Made in Sexten

Speck is typical of South Tyrol and a classic of the Brettljause, the farm brunch. In Sexten, it comes for example from the Unteradamerhof or the Villgrater butcher’s, where it has been seasoned according to traditional recipes, dry-cured and lightly smoked for generations. It matures for six months in the smokehouse. Quality, experience, time and love for the product make Sexten farmhouse Speck a special delicacy.

Schüttelbrot is as much a part of South Tyrol as Speck and has long achieved cult status. The first encounter may be surprising, but it quickly becomes a favourite. Particularly well known is the “Schittlbreatl” from the traditional Happacher bakery in Moos (since 1955). In Sexten, the Trenker bakery also offers a wide range of Schüttelbrot and other bread specialities.

Sextner Bergkäse, the Sexten mountain cheese, is the flagship product of the local dairy. It combines expertise and passion in the production and ageing of numerous varieties: Bergkäse (mountain cheese), Almkäse (Alpine pasture cheese), Graukäse (green cheese) as well as specialities such as butter, mozzarella, “Ziggolan” or “Kassebolla”. Creative varieties with herbs or hay, as well as goat’s cheese, are also part of the range. Tastings in the “Sennerei-Ladele”, shop in the dairy, round off the experience.