Here you will find news from our shop in Dresden Laubegast: weekly offers, events, changed opening hours on public holidays and news from our Catering.
Warm congratulations to our apprentice Phap on successfully completing his training as a butcher!
We are proud of his achievement and delighted that he will be staying with our team. Here's to continuing to work well together!
We wish you all the best and every success on the rest of your professional path. Good to have you as part of our team!
Things got exciting here: the nursery school came to visit our production rooms.
Once all the children had been given aprons and their own name badges, they were properly dressed for a first-hand look at the butcher's trade. With great curiosity and plenty of questions, our small visitors followed the making of our Vienna sausages.
From cutting up the meat and trimming it to mincing and bowl-chopping, the children saw every single step. The most exciting parts were filling the sausages and looking into the smoking process. And they did not just watch: they were allowed to join in and try many of the steps themselves.
At the end everyone tasted the Vienna sausages they had made themselves, to great enthusiasm. It was a pleasure for us to give the children an insight into our traditional craft and to show them how much work, care and passion goes into making our products.
Thank you for the wonderful visit. We are already looking forward to the next one.
That is what Richard Starke said 70 years ago. A lot has happened since. Modern machines and smoking plants have raised salami making to a new standard. What has not changed is great-grandfather Richard's spice mixture, which gives our salami its characteristic taste. Our naturally matured salami takes a full four weeks before it hangs in the shop.
As every year, our salami comes in its Christmas dress, in the house salami and fine salami varieties.
