Butcher Shop Haller: A History by Christian Haller in the Weimar Republic

Shortly before the global economic crisis, still in the Weimar Republic, master butcher Christian Haller founded Metzgerei Haller in 1928. A courageous step in economically difficult times with inflation and unemployment. The young butcher couple Christian and Christine Haller acquired the business and residential building at Austraße 55 back then. Almost unimaginable today, Christian Haller had to cycle to the animal markets in Donaueschingen and Rottweil to buy livestock. He brought the animals to the Schwenningen slaughterhouse on foot for slaughter. From there, the cuts of meat were transported by handcart to the butcher shop for further processing. It was only in 1933 that the purchase of a business car brought significant relief.

The years leading up to the outbreak of war in 1939 were characterized by a steady increase in meat consumption, which also had a positive effect on business development. However, the outbreak of war abruptly ended this trend, and the war years saw the introduction of food stamps and the rationing of meat and sausage products until the total collapse of supply in the summer of 1945. The subsequent "hunger years" prevented normal business development. Only the currency reform in 1948 ended this negative trend. The now free market economy created the much-cited economic miracle. Thus, the Haller couple also saw a future perspective again.

After a hard and successful professional life, Christian and Christine Haller handed over the butcher shop to their son Fritz and his wife Ruth on July 1, 1964. Fritz Haller was not only extraordinarily successful with his products but also in training young journeymen. Within eight years, he trained two state and national champions. This made Metzgerei Haller the most successful butcher training establishment nationwide in the 1980s. At the peak of their professional careers, Fritz and Ruth Haller decided to sell their business to a suitable successor. In the highly esteemed Schmidt family from Dauchingen, Fritz and Ruth Haller saw the ideal successors who would continue their life's work in their spirit. Thus, the official handover to the then 25-year-old master butcher and industrial clerk Werner Schmidt took place on January 1, 1993. The company name and the entire staff of 25 people at the time were taken over. Fritz and Ruth Haller supported the young master butcher wherever they could during the transition period.

Werner Schmidt realized that he could not run this business alone in the long term and hired his brother Axel Schmidt (industrial business economist) as commercial manager. Business success took its course, and Werner Schmidt also found personal happiness in 1995, marrying Claudia, a trained butcher's saleswoman. With her, another indispensable pillar joined the business. She relieves her husband in sales management and continuously expands the "Party Service" branch of the company.

In 2005, Werner Schmidt took over his parents' business, "Dauchinger Landmetzg," along with its sales vehicle and all employees, which has been managed by his daughter, Lisa Schmidt, since 2019.

In 2006, the renowned Metzgerei Riesle in Villingen was acquired, which has been successfully managed by his daughter Stefanie Leibinger (Sales Manager) for several years.

Through Qualivo cattle breeding on the family's own farm, it was now possible to present beef from first-hand, right up to the finished product, to consumers. The high demand for ready-made products led Werner Schmidt to employ chefs in his company. With daily changing menus and the well-known butcher's snack products, he meets all his customers' wishes.

Werner Schmidt follows in his father's footsteps and, with his loyal and long-standing team, has already achieved many successes and awards in national and international competitions. The continuous, positive development is largely owed by the Schmidt family to the workforce, which has now grown to 55 people (as of 2020), among whom are many long-serving employees.

 

 

 

 

 

Haller and Qualivo stand for branded meat, the production of which must meet various requirements.

Nature provides everything prescribed for Qualivo feeding. Hay, a muesli, and pasture. The muesli consists of wheat, bran, corn germ, and minerals. Everything comes from Qualivo farmers. A herb mix is also added. No silage, no genetic engineering, no soy, no hormones, no chemical performance enhancers or antibiotics.

Animal-friendly mother-cow housing in open, light-filled stables. With controlled access to pasture. There are areas for playing and romping and for resting. Straw is used as bedding. No slatted floors, no tethering, no individual boxes.

Transport should be as short as possible. Slaughtering as gentle as possible. Clearly defined slaughter age of the animals. Everything from our home region. The animals should grow up, be slaughtered and processed where you can buy the meat. No import or export of meat or animals.

Tender and tasty meat. Getting an equivalent or similar product on the market is very difficult. The customer, from processor to consumer, always receives approximately the same premium quality in terms of tenderness, taste, color, and texture of the meat with every purchase – because the quality criteria are adhered to.