The last sausage butcher Hermann Görlitz has to close after forty years. He can not implement a new EU directive. Report from the last day
This morning everything was as usual. Hermann Görlitz (56) has risen by 4 clock 30, has eaten bread with jam, drank a coffee and leaf through the newspaper. Then he went to his butcher shop. At 6 clock comes the ice cream truck and brings fresh butchered pork. It will be the last time today. Tomorrow will close the shop Görlitz. The EU wants it.
Görlitz is now on the driveway at Rosenthaler Platz in Berlin-Mitte. He is gaunt, his hair is still full. He wears a white coat and a brown glasses with a thick edge. Left is his butcher shop. In the window sticks a quote: ". 1 kilo beef, € 5.99" A good price, will Görlitz. "And the quality is right, too. Can you ask my customers. "
Since Görlitz 30 years working in the shop. In GDR times, it belonged to Trade Organization (HO). Görlitz was only an employee, but worked like that, "As if my butcher dit," he says, while his companions and the apprentice who have pig halves. "I'm passionate about meat." After the turn he took over the shop. The customers were still.
This will tomorrow be the end. Then Görlitz will have to move. A new EU directive, who took the Eurocrats in Brussels thought stipulates that butchers, who process more than 600 kilos of meat a month, a minimum standard of refrigeration need.
the expensive conversion work can not afford Görlitz. While buzzing in his cold store modern technology, but the rooms themselves are not made of aluminum, but verkachelt. To unsanitary, says Brussels. "Rubbish," said Goerlitz. "In 30 years, yet no one died in our flesh."
For a long conversation, he has no time now he has to be processed pork sausage. "The fresher the meat is processed, the better it tastes," he says and disappears into the work rooms.
where it smells sour after iron - the smell of raw meat and fresh blood. Also, a spicy smell of pepper and garlic in the air. It's the spice mixture until the sausage is the right "kick". Görlitz mixing them to ourselves. "After a secret recipe - I have from my master." Görlitz keeps tradition.
The work areas are white tiled on the walls. Silvery metal devices, the size of refrigerators, stand in the middle. The butcher cut the pork into thumb large pieces, which are then rotated through a meat grinder.
Görlitz likes to watch at work. "I've nüscht hide. For me, only quality comes into the sausage, "he says. He now faces a barrel cauldron in which lies a stirring hook. There comes into the sausage mixture and is mixed for one hour. "I work without a maturing agent and Fertigwürzmischungen." That was on-consuming - and will therefore made only rarely. "But after you taste this"
Because he knows that here, the sausage tastes, Manfred is Herbell the front of the sales counter. The 62-year-old retiree living on a few houses here and buys for years. Behind the counter is Monika Görlitz (45), small and with dyed blond perm. It acts depressed. "That is somehow a close," she says as she weighs 150 gr hunting sausage. "For years, we are here and now is just closing."
The customer takes drastic words. Manfred Herbell, a stocky man with a bald patch and mustache excited about "in Brussels", which ruin "the German middle class." "It can not be true that a Shop has to close only because of such Heinis desk. "
Hermann Görlitz has a similar view, but will not comment. "Because otherwise cook up the emotions." All he is left with nothing but: It is now located in Berlin-Pankow, about 15 km, take a butcher's shop, whose owner is retiring. Therefore, he looks "really confident professional in the future."
If not for Mrs. Dammenhayn. The 84-year-old living on the street. "An old customer of ours." The pensioner can not go well. Görlitzs also have a hot counter and bring you a hot meal every afternoon. "Sometimes it's pea soup, then pork knuckle with sauerkraut," says Görlitz. This is now final. Time he is concerned no longer create.
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