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Schlachtschüssel

Posted by Gerhard Schoolmann on 2012-09-21 06:27:18

No season. But You find more offers in the wintertime. You have to differ between pubs/restaurants who have the license to slaugher and the others. Grasser in Huppendorf has a license. It was necessary to invest much money to meet the new requirements from the EU in the last years. Other restaurants have given up and buy the meat and sausages from a butcher or from a slaughterhouse. If Grasser need fresh meat for the regular menu they call a professional slaughter. The meat and sausages is made from the kitchen staff. Personally I prefer such restaurants who make their own sausages, p.e. Krug in Geisfeld, Grasser in Huppendorf. Kundmüller in Weiher also make their own sausages but buy also special meet if it necessary. In Schweinfurt they have their "Original Schweinfurter Schlachtschüssel". http://www.schweinfurter-schlachtschuessel.de/ For a group for 40 and more You get a whole pig. Images: http://www.schweinfurter-schlachtschuessel.de/bilder.jpg

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Schlachtschüssel by Uncle Jimbo on  2012-09-21 09:28:54