Kalieber – Authentic Craftsmanship Meets Conscious Enjoyment

Kalieber stands for more than just meat – it’s a commitment to flavor, quality, and responsible craftsmanship. Founded in 2015 by Sarah and Mirko Dhem, Kalieber combines traditional butchery with modern values such as animal welfare and sustainability. In Lastrup, located in the Oldenburger Münsterland region, they have built a meat and sausage workshop dedicated to high-quality products from ethically raised animals.

Animal Welfare First: The Aktivstall Concept

At the heart of Kalieber’s philosophy is the “Aktivstall” concept for pigs – a husbandry system developed by farmer Gabriele Mörixmann. Pigs enjoy twice as much space as in conventional stalls, outdoor access, enrichment activities, and a GMO-free diet. They even keep their natural curly tails – a true sign of animal wellbeing.

Nose-to-Tail Respect

Kalieber embraces a respectful approach to meat by utilizing the entire animal – nose to tail. This reduces waste and honors the life of the animal. From traditional smoked sausages to regional delicacies like Oldenburger Pinkel and premium dry-aged steaks, every product is crafted with care and passion.

Diverse, Honest Products

With over 200 specialties, Kalieber’s range includes everything from zungenrotwurst (tongue sausage) and hand-formed burger patties to cherrywood-smoked bacon. All products are made using natural ingredients, without artificial additives, and in true artisanal fashion.