The history

With Tobias Metten, son of Ulrich Metten, the fourth generation enters the company and secures the successful continuance of the Metten Fleischwaren GmbH & Co. KG.

Expansion and modernization of the units with subsequent relocation of the entire production to the plant in Frielentrop. High quality meat and sausage products are produced on 30,000 sqm under ideal logistic conditions.

Metten is accepted into the QS-system (quality and safety): As voluntary initiative of all involved levels of the meat economy, QS is the alliance for audited quality assurance on all levels of foodstuff production, from the field and stable to the counter. You can find more information on the  IFS-internet page.

Metten is audited following QS (quality and safety) and accepted into the QS inspection system for food: As voluntary initiative of all involved levels of the meat economy, QS is the alliance for audited quality assurance on all levels of foodstuff production, from the field and stable to the counter. You can find more information on the QS-internt page.

Metten wird erstmals durch die Deutsche Gesellschaft
zur Zertifizierung von Managementsystemen (DQS GmbH)
nach DIN EN ISO 9001 zertifiziert.
Die Philosophie - Bestes aus Fleisch - wurde nunmehr flankiert und abgesichert durch ein modernes Qualitäts-
managementsystem. Mehr Informationen über die DQS
finden Sie auf der DQS-Internetseite.

Start up of the complete 1st building level of the plant in the industrial region Frielentrop with meat cutting, raw sausage production, and deep cooling warehouse.

Start up of the currently most modern slaughtering plant in Europe for swine in the new plant in Frielentrop.

Entrance of Thomas Metten into the company. The management now consists of Wilhelm Metten jun. and his three sons Peter, Ulrich and Thomas Metten.

Start up of the new building with a utilization area of 6,000 sqm and a new office building.

Ulrich Metten enters his fathers´ company: Beginning of the expansion of the business on several levels and purchase of neighbouring buildings.

Peter Metten enters his fathers company.

Metten Fleischwaren already has 130 employees and slaughters 450 swine and 80 cattle per week.

Beginning of the blasting operations and the clean up of the rock area behind the butchery in order to make room for expansions (completion 1950).

lhelm Metten jun. takes over his fathers butchery and starts to expand the small business. Interesting: During the war somebody made an odd discovery: Ham, bacon, and raw sausage maintained excellent condition in the rock gallery blasted open behind the production building for air-raid protection. Due to the consistent mountain temperature between 8 and 10 degrees Celsius the goods even took on a special flavour. The idea to also move the salting company into the mountain was born. In idea that kept for over 70 years.

Expansion of the company that meanwhile employs two  journeymen and slaughters 20 swine per week to a capacity of 150 swine per week.

Takeover of the house by Wilhelm Metten sen. and foundation of the country butchery Metten.