Rinner

Latsch/Laces See map

What began as a small village butcher's shop has developed into a business with a clear focus on quality-orientated speck production.

Speck from Latsch/Laces

Metzgerei Rinner was founded in Latsch in 1955 by the parents of the current owner. In the early years, the business was strongly characterised by the traditional butcher's trade.

Son Alexander Rinner grew up in the business and helped out right from the start. He soon realised that he wanted to move away from the traditional village butchery concept and focus specifically on the production of speck, smoked meats and long-life products. This strategic change laid the foundation for the further development of the family business, which is now run by the second generation.

Traditional maturing with time and rest

Speck production at Rinner is based on long maturing times and a controlled production process.

When producing speck, Rinner deliberately avoids quick or artificial maturation. After salting, the hams are rubbed with an in-house spice mixture of garlic, pepper, salt and coriander and stored in the curing room for around 14 days. They are then smoked with beech wood. Maturing takes at least seven months and takes place in climate-controlled rooms and in a stone cellar, where the products can dry gently in the mountain air of Vinschgau/Val Venosta.

In addition to speck, the butcher's shop also offers various salami and smoked products. The products are sold through the company's own retail outlet in Latsch as well as selected markets in South Tyrol, northern Italy and southern Germany.