The opening hours of our butcheries

Butchery Gstaad

Monday - Friday
6.30 - 12 + 14 - 18.30

Saturday
6.30 - 12 + 13.30 - 16

Butchery Schönried

Monday - Friday
6.30 - 12 + 14 - 18.30

Saturday
6.30 - 12 + 13.30 - 16

Butchery Rougemont

Monday - Thursday
7 - 12

Friday
7 - 12 + 14 - 18

Saturday
7 - 12 + 14 - 17

Deals

 

blood and liver sausages 

Savour blood and liver sausages ! Cause these sausages are among autumn, like the falling leaves…

 

 

Our home made cabbage saussage…

 is only one out of our large choice of the sausage assortment.

All homemade delicacies by Buure Metzg (pdf, 182 kb)

 

Homemade game terrine

Enjoy a fine Buure Metzg game terrine. Hmmm...

 

Buure Metzg AG as an employer...

Are you looking for a new challenge?

In our company in Gstaad, you can complete vocational training (butchery manager) as well as the higher specialized examination.

Do you want a discovery course? We would be pleased to provide you with professional insights into retail trade or as a butchery specialist.

Contact us and talk to Marlise or Robert Bratschi!

 

Buure Metzg Gstaad

Butchery Gstaad

Alte Lauenenstrasse 4
3780 Gstaad

telephone +41 (0)33 744 11 44
fax +41 (0)33 744 88 44
Email:  gstaad@buuremetzg.ch

route planner

Buure Metzg Schönried

Butchery Schönried

Dorfstrasse 64
3778 Schönried

telephone +41 (0)33 744 19 39
fax +41 (0)33 744 85 59
Email:  schoenried@buuremetzg.ch

route planner

Buure Metzg Rougemont

Butchery Rougemont

Place de la Gare 1
1659 Rougemont

telephone +41 (0)26 925 86 22
fax +41 (0)26 925 86 22

route planner

Assortment

Convenience products

Fish

We sell fresh fish from Tuesday through to Saturday

Fresh fish buffet at the butcher shop Buure Metzg

Cheese

Various local cheese assortment and a big choice of specialities

Truffle Brie from world class chef Robert Speth and cheese platter with delicacies

Icecream

Gelato Giolito: The real italian gelato!

Giolito - our ice cream made in Italy is the best!

... furthermore

Tips

Oven baked veal steak

To cook in the oven

Either low temperature cooking at 80 degrees or roasting at 160 degrees, both options do have their benefits and enthusiasts. At 80 degrees the meat is cooked gently, at 160 degrees heat the roasting time is shorter and the meat appears hot out of the oven.

Download here table cook in the oven (pdf, 92 kb)

Robert Bratschi's tips for Côte de boeuf (Rib of beef) / T-Bone

Preheat oven at 80 degrees.
Flavour whole piece of meat of 600 – 800 g with seasoning salt (preferable from Robert Speth) and with freshly grounded, black pepper.
Sear each side approx. 5 minutes in the frying pan.
Roast for 40 minutes in the oven.
In the meantime simmer fresh thyme and rosemary in some butter in the frying pan.
Let refined meat peace simmer for 2 minutes in the thyme-rosemary butter (to result with a fine nut taste).
Enjoy your dish!

Download here Tips from Robert Bratschi for côte de boeuf/T-Bone (pdf, 90 kb)

Recipe of the month

Fillet of mountain pork with mustard sauce

Filet of alp pig on mustard sauce

From happy alp piglets there are particular delicacies.

 

 

Download here recipe «Filet of alp pig on mustard sauce» (pdf, 253 kb)

Home production

Dryer section

The specialities

  • Saanenland dried beef
  • Saanenland country ham (with rock salt)
  • Nut of ham (Nussschinkli)
  • Ham
  • Smoked bacon
  • Coppa
  • Mostbröckli
  • Smoked Salami and Nutsaussages

are self-produced with sense and tenderness. Following a process of a few weeks, based on seasoning with exquisite herbs and salt mixtures, the products are then shaped. Thereafter our employee Rolf von Siebenthal takes over those future delicacies. Each peace then gets into the meat dryer section, which has been built by our federal graduated butcher master himself, upon 1250 meters above the idyllic village of Lauenen. Depending each product, these specialities are being supervised by the expert meticulous for two to five months. During all this time, the pieces do reduce their tare weight to almost half of its origin. Whilst this gentle ripening process the incomparable flavour of our dried products is generated.

Smokehouse

The homemade dried sausages are smoked in our own little smoke house all through the year according to the traditional old manner.

Wholesale

Be it for mountain huts, hotels as well as for restaurants and businesses in the valley: we deliver our fresh products daily quick and reliable.

Slaughterhouse

Be it for mountain huts, hotels as well as for restaurants and businesses in the valley: we deliver our fresh products daily quick and reliable.

Company portrait

1996

the success story of the Buure Metzg AG starts. Robert and Marlise Bratschi together with Martin and Nicole Hauswirth take over Rudolf Matti’s butcher shop at Lauenenstrasse in Gstaad.

1998

the butcher shop in Rougemont with branch manager André Reichenbach, is taken under the wings of Buure Metzg AG.

2007 the acquisition of the butchery in Schönried follows. Ever since this business is under the guidance of Martin und Nicole Hauswirth
2008 the shop at Lauenenstrasse in Gstaad has been enlarged and modernised.
2010

Stephan Metz, former employee of Buure Metzg AG, takes charge of the butchery in Zweisimmen. The Buure Metzg AG becomes main meat supplier of Stephan’s Metz’g.

2011 the branch in Rougemont has been remodelled.
2013 the Buure Metzg AG extends their shop in Schönried.
Today the company with its own slaughterhouse und the bases in Gstaad, Schönried und Rougemont with a total of 36 employees, is an important entrepreneur in the whole area and educational training post for future professionals.