The smell of handmade sausages

GERMANY | Thursday, 4 July 2013 | Views [435] | View Smaller Image

Just like the cows are aligned in the previous image - the sausages are aligned in this shot. Schüll III. puts them in the „Räucherkammer“ (smokehouse) to achieve the smokey taste he wants. Doing it the same way as his father and his grandfather, soon, his son will follow. The butchery will carry on for a fourth generation. Every generation has a different story to tell, closely connected to German history. The only constant between the generations is the meat and the given name „Schüll“.

For three generations, the Möller family has bought their cattle from the local farmer Michel in my village of Elz, far away from mass production in Germany. The barn still looks the same, but many changes have come and gone. The first generation included the six daughters of butcher Schüll Möller I. who had the duty of driving the cattle with a stick from the sourrounding farms to the butcher by foot many kilometers away. Today, many new laws are in place to regulate the transport of the livestock to the slaughterhouse.

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Times have changed. Germany has changed. Meat production has changed. While his grandfather slaughtered the animals himself at home in the butchery, Schüll III., like all butchers, is no longer allowed by German law to slaughter the animals himself. He buys the cattle from the farmer, gets their ear-chip in front of the slaughterhouse, and does not even have permission to attend „the process“ inside. Here you see what he picks up at the other end.

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The smell of handmade sausages

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