Our Flönz:

The Rhe­nish cul­tu­ral heri­ta­ge

The Bio-Flönz from GS Schmitz is a cooked sau­sa­ge, or more pre­cise­ly a blood sau­sa­ge, of so-called simple qua­li­ty. The blood sau­sa­ge “Blut­wurst” is pro­du­ced by us in Colo­gne accord­ing to old craft tra­di­ti­ons and is a symbol of iden­ti­ty in a pro­tec­ted pro­duc­tion area in the Rhi­ne­land. For this reason, the European Com­mis­si­on awar­ded it with the „PGI“seal (pro­tec­ted geo­gra­phi­cal indi­ca­ti­on). The Flönz plays in the same league with Parma ham, cham­pa­gne and Roque­fort.

INTERESTING FACTS ABOUT FLÖNZ

The Rhi­ne­land blood sau­sa­ge

Flönz: regio­nal­ly pro­tec­ted, natio­nal­ly known

Flönz con­nec­ts. At home in the Rhi­ne­land for over 100 years, Flönz stands for tra­di­ti­on and customs, con­vi­via­li­ty and tole­ran­ce — and “e Jeföhl”. The blood sau­sa­ge “Blut­wurst” is truly soci­al­ly accep­ta­ble and unites the people of an entire region and inte­gra­tes natio­nal and inter­na­tio­nal guests — and has been doing so since the 19th cen­tu­ry. Its tra­di­ti­on has been pre­ser­ved above all in the coun­try­si­de, enri­ched and fur­ther deve­lo­ped by expe­ri­ence, influ­en­ces and crea­ti­vi­ty and has reached a con­si­dera­ble degree of pro­mi­nence and popu­la­ri­ty today.

Flönz 1
Flönz 2

Rhe­nish tra­di­ti­on

The Flönz has long since ceased to be regar­ded by us as a “poor peop­le’s meal” and the main part of the recipe “heaven and earth” (“Himmel un Ääd”). As an inter­me­dia­ry bet­ween pota­toes and apples, she has had a firm place for a long time, not only in Rhi­ne­land cui­sine.

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Flönz for every taste

No bre­we­ry, no pub, no tra­di­tio­nal restau­rant where “heaven and earth” (“Himmel un Ääd”) with Flönz is not on the menu. But that’s not all! In recent years, Flönz has become a shoo­ting star in the young kit­chen and the first-class gour­met gas­tro­no­my scene. Modern and ver­sa­ti­le, it shines in ever new, refi­ned reci­pes and pre­pa­ra­ti­on varia­ti­ons. Its aroma goes sur­pri­sin­gly well with almost ever­ything — even fish.

The origin of our sau­sa­ge and ham spe­cia­li­ties — and of course the Flönz — lies in the Rhi­ne­land. This region has its own ori­gi­nal charm.”

Flönz 9
Astrid Schmitz
Mana­ging Direc­tor

BLOOD SAUSAGE AMBASSADOR

The GS Schmitz Flönz-Butler

Becau­se we love the long tra­di­ti­on of the Flönz as much as we love our own, we have deci­ded to carry our Flönz out into the world in a very spe­cial way. Ori­gi­nal­ly, the Flönz-Butler was crea­ted as a means of trans­port for taste, tra­di­ti­on and customs who has now come alive. Our silent ser­vant is on the road at nume­rous events in and around Colo­gne pre­sen­ting of Rhe­nish taste. Here the mischie­vous grin­ning butler serves pure local patrio­tism to touch and taste.

Flönz 10

IMPRESSIONS

The Flönz-Butler in action

FLÖNZ ALAAF

The Car­ni­val Flönz

Even though the Flönz is eaten all year round in the Rhi­ne­land, it plays an important role in trade, crafts and gas­tro­no­my during the “fifth season”. Tra­di­tio­nal and regio­nal pro­duc­ts — espe­ci­al­ly those that keep “body and soul” tog­e­ther — simply belong to the Rhe­nish car­ni­val. The Flönz or Bloot­wosch even manage that with Düs­sel­dorf and Colo­gne car­ni­va­lists alike.

During the foo­lish weeks, ever­yo­ne is tal­king about the Rhi­ne­land cul­tu­ral heri­ta­ge and car­ni­val staple foods. Car­ni­val songs and mee­tings, car­ni­val spee­ches, thea­t­re plays, anec­do­tes, events, cos­tu­mes, camels and pro­ces­si­ons also address the theme of the Rhe­nish coal­face. Over the cen­tu­ries, the term has become a syn­onym for the typi­cal, honest and unaf­fec­ted of the region, which impres­si­ve­ly demons­tra­tes the impor­t­an­ce of Flönz for the cul­tu­ral iden­ti­ty of its home region and vice versa.