Wachenheim an der Weinstraße, Germany

A small Palatinate butcher in the old town of Wachenheim, four decades into a family operation that Klaus Hambel started in the 1980s and that his children now run alongside him. Saumagen made the shop's reputation — including a chili-feta and a 100% veal-with-truffle version — but the Pfälzer Hausmacher Leberwurst in natural casing is what regular customers come back for. Hand-mixed coarse pork liver, onion fried in lard, marjoram and pepper, simmered, then either eaten warm with bread or sealed into 200g tins for the road. Stocked across Pfalz farm shops and shipped nationwide.