THE barbecue package for everyone who is passionate about good meat.

At Southern Germany's first pig hotel, the focus is on species-appropriate husbandry, slow fattening, and a wellness program for the herbal pigs. Quality over quantity is the foundation for an outstanding product. The high-quality pork from the Markgräfler Land region at the foot of the Black Forest originates from the company's own breeding of the old German Landschwein, crossed with the more robust French Blackfoot Pig (Porc Noir de Bigorre, Pyrenees).

The animals, kept on straw, are fed exclusively meadow herbs and local grains such as barley and wheat. This traditional diet gives the meat a distinctive, nutty, herbal flavor. A unique taste experience!

Our pig farm is located in the picturesque Markgräflerland region, on the Engler family farm – home to the first pig hotel in southern Baden since 2019. Here, the pigs enjoy life on straw, have plenty of space to rummage outdoors, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced.

The pigs are raised on local grain and corn from their own harvest. Thanks to a slower fattening process (as opposed to the usual turbo-fattening), they reach their optimal slaughter age in about seven months, resulting in higher-quality, drier meat.

Our closed system allows us to produce antibiotic-free animals, as the animals aren't constantly relocated like in industrial pig production. Our meat reaches the end consumer in just two stages, while conventional meat often goes through six to seven.

The end result is a top-quality product at fair prices, guaranteeing a secure income for both consumers and farmers and butchers. We slaughter approximately 100 pigs weekly, 20 of which come from local partner farms.