Gruber Butcher’s

Werner Gruber opened his butcher’s shop in the centre of Meran/Merano in 2013, followed two years later by another branch in Latsch/Laces in the Vinschgau/Val Venosta Valley: A courageous step forward for the young master butcher, who won the 2008 regional championship in his trade. He is also the youngest boss at the Gruber butcher’s in St. Ulrich/Ortisei.

Werner’s father Lorenz demonstrated the same entrepreneurial spirit when he founded the family company in St. Ulrich, Gröden/Ortisei, Val Gardena in 1993. In the early days, the business comprised only Mr and Mrs Gruber and a third member of staff. Five years later, Lorenz established a production facility on the family farm in Villanders/Villandro, and from that moment onwards the Gruber family began to produce their whole range of sausage products, hams and cured meats such as speck, salami and smoked, dried “kaminwurzen” sausages.

As the company continued to expand their workforce followed suit, and the initial three-man en-terprise went on to become a prosperous company with 12 employees and three branches.

Werner Gruber joined the family company in 2004. Today, father and son work together to cre-ate new, innovative products. One such example is their “Kellerspeck,” which Werner Gruber is immensely proud of: Like the company’s traditional speck, the Kellerspeck is an authentic Speck Alto Adige PGI which means that it has protected geographical indication, a status which is as-signed only after stringent independent monitoring of the meat, its salt content and aroma, outer appearance and curing process.

Gruber butcher’s offer countless homemade and allergen-free specialities in their range, totalling far more than 100 products. They also sell 500 hams of authentic Speck Alto Adige PGI each week. Offering his clients only the very best of speck is extremely important to the butcher: “We love our work and our customers, and identify one hundred percent with our product.”