Nocker Walter SAS & C.

In 1960, Anton Nocker founded his butcher’s business and shop, together with a neighbouring hotel and restaurant in Toblach/Dobbiaco. The butcher division of the business focussed on meat processing, with a heavy emphasis on the production of speck, sausages and ham. Anton Nocker worked with immense dedication and foresight, going on to become, from his village butcher beginnings, a company in constant expansion. In the 1970s he built a new cutting-edge production premises, and the single-man company Anton Nocker went on to become a general partnership in the form of A. Nocker & Co. OHG. The foundations were thus laid for a future-oriented, family-run company. Today, the third generation of the family work together in the company, thus securing the future of A. Nocker & Co. OHG.

Since 1960, the name Nocker has been a hallmark not only of the tradition of meat products from South Tyrol, but also of outstanding quality and unique, tasty, healthy products. Food safety and traceability of ingredients and raw materials are of paramount importance. The Nocker family produce speck which has undergone a variety of curing times, ranging from 16 to 30 weeks. The low salt content, the cold-smoking at a maximum temperature of 20°C, the 22-week minimum curing period and the eschewal of accelerated, aggressive production techniques guarantee the unmistakeable taste of their Speck Alto Adige PGI.

In 1994 the DLG “Deutsche Landwirtschafts-Gesellschaft” (German Agricultural Society) honoured the Nocker family with their first award and in the years to follow the company received no less than 17 Gold awards from this society alone. The secret behind their success is hard work, a clear awareness of tradition and optimal, modern production standards. Nocker distribute to wholesalers, retail vendors, butcher’s and delicatessens, restaurants and hotels in South Tyrol, Italy and abroad.