The "Böltl" butcher's shop in Kirchheim has been around for 75 years.
Just in time for the anniversary, the current operators have modernized the store.
Kirchheim
- In 1946 Ludwig Böltl opened his butcher shop on Kirchheimer Hauptstrasse.
50 years later, son Rudolf built the house from scratch.
And now again 25 years later, daughter Katharina renovated everything with her husband Bernhard Herrmann.
They combine tradition, the highest quality and high tech.
The butchery Böltl looks back on a long history.
The family business is now in the third generation.
In 1946, Ludwig and Katharina Böltl founded the butcher's shop in Heimstetten.
Son Rudolf grew up in and with the butcher's shop.
In 1973 he completed his master craftsman's examination, and with his wife Marile Böltl, he was the second generation to run the butcher's shop from 1981.
In 1995 and 1996 the house was completely rebuilt, the traditional craft now combined modern standards.
Via detours to the butcher's shop
Katrin (43) and her husband Bernhard Hermann (40) have been running the business since 2012, although their journey to the butcher's shop was by no means straightforward. Katrin first completed an apprenticeship as a butcher, then studied nutrition and supply management at the Weihenstephan University of Applied Sciences. As a graduate engineer, she passed the master butcher's examination. Husband Bernhard first studied civil engineering. “I've known Katrin for a long time and helped out in the butcher's shop,” he says. After completing his studies, he did an apprenticeship as a butcher and passed the exam to become a master butcher.
The meat that the two of them are now selling comes from the Schwäbisch Hall producers' association in Baden-Württemberg.
"They have the best pork, and the living conditions for the oxen are perfect," says Bernhard Herrmann.
“Unfortunately, there is no such thing in Bavaria.” All sausage and meat products - with the exception of products of origin such as Parma ham - are made by the five butchers themselves, cooked or fried by three employees in the kitchen and sold by twelve colleagues in the new shop.
"Most of them take the food with them anyway"
They rebuilt for six weeks, "although we had a sales van in the courtyard, most of them thought we had to." The Herrmanns actually planned a larger seating area in the entrance area for guests who come to dinner at lunchtime. They left them out, "most of them take the food with them anyway," says Bernhard Herrmann.
In addition to the normal meat refrigerator, there is a dry-age cabinet in the sales room, where the best pieces hang for up to six weeks at one to two degrees and 85 percent humidity. This is well received by customers: “This is being asked more and more often.” The house's specialty are the multi-award-winning white sausages and Viennese, salami and Bernese sausages. For reasons of hygiene, payments can only be made at the pay machine. "The older people accepted that without any problems, the younger ones tend to complain now and then," says Herrmann. They are currently building a self-service area in the adjoining room: “Each customer then has to download an app to their smartphone, which they can use to open the door and shop. Everything is scanned and debited directly before leaving the room. So you can shop with us around the clock. "
You can find more news from Kirchheim and the district of Munich here.
