Schmid Gourmet
Plaus See map
Craftsmanship and family responsibility have played a central role at Schmid for several generations.
Speck from Plaus
The roots of this family business go back to the 1930s, when Nikolaus Schmid opened a butcher's shop in the Meran/Merano arcades. In 1979, his son Franz Schmid founded the "Burggräfler Speck" production facility in Plaus, which was completely modernised in 1987.
Today, the company is run by the third generation of the family, brothers Thomas and Joachim Schmid. While Thomas has been responsible for sales and customer service since 1988, Joachim has been in charge of production since 1993.
In 2012, the products were repositioned under the name Schmid Speck and a year later the company joined the Speck Alto Adige Consortium. Since then, several structural expansions have ensured compliance with current EU directives.
Quality standards, tradition & experience
Selected raw materials, family recipes and controlled processes shape the production of speck and sausage products.
The Schmid family's products are made exclusively from fresh meat from animals raised on species-appropriate farming and from controlled origins. Finely balanced Alpine herbs, beech wood chips for smoking and the fresh mountain air of the Vinschgau/Val Venosta form the basis of the refinement process.
The production process follows traditional family recipes and combines traditional knowledge with modern quality standards. Regular checks accompany every step of the production process. All speck and sausage products are also guaranteed to be free from allergens. This results in specialities that are characterised by balanced maturation, an individual flavour profile and consistent quality.
Focus on customer demands
Instead of whole hams of speck, Schmid now increasingly sells vacuum-packed goods and individual cuts. Production is consciously geared towards what the customer wants. Sales and delivery are often carried out personally, strengthening direct contact with the market.
Meet the Producer
