What is important for a good butchery: we were traveling with the experts from Aargau
Autumn is also Metzgete time. Since 1968 the Association for the Promotion of the Reputation of Blood and Liver Sausages has been taking care of this culinary tradition. The AZ journalist was with President Peter Bolliger from Hirschthal in the “Traube” in Küttigen – and learned what is important for a good butcher.
According to Peter Bolliger, every butcher’s “paradise” is black pudding and liver sausage, here accompanied by a bratwurst and accompanied by a rösti.
On a typical autumn day I go to the Traube restaurant in Küttigen, where I have an appointment with Peter Bolliger for the butcher shop. The Hirschthal carpenter is part-time president of the association for promoting the reputation of black pudding and liver sausage and as such he is an absolute expert on the subject. The fact that he cares about the matter was unmistakable from our first phone call, because in relation to Metzgete he never talked about eating, but about having fun.
