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Our philosophy is simple: We produce top quality products with passion and tradition from five generations. Some things that sound obvious at first glance have been lost today. For us, the production of meat and sausage products involves a lot of craftsmanship, handwork and dedication.
With our long-standing success story, we make an important contribution to the quality of life and well-being of our customers and employees every day.
Our company, which now also operates internationally, is the life's work of the Kübler family. For over five generations, we have consciously lived the art of making sausages and meat products in all its facets.
Founding of the Johann Burger butcher shop in Rotebühlstraße in Stuttgart by Johann Burger
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Takeover of the butcher shop by the son Karl Burger together with Paul Sommer, the son-in-law of Johann Burger and husband of Gertrude Burger.
During the Second World War, both the front and rear buildings on Rotebühlstraße were completely destroyed by an air raid. Karl Burger withdraws from the company as a result, which means that the company is now continued as Paul Sommer butcher shop.
After many years of reconstruction, sales in Rotebühlstraße can restart.
Following good business, a second branch will be opened at Schickhardtstraße 31 in the second half of the year.
Traude Sommer, daughter of Paul and Gertrude Sommer, marries master butcher Richard Kübler.
The Kübler couple took over the business and changed it to a final name change to Metzgerei Kübler.
In a makeshift post-war building, in addition to the production building with refrigerated counters and chests, the “wholesale for everyone” is successfully opened.
One of Traude and Richard Kübler's sons, Jochen Kübler, begins his training as a butcher in Aalen.
After completing his training as a master butcher, Jochen Kübler joins his parents' company.
The special restaurant “Topfgucker”, which still exists today, is opened right next to the main branch on Rotebühlstraße in Stuttgart.
Jochen Kübler takes over the sole management of the company from his father Richard. In order to meet the growing demand for special and special cuts of meat, the fresh meat center, FFZ for short, is purchased in Waiblingen. Here, freshly delivered pigs and beef halves are cut up every day for butchers, major customers and their own needs.
Despite the relocation of cutting and meat production to Waiblingen, the existing space in the parent company in Rotebühlstraße is no longer sufficient. For this reason, a new production building is being built just one hundred meters away from FFZ.
With direct sales directly in the production building, the first branch of the Kübler butcher shop outside Stuttgart is opened. Taking “wholesale for everyone” as a basis, the idea here too is to sell freshly produced goods to customers directly at the production site at a fair price.
Major renovation of the headquarters in Stuttgart am Feuersee. This includes a bistro, a beer garden and larger sales rooms.
Philipp Kübler takes over the management of the entire company, which is now run and managed by the fifth generation of the family.
Ebenso gibt es in der Fleischmanufaktur Spezialitäten aus aller Welt, beispielsweise aus den USA, Argentinien oder Australien.
Hier gibt es Ware von Meisterhand für Feinschmecker, die das besondere Geschmackserlebnis suchen.
Following positive business developments and further increasing demand from customers, Metzgerei Kübler is taking over the production facilities in Frankenhardt near Crailsheim, including employees, and expanding its know-how and capacities in ham and raw sausage production.
Nach positiven Geschäftsentwicklungen und einer weiter steigenden Nachfrage von Kunden wird am Hauptwerk in Waiblingen mit umfangreichen Umbaumaßnahmen begonnen, um die Produktionskapazität zu erweitern.
