The passion can be felt if one is a hundred percent behind his products. And you also know. “I know exactly what I deal with, I know every animal,” says Ludwig Filser.
The 36-year-old master butcher and business administrator shall in January, the successor of his father, Peter Filser, 69,. He has, however, been in the business for years. His handwriting is already known – for example, the fine Dry Aged-beef and veal, the Steak-friends happy, or by his self-created Salsiccia, a Sausage of Italian art.
agriculture – feed – healthy animals
The butcher Filser offers something Unique: a agriculture, in the even of the feed to be produced. On the yard in Hohenfurch Senior Peter Filser looks more to the Right. The animals – precious breeds such as Angus, Limousin, Simmental, and Murnau – Werdenfelser cattle – to be reared with Maize, Grass and wheat meal , in the future, also with hay.
From the farm to the butcher’s shop is only a few minutes. “This way we spare the animals the Stress of long transportation and wait times.”
The pigs come from a solid community of producers, in Kaufbeuren, a merger of small farms. Healthy animals are important to him. “You can only restore from a good, fresh meat is also good, fresh sausage.”
+ Our Freshness is to your enjoyment.©Filser – The butcher
Ludwig holds high the Tradition of craftsmanship, which established his great-grandfather, Wendelin Filser 1909. 18 employees the company has today, including an asylum seeker, on the the Chef and the entire Team great pieces. Two Times per week is slaughtered, the sausage provides Ludwig according to old family recipes here . Liver cheese and meat salad from the family-run real are the delicacies, is no longer a secret.
international specialities at the butcher’s Filser
in addition to the own product Filser – the butcher international specialities: Parma and San Daniele ham, Antipasti, precious mould salami from Italy, Cava and Serrano ham from Spain . The cheese he refers mainly to the wine-country-cheese factory in Peiting . “What’s going to drive the cheese around, if you just have over the Lech?”, he asks. The rich assortment and high quality have earned him an entry in the meat Bible “Beef” and a place under the “400 of the best butchers in Germany” from the gourmet magazine “food and Drink”.
Outside of a shop in old town to get his goods in the village shops of Denklingen and Schwabsoien, as well as in the bakery Feneberg in Rettenbach. “Nationally, I’m not marketing, I want to stay regional,” says Filser. However, if you want, we like to celebrate at home without work, he offers his catering service. For true connoisseurs, it will be interesting to see if Ludwig Filser comes with his Smoker for a Barbecue.
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Attentive consultation for your enjoyment
in addition to the high quality, the customers can learn, not least, an attentive consultation. Who is the question “What I cook today” comes into the Store, get always a creative tips . And who has times no desire to stand at the stove, which is also well catered for: the boss Here personally, goulash soup, Chili, dumplings cooks… “, A good butcher needs a good cook,” says Filser.
His wife, Barbara, 34, for eight years. “I appreciate the trust our customers place in us and it brings me joy, if you want to enjoy the purchased home and like to come back again. Our Team comes with a lot of commitment and enthusiasm to the customer, that makes fun and the work is versatile,” says the 34-Year-old. She organises the shopping, puts together the cold plates – as far as the two small daughters of time. A real family , which accounts for the character of our enjoyment of the landscape in the Pfaff angle.
