From Furniture to Food

How research into local history revealed an amazing migration of pork-butchers from Germany to Great Britain

Abstract

An account of research into mid 19th-century to early 20th-century emigrants to Britain from rural Germany, such as Hohenlohe, many of whom settled in industrial towns and cities, such as around Sheffield, and entered the pork-butchery business. The main question pursued is why so many of them decided to enter this particular line of work without having a butchery background. One explanation was that because British butchers tended more to dealing with beef, lamb and mutton, a Hohenlohe pork-butcher could fill a gap in the food supply by slaughtering pigs and processing the meat into a range of novel and tasty sausages as well as into many other appetizing pork products. Even more than that, customers could also get hot and wholesome meat-based meals, ready-prepared and accompanied by various side dishes. These were either served on the premises or they could be taken away in a basin. Thus the first take-aways were created on the island.