Speck Nocker a metà

The company was founded in 1960 when Anton Nocker purchased a complex of buildings in Dobbiaco and opened a butchery with a retail store and an attached hotel restaurant. Among the activities carried out in the butchery were meat processing, with particular attention to the production of speck, sausages, and hams. Anton Nocker always worked with great commitment and foresight, managing to transform the initial village butchery into a continuously growing company. In 1992, the sole proprietorship Anton Nocker became A. Nocker & Co. Snc. This laid the foundations for a forward-looking company, led by the entire family. Since 1960, the name Nocker has not only been synonymous with the tradition of South Tyrol meat-based products, especially speck, but also with the highest quality, unique, tasty, and healthy products. Food safety and the perfect traceability of ingredients and raw materials are also fundamental in this regard. The Nocker family offers speck with various aging levels, from 16 weeks to a maximum of 30. The unmistakable taste of South Tyrolean PGI speck is guaranteed by the reduced salt content, cold smoking at a maximum of 20° C, aging for at least 22 weeks, and the absence of accelerated and aggressive production methods. In 1994, the DLG - Deutsche Landwirtschaftgesellschaft - awarded the Nocker family's production for the first time, a recognition reiterated in subsequent years by the DLG, which conferred another 17 gold medals on the company. Behind these successes is a reality made of hard work, clear awareness of tradition, and optimal and modern production standards. A dynamic reality that has managed to grow over the years to meet market needs without ever denaturing and losing respect for tradition and territory.