Quality from the start
The history of the KURTH company begins shortly after the 2nd World War.

At that time, the master butcher Gottfried Kurth opened his first sales stall in the “pig market hall“ at the Cologne abattoir, supplying fresh offal, which he supplied to butchers from Cologne and the surrounding area.

He was assisted by his daughter Gertrud, who dealt with the commercial matters of the small business.

At the beginning of the 50’s, Kurth extended its range to frozen goods: pig’s liver, kidneys and tongues in addition to frozen ox tongues.

At the end of the 50’s/beginning of the 60’s, the son-in-law Willy Kraemer joined the company. Constantly increasing quantities of fresh meat from countries of origin such as Denmark or the Netherlands were imported. Frozen goods were now obtained from North America and Canada.

The economic wonder, part 1
KURTH grew. It was not long before the warehouse capacities in the cool room at the Cologne abattoir were no longer adequate. Further premises were rented. In addition, a fleet of vehicles was needed in order to ensure problem-free transport between the new warehouses and the sales stall.

The customer profile had also changed: customers in Düsseldorf and Trier were now also supplied with fresh goods in addition to butchers from the catchment area of Cologne. Frozen goods were now sold throughout the Federal Republic of Germany, predominately to large meat product plants.

The increasing range of products and the constant growth in clientele made it necessary to adapt the administration, business structure and the fleet of vehicles; some employees in addition to independent business representatives now took over purchasing on a commission basis.

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