Vontavon

Brixen/Bressanone See map

Originating from a small farm, Vontavon represents speck production in small-scale structures.

Butchery since 1957

The Vontavon butcher's shop was founded in 1957 by the parents of the current owner Paul Vontavon. In the early years, the family produced speck exclusively in the winter months on their own farm in Feldthurns/Velturno.

As the business grew, its structure changed without losing any of its artisan character. Today, part of the speck production still takes place on the farm, while the modern production facility in Brixen enables year-round production. The business has deliberately remained small and is managed by Paul Vontavon with great personal commitment.

Care at every stage of production

Traditional recipes, artisanal processes and modern technology form the basis for consistent quality.

Paul Vontavon has been involved in the business from an early age and learnt the butcher's trade from the ground up. As head of the company, he personally supervises all stages of production - from incoming goods and raw material control to the ongoing monitoring of all production phases.

The spices used from his father's recipe have remained unchanged over the years. For Paul Vontavon, the recipe and seasoning are an expression of his attachment to his own region of origin, as each region of South Tyrol gives the speck its own unique flavour.