Plinio Metzgerei GmbH

We are a small family business. We specialize in high-quality meat from Engadine Angus cattle, which we sell fresh and also process into Engadine specialties.

Butcher's shop

Meat from Engadine Angus cattle

Engadine Angus cattle enjoy the full benefits of the champagne climate: they spend the summer in the Alps and have access to a free-range barn in winter. The mountain herbs and fragrant hay give their tender meat the perfect flavor. We distinguish between Angus beef and Angus cattle. Angus beef is 13 months old, while Angus cattle are 2 1/2 years old.

Engadine specialties

We have everything your heart desires when it comes to Engadine meat and sausage specialties! You are spoiled for choice between countless salsiz and boiled sausages and other air-dried or smoked delicacies. Naturally, everything is made from the best meat, sourced from the region and, in the case of game, from local mountain hunting. See for yourself and give it a try.

Meat drying facility

Here are some impressions of our meat drying facility

Specialties from Rosemary's bakery

Our classic is, of course, the Engadine nut cake, well-known and always delicious. Have you heard of the Engadine cake? We call it Big Mountain – a delicate dream that packs a punch. We won the bronze medal for it at the Swiss Bakery Trophy 2008.

You will also find sweet treats such as amaretti with various fillings – we even won the gold medal for these! Grassins and Fuatscha grassa are old Engadine specialties. They are well worth trying.

SHOP