Gabriel Butchers

Wolfenschiessen

It’s more than just sausage meat to him: Walter Gabriel, third generation butcher, puts his heart and soul into the running of Gabriel Butchers along with his son, Tommy, and Thomas Vogler. The business, with its 100 year history, lies just before the ascent towards Engelberg and today employs around 30 people. Every week pigs, calves and big livestock, exclusively from farms in the Engelberg Valley, are slaughtered at the company’s own slaughterhouse.