It all started with the family name “Speck” (german for bacon).  “Now you have to smoke bacon in the future”, my friends joked before my marriage to Hansruedi in 1995. And so it happened: As a trained cook who helped out in butcher shops from time to time, I dared to do something new.  First I smoked the meat of cows and pigs with a converted steamer.  But this took quite a long time.  With the time the demand became bigger and bigger.  Today there is a modern smoking oven at the Musegg farm, so that more than 100 kilos of meat can be smoked at the same time.  In addition to specialities such as “Mostbröckli” or bacon, the range also includes a homemade pig terrine.

We also process the milk from our cows directly on the farm.  The cream cheese is marinated with various herbs.  I attach great importance to using regional ingredients wherever possible.  The herbs are supplied freeze-dried by a Swiss company, for example, which has proven to be the best in terms of taste.  Seasonally there is also cream cheese with wild garlic pesto available.

We are proud of what we have achieved over the years.  Together with our four children, we have built up the current mainstay step by step in tireless, tenacious and purposeful work.  We see it as our duty to produce high quality products, which is also highly appreciated by our customers.

We would also like to welcome you to beautiful Appenzell.  Thanks to our online shop, you can also have the meat and cheese specialities delivered to your home.

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1 Review for Speck-Schlauri Claudia, Appenzell


1 Reviews

Ein Genuss, dieses Fleisch

5.0/ 5

Auf diesem Hof fühlt man sich wirklich willkommem, oder wie die Appenzeller sagen: “Sönd willkomm” Die Aussicht auf den Hohen Kasten und dazu selbstgemachtes Mostbröckli oder Schwartenmagen, echt ein Genuss. Gerne kommen wir immer wieder, um das gute und qualitativ hochstehende Fleisch und andere Produkte zu kaufen. Auf diesem Weg sage ich noch ein ganz herzliches Dankeschön an Claudia und Familie. Macht weiter so!

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