Siebenförcher

Meran/Merano See map

Two sons took over a traditional butcher's shop in Meran, laying the foundations for two independent businesses.

Meran/Merano butcher Max Siebenförcher

In 1929, Gottfried Siebenförcher founded a butcher's shop in Meran, which over time developed into two independent businesses. One of these is the Max Siebenförcher butcher's shop in the Meran district of Gratsch, which has borne the name of its former owner since 1970. When he took over, he modernised and expanded his parents' business both structurally and organisationally.

Growing demand led to a gradual expansion of production. The butcher's shop is now run by Peter Siebenförcher, the grandson of the original founder. Together with its employees, the company handcrafts more than 100 different meat and sausage specialities.

Handcrafting and controlled maturation

Manual processing, selected raw materials and controlled storage shape Max Siebenförcher speck production.

At the Max Siebenförcher butcher's shop, the speck is still processed by hand: the meat is manually trimmed, salted and prepared for smoking. The fresh meat comes exclusively from certified suppliers. Before further processing, each delivery undergoes extensive checks. Modern technology supports the company, especially in terms of storage.

Temperature and humidity can be precisely controlled in the climate-controlled maturing rooms - a decisive advantage over previous conditions, where quality was dependent on external influences. The mixture of spices, the composition of which varies from one business producer to another, ultimately gives the speck its individual flavour.

The foundation of a consortium
Max Siebenförcher was a founding member of the Speck Alto Adige Consortium. Since 1992, the consortium has been committed to the protection and authenticity of Speck Alto Adige and monitors compliance with quality criteria in all stages of production.