Spiess Metzgerei GmbH


A family business going back over four generations – to great-grandfather Johann Spiess, who was one of the first around 1905 to process dry-cured beef from the Grisons in such a way that one could serve it in wafer-thin slices. A butcher’s shop, which acquires and produces meat and products mainly from the region. Perhaps, that is the reason why Spiess dry-cured beef from the Grisons tastes that genuine and natural?