Beautiful and undemanding Scottish Highland cattle have been bred on the picturesque pastures of the family-run Gotsgarten organic farm for many years. They graze on the pasture all year round and help to preserve the cultural landscape through extensive grazing. They only eat grass, meadow herbs and hay. The cattle grow slowly and quietly and are carefully slaughtered and prepared in the farm’s own slaughterhouse. The meat is given time to mature. The ten-day-long hanging of the slaughtered animals produces a high quality meat that is fine-fibred and tender. Among other things, this meat is processed into sausages in the Socher family’s traditional butcher’s shop.