Maison Klein

Maison Klein has worked the same trade in Strasbourg since 1933, when Chretien Klein and his wife Catherine opened a boucherie-charcuterie built on their own butchery and cured-meat production rather than a bought-in counter. The house passed to their sons Raymond and Alfred in 1962, and is now run by a third generation, Olivier Klein, from premises at 28 Boulevard d'Anvers.

The shop still combines the two trades that define Alsatian charcuterie culture: butchery (boucherie) and cured/smoked charcuterie, sold alongside a daily traiteur counter. It sources from livestock farms the family has vetted directly, and a small team of eight prepares the meat and prepared dishes on site rather than shipping in finished product.

What distinguishes Maison Klein from a generic Strasbourg deli counter is the unbroken family chain of butchers running the shop for over ninety years, in a city whose charcuterie tradition (Alsatian blood sausage, Strasbourg sausage, pate en croute, smoked ham) is shaped by its German-influenced curing and smoking methods rather than the leaner style found further south in France.

The shop has also modernized its daily counter alongside the traditional trade, adding vegetarian and vegan prepared dishes and poke bowls to the rotation — a working charcuterie-boucherie kept current for a Strasbourg clientele rather than preserved as a museum piece.