Slaughter Festival at the Hotel Madrisajoch

As a trained chef and butcher, it makes perfect sense to host an authentic Metzgetä. We source our pork directly from the Partnun Alpine pasture in St. Antönien—it doesn’t get much more local than that.

You can look forward to homemade specialties such as blood and liver sausages, succulent pork knuckles, ribs, pork snouts, and much more. Prepared with a deep love for the craft, the focus is on the enjoyment of traditional Swiss cuisine.


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