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Sunday 19 August 2012

Fleischerei Dutschke

Joachim Dutschke and his family have for many decades worked as Charcutiers (Metzgers) in the small village of Tundern near Hameln in Niedersachsen in Germany.
A mornings work hanging in the fridge maturing 

Joachim in the small shop front

Here Joachim's family are busy mixing a black pudding before it is filled and then cooked in the huge cooking vat.

Stirring the black pudding during cooking is essential to stop any solids including back fat from settling at the bottom of the wurst.

Tee Wurst awaiting to be smoked

Sealing the black pudding casings before cooking

Some wurst being cooked by steam

Real blood being used in yet another recipe of Blutwurst

Cooked whole tongues being filled with the mix

The Dutschke family make a huge amount of sausage and too many to mention here, but if you get the chance to visit the shop, then you will get to see a variant and a chance to try before you buy.
Another bucket of cooked tongues awaiting to be used

The shop front maybe small, but don't be fooled as the working area is huge, this is of no surprise when you learn that the Dutschke serve a large area of Niedersachsen including providing a catering service.

Next door to Joachims family business is a Butchers Museum of which he has built single handed and is filled with butchery tools some of which are centuries old.

If you find yourself near Hameln (Hamlin the town of the Pied Piper) then take time out and visit this small but very friendly family and their butchers shop and museum.

DANKE Joachim !

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