Since 1868, Fleischerei Wild in Gaweinstal has stood for artisan meat and sausage products. The family business combines regional sourcing, its own slaughtering and traditional recipes with modern, reproducible SORGO process technology.
Family business committed to quality
Ferdinand Wild junior runs the business with his parents Christine and Ferdinand. A reliable team, a stall at Floridsdorfer Markt, catering supply and event catering are now part of the company.
Short transport routes, regional raw materials and in-house production shape its philosophy. Numerous awards at the International Specialist Competition for Meat and Sausage Products confirm its commitment to quality.
Around 40 years of partnership
SORGO and the Wild family have worked together for around four decades. Climate-ripening and cold-smoking systems supplied early on still function; only the controls have been modernised.
In 2023, a two-trolley HR 6000 hot-smoking system, two single-trolley HR 3000 systems and a separate two-trolley cooling shower cabin were added. Uniform batches, reliably reproducible results and easy operation are decisive for Wild.
Energy, data and cleaning
High-quality stainless steel, strong insulation and energy-efficient motors reduce resource requirements. Process values are recorded and accessible via touchscreen, PC or mobile device; remote support enables rapid technical diagnosis.
Central CIP cleaning covers the system interior, smoke generator and smoke pipework in programmable sequences. This ensures clear hygiene standards and eases daily operations.
Friction smoke in a closed circuit
Friction smoke is generated by friction against a timber block without traditional open combustion. The low smoke temperature produces dry, mild smoke and leaves hardly any wood residue.
In the circuit, smoke is used on the product before being discharged. This saves wood, reduces emissions and reduces the load on the chimney. For sensitive locations, smoke destruction can additionally be integrated into the process.