The opening hours of our butcheries
Butchery Gstaad
Monday - Friday
6.30 - 12 + 14 - 18.30
Saturday
7 - 12 + 13.30 - 14 - 16
Sunday
Closed
Butchery Schönried
Monday - Friday
6.30 - 12 + 14 - 18.30
Saturday
6.30 - 12 + 13.30 - 17
Sunday
Closed
Butchery Rougemont
Monday -thursday
7 - 12
Friday
7 - 12 + 14.30 - 18
Saturday
7 - 12 + 14 - 17
Sunday
Closed
Deals
Caviar
We carry «Amur Imperial», «Oscietre» and «Siebrian». You may receive Caviar from the carnivore fish «Beluga» upon advance order.
Asparagus
Enjoy fresh asparagus with country ham.
Springtime is the season of bears garlic
In our shops you find bears garlic spaetzle and bears garlic frying saussages.
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!
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
Butchery Schönried
Dorfstrasse 64
3778 Schönried
telephone +41 (0)33 744 19 39
fax +41 (0)33 744 85 59
Email: schoenried@buuremetzg.ch
Butchery Rougemont
Place de la Gare 1
1659 Rougemont
telephone +41 (0)26 925 86 22
fax +41 (0)26 925 86 22
Assortment
Bone aged beef
Côte de bœuf
T-Bone
Striploin
Homemade
Country ham
Coppa
Mostbröckli beef
Bacon
Sausages
Pies und terrines
Our meat originates from...
Veal
Beef
Lamb
Poultry
Porc
Charcuterie
Cold cuts
Country ham
Dry sausages
Salami
Delicate food
Pies/terrines
Antipasti
Salads
Aperitif plates
Convenience products
Marinated meat
Breaded meat
Convenience products only to be heated up
Fish
We sell fresh fish from Tuesday through to Saturday
Cheese
Various local cheese assortment and a big choice of specialities
Icecream
Gelato Giolito: The real italian gelato!
... furthermore
Milkproducts, bread, vegetables, fruits, wine
Various cow and lamb skins, gift vouchers
Tips
Cooking meat in the oven
Low cooking (80°) or roasting (160°), both are full of pleasure. At 80 degrees,
the meat cooks gently for
a longer time. At 160 degrees, the meat cooks for a shorter time and is hotter.
Robert Bratschi's tip for Rib of beef/T-Bone
Excellent côte de boeuf/T-bone (rib of beef) is the favorite meat of Robert Bratschi, our Gstaad butcher. His tip on how you too can achieve this fine nutty taste you find here:
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. |