Galloni

The butcher brothers Andreas and Thomas Galloni produce Speck Alto Adige PGI with natural ingredients, made to a recipe which has been closely guarded for generations. In addition, they also produce an organic range and lactose and gluten-free specks.

The brothers no longer work in a small butcher’s shop as their father before them, but in the new production premises in the Untermais/Maia Bassa artisan district in Meran/Merano. Even as young lads, the Galloni brothers worked in their father’s company whenever they could: They fell in love with their father’s profession at an early age, and went on to train as butchers themselves. “The butcher’s trade is not what it used to be; we have to measure values constantly and every step has to be documented,” says Thomas Galloni. And just as production methods have changed over the course of the years, consumer tastes are also different – and the company has adapted to suit. Customers used to prefer a fattier speck, but the speck of today must be lean.

Galloni speck is supplied to both the domestic market and abroad, including amongst others Austria, Germany, France and England. “The market is growing, but the requirements are becoming increasingly stringent and we have to adjust to that,” says Thomas Galloni. If producers want to sell PGI speck, they have to follow certain regulations. Galloni speck is cured for longer than the minimum period laid out in the guidelines: From fresh meat to finished speck takes 24 to 25 weeks.