Gstör
Algund/Lagundo See map
Family responsibility shapes the traditional business of the Tschenett family.
Speck from Algund/Lagundo
At Metzgerei Gstör, the entire production process is carried out in one location. The Tschenett family runs their own slaughterhouse and processes the meat in their butcher's shop in Algund. The meat is sold and used directly in the family's own shop as well as in the neighbouring restaurants - including the Hotel Gstör, the Palmengarten, the Pension Sonnenbichl, the Mexican restaurant and the Pizzeria Gstör.
Maturity, fat content and patience
Time, experience and keen sensory perception are crucial to the quality of the speck, which bears the colours of the South Tyrolean flag.
The speck from the Gstör butcher's shop only receives the branding that characterises and identifies Speck Alto Adige after around 25 weeks of maturing. Patience is a basic requirement for the family to achieve the desired quality.
