Originally established as a butcher shop in 1901, Windegger has evolved over the years, opening a number of point-of-sale and expanding its range and production capacity. It makes typical regional charcuterie: small Tyrol salami called kiminwirzen; cooked ham in various flavours; a dozen types of frankfurter, sausages and luganega. Pride and joy is speck, the king of South Tyrol charcuterie, available in two different types: IGP and bauernspeck, the superior line made from pigs reared on local farms.
