Who thinks of Germany, thinks of bockwurst! In 1889, the 'brühwurst' of Jewish butcher Benjamin Lowenthal was eaten during the beer festival in Berlin. The taste of this delicacy matched perfectly with the Tempelhofer Bockbier and since then it has been called 'bockwurst'. The real German bockwurst is made from a mix of veal and beef. In 1908, the Meinen and Kahman families opened the Meica factory in Edewecht (Northern Germany). Their bockwursts have been produced since that time according to the same original recipe.
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