Viumser Speck

Viums/Fiumes, Natz-Schabs/Naz-Sciaves See map

Personalised advice, controlled production and a clear focus on quality are the hallmarks of this small business.

Personal support

Robert Priller and his business partner Florian Überbacher have been running the Viumser Speck butcher's shop in the small village of Viums in the municipality of Natz-Schabs/Naz-Sciaves since 2004. The business deliberately follows the principle of "small but mighty" and combines artisan speck production with direct customer contact.

In addition to the production facility, the company also has its own small shop where customers are personally looked after by the owners. The location between the Pustertal/Val Pusteria and Eisacktal/Valle Isarco, characterised by apple orchards and mountain scenery, provides a peaceful setting for a business that focuses on manageable quantities and regional connections.

Conscious choice of raw materials and long maturation

Natural ingredients, controlled feeding of the animals and a clearly structured production process.

Pigs for Viumser Speck are bred on a diet that consists exclusively of barley - a decisive factor in obtaining the desired grainy fat structure. The hams must be compact and dry and ideally have a minimum weight of around 7.5 to 8 kilograms. After seasoning with salt and a proprietary spice mix, including pepper and allspice, the hams are left to cure in brine for around 18 days. The pieces are then hung up, gently smoked and then stored in the maturing room for several months. The speck is only ready to eat after six to eight months of maturing.

A profession by chance
Robert Priller's path to becoming a butcher was not planned, but the result of unforeseen circumstances. "It was actually more by chance that I didn't find a job as a chef or gardener in Brixen/Bressanone at the time," says Robert Priller. Instead, he began an apprenticeship as a butcher in 1984.