The 10 best butchers in Stuttgart

The competition from the Swabian Alb does not sleep and is also vivid in the Stuttgart market hall. Specialities from the biosphere region include Alb buffalo and Alb lentil pork, but the range also includes ox chops, T-bone steaks and many sausage and ham dishes.

There is a lot of the Schwäbisch-Häll pig at this stand in the market hall. The producers had saved the old pig breed from extinction through their own breeding project. Other specialities from species-appropriate husbandry are Boeuf de Hohenlohe, dry-aged or as beef crown, as well as kid, lamb, sweetbreads and many sausage specialties, even in a can.

Enjoy safe in the knowledge that the high-quality organic meat comes from the regional farms, with whom personal contacts are maintained. Sausages made fresh daily without flavour enhancers, dry-aged specialities hang in the maturing chamber for up to 28 days. The "Eat" also stands for the nearby bistro.

Stuttgart's delicatessen temple is well-stocked in every respect, including of course, with meat. There is a walk-in counter all around. Produce from the world's best breeding farms; Iberico pigs to luxurious Wagyu beef. Also meat and sausage specialities from well-known local farms.

Formerly a butcher's shop, today a "delicatessen" and certified organic company with its own production in Leonberg. In keeping with the name, the assortment in this chic store in the west of Stuttgart has been expanded to include fruit, vegetables, wine and coffee, and in the case of meat, the focus is on produce from the region with Bad Boller straw pork and Staufen beef from the Göppingen area.

A family business since 1934, whose owners, once named Nouvel, are called Zink. A large selection of meat, sausage and ham from their own produce, and of course they make their own Maultaschen. There is now a 24-hour vending machine.

The family tradition has been passed on since 1894 - junior Christian Bienzle is also deputy head master in the butchers' guild. Between game from the region and dry-aged beef, there are many Swabian specialities, but they also know their way around osso bucco and saltimbocca. Main store and production in Vaihingen, a branch in Möhringen.

This traditional business maintains a partnership with the Schwäbisch-Hall Farmers' and Producers' Association, from which it sources pork, beef and lamb for its homemade specialities. Cheese comes from the Geifertshofen village dairy and from the Schönegger Käse Alm, and there is even a good range of fish at this butchers.

In this third-generation family business, attention is paid to environmentally friendly packaging and low food miles; pork and boeuf from Hohenlohe, lamb from the Swabian Alb, game from nearby Schönbuch. Good selection of dry-aged beef. Outside opening hours a 24-hour vending machine is available.

So much luxury is to be enjoyed; In the chic showroom, fine differences can be discerned during on-site meat tasting. In addition to the best domestic and international cuts of beef, pork, buffalo, lamb and poultry, in various stages of ageing, there is also a delicatessen and other temptations.