Wolfis Fleischboutique

Qualitätsfleisch aus Österreich

"In fact, Austria has a great tradition in the meat trade - and that's where we can really revive here"

Everything is traceable here. The beef comes from the Gastein Valley, lamb and veal from the Tauern region and pork from the Waldviertel. Of course you also get organic meat with us. The sustainability is not too short. For example, special emphasis is placed on the fact that the meat comes from the primitive small farmers and is prepared for sale in an Austrian butcher shop. So everyone has something like this. The suppliers such as Fleisch & Mehr from Salzburg or Hutegger from Gastein are also very interested in this.
 
Exquisite meat must also be prepared properly to make it taste delicious. That's why Wolfgang Himmelsbach and Markus Lautermüller are also available to help and advise you on recipes and preparation options. So even the cooking laity at home can conjure up a dreamlike dish.
 
And if you do not have time to come in person - just call or write an e-mail - we deliver to your door!

A real highlight at the Viennese Naschmarkt

In 2015, Wolfgang Himmelsbach had the ingenious idea of offering exquisite meat products. So he founded Wolfis Fleischboutique (in German language: "Fleischboutique"), in which Markus Lautermüller, master butcher, swings the butcher's ax with body and soul. Under the motto "Meat is a question of trust", Wolfgang Himmelsbach and Markus Lautermüller sell their high-quality meat products to their large regular customers, including Vienna's well-known celebrities from politics and business, as well as customers who even come from far away to buy their own delicacies.

Wolfgang Himmelsbach, who was born in 1962 and has completed an apprenticeship as a chef, can look back on more than 15 years of experience as a gourmet chef. But the best chef is only as good as the quality of his ingredients. So he quickly learned that meat quality should not be saved. Surrounded by multicultural traders at the Naschmarkt, who can not offer pork for cultural or religious reasons, Wolfgang Himmelsbach meets with his Fleischboutique (meat boutique) exactly the nerve of Austrian customers.
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