Butchers


Quality, master butcher competence and regional food.

Since 1928, we have been master butchers with a passion for the craft and a love of indulgence. You are at the right place when advice and some particular are required. Our employees are professionals with know-how. They not only know their way around meat but are also happy to give you tips on how to prepare it properly.

Our handicraft

"Only the butcher who loves the animals is a good butcher."

We haven't been regional since yesterday - we always have been. Our products and meat come from suppliers that we ourselves have known for generations and are closely connected to. Our fresh meat comes from the region around Villach, Wernberg and Velden. Meat from animals raised in a appropriate manner tastes different. It simply tastes better. The origin and husbandry of the animals are important components of our quality guarantee. That is why we pick up each animal from the farmers ourselves. For example, the beef comes from cattle that have spent their lives in the lush green meadows of the region.

A good dish starts with using good produce. Quality is what people look for, quality is the only guarantee of unadulterated indulgence. And that's what we all want - both the fun and the indulgence. Special Cuts have always been on offer at ours - decide which piece and which cut you would like. Our master butchers will be happy to advise you and make almost anything possible. Whether dry age steak or home-cured bacon, what tastes good is available from us in the best quality. There are specialties that delight the palate, combining old recipes and modern ideas. The "Extrawurst" and other classics that we have loved since childhood will still never grow old on us.

Our handicraft

"Only the butcher who loves the animals is a good butcher."

We haven't been regional since yesterday - we always have been. Our products and meat come from suppliers that we ourselves have known for generations and are closely connected to. Our fresh meat comes from the region around Villach, Wernberg and Velden. Meat from animals raised in a appropriate manner tastes different. It simply tastes better. The origin and husbandry of the animals are important components of our quality guarantee. That is why we pick up each animal from the farmers ourselves. For example, the beef comes from cattle that have spent their lives in the lush green meadows of the region.

region_kreis

Know where it comes from...

We get our meat from the following farmers:
Lamb: Glabischnig family, Obermillstatt
Calf, Beef: Jordan family, Eisner and other farmers from Villach, Velden and surroundings
Calf: Kavalirek family, Kogler, Tschemernjak, Kavalirek, Borchardt, Karnel and other farmers from Villach, Velden and surroundings.
 

Our offers

Meat and "Jause"

The regional beef tastes especially good when Autumn comes around. The fresh beef comes from cattle that have spent the whole summer on the mountainside. Piquant alpine herbs make the meat particularly flavourful. We know what we do because we love it. Living craftsmanship means combining old recipes and the best products. And it tastes good!

Our meat counter is always full to the brim for you. With many different fresh meat, sausage and ham specialties. It is important to us that all parts of the animal receive our appreciation.

"For us, nose-to-tail is not a trend but a creed we live."

Something in particular?
Dry Aged Steaks - Matured for 30 days

Dry Aged means maturing of the meat in dry air until the optimum peak of tenderness & flavour! The meat is matured for 30 days and this creates a particularly harmonious taste with a fine aroma. Steaks on the bone are particularly juicy because the bone conducts the temperature well into the core.

The following Dry Aged Cuts are available from us:
T-Bone, Club Bone, Prime Rib Bone, Tomahawk, Porterhouse Steak.

Inquire now

Everything for the Carinthian "Jause"

Our products are expertly and lovingly processed into typical Carinthian delicacies. Venison salami, house sausages, farmers salami and bacon make every Jause (cold-plated snack) a culinary experience. Here you'll find everything for a really typical Carinthian Jause, starting with bread and Liptauer, to cheese, pickles and much more!

 
Experience our delicacies also from home.

There are tasty products to order and enjoy from our online store for all "Jausen" lovers. We make sure that no one stays hungry

To the online store
 
Our staff will be happy to advise you on what is the right piece for you and inspire you to try something new.

Homemade for at home

Homemade according to old family recipes -
Carinthian cuisine to take away

Many products are prepared according to old recipes in our Fruhmann kitchen. Everything you like you can also have to take home. Ravioli, Tyrolean dumplings, liver dumplings and Reindling are made Fresh and with much love, and can be well preserved in the refrigerator. When homesickness becomes too much or time too limited, enjoy these handmade products at home - Fruhmann specialties. Quick and easy to cook.


Our products for at home:
  • Dumplings (bread, Tyrolean, liver)
  • homemade sauerkraut
  • Meat strudel, spleen slices
  • Ravioli (cheese, meat, spinach, mushroom, clover noodle)
  • Beef goulash, Kirchtag soup, onion meat, meat sugo, ritschert, beef soup, Szeged goulash, veal scallop, veal goulash,
Nudeln
Gasthaus Fruhmann – Team
Heißtheke
Geschichte

Butcher's snack bar

Our butcher's shop not only welcomes you to shop, but also to linger. In our butcher's snack bar, you can enjoy specialties from Carinthian cuisine right here, or if you prefer, you can simply take your desired order with you. Varied lunch menus at reasonable prices as well as classics like oven-fresh "Leberkäse" await you.


You can shop and eat with us, Monday to Saturday from 7 a.m. Enjoy a quick breakfast or lunch with us at the Butcher's snach bar.
Have you become hungry?
Then come and see us. You will also always find tempting offers and promotions.

Butcher's snack bar products:

  • Butcher's roll
  • Various salads (sausage, beef, potato, coleslaw)
  • "Leberkäse", ham hock, pork belly, fried sausages, meatballs, Braunschweiger sausage, schnitzel, fried chicken
  • Daily lunch menu

Farmer's corner

Come in to our home of delicacies. Anyone who visits us will immediately see that this is where master craftsmanship meets regional solidarity. It's all about the right gut feeling. Let us advise you to help you find the right product for your dish at home.

Our butcher's shop is at the same time home for many regional products. We want our customers to find everything they are looking for. Regional shopping at the Fruhmann butcher shop.

Fleischerei

Our producers and cooperation partners:

Schlieber Kräuterstube - jams, teas and much more. • Wernberg Monastery - Muesli, spices, yogurt and co. • Finkensteiner Nudelfabrik - Ravioli • Lenzbauer - Lavantaler Obsthof - Distilled produce • Emil - Schnapps • Familie Lauritsch family - Apple juice and cider • Gangl´s - Fruit juices - Styria • Knafl Farm - Pumpkin delicacies • Segner Beekeepers - Honey • Craigher Chocolate Manufactory - Carinthian Chocolate • Nuart Family - Sheep's milk products • Gailtal Bauer - Cheese • Mitsche Bakery - Baked goods • Karnel “Radenighof” Family - Curd, Butter • Nagele Family - Farmhouse bread • Landskroner WiesenEi - Eggs • Geflügel Wech - Poultry • Kärnten Fisch Feld am See - Trout fillets
Grillen

Everything for the barbecue

The first warm rays of sunshine and that feeling is suddenly back. Let the grills sizzle and chill the drinks - Let the grilling season begin.

In our butcher's shop you will find everything you need for a fun barbecue. Best meat, homemade marinade, sauces, salads, garlic baguette - everything can be simply bought at Fruhmann. Stop by for advice on which meat and marinade will suit you best. We are also happy to take pre-orders.

Inquire now

Visit our Smokehouse

Learn a lot about one of the oldest conservation methods in the world during a guided tour of the 1st Carinthian smokehouse that you can visit. What do you need and how do you smoke? We will give you an insight into our living craft and show you our smokehouse and ripening chamber.

Smokehouse tour

Would you like to learn more about the butchers and smokehouse?
The tour lasts about 30 minutes and costs €2 per person. Guided tours take place in July and August on Thursdays at 5:00 pm. The tour is free for Carinthia Card holders!

Groups of 20 or more can book the German-language guided tour (by appointment) at other times as well. We even have special offers for groups.

Inquire now
 

Special highlight:
You can taste some of the homemade meat specialties.

The art of smoking

Smoking of meat and meat products represents one of the oldest methods of preservation in food processing. Smoke is produced in the smokehouse by the incomplete combustion of wood or sawdust while the oxygen supply is throttled. The thermal decomposition of the wood produces the desired smoke ingredients, which give our smoked specialties their unmistakable smoky aroma and special colour. Only carefully selected woods are used in the process. The typical smoked aroma and the appealing colour of our smoked specialties are created by using selected meats and the knowledge of traditional smoking. In addition to the special flavour of smoking, it also has a preservative and germ-inhibiting effect due to its volatile organic compounds, thus preserving our smoked products without the need for additional preservatives.
Such gently smoked smoked specialties have a golden yellow to golden brown colour and a harmonious aromatic smell and taste. This knowledge of one of the oldest methods of mankind is passed down from generation to generation with us.


Bacon refinement

Carinthian bacon is a specialty known and sought after far beyond the borders of the state. The mild and nutty aroma as well as the tender consistency of our bacon are mainly due to slow and gentle processing.

Bacon meat is processed in three stages:
Curing, maturing and smoking.
Curing is a process in which the simultaneous application of sea salt and curing agents (including our spice blends) achieves a permanent reddening of meat products in addition to a preservative effect. The ripening of our bacon takes place over 5 to 6 weeks in specially equipped ripening and climatic rooms, where humidity and temperature are precisely adjusted and controlled. Our bacon products have time to mature slowly in relative darkness without being harmed by daylight. The smoking of our bacon takes place particularly gently in cold smoke with a maximum of 24 °C and using only selected woods, which gives our products their unique aroma and appealing smoked colour.

Our smoked specialties for your enjoyment:

Bacon - mild nutty flavour
Back bacon - lean and piquant
"Bachen" bacon - particularly tender to the bite, lean and juicy
Belly Bacon - versatile use
Noble Carinthian house sausage - emphasizes pleasant pepper flavour without spiciness
Carinthian house sausage - emphasizes fine garlic and cumin flavour
Venison salami - harmoniously rounded taste
Venison sausage - spicier than the venison salami
Fruhmann Farmer's Salami - strong garlic aroma
Smoked ham (partial seed, rolled ham) - juicy and piquant at the same time
Smoked sausage - tender in bite
Smoked minced meat - with extra bacon bits
Smoked ham hock- from leg, for cooking or ready to eat
Frankfurter - tender & crisp
Smoked trout - particularly tasty
Smoked cheese - from organic curd cheese, mild soft cheese
Braunschweiger - meat sausage strongly seasoned with coriander and garlic
Polnische - fried meat sausage
Carinthia Jausen sausage - fine-grained, lightly smoked meat sausage
Turkey ham - Turkey meat from the Lavant Valley, tender & juicy. Made according to our special recipe.
Venison ham - smoked and cooked, mild game flavour
Venison bacon - smoked and air-dried, finely sliced with fruits and lingonberries
Osso collo - smoked and air-dried. Mild cinnamon flavour per original "Friulan" recipe