The monastery meatshop was erected at its present location in the early 1970's following the destruction of its predecessor, a small wurst processing kitchen, in a fire.
Today, some 25 articles are produced for use in the Monastery itself, the Bräustüberl, the Klostergasthof as well as for resale in the food store of the Benedikter family in Erling.
The philosophy behind the monastery meat market project which is also its guarantee for success is quite simple: maintain flavor, color and consistency, the most important characteristics demanded by meat-loving consumers of sausage and other meat products.
In order to fulfil these demands, effort is made to reduce residual nitrites used in curing to a minimal level, in order to avoid deviation from flavor that is product-typical while retaining characteristic color and consistency within the consumption life of the product. The resiliancy or bite of sausage or processed meats is but one example of this aspect of quality.
