Pramstrahler

Pramstrahler
The air from the mountain plateau of the Schlern is perfect for curing our product,” says Stefan Reifer.

Stefan Reifer is the boss at Pramstrahler Speck & Würstel in Völs/Fiè, a family business which was founded in 1945. He runs the company together with his siblings Otto, Ida and Hugo. “Pramstrahler is not an industrial operation, but a medium-sized artisan company,” says Reifer. Taking the value chain of meat as an example, he clarifies the importance of this distinction: “We are one of the last companies in South Tyrol to buy the whole ham on the bone. From deboning to curing to packaging, the whole process takes place under one roof.” The meat is chopped into pieces, hand-seasoned using our own mixture of herbs and spices and hand-turned many times in the curing room in order to guarantee the most gentle of curing processes. Even the fresh air which helps the smoking and curing process along has contributed to the success of the company: The premises are located just above the production facilities in Blumau/Prato Isarco, right at the foot of the Schlern/Sciliar. “The air from the mountain plateau of the Schlern is perfect for curing our product,” says Reifer.

“Handmade”: It’s printed on every single packaged product which leaves the production premises. At Pramstrahler, there’s nothing to hide. “We produce natural products of outstanding quality, using authentic, traditional processes. That means without additives such as flavour enhancers or phosphates,” Pramstrahler manager Reifer explains. Notwithstanding their long history the company is not content to rest on the laurels of tradition, and this is clear to be seen in the numerous, innovative forms of speck which they produce. From finely-sliced speck for snacks through to Pramstrahler’s own creation of speck sausages, the company is all set for the future.

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Pramstrahler
Production facility