Best ingredients for meat and sausage products
She still produces the specialities from her butcher’s shop in a very traditional way: “We salt our raw ham by hand and do without the help of machines. We give the ham time to rest and then smoke it – the old smoker that dates back to my grandfather’s days is still operated by hand,” is how she explains her philosophy.
Her customers appreciate the quality of her meats and sausages: “We mature the beef on the bone. After slaughter, the hindquarters of the beef animal is hung for between three and four weeks and the sirloin again for between four and eight weeks.” Ursula Sedlmayr’s father also used the dry-aged maturing technique. Quality and regionality – these go hand in hand for the master butcher. Bavarian sausage and meat specialities reflect the area they are made in and are well worth tasting.