Now it's official: experts have chosen the best liver kas in Bavaria. The butchery with its mobile vehicle prevailed against shopkeepers from the Free State.
- The best meat loaf in Bavaria is available at the Baumgartner butcher in Kirchheim.
- The butchery won the special price for the best liver cheese this year at the MetzgerCup.
- The butcher Baumgartner is on the road at weekly markets in Munich and the surrounding area with her sales car.
Kirchheim - The smell of white sausages and smoked bacon mixes in the approximately 12 square meter sales van of the Baumgartner butcher in Kirchheim . A dozen dried country hunters hang from the wall, Regensburg and beer ham lie tastefully draped in the display, while owner Vroni Sterz proudly passes a packaged piece of sausage over the counter of the red sales van - Bavaria's best liver cheese and winner of the MetzgerCup , an annual voluntary quality inspection by the Butcher Association Bavaria.
Butcher in the middle of the Kirchheim residential area
Vroni Stenz and her husband Andi Karasz run the butcher shop in the third generation. Since 1969, the family business has been driving to one or two weekly markets in the area and selling the sausages made in Kirchheim . In the middle of a residential area, between single-family houses and colorful front gardens, is the production facility that Linus Harutunian heads. "From three in the morning, Linus works magic in the sausage kitchen," says Karasz.
Video: sweet and savory Leberkäs bread
Vroni Stenz: "The basic recipe comes from my grandfather"
Butcher Harutunian also experimented with the composition for the best liver cheese , the title was given by Alfons Schuhbeck personally. "But the basic recipe comes from my grandfather," notes Stenz. In particular, the manual work has been preserved. "We are still shaping the cheese into shape," says Harutunian. The beef in particular is responsible for the taste. Only a few butchers mix the high-quality ingredient in the liver cheese. Nevertheless, Harutunian wants to dispel the prejudice that everything that is lying around in the butcher shop is consumed in the liver cheese: "For us it is a high quality product."
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Multiple award-winning butcher from Kirchheim
The butcher shop with ten employees not only stands for tradition , but also combines sustainability and regionalism. "We process the whole pig, that is, from head to toe," says Karasz. The couple sells over 70 types of sausage at the weekly markets. Not only did the liver cheese receive an award, the truffle liver sausage and the ham of the week also won a gold medal at the MetzgerCup. "It is important to us to get an external opinion," says Stenz. A certain self-control, so to speak. "We want it to taste good for both us and the customer," says Karasz.
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