With the small butcher's shop on the farm, we carry on the tradition of our fathers and grandfathers, who have always produced speck and salami for the family's needs. Nothing has changed in the meantime, only the assortment has grown and the workshop has obtained European certification. The animals we work with grow on our own farm, and only when necessary do we turn to small farmers in the area, from whom we select the best animals. As our ancestors already did, we also honor the rhythms of the land and the seasons. We respect the animals and raise them in an environment suitable for their full development according to nature. Slaughtering is done ethically within our factory, meat processing follows the recipes, rules and customs of the area. It is fortunate that traditional procedures have come down to us intact through the centuries. They retain the ancient wisdom of the influence of seasons and climate, but also the manual skills needed to execute a workmanlike job, developed generation after generation. Added to all this is the time factor: we allow each product the time it takes to reach perfect ripeness, so as to release the great variety of flavors and aromas of our mountains. This process takes place in the tranquility of our cellars, dug deep into the earth to naturally maintain constant environmental conditions.