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In 1913, Philipp and Zenta Reiter founded the Reiter butcher's shop in Pfersee. In the 1930s, their two sons Georg and Franz joined their parents' business. They continued to expand the branch network and production. By producing high-quality meat and sausage products and constantly developing new specialties, Reiter became a traditional butcher known beyond the city and state borders. The famous Reiter white sausage, made according to an original Munich recipe, also underscores this claim.
Authenticity has flavor—it was with this conviction that Lydia and Adolf Dietz opened the Zum Lamm inn in Schopfloch in 1949. This naturally also applied to the in-house butchery – and became the secret to the Dietz family's success. People developed a taste for Dietz products, and soon the butchery was known far beyond the Swabian Alb.
Bio Bühler was founded in 1894 as Metzgerei Bühler (Bühler Butchers). “We value hard work and honest craftsmanship, and we have great respect for nature and its power. We want to preserve and strengthen all of this. That's why we focus on regional structures and organic farming,” says Horst Bühler with conviction.
