In our production facility, we prioritize the highest quality
In our speck manufactory, quality comes first. We deliberately avoid rapid or artificial ripening in order to preserve the authentic character of this South Tyrolean specialty. The meat is carefully rubbed with a finely balanced blend of spices and cured for 14 days. It is then gently smoked over beechwood and matured in climate-controlled rooms for at least seven months, allowing it to develop its full aroma and unique flavor.
Everything started in Latsch
In 1956, my parents founded a small village butcher shop in Latsch
From a very young age, I was involved in the family business. Early on, I realized that my vision went beyond the traditional butcher shop — I wanted to focus entirely on the art of premium bacon and sausage production, something that had always fascinated me. This passion led to the idea of specializing exclusively in smoked and cured meats.
“I saw it as a unique opportunity for growth,” says Alexander, who now leads the company as the second generation of the family business.
The business was rebuilt in 2008
That same year, my son Max began his apprenticeship as a butcher. At the age of 23, he officially joined the family business, where he now oversees production and is responsible for quality assurance. Together, we have succeeded in combining time-honored craftsmanship with state-of-the-art production technology.
We work hand in hand because we share the same philosophy and passion for quality. In 2019, we moved into our new company building, which includes a spacious natural stone cellar dedicated to the maturation of our products. There, our specialties are given the time they need to dry and mature naturally in the unique mountain air of the Vinschgau.
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Family Business
In our family business, we produce a wide range of salami and smoked sausages, as well as specialties such as coppa, smoked beef, and herb-cured fillets.
Our speck production, however, remains deeply rooted in tradition. We use only high-quality pork legs sourced from Austria, certified with the AMA quality seal. The hams are carefully salted according to our secret family recipe before being traditionally smoked over beechwood, giving them their distinctive aroma and character.
In 2020, we opened our own retail store at our company headquarters in Latsch. There, visitors can discover everything needed for an authentic South Tyrolean snack. Alongside our own products, we offer a carefully selected range of regional specialties, including cheese, Schüttelbrot crispbread, wines, pickled delicacies, jams, honey, chocolate, and much more.
Today, our products are enjoyed far beyond South Tyrol, with our markets extending from northern Italy to southern Germany.