Our butcher’s shop has been run for many years by the Raich family, who know how to produce excellent and homemade products, such as the famous
Tyrolean Speck (type of cured ham/bacon), the „
Kaminwurzen” in many variations, and other South Tirolean specialities. Old recipes, the long ‘curing’ and a professional experience guarantee the highest quality, that you can smell and taste…
Useful info about the South Tirolean Speck economy
Total production: Over 5 million hammer bacon Speck of approx. 4, 5 kilograms are produced every year from the producers of South Tyrol. Approx. 30 % of the production of South Tyrolean Speck is predominantly exported to the countries of the European Union, and also to the USA and Japan.
The
South Tyrolean Speck is a real speciality, and for most people inseparably connected to South Tyrol: it is more mild, delicate and balanced in taste than the Nordic Smoked ham, but is also more intense and spicier than the ham from the Mediterranean area. The secret lies in the
traditional manufacturing processes and in the long maturation period of at least 22 weeks in the pure mountain air.
Even your loved ones at home will enjoy a little souvenir from our butchers shop!
Monika and Erwin Raich look forward to your visit.
| Opening times butcher Raich Speck |
| Morning: 8.00 to 12.30 a.m. |
| Afternoon: 14.30 to 18.30 p.m. |
| Closed: Saturday afternoon and Sunday all day |
| |
| Contact: raichspeck@rolmail.net |