The farm in Aschfeld, in the Main-Spessart district, was set up by her grandparents and, following her father, 40-year-old Katja Dallmann has been running the farm in the third generation since 2018. Over the years, the concept of the company changed several times and continued to develop. Now “Elviras Bauernladen” is also opening a branch in Würzburg.
Above all, the farmer wanted to give Würzburg customers the opportunity to buy fresh products directly in the shop every day. The decision to open a second store in addition to the one in Aschfeld was made “over the weekend”. “Two weeks later we had rented the premises for our new shop,” says Dallmann.
Species-appropriate husbandry, sustainability, regionality and quality over quantity
On the website of the farmer’s shop you can read that the company is primarily concerned with “respect and the best animal welfare, regionality and real craftsmanship and respect for the nature in which we live”. “Transparency, honesty and trust” are also important aspects for the shop owner, because “the customer should have a good feeling when he is already eating meat.”
During processing, too, care is taken to ensure that only the meat of animals from their own husbandry is used, emphasizes Dallmann. In addition, the sausage range is made without flavor enhancers and only with pure natural spices. According to Dallmann, one should make sure that the meat is “good” during production and consumption.
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Dallmann says about himself: “If I’m honest, I’m a flexitarian and I only eat my own meat. I can’t eat anything else because it’s just too dirty.” It is important to her “that we now think about later, so protect the environment as much as possible, also for our children’s children. Because if we only think about ourselves, it’s too late.”
Selling in the farm shop and sustainable shopping
As far as personal consumption is concerned, Dallmann says, “buy regionally as far as possible! And as I said, it’s important to me that customers live it like I do: less meat is sometimes more.” Because if there is too much cheap meat, “it will be sold off, then it will be thrown away, and that has nothing to do with sustainability. There are living beings and the lives of animals are just too bad. No animal has to die for that.”
People have become more conscious and sensitive when it comes to food and thus animal welfare and nature conservation, says Dallmann about consumers. “In recent years, there has been a strong trend towards regional products.”
As has already been shown, the store is primarily concerned with selling meat. “If space allows, we will also offer other regional products from the farm. However, our main range will consist of our homemade meat and sausage specialties,” explains Dallmann.
For those who live out of town or don’t have time to go to the store, delivery is also an option. Here you can order either unprocessed products or whole meals.
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