Tradition meets ecology
With its recognizable facade in black and gold, the store has become somewhat of a phenomenon in the world of organic butchery. The bull's head above the entrance door emits neon lightnings, symbolizing energy and motion, and reflecting the buzzing atmosphere of the shop. Our logo — a bowler hat sitting on a butcher's tray — is a registered trademark, and the hat is proudly worn by the shop's personnel!
A success is known by many names. “The Lamb Butcher” became the shop's nickname in the 50's, when Engberg started importing lamb from New Zealand. The meat was stored in refrigerators behind Lynggården in Kødbyen.
The Butcher at Kultorvet is also known as the “Bowler Butcher”. The bowler hat symbolizes traditional butcher's craft, and is worn by the shop's employees. It reflects the guarantee that all our meats are cut using traditional butcher skills; not many such shops remain.
The shop's most recent nickname is “The Eco–Butcher” — echoing the success we've had selling organically produced meats exclusively since 1997!
Is organic meat worth it?
The shop features organic quality meats, grown locally on Danish farms.
At first glance, organic food does seem to be more expensive. It is worth every penny though; and, if one takes into account the significantly higher nutrient content and a better quality overall, the verdict is clear. Organic is the only right choice!
A butcher's job is a confidential affair. Being trusted with what others are putting in their mouths is the ultimate responsibility. Because of that we are somewhat perfectionist as far as quality is concerned.
As time went by, I realized that the ecologists were right. A good life is an animal's natural right — and our customers have a right to some decent meat!
1st October 1888
The story starts in 1888, when Master Butcher Niels Hansen, who at the time owned four butcher's shops in Copenhagen, established a new one at Kultorvet.
Niels Hansen transfers the business to a new owner, Christensen & Engberg. Christensen left the shop four years later; he was rather fond of the bottle.
Engberg led the shop alone until he became 82 years old in 1970. He then sold the business to Jørgensen, a commissioner whom Engberg knew from Kødbyen (Copenhagen's Meat Quarter). "Kesse" Meisler Jørgensen became as well–regarded as his predecessors, and went on to work in the shop until his death in 1984, having sold the business to his son Niels a couple of years before.
1st October 1989
On the day of the shop's 101 year anniversary — 1st October 1989 — Niels sold the business to Jens Slagter and Jan Nielsen due to illness. The two gentlemen had worked together before under Jan Wybrandt, a renowned butcher in Birkerød.
Before 1989 Jens had worked at London's Conduit Street, and in Australia, where he was a master butcher for 7 years. When asked by friends when he was going to move back to Denmark, he always replied:
The day the Butcher at Kultorvet goes on sale.
Ken Siems (also called Skipper) takes over Jan's place as head butcher after an apprenticeship of a couple years. Skipper sold his share in the company in April 2001.
1st October 2001
October 1st, 2001 saw the fusion of Butcher at Kultorvet with Jan Wybrandt's shop in Birkerød — the result of a growing cooperation throughout the years as well the concept's popularity among customers.
Financially the merger didn't work out, and in the summer of 2003 the shops were separated again.
The Butcher launches thebutcheratkultorvet.com — an international website that marks 126 years of traditional butchery combined with pioneering the cause of quality and ecology!