Stampferhof farm is located at 1,100 meters on the edge of the Schlern-Rosengarten Nature Park, run by Othmar and Vroni Stampfer with their three children. Part of the South Tyrolean Speck program since 2005: the pigs come from their own farm, raised with outdoor access and mountain air. Vroni seasons and salts the meat according to traditional recipe (curing = rubbing meat with salt and spices to preserve it and develop flavour), smoking is done with juniper and beechwood. This is how speck, Kaminwurzen, salami, coppa and house sausage are made – all from pure pork from their own farm.
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