SENFTER
Synonymous with South Tyrolean speck for over 160 years.
The goodness of the land
For over 160 years, Senfter has brought one of South Tyrol's finest delicacies into homes across the world. Born in Val Pusteria, in the shadow of the Dolomites, our speck is shaped by a landscape like no other — where charcuterie traditions passed down through generations meet a microclimate that gives our speck its distinctive, inimitable character.
It was 1857 when a small artisan butcher's shop opened its doors in San Candido, Val Pusteria — a family business devoted to the craft of butchering and the cold cut traditions of its land.
Nearly 170 years on, Senfter still produces in the same place, with the same care and dedication, drawing on centuries-old techniques and the rhythms of a region unlike any other.
Made in South Tyrol, loved all over the world.
From that modest shop on Via Mercato Vecchio to one of the most recognised names in quality cold cuts worldwide — the journey has been driven by an unwavering love for authentic flavours.
In the 1960s, Senfter began the transformation from local ham factory to a benchmark of South Tyrolean excellence, combining artisanal heritage with continuously evolving, environmentally responsible technology. By the 1980s, the flavours of Val Pusteria had reached tables in Germany, Northern Europe, South America, China and the United States — carrying the taste of the Dolomites far beyond their peaks.
San Candido in Val Pusteria: Senfter originated here, at the foot of the Dolomites and in the middle of a valley steeped in history and authentic flavours.
For over a century and a half, the charcuterie tradition of South Tyrol has been handed down from generation to generation.
It is in the heart of the breathtaking landscapes of South Tyrol that Mediterranean and Central European flavours meet to create unique and exquisite regional delicacies.
For Senfter, the link with the territory has always been of fundamental importance, especially for producing its Speck PGI, for which this geographical area is ideal. Indeed, the minimum of 300 sunny days a year and the alternating cold winds and hot air currents from the Mediterranean and Lake Garda create the perfect microclimate for a product with unparalleled characteristics. It is also thanks to a particular stream of air that Senfter Speck acquires its unmistakeable flavour: in San Candido, an “air corridor” creates the best conditions for storage and maturation, which is why our three production sites are located in South Tyrol.
Our specialties are produced here using the best technologies for food and worker safety and for ensuring the highest quality standards.
Just as our Speck is the product of an evolution of method and research, the technology we use to produce this delicacy is constantly developing too, always with passion, and without altering the proper durations and rhythms of this special process.
Processing environments are large, and the spaces used to mature the speck are gently ventilated.
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