Englert Fine Foods
“The finest raw materials and great expertise are the foundation for high-quality products.”
This is precisely what the decades-long success of the Englert company is based on. As a family-run business, we strive every day to create specialties for discerning gourmets according to classic artisanal principles. Whether it is a truffled pâté or a festive porcini cream soup – these are always delicacies that make even the most refined palate rejoice. Our traditional Lohr-based company stands out clearly from industrial mass production. With 30 employees, we are a genuine family-run craft business. Our high-quality products fill all those niches the “global players” are not interested in. With our own brand, we supply many renowned companies in the specialty, wholesale, and retail food sectors throughout Germany. We are particularly proud that many food retailers trust our quality and have their private-label products manufactured by us. Even Swabian Maultasche soup and Hamburg Labskaus originate from our Lohr gourmet kitchen.
The company’s history, spanning over 150 years, dates back to 1852. At that time, goose liver pâtés were produced in Alsace. Following this tradition, grandfather Rudolf Englert, former head chef of the prestigious Hotel Kempinski on Kurfürstendamm in Berlin, expanded the family business in Landau in 1937 and widened the product range to include soups and ready-made meals. Immediately after the war, the family started anew in Lohr am Main. Production began with mushrooms and berries gathered locally in the Spessart region. The grandfather became district administrator, and his son Rudolf Englert took over the business, gradually expanding the range of fine foods over the years—for example, with game and snail preserves. In 1994, Ulrich Englert took over the company, has managed it ever since, and now exports fine food specialties to more than 15 countries – Englert gourmet pâtés, soups, stocks, and game specialties are shipped as far as Australia.
The base of all soups and sauces is the stock. Most industrial producers mix aromas, seasoning extracts, yeast extracts, and thickeners with water. Quite different at Englert:
“We prepare sauces and soups traditionally, simmering our stocks just as top chefs do in Michelin-star restaurants. There is an incredible amount of handwork in our products!”
Example Englert stocks: producing these extracts from fish, meat, bones, or vegetables—refined with herbs and spices—is extremely time-consuming and labor-intensive. All ingredients simmer for around 20 hours. Afterwards, our chefs remove excess fat from the base stock and clarify it. The result is a strong stock that is filled into jars and serves as
the perfect base for soups and sauces, such as Zürcher Geschnetzeltes or a clear game consommé.
Whenever possible, we use regional raw materials. For example, a venison haunch from the Spessart is used almost completely by our dedicated kitchen team. The best cuts become venison ham or roasting pieces. Smaller cuts are turned into delicious game pâtés and soups. Last but not least, game bones are cooked with root vegetables and game spices in large pots to create a classically prepared game stock or game jus – the ideal sauce base for pan-fried dishes.
Game that is not sourced from local forests is obtained from Hungary or Poland. Other ingredients, such as vegetables or beef, are purchased regionally whenever possible. Englert maintains long-standing partnerships with most suppliers, with consistent adherence to strict quality standards being essential—after all, top-quality raw materials are the foundation of all Englert products.