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Who we are
About the farm
Near St. Martin am Tennengebirge, in the upper Lammertal valley, we farm the Spiesshof, where our own cheese dairy has been housed in our 17th-century farmhouse since 2007. From our cows’ organic milk, our farmer and cheese sommelier Marianne makes cheese, butter and quark, and from our free-range pigs, fed on grass and whey, we produce cold-smoked Lammertaler Speck air-dried for at least four months. In summer we welcome guests at our 400-year-old Spiessalm alpine hut, renovated in 2013 (about a 40-minute walk), with our own cheese, bacon and home-baked bread, and with an alpine breakfast by prior arrangement.
Snapshots
Image rights: Spiesshof – Spiessalm
What we raise
Livestock
Here we list the animals we keep, with breed and headcount. Open a row and we show you what we process from them (milk, meat, eggs, honey…) and which of our products we sell.
Cattle
- Cheese
- Cheese · EU organic
- Yoghurt, kefir, curd, butter, cream
- Butter
- Curd (quark)
- Yoghurt
- Butter · EU organic
- Curd dessert · EU organic
- Cheese
Pigs
- Ham, bacon & smoked meats
- Streaky bacon „Lammertaler Speck” · smoked, aged / matured
- Ham, bacon & smoked meats
More of our products
- Bread & bakery
- Bread & bakery
- Ham, bacon & smoked meats
- Streaky bacon
- Smoked meat (neck, loin, hock)
- Ready meals & soups
- St. Martiner Fleischkrapfen
Processing & crafts
Bakery, dairy processing / cheesemaking, kitchen / ready meals
Sales channel
- Farm-gate sales
- Gastronomy
- Alpine hut sales
Product categories
Product groups
Farming method / certification
Awards
4Community farming
Languages spoken
GermanLocation
Contact
Data source
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