Nuremberg, Thuringia and Munich white sausages are the key products.
 
Wolf's Nuremberg and Thuringian sausages recreate traditional German flavours. The Nuremberg sausage is a very popular small sausage that is about the size of a finger, and if the product packaging is labeled "Original Nurnberger Rostbratwurst", it means that the product is an authentic Nuremberg sausage made according to the recipe prescribed by local law. The Wolf Nuremberg sausage is 95% fleshy, with mustard and marjoram spices and lightly grilled, to create a rich aroma with a combination of meat and spice.
 
Thuringian sausages are the oldest sausages in Germany, and like Nuremberg sausages, there are specific laws and regulations governing the recipe. The main ingredients of Wolf Thuringian sausage are pork, mustard and other spices, of which the pork content is 88%, although the proportion of meat is not as high as that of Nuremberg sausage, but the taste and texture are at the level of a high-quality sausage, which is worth trying.
 
Munich white sausage, also known as Bavarian sausage, is a traditional sausage in Bavaria, Germany, white and fat in appearance, made of pork, bacon, pork skin, onion and other local specialty spices, compared to Nuremberg and Thuringian sausage, Munich white sausage is more oily, this sausage is generally boiled and cooked, the skin is easier to burst, it is recommended not to cook for too long.
 
It should be noted that Wolf's traditional German sausage has more local spices and a slightly heavier flavor and a more Western taste, so it is recommended to buy a small amount first and choose according to personal preference.