Faber Feinkost, Sausage and Fine Foods from Bad Kissingen
Faber Feinkost is a family-run artisanal butcher shop from Bad Kissingen, founded in 1898 and now in its fourth generation. It is particularly well-known for its hearty sausage in a jar, ranging from coarse country liver sausage to award-winning veal liver sausage.
Faber Feinkost represents Franconian butchery in a jar, from the oldest butcher shop in Bad Kissingen. What Kaspar Faber began as a charcutier in 1898, is now led by Thomas Faber and his wife Johanna Nemeth in the fourth generation, with around 60 employees, their own butcher shop, delicatessen, bistro, and steakhouse. Their specialty remains sausage in a jar, preserved through warm-meat processing—hearty, honest, and regional.
Since 1898, from Purveyor to the Royal Court to Meat Sommelier
The history of Faber Feinkost begins in 1898, when Kaspar Faber opened his butcher shop in Bad Kissingen as a charcutier and pork butcher.
He initially made fifteen types of sausage and two types of ham, and they were so enjoyed by the spa guests of the fashionable resort that the governing authorities appointed him a Royal Bavarian Purveyor to the Court in 1911. Faber still proudly carries this title in its name today. Even back then, Bad Kissingen was a meeting place for connoisseurs, and a good butcher shop was naturally a part of that.
Following the difficult years of the Second World War, Kaspar’s nephew Karl and his wife Hilde managed the business starting in 1931. In 1972, Bernd and Gretl Faber, both master butchers, took over and, through periods of expansion, laid the foundation for the business as it is known across Germany today.
Thomas Faber has been at the helm since 2005; he is a trained chef, business economist, and, since 2017, a certified meat sommelier. Before returning to the family business, he cooked on grand stages, from the Formula 1 in Bahrain to the 2006 FIFA World Cup. Together with Johanna Nemeth, who is responsible for fine foods, gifts, and marketing, he manages the establishment with a young and modern approach, without ever forgetting its origins.
Sausage in a Jar, Aspic, and Ready-to-Eat Meals
The centerpiece of the assortment is the sausage in a jar, complemented by aspics, table-ready dishes, and a barbecue specialty. Everything is filled into the jars by hand.
The idea behind the sausage in a jar is as simple as it is effective: fresh butcher’s products are filled directly into the jar and preserved there, entirely without a cold chain. This way, you always have the best Franconian sausage in your pantry for a spontaneous snack, a hiking break, or a quick dinner.
In terms of liver sausages, the range extends from the coarse Franconian Country Liver Sausage and the fine, award-winning Veal Liver Sausage to the noble Truffle Liver Sausage, the queen of the house. Each has its own character, from rustic to festive.
The onion mett sausage and the Franconian Presssack (head cheese) are hearty and coarse, both reminiscent of the rustic snacks found in a Franconian tavern. The onion mett sausage is available in a small 100-gram jar and as a large cooked mett sausage in a 280-gram jar—the same hearty sausage for both small and large appetites.
A little star is the lean Suckling Pig Aspic, the house's best-selling jar. For those who prefer convenience, there are ready-to-eat dishes like beef roulade in gravy or Thai Curry with Poultry, and for the grill, Thomas Faber has created his Männerglück ("Men's Joy"), a bacon jam with whisky.
Warm Meat, Region, and Own Electricity
Faber makes sausage according to old-fashioned traditions, using warm-meat processing, while focusing on short supply chains and regional farms. Craftsmanship, freshness, and regionality are the three constants.
In warm-meat processing, the meat is processed while still warm from slaughter; this provides better binding and carries the seasoning further. When Thomas Faber talks about true craftsmanship, he means it literally: meat and vegetables are processed by hand and placed into the jars; nothing runs anonymously on an assembly line.
According to the company, their own photovoltaic system provides about 40 percent of their electricity, the vehicle fleet is electric, and meat as well as vegetables are sourced from the region whenever possible. Short transport routes and long-term partnerships with farms are a matter of principle for Faber. Meat artistry with tradition since 1898—that is how the company summarizes itself.
Faber has long since grown beyond just the butcher shop. At Ostring in Bad Kissingen, the family operates a delicatessen with a bistro, along with a cooking and grilling school with its own "Meating Room," a catering service, and a gift service. Thus, the old butcher shop has become the culinary address of Mainfranken, where craftsmanship and cuisine come together under one roof.
Der Feinschmecker, 2nd Place for Veal Liver Sausage
The greatest accolade for the house belongs to the fine veal liver sausage; the magazine *Der Feinschmecker* voted it into 2nd place out of 2,400 submissions across Germany.
Added to this is the historic title of Royal Bavarian Purveyor to the Court from 1911, which only a few butcher shops are allowed to carry. Over 125 years in family hands—few artisanal businesses across Germany manage that, and as Faber likes to say, you can count them on one hand. As a member of the circle of certified meat sommeliers and the German butchers' guild, Faber also stands for a quality promise that goes beyond mere sausage.
In 2023, Faber Feinkost celebrated its 125th anniversary and gave itself a new logo just in time for the jubilee, uniting the butcher shop and the kitchen. "The future needs origins" is the motto, and it is precisely this self-conception that one can taste in every jar. Hats off.
Suckling Pig Aspic for a Snack
From the assortment, we recommend the Suckling Pig Aspic and the award-winning Veal Liver Sausage to start with—two very different, very excellent jars.
For a hearty snack, we like the coarse onion mett sausage with onions and mustard; for a festive occasion, the truffle liver sausage spread thinly on a baguette; and when the grill is on, a spoonful of *Männerglück* belongs on the burger. The ready-to-eat dishes save many an evening when you need a quick meal that still tastes great.
The jars are also delightful as gifts, either individually or as a small curated selection. If you want to give a piece of Franconia, you are spot on with a country liver sausage, an aspic, and some *Männerglück*. And those who enjoy cooking themselves always have a quick, high-quality solution in the cupboard with a ready-to-eat dish.
A jar of sausage from Faber also makes a great small souvenir or addition to a gift basket for anyone who loves fine foods. You can find the entire range here at Faber Feinkost, and if you are in the mood for more hearty jars, browse through our Sausage in a Jar collection. Simply try your way through; it’s worth it, one jar after another, so you can discover the full expertise from Bad Kissingen.
