Family business for St. Gallen sausage specialities, ham, bacon and dried meat products made from Swiss meat.

Gustav Spiess AG

Musterplatzstrasse 2, 9442 Berneck (CH)New on Amplifa

1961Founded

approx. 160Employees

3rd GenerationFamily Management

Berneck (CH)Headquarters

About Spiess

Gustav Spiess AG is a family business from the Rhine Valley, now in its third generation, based in Berneck, St. Gallen. Since 1961 the company has produced sausage specialities, smoked ham and bacon products as well as meat products from pork, beef and veal from farmers in the region. The product range includes the St. Gallen veal bratwurst IGP, the OLMA bratwurst, Stumpen, Schüblig and the Pur Duroc gourmet line with raw ham air-dried for six months in the Grisons Alps. In 1995 the meat drying plant Fleischtrocknerei Churwalden AG «Grischuna» with its Grisons specialities and the snack minipic was acquired. Around 160 employees supply major retailers such as Migros (label «Aus der Region. Für die Region.») and TopCC, industry and upscale gastronomy; products are sold directly at the company's own Spiess Markt in Berneck.

Site: Berneck
Processes: Production of sausage specialities (sausage making, e.g. St. Gallen bratwurst, OLMA bratwurst,, Production of smoked ham and bacon products, Drying of raw ham/raw cured bacon (air drying in the Grisons Alps, 6 months, Meat cutting/boning (cutting plant), Curing/salting, Sausage packaging and packaging / fresh meat, Production of Grisons dried meat specialities and minipic (via sister company, Supply of major retailers and industry
Materials: Pork, Beef, Veal, Bacon (Speck), Pork (Duroc breed), Air drying, Smoking
Certificates: IGP (St. Gallen bratwurst/veal bratwurst/OLMA bratwurst), Suisse Garantie, CH Organic Ordinance / Bio Suisse / Migros organic guidelines / Silvestri Bio, Aus der Region. Für die Region. Migros Eastern Switzerland, Mountain and Alpine Ordinance (BAIV), IP-SUISSE, IFS Food (IFS8), Energy Agency of the Economy (CO2 target agreement, federally audited), IGP St. Gallen Bratwurst, Bio Suisse / CH-Bio, Aus der Region. Für die Region. (Migros), Mountain and Alpine Ordinance
Founded: 1961
Employees: approx. 160
Industries: Food/meat products industry, Major retailers, Gastronomy, Upscale gastronomy

01
Fresh meat goods receiving
02
Meat cutting/boning
03
Salting / curing
04
Sausage making
05
Smoking & drying
06
Packaging / sausage packaging
07
Labelling & logistics
08
Sales (major retailers, industry, Spiess Markt)

Raw Materials & Processes

Duroc

Pork (Duroc breed)

Finely marbled, tender quality meat for the Pur Duroc gourmet products and raw ham.

Rind

Beef

Basis for Grisons dried meat specialities, minipic and meat products.

Kalb

Veal

Core ingredient of the St. Gallen veal bratwurst IGP.

Speck

Bacon (Speck)

Used for bacon products and the production of minipic.

Trocknung

Air drying

Six-month traditional drying of the raw ham in the Grisons mountain air.

Räuchern

Smoking

Process for ham, bacon and sausage products according to traditional recipes.

Locations

Berneck

Headquarters, production, meat specialities shop (Spiess Markt)

Materials: Pork, beef, veal

Sausage making (new building)
Salting house
Meat cutting/boning
Packaging / fresh meat
Sausage packaging

Products

**St. Gallen sausage specialities (veal bratwurst, OLMA bratwurst)**Sausage making · Wholesale / retail trade

**Pur Duroc Brustspitz**Cutting/refinement · upscale gastronomy

**Pur Duroc raw ham**6 months air drying · upscale gastronomy

**Smoked ham and bacon products**Smoking · major retailers

**Grisons dried meat & minipic (Grischuna)**Drying plant Churwalden · retail trade

Inside the production

Industries

Food/meat products industryMajor retailersGastronomyUpscale gastronomy

Processes & technical limits

Processes	Tolerance	Max. part	Weight	Lot size	Materials
Production of sausage specialities (sausage making, e.g. St. Gallen bratwurst, OLMA bratwurst,Food processing	–	–	–	–	Pork, Beef, Veal
Production of smoked ham and bacon productsFood processing	–	–	–	–	Pork, Beef, Veal
Drying of raw ham/raw cured bacon (air drying in the Grisons Alps, 6 monthsFood processing	–	–	–	–	Duroc pork
Meat cutting/boning (cutting plant)Food processing	–	–	–	–	Pork, Beef, Veal
Curing/saltingFood processing	–	–	–	–	Pork, Beef
Sausage packaging and packaging / fresh meatFood processing	–	–	–	–	Pork, Beef, Veal
Production of Grisons dried meat specialities and minipic (via sister companyFood processing	–	–	–	–	Beef, Pork, Bacon
Supply of major retailers and industryFood processing	–	–	–	–	–

Additional services

Own meat specialities shop (Spiess Markt)Supply of major retailers and industryTraceability and quality documentationSponsoring of regional sports and cultural events

Reference customers

Migros (label «Aus der Region. Für die Region.»)TopCC (advance reservations Pur Duroc)

Quality & Transparency

All production steps are recorded in the system; this enables seamless traceability from the barn to the plate. The company is certified according to IFS Food (IFS8) and carries numerous labels such as IGP, Suisse Garantie, Bio Suisse and Mountain/Alp.

Evidence	Berneck
IFS Food (IFS8)
IGP St. Gallen Bratwurst
Suisse Garantie
Bio Suisse / CH-Bio
Aus der Region. Für die Region. (Migros)
Mountain and Alpine Ordinance
IP-SUISSE

History

1961
Gustav Spiess acquired the butcher's shop in the Kübach in Berneck from his parents; focus on supplying major retailers and industry.
1973
Relocation of the headquarters to the Berneck industrial zone at Musterplatz.
1995
Acquisition of Fleischtrocknerei Churwalden AG «Grischuna» (Grisons specialities, minipic).
2019
Sponsoring of the 105th St. Gallen Schwinget wrestling festival.
2021
SFF quality competition: «Gold» award for Delikatess Fleischkäse Hauchdünn, Hot Chili Cheese and Riesencervelas.