Viktor Kofler

Viktor Kofler's speck and sausage products are characterised by generations of expertise and personal commitment.

Speck from Lana

The history of speck production in the Kofler family begins with Grandfather Augustin, who made speck exclusively for his own household. It was only with his son, Viktor Kofler, that production became a profession around 50 years ago. Today, Viktor and his son Andreas run the family business together in Lana.

While earlier generations worked under the simplest of conditions, the company now combines inherited expertise with modern production techniques. Since 2008, production, sales and administration have been brought together at a single site, which was extensively modernised and expanded in 2019.

Craftsmanship and ample resting

Traditional recipes, craftsmanship and a conscious approach to maturing processes all contribute to the quality of the speck.

Viktor Kofler's speck production follows a clear principle: a little salt, a little smoke, plenty of fresh air and enough time to mature. A family-owned blend of spices and smoking with beech wood and juniper characterise the bacon. It takes around 22 weeks from salting to the vacuum-sealed end product, during which numerous steps are carefully carried out by hand.

Since joining the Speck Alto Adige Consortium, the speck has been allowed to bear the "Speck Alto Adige PGI" seal of quality - a sign of compliance with strict criteria, controlled quality and guaranteed origin.

Never stand still
The Kofler family's work is guided by a philosophy of continuously scrutinising and developing what already exists. Experience, daily commitment and traditional expertise are just as much a part of this as the desire to make their own speck a little better every year.