Friday, May 3, 2013

Kindle in the butcher comes to sausages - Badische Zeitung

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04 May 2013 00:00 clock

Freiburg Wiehre

“From the beginning were quality, a high demand for our services and the satisfaction of our customers at the center of our work, so it remains to this day,” said the Freiburg butcher Rolf Kastner.

“Our audience is very nice and also very challenging,” adds his wife Anita Kindle Kastner and grins. She has not only learned seller (at the butcher Müller-Herkommer in Herder), but on the Father Albert Kindle request butcher, trained in their operation – a traditional company: The Sulzer (Lahr) Albert Kindle had it in 1958 with his founded wife Gertrude, at the entrance of Hilda Street in Freiburg. “This was not an ideal location, the fight at the beginning was very hard, but it went uphill slowly and in 1976 the family could buy the house,” said Anita Kindle Kastner recalls. She and her husband took over the butcher’s shop in 1998, and the couple built only once completely around.

Are boiled and cooked sausages as Wienerle, white sausages, farmhouse sausages, cheese, sausages, lamb sausages or Nürnbergerle, which are among the racers, as well as the smoked ham cracker , the refined nutcracker with walnut, the chimney sweep (large land hunters), the Freiburg Bobbele (small salami) or the Black Forest farmer sausage. Of course, the Black Forest ham with Kindle needs up to five months to maturity before it can reach its spicy aroma. In addition to the fennel, pepper, grappa, kirsch and homemade salami types are also pressed in the form of rolls sausages Kindle to a specialty butcher shop have made. Every day from 10 clock then there is a great, homemade potato salad. Most also cooked Knöchele, Schweineschwänzle or pig ears are offered. The various hot meat cheese are very popular not only for lunch on many artisans – so long as one was a direct neighbor of the arena bar. “In the past, women have morning 4-5 clock yet taken a snack to ta ke home,” recalls Anita Kindle Kastner
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ORIGIN OF THE PRODUCTS

Kastner gets its beef from farmers Dreisamstadion valleys, one of them was even former journeyman with Kindle. And so it is on the weekend of boiled beef – especially popular with young customers – but also pickled or marinated beef roast beef from the thigh and sirloin, which are selling well. The pigs are delivered personally known of two farmers from the Schwarzwald-Baar-Kreis, the house-made pork shoulder and ham are long and specialties of the house. Kastner also has many customers for lamb chops whether, club or stew, his animals come from Kappel near Freiburg. In autumn and winter wild products of the region are offered. Are really popular with Kindle the homemade “finished products” as gourmet or gourmet steaks, Cordon Bleu Pork, Freiburg pan, turkey stew, beef pan “Stroganoff” Sliced ??veal Zurich style or the good, traditional, stuffed breast of veal made cooking. Even the homemade ravioli, which produces the Swabian-born Kast ner several times a week, more than popular. “The buy all those who have no time to cook yourself or do not want to take the time.”

The personal hobbyhorse of the boss is the cheese counter. It shall ensure that smaller dairies products from the region or neighboring countries. Many lactose-free products it offers. On the subject of “organic” think of the dedicated butcher couple: “We remain committed to our core products in the region, we know our producers all personally, we also buy add any industrial products, therefore we can to organic refrain entirely well and are sustainable in our own way. “

class=”ngAbcRot”> Kindles MUNICH WHITE SAUSAGES

In the prides, the father who once brought back the old recipe from Munich. Only the best, the freshest ingredients are used, ie, veal, pork, veal head, fresh onions, fresh Peterle finely grated lemon peel – and “other ingredients”. So exactly Kindle Kastner can then did not look at the cards. On Friday morning, there’s the kettle fresh sausages, then they may also be “non-brewed” buy.

simply bring water for optimal preparation without cooking ingredients. Turn off the heat and let the sausages pull ten minutes water. This serves traditional fresh pretzels and sweet mustard.

class=”ngAbcRot”> ANYTHING ELSE …

Your greatest asset are her all long-term employees, emphasize the owner. Even the caterer with the very extensive range has developed into a veritable pillar of revenue. But it is the shop that still plays the most important role. “Hopefully there will continue to have businesses like ours – small, owner-operated grocery stores die but also in Freiburg,” says the boss

Such specialty shops have to have a future in the inner cities -. Which is also the concern of this column.

Butcher Kindle
Hildastraße
3, 79102 Freiburg, Phone 0761/74242,
http://www.metzgerei-kindle.de

Author: Christian Hodeige

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