Traditional craftsmanship paired with excellent quality are part of our butchery’s tradition:
both give us the certainty that we are offering our customers and guests only the very best.

Excellent quality

What is now referred to as “nose-to-tail” holistic meat production has always been a matter of course for us. We have always used as many edible pieces of meat as possible and also prepare offal and extremities. For us, this is part of our conscious and respectful approach to meat. We produce our range of cooked sausages using the traditional warm meat process – this guarantees naturalness. See our quality for yourself.

Species-appropriate husbandry from the region

We know exactly what goes into our sausage and meat products. That’s because we source our animals from the Swabian Alb. They are raised there and slaughtered there. The animals come from small farms, mostly family-run businesses that we know personally. They keep their animals in a species-appropriate manner and feed them a healthy diet. You can find an overview of our partner farmers in our local store.

In our in-house butchery, we refine the best regional beef in a modern Dry Ager maturing cabinet. Over a period of up to five weeks, the meat matures under perfect conditions—controlled temperature, humidity, salt stones, and time give it its unmistakably intense flavor and exceptional tenderness.

Whether as a special treat for at home or a moment of indulgence in our restaurant, our dry-aged beef is available both for purchase and on the menu.
A piece of genuine craftsmanship and our trademark.

contact butcher shop

fon 07123 / 978050
mail info@hotel-metzgerei-roessle.de