www.sausagemaking.org

Hi.
By chance I just found this very good forum here.

I am from Switzerland and a trained Master Butcher living with my family in Canada now.

I shall look forward to comunicate with all of you here about sausages and meat. My Website: <http://members.shaw.ca/masterbutcher/home.html> is full of info about the butcher trade, meat, sausages, and everything else involved with my profession.

Regards to all of you
Othmar

Welcome to the forum othmar,

It is always a pleasure to welcome knowlegable people to the forum.

Welcome othmar,

We look forward to hearing more from you.

Platypus

Hi Othmar

Welcome to the forum, Just took a quick look at your web site - A Very interesting site that I will spend time at I think

Regards
Sausagemaker

sausagemaker wrote:Hi Othmar

Welcome to the forum, Just took a quick look at your web site - A Very interesting site that I will spend time at I think

Regards
Sausagemaker

Hi Sausagemaker.
Thank you for your comment on my website. It is new and I am still busy updating it all the time. Eventually it will be a big website with all the information about meat, meat trade, butcher trade, consumer information, meat livestock raising and of course sausage makeing. Right now I am working on a large archive of sausage recipes from around the world.

Othmar
Welcome to the forum. I will look forward to all the information and experience you will bring to the site. I will take a ponder on you site when time permits.

Regards
Shaun

Hello Othmar.

Are you familiar with these guys: http://www.hatecke.ch/ ?

Othmar

Took a quick (10 mins) look at your site. I will return to it and spend more time. Very informative.

Regards, Paul Kribs

aris wrote:Hello Othmar.

Are you familiar with these guys: http://www.hatecke.ch/ ?

Hi aris.

I have had a look at the website you mention here and no I do not know the company.
The language is "Romaisch" which is Switzerlands forth official language spoken in the small region of Engadin.
In this region they make a superb meat product called "Buendnerfleisch". It is cured and air dried beef from the loin, hind leg and shoulder. This product takes many month to cure and air dry. It is cured. similar to cheese in a oak barrel and then laid on to wooden shelfs where it is turned over every day for many month.
It is one of the most expensieve meat products to buy and still made as a cottage industry by local farmers and butchers.

Regards
Othmar

A friend of mine who does IT support for this company lives in Scuol where they make this fine cured beef you talk about. Next time I go and visit, i'll be sure to try and get a factory tour - it looks magnificent.

Make sure you take your wallet, it's expensive.

Shaun wrote:Make sure you take your wallet, it's expensive.

Shaun.
You are right about that.
This speciallity is produced in small amouts and takes month to do. When I was in Switzerland, some 25 years ago, 100 gr. set you pack about 8 sfr. I guess today it might easely be double that.

I will try to find the recipe in my archive and then publish it here, put be prepared to put a lot of work in to it.

Regards
Othmar

P.S. I really enjoy conversing with so many English people here. During the 80's and early 90's I lived in southern England. Andover to be exact which is near Stonehenge.