Hüppin Metzgerei (Zürich)

In 1970 Karl Hüppin founded the butchery Karl Hüppin Fleisch + Wurst. He found a small restaurant on Josefstrasse in Zurich, which he ran together with his wife Annemarie and two employees.

As a self-confident and ambitious young entrepreneur, he strived for higher things in the production of sausage products. At the 5th Swiss Meat Products Competition MEFA in 1976, his "Bureschüblig" were awarded the GOLD medal.

In 1977 the opportunity arose to acquire the Werner Scherrer butchery. The company accepted this offer and moved to the much more spacious premises at Friesstrasse 44 in Zurich-Seebach. From this time on, the family business grew continuously from a small to a flexible and efficient medium-sized company in the catering trade.

Our long-standing customers include numerous butchers, canteens and restaurants beyond the cantonal borders.

For years the owner bought directly from the farmers in the region. Therefore, we can assure from our own experience: all animals come from species-appropriate husbandry. Livestock dealers are committed to the professional and careful handling of the animals during loading and transport. All slaughter cattle are professionally slaughtered in the slaughterhouse in Zurich.

We, as well as our suppliers, guarantee to offer our customers a natural product of the highest quality and hygiene.

For further information please contact Mrs. Bea Hüppin.