Biohof Engelsrütti: The Organic Butcher in Switzerland You Can Trust

There is a place near the Jura region where farming is slow, honest, and deeply rooted in respect.

At Kozak Buvette, we’ve always believed good food come from good practices. A meal is more than what ends up on the plate. It begins long before the cooking...with the soil, the animals, and the people who care for both.

That’s why we’ve created the series Meet Our Producers, a blog series dedicated to celebrating farmers, butchers, and artisans who share our values.

For this edition, we travelled to the Jura region of Switzerland, where Biohof Engelsrütti quietly does things the right way. Run by Noa and his wife Manuela, this small organic farm is home to dairy cows, poultry, pigs, and sheep — and everything here follows one simple principle: respect. For the animals, for the environment, and for future generations.

A decade on the land

“We’ve been in Leupelfingen for almost ten years,” Manuela tells us. “The farm itself has been organic for over 30 years, long before we arrived. That means no antibiotics, no artificial feed, and we have a Bio Suisse certification. We were lucky to take on something that already had strong roots in quality and care.”

Their daily companions — cows, chickens, pigs, and sheep — live outdoors year-round. They graze on rich pasture, soak up the sun, and move freely. “Their well-being is at the center of everything we do,” they say.

This care extends beyond the pasture. Noa trained as a butcher — an unusual skill for a small-scale farmer. “If we’re raising animals for food, we want to take full responsibility for the entire process,” they explain. From feeding and raising to slaughtering and preparing the meat, every step happens on the farm, minimizing stress for the animals.

Life in rhythm

What keeps them grounded in this demanding, slow work?

“Working with nature — that’s the heart of it,” she says. “Every day is different. The seasons, the weather, the animals — they set the rhythm. We have to be present and adaptable. I love that.”

And there’s something special in their connection to the animals themselves. “They inspire us in ways people don’t often see. They communicate differently. There’s a calm in their presence that grounds you.”

For Manuela and Noa, farming wasn’t a last-minute decision. It was always their path. “Since childhood, I wanted this life. Even now, it brings me joy every day.”

Close to home

The farm is close to where Manuela grew up. Her parents still run their own farm just a few kilometers away. “There wasn’t space for another generation there, but we wanted to stay near our family, friends, and roots.”

Finding this farm wasn’t easy. “Thirty or forty people wanted it. That we ended up here still feels like a small miracle.”

Why organic? Why choose the hard way?

For the couple, organic farming isn’t a trend or a marketing phrase. “We want to work with nature, not against it. Our choices support the whole ecosystem and leave a healthier planet for the future.”

That means no shortcuts. “If there’s an invasive plant harmful to our cattle, we don’t spray it — we pull it out by hand. That takes hours. But you notice more, learn more. You become part of the system.”

From pasture to plate — without leaving the farm

One of Biohof Engelsrütti’s unique strengths is that Noa slaughters the animals directly on the farm. It’s rare, but for them, it’s the only way to truly respect animal welfare.

“If we eat meat, we want to take full responsibility. No outsourcing. The animals stay in their familiar environment. They know Noa. There’s no transport, no strange places, no added stress.”

At Kozak Buvette, we love sourcing from regional suppliers and support a more humane process, where meat is handled with care from start to finish.

Interestingly, when things are done ethically, you can actually taste the difference. The result is meat that is juicy, tender, and rich in flavor.

A new way of eating meat

Instead of selling only cuts and slices, Biohof Engelsrütti offers mixed meat boxes—about five kilos each—containing a variety of cuts. This choice is rooted in sustainability and respect for the whole animal.

“This way, nothing goes to waste. Every part is consumed. It encourages people to get creative and think, ‘What can I prepare with this?’”

For smaller households or those who eat less meat, they also sell individual portions: steaks, sausages, chicken, or beef. They are all raised with care, perfect for the grill or oven.

Fitness enthusiasts especially appreciate the rich protein and vitamins packed into their meats.

What makes them proud?

“I’m really proud of Noa,” Manuela adds. “Becoming a butcher was hard, especially when you care so deeply about animals. But he does it with skill, love, and patience.”

What they do isn't just better for the animals and the environment. It's better for people too.

Producing cured meats without common additives like nitrates or phosphates takes time and experimentation. "But most of our products are now additive-free. That’s something we truly value.”

At Kozak Buvette, we’re proud to work with producers like Noa and Manuela, farmers who pour their heart, skill, and integrity into every step.

Thanks to Biohof Engelsrütti for sharing your journey and for nourishing our community with such care.

‍