Meat and sausage · Mustard specialities · Sauces · Grill meat · Home-made specialities · Party service · Bavarian sausages and Leberkäse (Bavarian meat loaf) snacks · Grill station at the farm shop.
We are proud of the fact that the majority of sausage specialities offered at our restaurants come from our own butcher’s shop, manufactured in traditional craftsmanship. A total of six butchers take care of fresh fried and boiled sausages, Leberkäse and liver dumpling dough, the marinade for our world-famous pork knuckles and the optimum maturity level of beef steaks in our maturing cabinets.
Besides classic specialities of Bavarian cuisine, e.g. white sausages (award-winning for many years!) and specialities from Kuffler’s Palatinate home, our certified master butcher comes up with brilliant ideas. For example, he produces a coarsely ground Brazilian fried sausage according to an original recipe, called Linguiça, at the Munich beer festival (Wiesn) he dedicates a coarsely ground sausage to the Tyrolian Weinzelt Bar Crew (Wine Tent Bar Crew) of the same name, for the Mangostin Garden he comes up with the idea of a spicy Thai variant. In other words whenever there is time, the butcher master gets creative to the delight of all chefs de cuisine who regularly get together and indulge in critical tastings at the butchery.
Our credo is quality comes first. Only the best ingredients are used for our sausages. You will notice the difference in taste. In purchasing meat, our Master Butcher has the best eye and the last say.
Since the end of 2012 the butchers have been working at a new building in Munich-Riem. In line with top hygiene standards the butcher’s shop and kitchens of Kuffler Catering have been established. And it goes without saying that the director Roland Kuffler, who is devoted to architectural details, has ensured that the building looks good – the facade of the building definitely deserves an award and is a real eye-catcher!