When Are Meat Products Considered Delicacies?

For meat products, fresh meat is processed in such a way that its typical properties are no longer perceptible when it is cut open. For this purpose, the meat is heated, smoked or dried, for example. Under certain conditions, these products may carry an addition such as “delicatessen”, “top quality”, “delicacy”, “special” or “fine”.

Sausages, cold cuts and the like are considered delicatessen when the proportion of high-quality, lean muscle meat is at least ten percent higher than usual. If the proportion is normally 50 percent, it must be at least 55 percent for delicatessen products.

In the same way, an above-average maturing time can distinguish a meat product with top quality. In the case of raw sausages or ham, this must be at least 20 percent longer than the usual maturing time. Only then are manufacturers allowed to place the products on the market with the quality feature “permanent”, “mature” or “delicatessen”.