Meat processor of fresh meat and meat products for butchers, retail and wholesale, and the food industry.
Ernst Sutter AG
Gossau (CH) · St. Gallen-Winkeln (CH) · Bazenheid (CH) · Langnau im Emmental (CH) · Geuensee (CH) · Bedano (CH) · Renens (CH)New on Amplifa
About Ernst Sutter AG
Ernst Sutter AG is a meat-processing group headquartered in Gossau (SG) and, as a meat competence center, belongs to the fenaco-LANDI Group. The company produces and sells fresh meat and meat products from beef, pork, poultry and lamb to butcher shops, retail and wholesale, and the food industry. Production covers fresh meat processing, sausage specialties such as scalded sausage, cooked and raw cured products, as well as poultry and convenience products such as Cordon bleu. At five production sites and two logistics platforms in the cantons of St. Gallen, Lucerne, Bern, Vaud and Ticino, the company employs around 1'000 staff and generated revenue of around 619 million Swiss francs in 2025. The fresh meat center in Bazenheid is built to the Minergie standard; with photovoltaics, waste heat recovery and electric trucks, the company is advancing its sustainability strategy. Via two regional logistics centers in Bedano and Renens, Ernst Sutter AG supplies all of Switzerland and exports selected specialties to neighboring European countries.
- Site
- Gossau
- Processes
- Meat processing (fresh meat, meat products), Sausage production (scalded sausage, raw cured products, cooked products), Poultry processing and convenience products (Cordon bleu, skewers, currywurst), Meat and meat products produced conventionally and according to regional recipes, Custom customer solutions, Innovations, Barbecue events and events, Logistics (two regional logistics platforms)
- Materials
- Beef, Pork, Poultry, Lamb
- Certificates
- ISO 22000 / FSSC, IFS, HACCP, Suisse Garantie, Bio Suisse Knospe, IP-Suisse, GGA, NatureSuisse / From the Region, ISO 22000 / FSSC (ProCert)
- Founded
- 1964
- Employees
- ca. 1000
- Industries
- Food industry, Retail, Wholesale, Butcher shops
- 01
Procurement of Swiss slaughter animals
- 02
Fresh meat processing
- 03
Refinement and sausage production
- 04
Packaging
- 05
Logistics and delivery
Raw materials and product areas
Beef
Basis for fresh meat and meat products such as Mostbröckli and roast beef.
Pork
Raw material for St. Gallen sausage specialties, OLMA bratwurst and raw cured products.
Poultry
Basis for poultry products and convenience items such as Cordon bleu and skewers.
Lamb
Part of the full fresh meat range for specialist customers.
Sites
Gossau
CHHeadquarters, production of cooked and raw cured products as well as Appenzell specialties
- Materials
- Beef, pork
- Photovoltaic system
- Wood-chip heating
- Cleanroom technology
St. Gallen-Winkeln
CHProduction of St. Gallen sausage specialties including OLMA bratwurst
- Materials
- Pork, beef
Bazenheid
CHFresh meat center (Minergie standard), logistics hub
- Materials
- Beef, pork, poultry, lamb
- Photovoltaic system
- E-truck charging park with battery storage
- Waste heat recovery from refrigeration systems
Langnau im Emmental
CHProduction of fresh meat and meat products according to Emmental recipes
- Materials
- Beef, pork
Geuensee
CHProduction of poultry and convenience (relocation by end of 2026)
- Materials
- Poultry
Bedano
CHLogistics platform Ticino
- Photovoltaic system
Renens
CHLogistics platform French-speaking Switzerland
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Meat processing (fresh meat, meat products)Other | – | – | – | – | Beef, Pork, Poultry, Lamb |
| Sausage production (scalded sausage, raw cured products, cooked products)Other | – | – | – | – | Pork, Beef |
| Poultry processing and convenience products (Cordon bleu, skewers, currywurst)Other | – | – | – | – | Poultry |
Additional services
Quality
Quality assurance is based on the HACCP concept and covers personnel and operational hygiene, metal detection, temperature controls, and microbiological and sensory testing in cooperation with the UFAG laboratories. International and label standards such as ISO 22000/FSSC, IFS and Suisse Garantie are certified by ProCert.
| Evidence | St. Gallen-Winkeln | Langnau i.E. | Gossau | Bazenheid |
|---|---|---|---|---|
| ISO 22000 / FSSC (ProCert) | ||||
| HACCP | ||||
| Suisse Garantie | ||||
| IP-Suisse | ||||
| GGA | ||||
| Bio Suisse Knospe | ||||
| IFS |
History
- 1909
Otto and Frieda Sutter take over the Suttero village butcher shop and the Restaurant Ochsen in Teufen (AR).
- 1935
Ernst Otto and Lydia Sutter take over the parental business.
- 1964
Founding of Ernst Sutter AG by Ernst Sutter sen. and his wife Margrit.
- 1976
Modern production facility in Gossau occupied.
- 1984
Acquisition of the Gemperli butcher shop.
- 1994
Operations ISO-certified for the first time.
- 1995
Ernst Sutter takes over management (4th generation).
- 2004
Integration into Carnavi Holding AG and joining fenaco.
- 2008
Merger of F&W, Gattiker, Gemperli, Reber, Suttero and Viaca with Ernst Sutter AG.
- 2012
Opening of the Suttero fresh meat center in Bazenheid; Reto Sutter takes over management.
- 2015
Production of the Gattiker facility relocated to Gossau and Bazenheid.
- 2017
Extension building at the Suttero site secures production capacity.
- 2020
Relaunch of the Suttero brand.
- 2025
Groundbreaking for the new meat products competence center in Gossau.
- 2026
Investment in electromobility at the Bazenheid site; relocation of Geuensee production to four other sites.