Raich Speck
Töll-Partschins/Tel-Parcines See map
At Raich Speck, compact company structures are combined with genuine artisanal expertise and a clearly defined commitment to quality.
Craftsmanship from Partschins/Parcines
The company’s history began in 1998 with a small shop in Schenna/Scena. Since 2009, the family has been producing its speck and sausage specialities at its own facility in Partschins. The business is run by Erwin Raich together with his family. The company is intentionally kept small and follows the principle of “quality over quantity”.
Sales focus on South Tyrol, through the company’s own outlets, selected markets such as the Meran/Merano Friday Market, and a loyal base of regular customers. Export plays only a minor role; the priority is a direct connection with the region and the people who live there.
Speck Alto Adige PGI since 2015
For more than ten years, the company has been one of the 29 South Tyrolean producers authorised to carry the protected quality seal Speck Alto Adige PGI.
For production, Raich Speck primarily uses meat sourced from selected abattoirs in Austria and Bavaria, and occasionally from South Tyrol. Since 2015, the brand has been authorised to produce Speck Alto Adige PGI. Processing follows strictly controlled specifications, from meat selection and seasoning to the maturation stage. The in-house spice blend remains a carefully guarded family secret. Smoking is carried out exclusively using cold smoke from beechwood and juniper. Each piece is matured for as long as required, but for no less than six months, allowing its aroma profile, texture and flavour to develop in a distinctive and balanced way.
People before machines
At Raich Speck, genuine craftsmanship takes centre stage. From trimming and seasoning to monitoring the maturation process, almost every step is carried out by hand. Machinery is used solely for packaging.
Meet the Producer
