The Notoriety of Karli
Master butcher Karl Obermoser is a well-known figure in his community. His day starts just minutes after the opening of his shop. He is seen busy selling, filleting, and presenting a variety of meat products. His expertise in the field allows him to provide valuable tips and advice to his customers. One of his frequent reminders to a regular patron is to ensure that the smoked ribs are cooked properly before being consumed.
At Obermoser’s shop, customers are never left feeling unattended. His partner, Sabine Slechta, ensures that every customer is well taken care of. She serves wine, beer, and various delicacies to the customers. One of the popular items on the menu is the hay flower salami, a freshly sliced herb-coated sausage. The shop hosts tastings at high tables, fostering a sociable atmosphere. On festive occasions like Christmas and Easter, local musicians add to the cheerful ambiance.
The shop sees a mix of customers, some of whom are regulars, local farmers, or hunters. Some were referred by a real estate agent, others by a former minister who is a regular patron. One of the hunters explains his relationship with Karli, “I shoot, he produces,” as he picks up veal schnitzel and fresh sausages. The word of mouth about the shop spreads fast, and the customers flock to get a piece of the finest meats that Karli has to offer.
Karli’s butcher shop does not rely on traditional advertising. Word of mouth and updates on social media about the weekly specials are sufficient. The shop started selling to private customers in 2021 due to the pandemic, and it quickly gained popularity.
The Renowned Butcher
“The Karli? We generally know him,” a local resident remarks, attesting to Karli’s popularity. Obermoser has a history of selling meat to renowned butchers in downtown Kitzbühel for almost two decades. Despite the decline of many butcher shops in the 90s, Obermoser managed to increase his sales. His secret? Selling only locally-sourced meat that he stands behind. According to him, a good butcher needs to love and understand the food they sell and know how to prepare it. “Animal, butcher, cook, and enjoyment are one,” he says.
Among all the meats he sells, Karli’s personal favourite is Tyrolean whole milk veal. This particular cut has a unique flavour that many consumers are not aware of. Despite costing 38 euros per kilo, a local farmer chimes in to call the price reasonable. Obermoser believes that acquiring the best quality meat is easy, but the real art lies in processing it to achieve the highest quality. Obermoser produces around 200 kilos of meat a week while also working as a vocational school teacher. He is not interested in plant-based trends, and he sources his beef and pork from trusted farmers between Pinzgau and Lake Achensee. A hunting colleague praises the trustworthiness of Obermoser’s work, adding a light-hearted comment, “And if you don’t like it, you can just throw it in your face.”
