Foundation stones of the Mark butchery
The fascination of the butcher’s profession
Craft professions have fascinated Andy Mark, owner and managing director of Metzgerei Mark, since his youngest years. The craft of a butcher and the various facets of processing especially. And so he finally started in 1993 with a small butchery in the cellar of his parents’ house and was lucky enough to be able to lay the foundations of today’s Metzgerei Mark in Lunden.
Interesting and challenging
For Andy, the varied daily routine and the production of a wide variety of specialties in the cutting, sausage-making and meat-drying departments is a great source of enrichment. Since they work with a natural product, the processing is not always exactly the same and that is exactly what makes the production process so interesting and demanding.
Not only is the processing of the meat demanding, but also the artisan work in a modern, mechanized society occasionally brings challenges. Promoting an understanding of natural products and, of course, seasonal variations is one of many tasks that the butchery sets itself and also tries to convey to its consumers.
«The basis for all our products are healthy and species-appropriate animals from Graubünden.»
Meat from the butchery Mark in the restaurant s’nani
The butchery supplies the s’nani with various specialties from their house which basically consists of regional and local meat from Graubünden. Be it fresh meat, sausages or dried meat.
A special specialty, which the butchery Mark has created exclusively for s’nani, is the «Meterbratwurst» according to a special recipe.
The way to best meat quality
Andy Mark, owner and managing director of Metzgerei Mark in Lunden, answered a few questions and gave us an exciting insight into the way his company works.
What do you pay particular attention to in the production of your products?
The basis for all our products are healthy and species-appropriate animals from Graubünden. It is important to us that the animals are allowed to spend a stress-free and healthy life and, after a short transport route, are also treated with respect on the way to the slaughterhouse. Quite a few farmers accompany their animals with us until their last breath. This is important because the animals usually have a strong bond with their farmer. All this has an enormous influence on the quality of the meat. Equally important for us is that we maintain close contacts with the farming families who sell us their animals. In this way, we build sustainable partnerships.
That is why we are also committed to the «Bündner Puurachalb» – a project that promotes the keeping and processing of calves according to IP Suisse standards in Graubünden. We strive to preserve the traditional butcher’s craft. So we are not an industrial company and many steps are done by hand instead of by machine.
What are you particularly proud of in your business?
In this day and age of industrialization and large-scale producers, I’m proud that we have all the processing under one roof. From slaughtering to finishing.
We also offer an alternative for many slaughter animals so that they do not have to travel several hours to the large slaughterhouses in more central Switzerland.
All processing under one roof
Mark butchery &
the restaurant s’nani
Why does this fit together so well?
The s’nani restaurant relies on local and regional products from Graubünden, and the Mark butcher’s shop processes only Swiss meat with a very large proportion of meat from Graubünden. That fits together wonderfully. We are also very pleased that the s’nani is making such a clear statement for regional food in the gastronomy sector as the first regio.certified restaurant in Graubünden.
And by the way…
…The s’nani team around Pascal Schmutz regularly visits partners and suppliers to know exactly where the products in the s’nani come from and how they are processed.