Bell celebrates its 150th anniversary: from the Basel ox butcher to an international meat processor

On Easter Monday 150 years ago, the "Ochsenmetzg" opened its doors in the "zum unteren Balchen" building in Basel's city center. Samuel Bell-Roth, who himself came from a dynasty of butchers, laid the foundations for a Swiss success story that continues to this day. Driven by a pioneering spirit, Bell expanded to other locations throughout Switzerland in the years that followed. The Bell name became the butcher's brand par excellence, with a nationwide network of 170 branches. The year 1913 marked an important milestone with the creation of the Bell Alliance. The merger of the Association of Swiss Consumers' Associations, the forerunner of today's Coop Group, and Bell was the first collaboration between a private company and a consumer organization organized as a cooperative in Swiss history and established a successful partnership that continues to this day.

Quality and enjoyment - yesterday and today

Bell stands for a piece of Swiss economic history with products that are still popular today and, like the Bell sausage, have achieved genuine cult status. Always on the lookout for new ideas, Samuel Bell's youngest son, Rudolf Samuel Bell-Fischer, was introduced to the secrets of sausage making during his years of traveling in Europe and thus gave the starting signal for charcuterie at Bell. A discipline that until then had not been part of the traditional butcher's range, but was all the better received by the public. Thanks to courageous innovation, the first forerunners of today's convenience products were created as early as 1913 with canned meat and sausages produced in-house. In 1938, Bell established another important pillar in the form of a large catering department with Bell house pâtés, various charcuterie platters, sausage rolls and much more. Over the years, the catering service developed into a comprehensive party and catering service. The Quick Schüfeli, which Bell first produced in large quantities for Christmas in 1971, was a resounding success. This was preceded by an elaborate development process over many years, during which the right recipe, preparation and packaging were tinkered with.
Today, Bell still stands for traditional butchery, pioneering spirit and innovative strength. To mark its 150th anniversary, the company is reviving 15 traditional charcuterie specialties from the past with the "Samuel Bell 1869" line. "In 150 years, Bell has grown from a small butcher's shop in Basel into the international food company Bell Food Group - one of the leading manufacturers of meat, charcuterie and convenience products in Europe with around 12,500 employees in 15 countries," explains Lorenz Wyss, CEO of Bell. Nine out of ten Swiss people know the Bell brand. This makes it one of the best-known food brands in Switzerland.
150 years of innovation - the first Swiss shopping center
Bell recognized the needs of customers early on and was also brave enough to act accordingly. The Central-Hallen, which opened on August 3, 1906, hit the nerve of the times and was considered the first "shopping center" in Basel, Switzerland and probably Europe. For almost 100 years, Bell meat and sausage products as well as vegetables, fruit, baked goods, flowers and drinks were sold under one roof in the Central-Hallen. in 1953, Bell once again demonstrated its pioneering spirit when meat products were packaged and offered on self-service shelves in the Central-Hallen for the first time anywhere in Switzerland. "What we take for granted today was an absolute innovation back then and was charmingly called 'Hopp-Hopp-Service'," says Lorenz Wyss. "Bell laid the foundation for the first shopping centers in Switzerland".

Sustainable commitment - anchored in the roots

Bell was also a pioneer when it came to animal welfare and was the first major meat processor to take up the cause. in 1985, "Natura Beef" products were sold for the first time, and in the following years Bell actively promoted more natural farming of pigs with the "Bell Porc" seal and calves with "Bell Natura". As a founding member of the WWF Seafood Group, Bell also stands for a sustainable range of fish and seafood. For Bell, sustainability also includes raising consumer awareness with regard to the holistic use of animals. In the online handbook "Bell Code 1869", Bell provides information on meat science, optimal use and preparation as well as on the topic of sustainability. "We are aware of our role as a responsible international food company. That's why we include various aspects of sustainability in all our decisions," Lorenz Wyss continues.

Progressive employer - pioneering in Swiss pension fund history

Bell has always been committed to its employees. As early as 1910, Bell introduced the first collective labor agreement and was one of the first companies in Switzerland to set up a pension fund. As an apprenticeship and training company, Bell invested in apprenticeships early on and today offers training in 15 different professions. "Promoting young talent is also an extremely important topic for our industry. We want to get young people excited about the butcher's trade and let them become part of our future history," says Lorenz Wyss, who also began his career as a butcher.

About Bell

Bell has remained true to its Swiss roots to this day. The company's headquarters are still located in Basel. Bell is the largest supplier of meat, charcuterie and seafood in Switzerland and a major supplier of regional charcuterie specialties in Europe. Bell is part of the international Bell Food Group, which generates annual sales of over CHF 4 billion with around 12,500 employees.
An overview of the most important milestones in Bell's 150-year history: www.bell.ch/de/bell-geschichte