Munich, Germany

A Munich butcher founded in 1937 by Engelbert Gaßner in Schwabing, now run by the third generation out of the Viehhof compound near the old Munich slaughterhouse. Gaßner supplies weisswurst to beer halls across the city and still stuffs its own on-site every morning before the 12 o'clock rule kicks in. The family built their reputation on a finely minced veal-and-pork emulsion with parsley, lemon, mace, and cardamom, the recipe that defines a proper Munich weisswurst. Their shop window on Zenettistraße is the kind of place locals queue at before a Saturday breakfast.