The specialty butcher

My name is Marc and you don't know me (yet) :-).

I am a trained butcher with 27 years of professional experience, a further training as a meat industry businessman and a federal diploma course in business administration.

I live in beautiful Weinfelden in the canton of Thurgau, Switzerland.

I am a do-hower who likes to get stuck in and always try out new things.

I love the butcher's trade (not the industry) and my free time therefore revolves around culinary delights.

Sense and purpose

Making your own sausage & co? Why all this effort? You can buy them in Migros, Coop, Denner, ALDI, LIDL etc. - Huge packs at the lowest price. And if you still can't get your fill, you can go to Constance near the border and buy even bigger packs for even less money ...

No thanks - not for me! As a butcher, I know exactly what kind of economic thinking is behind and what ingredients are therefore in the sausage from wholesalers and discounters. And that's why I also know that it's not sausage that's in the sausage.

Years ago, I started making my own sausage & co. by hand in my own kitchen - now a little bigger in a hobby butcher's shop in the garage - without using a lot of technology and very few ingredients. I don't (just) make the typical run-of-the-mill products such as Cervelat, meat loaf, veal sausage and ham, but international specialties based on original recipes.

This gives me top-quality products where I know exactly what's in them and what I'm eating!

Origin

My love of meat, sausages and the like started when I was a child. I always got a slice of Lyoner at the sausage counter and I've always been a passionate meat eater. In my childhood and youth, I spent a lot of time on the farm. As a child, I was able to attend regular "Metzgete" slaughterings on the farm and experience how a living animal is turned into wonderful meat and sausage products using a lot of strength, craftsmanship and attention to detail.

That's why I made a conscious decision to train as a butcher in the food sector - it was one of the best decisions of my life!

Today, I work mainly in the office due to my professional background. As I still have a passion for the craft, I started making my own sausage and other products for my own use years ago.

New contract orders from 2026

In the past, I have brought my "homemade products" to parties or given them as gifts to friends, relatives and colleagues. Then suddenly people started saying that my products are incredibly tasty and that I could make more to order - if I'm producing for myself anyway. I looked into and tested this option in 2025 and will try a run for the first time for the 2026 barbecue season.

On a few fixed production days each year, I will produce the products I have specified, and I will send my prospective customers information about the ordering option with the sales price and collection date one month in advance.

I also create a small range of common products with a sales price. These products with a defined minimum order quantity can then be produced and packaged by me to order.

Naturally, I comply with all hygiene and food safety regulations. All products now also have a legally required label.