The Source Behind the Taste

Our Suppliers

Behind every product at SANUSVERSUS is a producer we trust. We introduce you to our partners – their story, their values and what makes them unique.

Höllerschmid – Buying Meat is a Matter of Trust

Grafenegg im Kamptal, Lower Austria

Höllerschmid stands for meat as a handcrafted natural product and valuable food. The butchering and production are carried out by professionally trained, experienced butchers who understand their craft.

Professional butchering and artisanal meat processing at Höllerschmid

Because It Matters Where It Comes From

Not globalization, but the strengthening of regions is the strategy of the future, especially with food. The vast majority of the meat processed by Höllerschmid comes from Austria, mainly from the immediate surroundings in Lower Austria.

Höllerschmid preferably buys from carefully selected family farms as well as from breeders and slaughterhouses that the company knows well and with whom it has worked for a long time.

Short transport routes avoid unnecessary stress for the animals. Species-appropriate rearing and outdoor keeping form the basis for consistent meat quality.

The origin of the processed meat can be traced back to the slaughterhouse via batch numbers.

Meat from Austria · No flavor enhancers · No colorings

Pigs reared regionally and species-appropriately

Organic: Controlled Quality

Organic meat accounts for around one-third of Höllerschmid's total turnover, with an increasing trend.

The organic meat products bear a corresponding certificate of origin and control. Höllerschmid's organic products are controlled by Austria Bio Garantie. SANUSVERSUS carries the organic range under the control body AT-BIO-301.

Dry-Aged: The Essence of Flavor

Höllerschmid is the expert contact for dry-aged beef, perfectly matured beef for distinctive steaks and quick-seared dishes.

In the elaborate dry-aging method, the beef loins mature 35 to 42 days in the air and then up to 28 days in a vacuum. The maturation takes place at a constant low temperature and high humidity.

During this process, the meat loses mainly water and weight, but gains significantly in flavor.

The benefits of the dry-aging method:

Distinctive meat
Natural, harmonious flavor
Pleasantly firm texture and beautiful tenderness
Tasty, savory fat cap
Hardly any liquid loss during roasting
Various cuts and maturation levels

The Höllerschmid Range at SANUSVERSUS

Dry-aged steaks in various cuts and maturation levels
Organic poultry, chilled or frozen
Organic pork
Beef, veal, lamb and game
Ötscherblick pork
Sausage, ham and bacon specialties
Sliced organic sausage and organic ham
Individually packaged beef patties
Spreads and organic soup bases
Marinades for chicken, beef and pork
Smoked Emmentaler cheese

Berger Fleischwaren – Lower Austria in the 5th Generation

Sieghartskirchen, Lower Austria – family business since 1890

Berger is Lower Austria's most traditional meat craft – family-owned for five generations, rooted in the region, responsible in production. What drives the Berger family is the same conviction that guides SANUSVERSUS: quality requires no compromises.

“We never stop getting better.”

We think and act across generations and still today orient ourselves to the meticulous craftsmanship with which our ancestors carried out their work. Sustainability and quality will also play a major role in all company decisions in the future.

Quality – Crafted by Hand

A perfect ham is created from the harmonious interplay of flavor and appearance, content and form. Until that point, many small and large steps are required. We dedicate ourselves to each and every one of them with great care. We trust in craftsmanship – not because we have to, but because we know the difference.

The Berger Family History

1890 – 1st Generation: Michael Berger
He opens the first butcher shop. A few years later, he expanded the business with a smokehouse. The quality of his goods impressed and was awarded gold at the culinary exhibitions in Vienna and Paris.

1920 – 2nd Generation: Karl Berger
Took over the business.

1939
Karl Berger died in a fatal accident – his wife Anna ran the business through the war years.

1958 – 3rd Generation: Rudolf Berger Sr.
Took over as Austria's youngest master butcher.

1977
Construction work began on the new company building in Sieghartskirchen.

1990
Awarded the state coat of arms during the 100-year celebration.

2003 – 4th Generation
Successful certification of the production facility according to the IFS standard.

2007
Opening of the new ham production.

2009
The sustainable concept “Regional-Optimal” was launched.

2012–2014
Installation of a solar thermal & photovoltaic system.

2015
125 years of Berger & founding of the Berger Animal Welfare Initiative.

2017
Opening of the new office and presentation building.

2020
130 years of Berger! The “Next” generation is on board.

2021
New recyclable Berger 100g ham packaging.

2022
Reduction of CO₂ emissions by up to 45% in the Regional Optimal climate protection program.

2023
Berger expands meat-free! The new meat-free line “Berger Pflanzlich”.

2024
Expansion of the photovoltaic system to a total of 4,662 m².

Why Berger?

Family business in the 5th generation – truly Lower Austrian, not controlled by a corporation
Meat and sausage specialties of 100% Austrian origin
Beef Tafelspitz – the Viennese original: 2.5 hours of cooking, delicious soup + main course for 4 people
Pork carré, ham specialties (turkey ham, gastro sauna ham), Frankfurter & liverwurst
Oma's convenience line: Old Viennese soup pot & beef goulash in a jar – according to the original recipe, cold-chain-free storage
Animal welfare initiative since 2015, photovoltaics, CO₂ reduction – sustainability lived, not promised
Ideal partner for commercial kitchens, schools, hospitals and catering in Lower Austria

🥩 Berger Meat & Sausage Range →

Felber Bakery

Vienna, for over 60 years

Genuine Viennese baking craftsmanship, fresh daily. Felber bakes with 100 % Austrian flour, traditional recipes and strict quality control — from Alpenlaib to organic rustic bread and lye pastries. Regionally rooted, sustainably conceived.

Why Felber?

100 % Austrian flour, sourced regionally
Over 60 years of baking tradition in Vienna
Freshly baked daily — bread, pastries & sweet baked goods
Sustainable: photovoltaics, e-trucks, regional raw materials
SANUSVERSUS carries the AT-Bio 301 certified organic range from Felber

🍞 Felber Organic Bread & Pastries → | Viennese sweet baked goods from the Austro-Hungarian monarchy → | Range for schools & kindergartens → | Range for corporate customers →

NÖM – Our Milk Partner from Lower Austria

Baden bei Wien – Lower Austrian dairy, founded in 1898

What began in 1898 as the “Niederösterreichische Molkerei reg. Genossenschaft mbH” is today one of Austria's best-known dairies. A market leader in Vienna and Lower Austria – the perfect partner for schools, hospitals and commercial kitchens.

Why NÖM?

Since 1898 – over 125 years of dairy history in Lower Austria
Market leader in Vienna & Lower Austria
Direct delivery of school milk ✅
Complete range: milk, yogurt, skyr, kefir, cottage cheese, coffee drinks, protein drinks
NÖM PRO protein drinks – high protein, without added sugar
Family business with cooperative roots