Food from our own farm

Did you know,.....

...that our beef is exclusively from our own farm?
...that all of our lamb comes from our own farm?
...that we have an EU-certified abattoir?
...that all the slaughtering and processing is carried out by our Head Chef Hans-Peter?
...that Hans-Peter hunts too and that he shoots and processes game himself?

Our food inspires in terms of its freshness, flavour and transparency. In any event this requires lovingly rearing animals in a way that is appropriate to their species. High-quality food only comes from healthy animals, reared in a way that is appropriate to their species. Our Senior Chef Bruno personally sees to the well-being and health of our animals. Animals ought to live in a way that best suits their species - from exercise to social contact, air, light and noise, to their care and supervision, which is something that is particularly important to Bruno.

Once a week our Junior Chef Hans-Peter takes you on a tour through our barns and into the abattoir, where you find out more about the slaughtering process.
How old are the animals when they go for slaughtering?
What does the slaughtering process involve?
How long does the meat have to mature for?
And much more.

Thanks to our large cool house, which is integrated in the slaughter house, we are able to guarantee that the maturation time for the meat is optimally observed.