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Butcher in St. Moritz
Metzgerei Heuberger AG
Metzgerei Heuberger AG
Butcher in St. Moritz
Gallery (1)
- Monday8:00 to 12:15 / 14:30 to 18:15
- Tuesday8:00 to 12:15 / 14:30 to 18:15
- Wednesday8:00 to 12:15 / 14:30 to 18:15
- Thursday8:00 to 12:15 / 14:30 to 18:15
- Friday8:00 to 12:15 / 14:30 to 18:15
- Saturday8:00 to 12:15 / 14:00 to 16:00
- SundayClosed
F E I E R T A G E
- Monday8:00 to 12:15 / 14:30 to 18:15
- Tuesday8:00 to 12:15 / 14:30 to 18:15
- Wednesday8:00 to 12:15 / 14:30 to 18:15
- Thursday8:00 to 12:15 / 14:30 to 18:15
- Friday8:00 to 12:15 / 14:30 to 18:15
- Saturday8:00 to 12:15 / 14:00 to 16:00
- SundayClosed
F E I E R T A G E
- Monday
Metzgerei Heuberger AG – Contacts & Location
Description
Butcher's shop Heuberger
Bündnerfleisch has been produced in the Schöneck property since around 1906. At the time, it was the largest drying plant in Graubünden. It was under the management of A. Zimmerli until around 1932, who then sold it to Otto Ruff AG Zurich.
In Figure 1, you can see two inscriptions from that time.
Fridolin Heuberger Sr. worked in this business, who finally took over the butchery and drying business with his wife Odette Heuberger-Lecroq after the end of the war in 1946 and gave it the name: "Metzgerei und Fleischtrocknerei Heuberger". Over time, the business became a family business. After Fridolin Heuberger, his three children Paul Heuberger, Fridolin Heuberger and Odette Ratti-Heuberger took over the management of the business. They are listed in the Graubünden commercial register as Fridolin Heuberger's heirs. Today they are all retired, although they still appear in the butcher's shop from time to time to make certain products for themselves. It is interesting to note that, although the butcher's shop is still a family business today, only one of them wanted to take over the butcher's shop from the outset, namely Paul Heuberger. Fridolin Heuberger actually wanted to go out into the wide world, but he had to return to the butcher's shop to work there after successfully completing his A-levels with distinction. The situation was also special for Roland and Erich Heuberger. Neither of them wanted to work in the in-house butcher's shop straight away. Erich completed his apprenticeship as a chef, while Roland completed his butcher's apprenticeship in Davos and later worked in St. Gallen. Both had to return to their parents' business in 1987 due to a shortage of staff.
When Odette Ratti-Heuberger retired in 1998, Marianne Steffanoni-Heuberger also returned to the business to take over Odette's role in the office.The butcher's shop developed and grew bigger and bigger. In the beginning, it was a very small butcher's shop that had neither a refrigerated cabinet in the store nor a freezer room. You had to rent one in St. Moritz Bad, which was very inconvenient as you always had to fetch the meat before you could work. The store staff also had to cut everything by hand and, if it was a cold cut, thinly too, which wasn't easy.
Over time, technical achievements developed that made many things easier. While deliveries used to have to be made to hotels or restaurants on foot, by bicycle or with a pushcart, these means were replaced by a delivery car. It was also no longer necessary to carry all the meat that the butcher's shop had ordered for itself from the station up to the village. Back then, this was transported by train, as trucks were not yet able to cross the pass, especially in winter, or the refrigeration technology was not yet advanced enough to be installed in a truck.
The butcher's shop was gradually enlarged and more working space was created. The Hotel St. Moritzerhof, which stood behind the butcher's shop, thwarted further expansion plans. Only after the hotel was demolished did nothing stand in the way of further conversion work. Thanks to the right to build a basement, enough cold storage rooms could be built. This is how the Heuberger butcher's shop came into being as it is today, with the exception of the store.
The last major conversion was carried out in 2000. This was under the management of Roland and Erich, who were running the business with Paul at the time. The current store, which can be seen in the picture, was moved down one floor to Via Quadrellas, enlarged and modernized. The butcher's shop is divided into production, retail and wholesale sales (hotel business).To this day, the butcher's shop is run by Erich Heuberger, Marianne Steffanoni-Heuberger and Roland Heuberger. Each of them has an area of responsibility. Erich is responsible for the hotel business and is in charge of deliveries, purchasing raw materials and processing the meat. Roland's area of responsibility mainly includes the store, the production of dried meat (i.e. the binding room), sausage production and the training of apprentices. Marianne is responsible for the office and all the administration, accounting, bookkeeping and ordering. You could say that Roland has taken over Fridolin's tasks almost one-to-one, Erich has taken over Paul's and Marianne has taken over Odette's.- German
- Dried Meat,Raw Sausage Specialties,Smoked Meat
- By telephone,In-store,Online
- Close to museum,Close to public transport,In city center,Parking site,Wheelchair-accessible,Wheelchair-accessible parking
- Gift Baskets,Gift and Shopping Vouchers
- Accepts Credit-Card,Accepts EC-Card
- Categories
- ButcherSausages