Metzgerei Christanell (Christanell Stephan)

Metzgerei Christanell, led by Stephan Christanell, crafts Speck Alto Adige IGP across South Tyrol's 116-municipality production zone. The speck emerges from meticulous cold-smoking below 20°C, a controlled chill that locks in smoke without cooking the meat. Each boned ham develops its signature brown exterior and crimson-hued slices through patient dry-curing, a technique that transforms pork into a product where smoke and salt work in measured partnership rather than dominance.

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