I’m onboard the Europa 2, Hapag-Lloyd’s new luxury cruise ship, sailing from Sicily to Sardinia in the western Mediterranean.
One of the afternoon offerings onboard is a meat seminar featuring Wolfgang Otto, one of three German brothers who recognized a need in Germany and decided to fill it: supplying Germany’s finest Michelin-rated restaurants with top-quality beef and pork.
Otto admitted to me and the other baby boomers onboard that just eight years ago he knew very little about meat, yet today his family’s company, Otto Gourmet, is regarded as the top beef and pork purveyor in Germany. Kobe cattle and Iberico pig are two of the products they distribute to both top restaurants and private customers.
For enlightenment on the subject, he and his brothers first turned to a Nebraska rancher, Dan Morgan, who taught them the finer points of how to… Continue reading