Quality you can taste

South Tyrolean Meats & Kaminwurzen

Buying South Tyrolean meat is a conscientious choice with regard to animal welfare and taste. If strict rules regarding animal husbandry and slaughter are observed, beef from South Tyrol has been permitted to bear the South Tyrolean Quality Seal since 2010. Pork with the South Tyrolean seal of quality has been available since 2014. South Tyrolean game, goat and sheep meat as well as South Tyrolean Kaminwurzen have been awarded the quality seal since 2024. Starting in 2025, poultry meat can also bear the Quality Seal South Tyrol.

What are the most important quality criteria?

Animals are born and raised in the region and are slaughtered here.
Animals are fed with hay from the farm or natural feed free of genetic engineering, antibiotics and hormones.
Animals are kept according to animal welfare principles.
The journey to the slaughterhouse must not take more than 4 hours.
rapid and appropriate slaughtering
Poultry must be raised and slaughtered in the region.

made from 100% regional meat with the South Tyrolean Quality Seal
free from preservatives and flavourings
use of natural casings

subject to regular checks by an independent inspection authority
holistic use of animals and promotion of regional economic cycles

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South Tyrolean meat & Kaminwurzen in numbers

215

local farmers produce South Tyrolean beef.

cattle are fattened per farm each year on average.

At least 120

days moving freely outdoors are enjoyed by the cattle every year.

100 %

traceability back to the farm: guaranteed for meat with the South Tyrolean seal of quality.

100 %

South Tyrolean meat is used to produce Kaminwurzen bearing the South Tyrolean Quality Seal.

Around 140,000

Kaminwurzen with the South Tyrolean Quality Seal are produced annually.

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Poultry meat with the Quality Seal South Tyrol

When it comes to meat, the rule is simple: those who want to bring a high-quality product to the table must raise their animals with care and expertise. The alpine meadows, mountain pastures, and forests of South Tyrol offer the ideal conditions for doing so. Most farms are small, family-run businesses. Cattle, pigs, goats, sheep, and poultry are all guaranteed sufficient outdoor movement and living space in the barn. Their feed consists exclusively of natural, GMO-free fodder, often produced directly on the farm — such as the nutritious, aromatic hay harvested from high-altitude meadows. The animals’ well-being is reflected in the quality of the meat: tender, flavourful, and rich in nutrients.

Beef is classified according to the animal’s age. The following types of beef carry the Quality Seal South Tyrol: milk-fed veal (under 8 months), young beef (8 to 12 months), and ox, beef or heifer (up to 36 months).

How is the Kaminwurze produced?

Processing South Tyrolean meat into Kaminwurzen ensures every part of the animal is used 'from nose to tail'. Smoking is a procedure that refines the fresh meat into sausage and preserves it for a long time. When there was no electricity, fridge or refrigerator, smoking was used to keep meat fresh. The Kaminwurze got its name from a period when many farms in South Tyrol still smoked their own meat in the house fireplace chimney, the so-called ‘Kamin’ in German.

Poultry meat with the Quality Seal South Tyrol

Since 2025, poultry meat from South Tyrol has also carried the Quality Seal South Tyrol. The seal may only be used for meat from broiler chickens, turkeys, quails, ducks, and geese that are entirely raised and slaughtered in South Tyrol. Poultry farms place great importance on animal welfare, ensuring ample outdoor access and strictly avoiding the use of antibiotics and performance-enhancing substances.

What types of pork are there?

To get the most out of pork bearing the South Tyrolean seal of quality, be sure to use the cuts of meat that best suit your meal ideas.

Infographic presenting an overview of the various cuts of pork meat.

Pork neck for grilling, braising and steak
Shoulder for cutlets, roasts, pot roasts, steaks and frying
Fatback for lard, braising fat, lardo
Whole-roasted fillets for grilling and frying
Sirloin pork roast for roasting
Picnic for roasting and braising
Shoulder for roasts, goulash, minced meat and ragout
Flank, ribs for grilling (spare ribs), pancetta, boiled pork belly, roasts and braising
Topside, leg for smoked ham and ham
Lean topside for schnitzel, ham and roasts
Thick flank, large and small, for schnitzel, pot roast and fondue
Shank, pork knuckle for ossobuco, pork knuckle and for grilling

Quality you can taste

South Tyrolean Meats & Kaminwurzen

What are the most important quality criteria?

South Tyrolean meat & Kaminwurzen in numbers

Poultry meat with the Quality Seal South Tyrol

How is the Kaminwurze produced?

Poultry meat with the Quality Seal South Tyrol

What types of pork are there?

The creators of South Tyrolean meat & Kaminwurzen

Our producers