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It was only when her older brothers declined to take over the family butchers’ business that she decided to return to her hometown of Calden in central Germany and assume responsibility for it herself. Today, as a master butcher and the fifth generation to run the business, she leads it with a clear vision: artisanal, sustainable, innovative.
Award-winning: Traditional recipes, new ideas
At Landfleischerei Koch, founded in 1877, traditional craftsmanship meets contemporary innovation. Since taking over in 2018, Katharina Koch has modernised the business: Production is carbon-neutral and many of the products certified organic. The meat comes exclusively from farms in the region. For example, the business sources its pigs from Tina and Patrick Wienand’s farm, where the animals are kept on straw and raised on selected, farm-grown feed.
Her commitment to sustainability is also evident in the fair working conditions: Trainees benefit not only from flexible hours but also from an electric car that they can use privately. There’s also a breath of fresh air in the product range: alongside classics such as 'Ahle Wurst' and 'Feldkieker', there’s the 'Gin-Stracke', a sausage with a hint of juniper. Naturally, all of these are available in the online shop, too.
At the IFFA trade fair in May 2025, Katharina Koch was awarded the ‘Wurst hat Zukunft’ (Sausage has a Future) innovation prize by the Central Association of Natural Casings for her innovative overall concept centred on the North Hessian ‘Ahle Wurst’. The jury was particularly impressed by the successful combination of traditional craftsmanship and modern marketing strategies, such as guided tours of the so-called ‘Wurstehimmel’ (Sausage Heaven) or the use of digital technologies, including AI.
“Day in, day out it’s a special feeling to see that the demand for good, artisanal sausage remains as strong as ever, and that we can continue to bring pleasure to lots of people with our products in the future.”
Commitment to the butchers' trade
Beyond the bounds of her company, Katharina Koch is committed to supporting the butchers' trade. As a member of the Small and Medium-Sized Enterprises Advisory Council at Germany’s Federal Ministry for Economic Affairs, she brings the perspective of small and medium-sized enterprises to the political decision-making process. She is also an ambassador for the butchers' trade and is dedicated to promoting the upcoming generation.
In her book ‘Fleisch ist kein Gemüse’ (Meat Is Not a Vegetable), Katharina Koch describes her journey from international politics back to her roots, using it to promote the butchers' trade. She offers insights into sausage-making, a craft steeped in ancient tradition, and explains how a healthy relationship between farm animals, farmers, butchers and consumers is possible.
Images: Katharina Koch
Header image: Canva
People in the Butchery Trade
The people who work with meat and sell meat products are just as diverse as the tasks involved in the butchery trade.
Our global series profiles creative and skilled individuals, from traditional butchers to those who have switched careers.
