Windegger

Eppan/Appiano See map

Traditional family recipes and craftsmanship characterise the speck from Windegger.

Speck since 1901

Metzgerei Windegger was founded back in 1901. For more than a century, the business has been passed on to each son - with the aim of preserving and carefully developing what has stood the test of time. It is currently run by the fourth generation master butcher Günther Windegger in Eppan/Appiano.

The family recipe from his great-grandfather is still at the heart of speck production today. It has been refined over time, but never fundamentally changed. The balanced blend of spices and slow maturing process give Windegger Speck its characteristic flavour and ensure the brand's consistent quality.

Time, maturity and diversity

Proven production methods, extended maturing times and different speck lines ensure a diverse range.

During production, Günther Windegger places particular emphasis on the degree of maturity of the speck. Instead of quick drying, the company relies on patience: the speck is stored for around two months longer than usual in order to achieve the desired consistency and a balanced flavour. Customers can choose between several varieties, including Speck Alto Adige PGI and Bauernspeck.

Around half of the company's production is sold directly in the family's own butcher's shops, with the remainder going to selected supermarkets and delicatessens in northern Italy. However, the family has also been fulfilling orders from abroad for around eight years.