Nocker

Toblach/Dobbiaco See map

Traditional butchery, modern technology and a consistent focus on quality in the land of the Three Peaks.

Speck Alto Adige from Toblach/Dobbiaco

The history of Metzgerei Nocker shop dates back to 1960, when Anton Nocker founded a butcher's shop in Toblach with a retail outlet and adjoining hotel and restaurant business. With a personal commitment, vision and craftsmanship, he continuously developed the initial village butcher's shop.

In the 1970s, a new, modern production facility was built, laying the foundations for a future-orientated family business. Today, the third generation is already working in the company and continues to run the business in the spirit of the founding family.

Controlled and gentle processes

Careful selection of raw materials, traceable processes and different degrees of maturing characterise the production process.

For over six decades, the name Nocker has stood for South Tyrolean meat and speck specialities, in which food safety and traceability play a central role.

Speck is produced without aggressive, accelerating processes. Cold smoking at a maximum of 20 degrees, a reduced salt content and maturing times of at least 22 to 30 weeks ensure stability, tenderness and a balanced flavour profile. Customers can choose between different degrees of maturation. Modern facilities and ongoing controls guarantee consistent standards for the retail, catering and delicatessen sectors at home and abroad.

DLG awards
The Nocker family's products were first honoured by the DLG in 1994. In the years that followed, this institution bestowed a further 17 gold awards. The awards document the company's continuous compliance with defined quality criteria.