Bauernspeck – a premium quality ham

Choose from a vast selection
packed with the traditional speck flavour

Some of the speck made in South Tyrol/Alto Adige is classified as “Bauernspeck.” Only the highest quality pork is used in the production of Bauernspeck. The pigs the meat is sourced from are raised in small groups at farms in South Tyrol. As a result, only a limited amount of Bauernspeck is available at any given time. The product attracts the interest of gourmets worldwide, due to its higher fat content. In addition to the thigh, which can carry the denomination PGI other cuts are also utilised to produce Speck, such as the neck, shoulder, loin, and belly with the aim of making full use of the entire animal, as mandated by the local tradition. All parts have different flavour profiles, while the quality remains consistently high. The hallmarks of Bauernspeck are its fine marbling, its crumbly consistency and traditional taste. This speck literally melts on your tongue.

Bauernspeck

The production process complies with the strict traditional methods. Thanks to the animals’ diet and varying ages, the parts differ in terms of size and fat content. The time required for Bauernspeck to mature varies from a minimum of three to five months depending on the weight and thickness of the parts that are being cured; in fact, the thigh will take an average of 8 months. Compliance with strict quality control measures is required during the production process. This begins with the non-GMO feed farmers have to provide to the animals and accompanies every production step. Speck will not be classified as “Bauernspeck” unless it meets all of the quality criteria. The quality audits are conducted by the independent IFCQ institute in cooperation with the Agriculture Department of the Autonomous Province of Bolzano/Bozen.

 

Bauernspeck producers

Gruber Butcher’s

Gruber Butcher’s

Werner Gruber opened his butcher’s shop in the centre of Meran/Merano in 2013, followed two years later by another branch in Latsch/Laces in the Vinschgau/Val Venosta Valley ...

Butchery Silbernagl

Butchery Silbernagl

Christian, Heinz and Thomas Senoner are the names of the three brothers who run the traditional Silbernagl butcher’s in Kastelruth/Castelrotto. Quality, naturalness and ...

Butchery Gstör

Butchery Gstör

It’s a rare sight to see: The Tschenett family in Algund/Lagundo do it all themselves, from start to finish. The process begins with the animals at their small livestock farm ...

Butchery Mair

Butchery Mair

It all began with a great-uncle: Adolf Mair. He knew that if one wants to provide outstanding meat, the finest of sausages and the very best of speck, a good relationship of mutual trust ...

Viumser Speck

Viumser Speck

“The best things comes in small packages.” It was in the spirit of this guiding motto that Robert Priller opened Viumser Speck butchers, which he has been running together ...

Raich Speck

Raich Speck

In the industrial area of Partschins/Parcines, you will see a small, green house: This is where the Raich family produce their speck, along with other meat and sausage products ...

Stephan Von Pföstl

Stephan Von Pföstl

When Stefan von Pföstl looks back on the many generations of butchers who preceded him and the changes that have taken place, he has a lot to tell ...

Butchery Steiner

Butchery Steiner

Only a handful of companies in our region are committed to producing original Alto Adige Bauernspeck, and in the Pustertal/Val Pusteria Valley, there are only two ...

Viktor Kofler

Kofler Viktor

Andrea Kofler from Lana was practically born making speck: For three generations the family company has been producing, alongside a wide range of meat and sausage products ...

Schmid Speck

Schmid Speck

Schmid Speck has its headquarters in Plaus near Naturns/Naturno, and is an artisan family company. For brothers Thomas and Joachim Schmid, quality and passion ...

Butchery Christanell

Butchery Christanell

When great-great grandfather Mathias Christanell founded his butcher’s business in 1903, he laid the ground stone for a Christanell principle that still distinguishes the company to this day ...

Kofler Delikatessen

Kofler Delikatessen Ltd

The family company was founded back in 1976. At that time Walter, the father of the family, founded the company together with his brother, and ran a retail store in ...

Butchery Rinner

Butchery Rinner

“I only sell what I like myself,” says Alexander Rinner with a smile. In his company, the butcher from Latsch/ Laces places the utmost of importance on quality ...

Max Siebenförcher

Max Siebenförcher

In 1929 the Siebenförcher butcher’s was found by Gottfried Siebenförcher, grandfather of today’s master butcher. In later years, the family business was split between the two sons – Gottfried Jr., who today runs the Siebenförcher ...

Vontavon

Vontavon

“The butcher’s profession is a wonderful job,” says Paul Vontavon. ”You feed people, and produce high-quality foods.” As he speaks, you can see that producing speck is a life’s passion for Paul Vontavon ...

G. Siebenförcher

G. Siebenförcher

When it comes to making speck quality control is a tricky business and, as you would expect, modern technology plays a big role in carrying it out. Florian, the youngest son of the family, graduated from the food technology in Kulmbach ...

Nocker

Nocker

In 1960, Anton Nocker founded his butcher’s business and shop, together with a neighbouring hotel and restaurant in Toblach/Dobbiaco. The butcher division of the business focussed on meat processing, with a heavy emphasis on the production ...

Pramstrahler

Pramstrahler

Stefan Reifer is the boss at Pramstrahler Speck & Würstel in Völs/Fiè, a family business which was founded in 1945. He runs the company together with his siblings Otto, Ida and Hugo. “Pramstrahler is not an industrial operation, but a ...

Butchery Windegger

Windegger

Speck isn’t just speck: On one hand, it is important to give customers the taste they want. On the other hand, there are a lot of different kinds to choose from. Every family also has their own family recipe ...

Martin Speck

Martin Speck

Around 20 years ago, Martin Dipauli laid the foundation stones for Martin Speck. It all began when Martin purchased a small grocery store, but the qualified butcher had always had a clear plan in mind ...

Pfitscher

G. Pfitscher

The founding date of his company was June 2nd, 1980: That was the day when Gottfried Pfitscher began his one-man enterprise, producing traditional speck on his farm. In the early days he produced only 20 to 30 hams per week ...

Galloni

Galloni

The butcher brothers Andreas and Thomas Galloni produce Speck Alto Adige PGI with natural ingredients, made to a recipe which has been closely guarded for generations ...

Merano Speck

Merano Speck

Inge Rauch has no intention of retiring. She has always worked in “Merano Speck” the family company which her husband founded 26 years ago, and her favourite food of all is - and how could it be otherwise - their own speck ...

Christanell

Christanell

Christanell GmbH have been producing Speck Alto Adige in Naturns/Naturno for over 20 years. Today, Speck is one of South Tyrol’s biggest exports – not to mention one if the most rigorously-controlled quality products in the whole of Italy ...

Moser Speck

Moser Speck

It all began in the 1970s, when Walter and Adolf Moser started to produce speck from their farm for family and friends. A year later, the brothers opened their company in Plaus, near Naturns/Naturno ...

Recla

Recla

At 3,905 m, the Ortler/Ortles is the highest mountain in South Tyrol, and its north face is the longest ice wall of the Eastern Alps. But why is this important for Recla speck? The company in Schlanders/Silandro is located between the massifs of the Ortler ...

Senfter

Senfter

The Grandi Salumifici Italiani Group is the result of many years of development. It all began with a small butcher’s shop belonging to the current-day owners’ grandfather, which went on to become ...