The opening hours of our butcheries
Butchery Gstaad
Monday - Friday
6.30 - 12 + 14 - 18.30
Saturday
7 - 12 + 14 - 16
Sunday
Closed
Butchery Schönried
Monday - Friday
6.30 - 12 + 14 - 18.30
Saturday
6.30 - 12 + 13.30 - 16
Sunday
Closed
Butchery Rougemont
Monday - Thursday
7 - 12
Friday
7 - 12 + 15 - 18
Saturday
7- 12 + 14 - 17
Sunday
Closed
Deals
Home made game terrine…
Enjoy one of our delicious game terrines made by Buure Metzg. Hmmm...
Homemade cabbage sausages
Our cabbage sausage is very special - and only one of our large sausage assortment.
It's hunting season
Savour fall with our home made specialities of venison. We have dressed our plates with venison stew, Spätzli, red cabbage and autumnally accompaniments.
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
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.
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
Venison medaillons crusted in thyme
This Venison medallion with its unique thyme flavour tastes excellent.
Download here recipe «Venisonmedaillons crusted in thyme» (pdf,176kb)
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. |