The Meat Library is a winter-only tasting experience featuring small-batch charcuterie handcrafted by resident artisan Andreas “Andy” Ertle. Utilizing Hakuba’s alpine air as a natural cellar, Andy employs traditional European methods and nearly lost preservation techniques—such as ash curing and hemp wrapping—to create rustic, refined meats without chemicals or nitrates.
90-Minute All-Inclusive Tasting
Pricing
Access to the Meat Library is by reservation only.
Born in Germany and trained across Europe and Asia, Andy brings a lifetime of culinary artistry to his craft. Having honed his skills in Michelin-starred kitchens and advised leading restaurants worldwide, he has turned his focus to the timeless art of charcuterie.
Now based in Hakuba, Andy works in harmony with the mountain seasons, the crisp valley air, and the dedication of local farmers. Every piece he creates reflects patience, precision, and respect for nature — transforming simple ingredients into charcuterie that captures the spirit of Hakuba itself.
Reserve your room at the hotel and discover the Japanese Alps at their most vivid.
