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Knack d'Alsace — AI-generated illustration AI-generated illustration

Alsace

Knack d'Alsace

A bite, a resounding 'knack': the Alsatian sausage is recognised as much by the ear as by the palate. Smoked over beechwood and stuffed into a natural sheep casing, it embodies two centuries of Alsatian charcuterie savoir-faire in a single gesture.

Charcuterie speciality from Alsace.

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At a glance

History & Origins

Knack d'Alsace — AI-generated illustration AI-generated illustration

Knackwurst—whose Alsatian name was shortened to 'Knack'—is said to date back to the 16th century, according to certain sources. The word itself is a statement of intent: in dialectal German, knacken describes that characteristic sound the sausage makes when biting into its taut casing, an auditory sign of perfect freshness and cooking.

The sausage established itself as an essential feature of Alsatian popular festivities as early as the 17th century. Its renown quickly spread beyond regional borders: on the occasion of the celebrations marking the recovery of King Louis XV in September 1744, large quantities of Knack d'Alsace were offered to the people of Strasbourg. It was also showcased at the 1867 Exposition universelle in Paris, notably by charcuterie Frick.

The drive for protection began in 1997, when Alsace Qualité initiated discussions with the region's manufacturers and artisan charcutiers regarding recognition for Alsatian charcuterie. Spearheaded by the Association pour la Promotion de la Charcuterie d'Alsace, the dossier was approved at national level in 2013 then forwarded to the European Commission for validation. But after five years of proceedings, the Alsatian federation itself withdrew its application on 21 October 2015, before the European process could reach completion: a PGI 'Knack d'Alsace' would have prevented the region's other traditional charcuterie—saucisse de foie, cervelas—from continuing to mention 'Alsace' on their labels. Knack d'Alsace therefore bears no official quality mark today. It remains nonetheless the most widely consumed Alsatian charcuterie product: 6,000 tonnes produced annually, out of the 65,000 tonnes of Alsatian charcuterie manufactured each year.

Product characteristics

Characteristics

Knack d'Alsace is immediately distinguished by the fineness of its emulsion, consisting of a minimum of 70% meat (at least 7% beef and 30% pork). The paste is fine, uniform, pale pink to slightly rosy, stuffed into a natural sheep casing—a fundamental requirement of the specification that gives the sausage its characteristic plumpness and firm shape. The final diameter ranges between 20 and 28 mm, with a length of up to 30 cm.

Beechwood smoking is the other hallmark of Knack d'Alsace. The specification drawn up by the trade strictly forbids smoking by atomisation or liquid smoke: only direct contact with smoke from a beech fire is permitted, imparting to the sausage its characteristic aromas—lightly woody, subtly spiced, with a hint of smoke that lingers on the palate. After smoking, colouring by spraying or dipping in a coloured water bath is permitted under this same specification.

Tasting & pairings

Knack d'Alsace — AI-generated illustration AI-generated illustration

Eating it is straightforward and directly rooted in Alsatian popular culture: the knack is warmed for a few minutes in water simmering at 80°C—never boiling, so as not to burst the casing—or pan-fried or grilled on the barbecue. It is enjoyed with bread and mustard hot-dog style, or served with a choucroute garnie, a potato salad or chips. At the Foire Européenne de Strasbourg, the 'Knack-Eat' stand and its takeaway sausage sandwiches are among the event's most popular attractions.

Labels & certifications

Good to know

No official quality mark: the PGI (IGP) application for 'Knack d'Alsace', approved at national level in 2013 then submitted to Brussels, was withdrawn on 21 October 2015 by the Association pour la Promotion de la Charcuterie d'Alsace itself—the protection would have prevented the region's other traditional charcuterie (saucisse de foie, cervelas) from continuing to mention 'Alsace' on their labels. The specification drawn up at the time (natural sheep casings, beechwood smoking exclusively, ≥ 70% meat including ≥ 7% beef and ≥ 30% pork) remains the benchmark for the traditional recipe claimed by the trade, without legal standing.

The people of the terroir

Producer Obernai

Stoeffler SAS

Artisanal industry — Charcuterie

Part of the production is certified organic Producer · Organic range Obernai

Festein d'Alsace — Charcuterie de la Vallée de la Bruche

SAS — Artisan charcuterie

Producer Scherwiller

Charcuterie du Val d'Argent

Craft industry — Charcuterie

Producer Moosch

Boucherie-Charcuterie Kuhner

Artisan

Producer · Restaurant Strasbourg

Porcus

Artisan

Producer Kingersheim

Maurer Tempé Alsace (TEMPÉ)

SCOP (co-operative and participatory company)

Producer Saessolsheim

Le Landhof

Artisan

Producer · Award-winning Sélestat

Boucherie Koenig

Family-run

Producer · Award-winning Schiltigheim

Boucherie Charcuterie Au Couteau d'Or

Artisan

Producer · Award-winning Haguenau

Boucherie Charcuterie Kress-Sugg

Family-run

Producer · Award-winning Sélestat

Boucherie Charcuterie Jaegli

Artisan

Producer · Award-winning Colmar

Boucherie Charcuterie Herrscher

Artisan

Producer · Award-winning Benfeld

Boucherie Charcuterie Dreyfuss

Artisan

Producer Plaine

Moritz SAS

Charcuterie manufacturer / Wholesaler

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Producer Obernai

Stoeffler SAS

Artisanal industry — Charcuterie

Stoeffler presents itself as an Alsatian brand founded in 1946, whose traditional Alsatian gastronomy has shone throughout France for nearly 80 years. The company is part of the Pierre Schmidt group. It offers several ranges of Alsatian specialities: flammekueches, pastry doughs, choucroutes garnies, cooked cabbage, fresh pasta, Alsatian sausages, charcuterie specialities, and meats.

Other products

AddressBd de l'Europe, 67210 Obernai, France
Phone+33 3 88 49 96 00
Emailstandard@groupe-pierre-schmidt.fr
Websitestoeffler.com
FacebookFacebook page
Instagram@stoeffler.alsace
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Part of the production is certified organic Producer Obernai

Festein d'Alsace — Charcuterie de la Vallée de la Bruche

SAS — Artisan charcuterie

Festein d'Alsace presents itself as a charcuterie enterprise founded on artisan savoir-faire, driven by teams that make quality and flavour an absolute priority. The company emphasises its local roots: it notes that the majority of its suppliers are based in the Grand Est region, with a portion in Alsace. It offers a range of charcuterie and ready meals — grilling sausages, nitrite-free merguez and chipolatas, ham, cured meats, pulled pork, prepared dishes, and choucroute garnie.

AddressFestein d'Alsace, 1 Rue l'Innovation, 67210 Obernai, France
Phone+33 3 88 48 52 00
Emailclient@festein-alsace.com
Websitefestein-alsace.com
FacebookFacebook page
Instagram@festein_dalsace
Euro-leaf, the EU organic farming logo Part of the production is certified organic, since 2016.
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Producer Scherwiller

Charcuterie du Val d'Argent

Craft industry — Charcuterie

The company describes itself as having been founded in 1972 in Rombach-le-Franc under the name Boucherie-Charcuterie Adrian, before becoming Boucherie du Val d'Argent. Now located in Scherwiller (Bas-Rhin), it markets its butchery, charcuterie and pastry charcuterie range under the brand Secrets du Val d'Argent. Its smoked knack d'Alsace was awarded the gold medal at the Concours Général Agricole 2026.

AddressPAEI du Giessen, Rue du Hahnenberg, 67750 Scherwiller, France
Phone+33 3 88 57 87 30
Websitesecretsduvaldargent.fr
Instagram@secretsduvaldargent
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Producer Moosch

Boucherie-Charcuterie Kuhner

Artisan

Boucherie Charcuterie Traiteur Kuhner operates as an artisan based in Moosch, in the Thur valley (Haut-Rhin), offering charcuterie, locally hunted game, and catering services. The establishment highlights a Knack recipe "perfected over generations", which won first prize for the best Knack at the regional competition of the 2023 Foire Européenne de Strasbourg, alongside several earlier awards at the regional competitions for Deckwurst (gold in 2017, gold in 2022) and Knack (bronze in 2019). The butchery notes that it sources from regional producers, using free-range meat and short supply chains.

Address1 Rue Werschholtz, 68690 Moosch, France
Phone+33 3 89 82 30 81
Emailboucherie.kuhner@orange.fr
Websitecharcuterie-knack-alsace.fr
VisitsYes
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Producer · Restaurant Strasbourg

Porcus

Artisan

The house presents itself as an artisan charcutier established in Strasbourg since 1933, driven today by the passion of Olivier Klein — a third-generation epicurean — and Arnaud Delava. It champions the savoir-faire of Strasbourg master butcher-charcutiers, with the ambition of offering the highest standard of choice and quality in meats in the European capital.

The boutique at 6 Place du Temple Neuf offers charcuterie, choucroutes, catering specialities, Truffée d'Alsace®, foie gras and truffles, Christmas products, as well as wines, beers and groceries. An adjoining restaurant completes the offering.

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Address6 Pl. du Temple Neuf, 67000 Strasbourg, France
Phone03 88 23 19 38
Emailaccueil@porcus.fr
Websiteporcus.fr
FacebookFacebook page
VisitsYes
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Producer Kingersheim

Maurer Tempé Alsace (TEMPÉ)

SCOP (co-operative and participatory company)

The company presents itself as a SCOP (co-operative and participatory company) owned by its employees, upholding the charcuterie savoir-faire of the Maurer Tempé house for more than 150 years. It claims 2 workshops, 17 brands, and 125 employee-shareholders. It notes that it has obtained ISO 50001 certification (energy management) and has committed to a programme to reduce additives in its recipes.

The website indicates that the company MAURER TEMPÉ ALSACE SCOP SA was placed into judicial liquidation by the Tribunal de Commerce, a decision that brought an end to the subscription campaign for participating securities then underway; funds already paid in, held in dedicated escrow accounts, must be refunded to subscribers according to terms established by the parties handling the proceedings.

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Address12 Rue de l'Industrie, 68260 Kingersheim, France
Phone+33 3 89 52 21 11
Emailadoptetascop@maurer-tempe.fr
Websitemaurer-tempe-alsace.fr
Instagram@maisontempe
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Producer Saessolsheim

Le Landhof

Artisan

Le Landhof is a family butcher's and charcuterie founded in 1989 in Saessolsheim (Bas-Rhin) by Eugène Koebel; the business is now run by his children Clarisse and Fabien Koebel, who carry on the artisanal know-how. Le Landhof notably produces Presskopf (head cheese) among its Alsatian charcuterie specialities — the butcher is cited as a partner charcutier supplying this product to an Alsatian online charcuterie. The establishment received the Knack d'Or 2022 award at the European Agricultural Competition of the Strasbourg Fair for its knack sausage, made according to a beechwood recipe.

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Address2 Rue du Forgeron, 67270 Saessolsheim, France
Phone+33 3 88 70 50 40
Emaillandhof@wanadoo.fr
FacebookFacebook page
VisitsYes
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Producer Sélestat

Boucherie Koenig

Family-run

Boucherie Koenig is a family-run business in Sélestat, in the Bas-Rhin, whose shop was opened around ninety years ago by the current manager's great-grandfather. Joël Koenig took over the helm in April 2025, supported by a team of around a dozen people, and perpetuates recipes handed down since his grandfather's time.

In September 2025, Boucherie Koenig's knack was crowned Knack d'Or at the competition organised during the Foire Européenne de Strasbourg—a contest open to Alsatian butcher-charcutier-caterers, judged blind on their knack's appearance, texture, meat consistency, and flavour. The establishment had already finished third the previous year. Made from finely minced pork, beef, and veal, then smoked over beechwood, Boucherie Koenig's knack exemplifies a family expertise maintained over four generations.

Awards

Foire Européenne de Strasbourg 2025

Strasbourg

  • Knack
Address3 Rue Sainte-Barbe, 67600 Sélestat, France
Phone+33 3 88 08 48 06
VisitsYes
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Producer Schiltigheim

Boucherie Charcuterie Au Couteau d'Or

Artisan

Au Couteau d'Or is an artisanal butcher, charcutier and caterer located at 14 Rue d'Adelshoffen in Schiltigheim, in the near suburbs of Strasbourg. The establishment presents itself as run by a team of artisan butchers committed to the traceability of its meat, sourced from farmers meeting strict environmental and health criteria — a philosophy summed up by its in-house motto: 'eat less meat, but consume better'. Centred on its butcher and charcuterie counter, the shop offers a catering service for private functions and corporate events, as well as daily specials delivered in Strasbourg and across the Eurométropole, complemented by a delicatessen section featuring regional wines and produce.

In September 2025, the shop's knack, presented by its manager Sébastien Malaisé, won the Knack de Bronze at the Knack d'Or competition organised during the Foire Européenne de Strasbourg — a contest reserved for butcher-charcutier-caterers affiliated with the Fédération d'Alsace, blind-judging the finest craftings of the Alsatian knack.

Awards

Foire Européenne de Strasbourg 2025

Strasbourg

  • Knack
Address14 Rue d'Adelshoffen, 67300 Schiltigheim, France
Phone03 88 33 12 72
Emailau.couteau.dor@gmail.com
Websiteaucouteaudor.fr
VisitsYes
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Producer Haguenau

Boucherie Charcuterie Kress-Sugg

Family-run

Boucherie Charcuterie Kress-Sugg is a family-run establishment located at Marché aux Grains, in Haguenau, in the Bas-Rhin. The business prides itself on perpetuating, since 1949, a craft handed down from generation to generation: selecting beef, veal, pork, lamb, and poultry, and making home-made charcuterie according to Alsatian traditions. It also offers a catering service and a selection of pastry-encased specialities made by Maison Salaison du Schneeberg. Julien Kress, who currently runs the business, is supported by a team he describes as the cornerstone of the company's artisanal and family values.

In September 2025, the shop's knack, presented by Freddy and Julien Kress, took the Knack d'Argent at the Knack d'Or competition, held on 11 September at the Village des Délices of the Foire Européenne de Strasbourg. Open exclusively to butcher-charcutier-caterers from the Bas-Rhin affiliated with the Fédération d'Alsace, this competition judges the finest Alsatian knacks blind on appearance, texture, meat consistency, and flavour—with 27 knacks in contention, narrowed down to 9 finalists before the jury's final vote.

Awards

Foire Européenne de Strasbourg 2025

Strasbourg

  • Knack
Address1 Marché aux Grains, 67500 Haguenau, France
Phone03 88 93 85 90
Emailcontact@boucheriekress-sugg.fr
Websiteboucheriekress-sugg.fr
FacebookFacebook page
VisitsYes
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Producer Sélestat

Boucherie Charcuterie Jaegli

Artisan

Boucherie Charcuterie Jaegli is an artisanal establishment situated on Place de la Victoire, in the heart of Sélestat, in the Bas-Rhin. Renowned for its award-winning charcuterie, it crafts knacks, hams, and pâtés en croûte, alongside traditional Alsatian dishes made in-house the old-fashioned way—choucroute garnie, baeckeoffe, and fleischschnackas.

In September 2026, the shop's knack won the Knack d'Or at the competition organised during the Journée des Bouchers-Charcutiers-Traiteurs at the Foire Européenne de Strasbourg, finishing ahead of Boucherie Charcuterie Herrscher from Colmar (Knack d'Argent) and Boucherie Charcuterie Dreyfuss from Benfeld (Knack de Bronze).

Awards

Foire Européenne de Strasbourg 2026

Strasbourg

  • Knack
Address3 Pl. de la Victoire, 67600 Sélestat, France
Phone+33 3 88 92 32 52
Emailboucherie.jaegli@numericable.fr
FacebookFacebook page
VisitsYes
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Producer Colmar

Boucherie Charcuterie Herrscher

Artisan

Boucherie Charcuterie Herrscher is an artisanal establishment located on Rue Émile Schwoerer in Colmar, in the Haut-Rhin. Founded in 1955 and run by Michel Herrscher, it has been crafting Alsatian charcuterie for more than seventy years, with a local speciality: fleischschnackas, a regional stuffed pasta. It also offers a catering service for corporate and private events around Colmar.

In September 2026, the shop's knack won the Knack d'Argent at the competition organised during the Journée des Bouchers-Charcutiers-Traiteurs at the Foire Européenne de Strasbourg, behind Boucherie Charcuterie Jaegli from Sélestat (Knack d'Or) and ahead of Boucherie Charcuterie Dreyfuss from Benfeld (Knack de Bronze).

Awards

Foire Européenne de Strasbourg 2026

Strasbourg

  • Knack
Address12 Rue Emile Schwoerer, 68000 Colmar, France
Phone03 89 20 42 70
Emailservice-clients@herrscher.com
Websiteherrscher.com
FacebookFacebook page
VisitsYes
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Producer Benfeld

Boucherie Charcuterie Dreyfuss

Artisan

Boucherie Charcuterie Dreyfuss is a family-run business established on Rue du Château in Benfeld, in the Bas-Rhin, since 1890. Its foundation dates back to three brothers who walked from Trèves, in Germany, in the 18th century to settle near Benfeld; their descendants opened the butchery in 1890, then purchased the red timber-framed house they still occupy in 1900. The establishment is now in its sixth generation of butchers and charcutiers.

The establishment offers meat — lamb, Aubrac beef reared in Alsace, pork from Lorraine farmers, farm-reared suckling veal from Limousin, poultry under the 'Marie Hot' label — as well as charcuterie, hams, savoury pastries and a catering service with menus refreshed weekly, available for collection in the shop or from 'dreybox' pick-up points. A team of twenty employees, joined by apprentices from the CFA d'Eschau, works there on a daily basis.

In September 2026, the shop's knack won the Knack de Bronze at the competition organised during the Journée des Bouchers-Charcutiers-Traiteurs at the Foire Européenne de Strasbourg, behind Boucherie Charcuterie Jaegli from Sélestat (Knack d'Or) and Boucherie Charcuterie Herrscher from Colmar (Knack d'Argent).

Awards

Foire Européenne de Strasbourg 2026

Strasbourg

  • Knack
Address2 Rue Clemenceau, 67230 Benfeld, France
Phone03 88 74 40 03
Emailcontact@boucherie-dreyfuss.com
Websiteboucherie-dreyfuss.com
FacebookFacebook page
VisitsYes
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Producer Plaine

Moritz SAS

Charcuterie manufacturer / Wholesaler

Moritz SAS presents itself as the inventor of palette à la diable and highlights a range of products crafted using traditional butcher-charcutier savoir-faire — palette à la diable, kassler, prepared roasts and grilling specialities — in the spirit of Alsatian dining tables and winstubs. It markets its products online, to private individuals as well as catering professionals, with temperature-controlled delivery announced within 24 to 48 hours.

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Address39 Rte de Strasbourg Dvt Fouday, 67420 Plaine, France
Phone03 88 97 36 07
Emailcontact@moritz.fr
Websitemoritz.fr
FacebookFacebook page
Instagram@moritzplatscuisines
VisitsNo — no direct point of sale to the public
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Sources & references