Manufacturer of traditional Grisons dried meat specialities such as Bündnerfleisch, raw ham, Salsiz and raw-cured bacon since 1906
Albert Spiess, Zweigniederlassung der ORIOR Food AG
Schiers · Davos Frauenkirch · Landquart · Davos · Haguenau (FR)New on Amplifa
About Albert Spiess
Albert Spiess is a Swiss food manufacturer specialising in Grisons dried meat specialities, headquartered in Schiers in the Prättigau. Founded in 1906 as a village butcher's shop, the company produces Bündnerfleisch, Grisons raw ham, Salsiz, Grisoni, raw-cured bacon as well as Pure Nature snacks and convenience fresh menus prepared fresh daily. All Grisons specialities are made according to handed-down traditional recipes; the beef comes exclusively from cattle raised in the Swiss mountain region and is processed in accordance with the guidelines of the Mountain and Alpine Ordinance. The heart of production is the drying facility in Davos Frauenkirch at 1505 m above sea level, considered the highest meat drying facility in Europe, which for over 70 years has benefited from cool mountain air and the humidity of the Sertig stream. Selected products carry the regio.garante quality seal for certified regional products as well as the Swiss organic label. The specialities are shipped throughout Europe via Spiess Europe in Haguenau (France); a gastro service serves the gastronomy sector.
- Site
- Schiers
- Processes
- Meat drying (drying facility), Production of Bündnerfleisch according to traditional recipes (curing/marinating and drying), Production of Grisons raw ham (hind leg ham marinated, dried), Salsiz/Grisoni sausage production (Salsizeria), Production of raw-cured bacon (dried in the mountain air), Production of natural snacks (Pure Nature) without artificial additives, Convenience/fresh menu preparation, Online Shop
- Materials
- Beef from the Swiss mountain region, Swiss meat (Pure Nature snacks), Pork hind leg ham (raw ham), Bacon (raw-cured bacon), Pork hind leg ham, Swiss meat (Pure Nature), Meat drying (drying facility), Curing/marinating
- Certificates
- regio.garantie, Organic (Swiss organic label)
- Founded
- 1906
- Industries
- Food/Delicacies, Gastronomy/Gastro service, Food retail
- 01
Meat purchasing (Swiss mountain region)
- 02
Marinating/curing according to traditional recipes
- 03
Meat drying in the mountain air (Davos Frauenkirch)
- 04
Sausage production (Salsizeria)
- 05
Packaging and quality control
- 06
Shipping via Spiess Europe (Haguenau) or gastro service
Raw Materials & Processes
Beef from the Swiss mountain region
Base raw material for Bündnerfleisch, produced in accordance with the Mountain and Alpine Ordinance.
Pork hind leg ham
Raw material for the marinated and dried Grisons raw ham.
Bacon (raw-cured bacon)
Mildly spiced and dried in the fresh mountain air.
Swiss meat (Pure Nature)
For snacks without artificial preservatives, nitrite curing salt, flavourings and flavour enhancers.
Meat drying (drying facility)
Traditional air drying at 1505 m above sea level in Davos Frauenkirch.
Curing/marinating
Marinating in finely balanced spice blends according to handed-down recipes.
Locations
Schiers
CHHeadquarters / Production
- Materials
- Beef, pork
Davos Frauenkirch
CHDrying facility at 1505 m above sea level, highest drying facility in Europe
- Materials
- Beef, pork, bacon
Haguenau
FRSpiess Europe – Logistics/Shipping Europe
Landquart
CHGastro service
Davos
CHGastro service
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Meat drying (drying facility)Other | – | – | – | – | Beef (Swiss mountain region), Pork (hind leg ham) |
| Production of Bündnerfleisch according to traditional recipes (curing/marinating and drying)Other | – | – | – | – | Beef |
| Production of Grisons raw ham (hind leg ham marinated, dried)Other | – | – | – | – | Pork (hind leg ham) |
| Salsiz/Grisoni sausage production (Salsizeria)Other | – | – | 95 g – 200 g | – | Meat (Grisons Salsiz) |
| Production of raw-cured bacon (dried in the mountain air)Other | – | – | approx. 100 g – approx. 600 g | – | Bacon |
| Production of natural snacks (Pure Nature) without artificial additivesOther | – | – | – | – | Swiss meat |
| Convenience/fresh menu preparationOther | – | – | – | – | Meat |
Additional services
Quality & Certificates
A quality control that leaves nothing to chance accompanies production; selected products are certified with regio.garantie and the Swiss organic label.
| Evidence | Schiers |
|---|---|
| regio.garantie | |
| Organic (Swiss organic label) |
Company History
- 1906
Founded as a Prättigau village butcher's shop; the craft has been continuously maintained and developed since 1906.
Commissioning of the drying facility in Davos Frauenkirch, which has been in operation for over 70 years.
Acquisition by the ORIOR Group; Albert Spiess becomes a branch of ORIOR Food AG.
- 2025
As of 01.04.2025, Mérat takes over the gastro departments in Landquart and Davos.