Gruber

Villanders/Villandro See map

Artisanal variety, family management and a consistent commitment to quality define the work of the Gruber family.

Speck from Urtijëi/Ortisei

Metzgerei Gruber was founded in 1993 by Lorenz Gruber in Urtijëi/Ortisei in Gröden/Val Gardena. What began as a small craft business has developed into a company with several branches and its own production facilities. With the arrival of his son Werner in 2004, the business gained new momentum. A qualified master butcher, he became provincial champion in his trade in 2008 and opened his own branch in the centre of Meran/Merano in 2013.

Today, father and son work side by side to continuously refine and expand the product range. Since 1999, production has taken place on the sunny slopes of Villanders/Villandro, where all of the company’s sausages and cured products are made. From an original three-person operation, the business has grown into a family enterprise with several locations and an expanded team.

In-house production and a wide range

Expert selection of raw materials, in-house processing and carefully monitored procedures ensure consistent product quality.

Metzgerei Gruber produces all sausages and cured specialities in-house. The range includes more than 100 products, among them numerous allergen-free specialities.

A particular focus is placed on Speck Alto Adige PGI, which is subject to regular independent inspections. Several hundred hams are processed each week, with strict monitoring of meat selection, salt content, maturation progress and external characteristics. Werner Gruber personally oversees many stages of production and ensures that only products the company fully stands behind reach the counter. Direct dialogue with customers, including at the service counter, continuously informs the further development of the range.

Proprietary smoking technology
For speck production, Lorenz Gruber developed a special smoking chamber that operates with minimal smoke. The smoke is circulated several times within the chamber and then fully dissipates after a short period. This creates a balanced aroma with reduced emissions, ensuring a gentle process for both product and environment.