Teewurst is a German sausage made from 2 parts of pork and 1 part bacon, minced, seasoned, and packed in porous artificial casings before being smoked over beech wood. It matures for 7-10 days to develop its typical taste. Teewurst contains 30-40% fat and is easily spreadable. It was invented in Pommern (Pomerania) in the Baltic town of Rügenwalde (now Darłowo/Poland), in the mid 19th century. The name means tea sausage and is said to derive from the habit of serving sandwiches at teatime. Up to 1945, the sausage industry in Rügenwalde was well established; this was its best-known product. In 1927, the term Rügenwalder Teewurst had been declared a Protected Designation of Origin. After WWII, sausage makers from Rügenwalde fled or were expelled to West Germany, where they established new companies and resumed production.