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.
The butcher's shop has grown over generations, always driven by the desire to work meticulously and preserve regional structures. There are deliberately no plans to expand into wholesale.
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.
A certain amount of fat is expressly desired. This is because, unlike lean bacon, fat has a positive effect on the juiciness, flavour and shelf life of speck. The speck should have a balanced structure and a clear separation between red meat and white fat. Only when the degree of maturity, consistency and flavour are right is a piece considered to be perfect. Production does not follow industrial guidelines, but rather the experience and trained eye of the master butcher.
Speck Alto Adige PGI
The small butcher's shop also produces Speck Alto Adige PGI, which is produced according to specified guidelines. As it is typical of the region, it is particularly suitable as an authentic souvenir for guests of the family-run hotel.
