We are butchers, not a warehouse
Since 1978 the same family has stood behind the same elm block, buying whole animals from farms within a day of the shop.
It started with one pig and a bad idea
In 1978 Tomas Rieder bought a pig he could not afford, broke it down on his kitchen table, and sold it to neighbours out of a cool box. The bad idea became a shop, the shop became a cellar, and the cellar became the reason people cross town for a steak.
We still work the way he did. Whole animals arrive on the hook. We break them down ourselves, age what should be aged, cure what should be cured, and grind what is left the same morning it is sold. There is no second site, no packing plant, and no long list of ingredients on the back of a tray.
What we will not compromise on
Four rules, unchanged since the kitchen table.
Farms we have visited
If we have not walked the fields and met the farmer, we do not sell it. Every animal is traceable to a name and a place.
Whole animal, no waste
We buy the whole carcass. Prime cuts, braising cuts, bones, fat - all of it gets used or it does not get bought.
Time instead of additives
Dry-aging, dry-curing, slow smoking. No phosphates, no water injection, no shortcuts that add weight.
Straight answers
We will tell you when the cheaper cut is the better one, and when today is not the day to buy lamb.
Along the way
The kitchen table
Tomas breaks down his first pig and sells it to the street from a cool box.
The shop on Pasar Lama
A proper front, a proper block, and the first cold room.
The cellar
Anna Rieder builds the dry-aging room and pushes the first ribeye to 45 days.
The back room
Sausage, bacon and charcuterie start being made entirely in-house.
Cold to your door
Same block, same knives - now with a delivery van and a WhatsApp number.
The people at the block
Small team, long tenures. You will speak to one of these four.
Anna Rieder
Head butcher & owner
Second generation. Built the dry-aging cellar in 2004 and still decides what comes out of it.
Jonas Rieder
Butcher
Third generation. Runs the block on Saturdays and makes the Toulouse sausage.
Priya Menon
Charcuterie
Cures the bacon, salts the pancetta, and guards the smoker temperature like a secret.
Emil Novak
Counter & deliveries
Answers the WhatsApp, packs the boxes, and remembers what you ordered last time.
Come and see the block
The shop is open six days a week. Walk in, ask questions, watch us cut. No appointment, no minimum order.
Message us on WhatsAppTue - Sat 07:00 - 19:00 · Sun 08:00 - 14:00