my name is Philipp and I’m a meaty ;-) newly graduated 26 years young Master Butcher at San Paolo in the heart of the Italian Alps. I finally opened my first OWN Buchter-Shop after lots of working experiences outside Italy and of course at my home place with my family; true butchers since three generations exactly from 1948.
My professional focus will be on
- Homemade charcuterie like salamis, different ham styles, Mortadella & for sure our typical Kaminwurzen (pocket-sized smoked tyrolean Sausage)
- Homemade fresh Grill-Salsicce & Franks created with new and funky seasonings
- prime beef cuts; slowly aged to the perfect point in our dedicated cellar
- freshly prepared take away dishes
(from classics of the local tyrolean & italian cuisine to freaky fusion)
- A large choice of deli:
the bread corner with products from the local bakery,
the selection of cheeses from all over Europe
to the sauces & seasonings for Your perfect Dinner or BBQ with friends.
My target of customers are everyday gourmets who care about healthy, fresh and selected food.
I’m convinced, that in our country we are praised with the possibility to choose from a large spectrum of premium raw materials, which can be affordable for everyone.