In our speck production facility, we prioritize the highest quality . We avoid rapid and artificial ripening of this South Tyrolean quality product. The meat is rubbed with a mild spice blend and stored in the curing room for 14 days. Afterward, the speck is smoked with beechwood and then aged in climate-controlled rooms for at least 7 months .
In 1955, my parents founded a small village butcher shop in Latsch – hard work with little free time. I had to help out from the very beginning. It soon became clear to me that I wanted to move away from the traditional butcher shop and towards a proper bacon and sausage business. That had always fascinated me. That's when the idea was born to produce only smoked and cured meats. "I saw it as a greater opportunity for growth," says the current owner, Alexander, who now runs the business in its second generation.
The business was rebuilt in 2008 and my son Max began his apprenticeship as a butcher that year. At 23, he joined the family business. He manages production and is responsible for quality assurance. This has allowed us to successfully combine time- honored tradition with state-of-the-art manufacturing technology . We work well together because we share the same philosophy .In 2019 we were able to move into our new company building.We now have a large stone cellar for the maturation of our products . Here, our delicacies are allowed to dry in the special mountain air of the Vinschgau valley.
