Our craft tradition since 1785
The traditional butchery and restaurant of the Goldener Ochsen in Goeppingen-Hohenstaufen looks back on more than 240 years of history and is therefore one of the long-established houses in the region.
As early as 1785, the “Ochsen” was documented as an inn with butchery and agriculture. At that time, the property included not only its own well, cattle stables and a barn, but also woods and fields that supplied the house with its own products.
Even then, slaughtering took place at the Ochsen, sausage products were made and offered directly on site. This was supplemented by milk and homemade butter from the family’s own cows, homemade bread, its own distillery and homemade must.
A central part of our craft was always our own slaughterhouse with an elevated rail system for cattle, where animals such as cattle, oxen, calves and pigs from selected farmers in the region were traditionally slaughtered by us.
On this basis and according to family recipes handed down over time, our specialities were created for many years: from homemade sausage and ham varieties to meat specialities and shelf-stable tinned sausages. Transparency and short routes from farmer to counter were a matter of course. In our butchery, we offered, among other things, meat and sausages, offal, cold cuts and cold-cut platters, many cheese varieties, a small selection of everyday groceries and a varied cheese counter. We also had a hot counter and prepared schnitzel or other products on order.
Please note: This information reflects our long-standing history. As described above, this branch of operation is currently suspended.
Our house has also left traces in literature: Wilhelm Raabe mentioned the Ochsen in 1873 in his novel Christoph Pechlin – a sign of the special role the inn and butchery played in the history of Goeppingen-Hohenstaufen.
Historical note: The house also had its own agriculture for a long time. This agricultural activity ended in 1960; from then on, woods, meadows and fields were leased out or sold.
