Butcher & supplier · Maxglan / Moosstraße, Salzburg
Third-generation Fleischhauerei, run since 1922, holding the AMA craft seal. It sells meat from regional farmers, including dry-aged beef, alongside around 80 house-made sausage varieties and an in-house bakery counter.
Verified ✓ · checked against 7 public sources on 2026-10-03
No photo yet
We only show photos the business has shared with us or that are openly licensed.
Good to know
Known for
Sources
Is something out of date? Send a correction.
Nearby
Butcher & supplier
Third-generation butcher in Gnigl with an in-shop dry ager where beef ages for up to six weeks; the family is credited with inventing Salzburg's Bosna sausage.
Butcher & supplier
Meat shop and pick-up market in Maxglan selling steaks including dry-aged T-bones; it also offers knife sharpening.
Butcher & supplier
Delicatessen butcher just north of the city that dry-ages whole cuts of Austrian beef for at least four weeks and also dry-ages pork.