Saltufo – Taste it, love it

Best quality of meat

We primarily purchase our meat from regional production cooperatives.
The best quality of meat can be seen by: the optimal pH value, the firm white lard, the firm lean meat and the complete traceability (origin/breeding/slaughtering/processing). See Bedford's proof of origin at www.schinken.de

Proprietary mixture of seasonings

Our managing partner and master butcher, Gabriele Mutsaers, personally handles the secret seasoning mixtures. She has been managing the business with her brother Bert Mutsaers for over 30 years. Gabriele Mutsaers was born with a highly sensitive taste and olfactory sense: She was given a special task by her father right after her apprenticeship: "Seasoning recipes". Her passion for cooking and developing new seasoning combinations can also be found in her own sausage kitchen at home. "And don't forget that the creativity of my brother is invaluable", adds the craftswoman. 

Parmigiano Reggiano

The 24-month matured Parmigiano Reggiano from the "Caseificio La Traversetolese" is freshly grated by us from whole loaves. Then, the  is meticulously rolled by hand in the Parmigiano Reggiano.

Selected summer truffles "tuber asestivum"

Our summer truffles, "tuber aestivum", arrive one week after being harvested in the European alpine region. It is also unique that our summer truffle undergoes sample testing so that we can guarantee 100% truffle purity.

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