Butchery
Once upon a time, there was the story of Hélène and Edgard Jauss, who took over a butcher's and delicatessen-restaurant in 1954. Beautiful cochonnailles and generous meats, expansion of the production laboratory, a new store in Horbourg-Wihr, all while maintaining an artisanal touch. Local breeders who care about meat quality, pasture-raised calves and traditionally-raised lambs. It's all a team effort, the results of which can be found on the stall, then on the plate.
