Master butcher Ursula Sedlmayr has proved all her doubters wrong. She was determined to take over the family butcher’s business in Garmisch-Partenkirchen. Now she delights her customers with creations featuring cranberries, Lebkuchen and red wine
Master butcher Ursula Sedlmayr
In Garmisch-Partenkirchen, master butcher Ursula Sedlmayr tries out new recipes for her strings of raw sausages. “If you can have pepper sausage, why not ginger, onion, cranberry, lebkuchen and red wine as well,” she says. Ursula Sedlmayr loves trying out new ideas and never lets the fact that she is a woman in a man’s world get in her way.
Success is proving her right: “The raw sausages in particular are very individual, we sell a lot of those,” she comments with delight. Sausages are a key feature of traditional Bavarian cuisine – but the customers of Ursula Sedlmayr appreciate a modern twist.
Woman power from Garmisch-Partenkirchen
She learned her craft from her father from the ground up: “The apprenticeship was hard, but I never found it a problem because I enjoyed it so much. Through the fact that my father showed me how to handle everything, I always found my way – and that set me off on the right track,” explains Ursula Sedlmayr.
After the sudden death of her father in 2005, the fate of the butcher’s shop that had been in existence since 1929 was initially uncertain. “We are three girls and in certain areas we came across massive resistance. Only a handful of people had faith in us,” Ursula Sedlmayr remembers. Yet despite all the naysayers and hindrances she decided to continue with the family business.
Best ingredients for meat and sausage products
She still produces the specialities from her butcher’s shop in a very traditional way: “We salt our raw ham by hand and do without the help of machines. We give the ham time to rest and then smoke it – the old smoker that dates back to my grandfather’s days is still operated by hand,” is how she explains her philosophy.
Her customers appreciate the quality of her meats and sausages: “We mature the beef on the bone. After slaughter, the hindquarters of the beef animal is hung for between three and four weeks and the sirloin again for between four and eight weeks.” Ursula Sedlmayr’s father also used the dry-aged maturing technique.
Quality and regionality – these go hand in hand for the master butcher. Bavarian sausage and meat specialities reflect the area they are made in and are well worth tasting.
More about Ursula's philosophy and her sortiement: metzgerei-sedlmayr (only in German)
... from Ursula
Walchensee and Eibsee
It's just nice to go to Walchensee or Eibsee. I always go where there are not so many guests to enjoy the peace and quiet at the lakes.
walchensee.de | eibsee.de (only in German)
Drive up the Alpspitze and take a look at our mountains. If the weather is good, there is a great view of the Loisachtal, the Höllental and the Zugspitze.
alpspitze.de (only in German)