Peter Wieser

Are you an original Wipptaler?
Yes, I grew up on the Bergerhof in Stilfes with cows, sheep, goats, hens, and pigs.

What profession do you practice?
I have been working at the company Leitner in Sterzing for 30 years, and for 20 years as the plant manager in the department of snow groomers (Prinoth).

What do you particularly like about the Wipptal?
Since I am a sheep owner and breeder myself, I particularly appreciate our beautiful nature in South Tyrol, the mountains, and alpine pastures. At the beginning of summer, our sheep are driven up to the alpine pastures. Most of the time, either with the family or with friends, we go up the mountain on the weekends to check on the animals.

Why are you with Wipplamb?
I have always slaughtered sheep and lambs for our own use because my family and I highly value good and healthy meat. A healthy lamb from the alp or fed with our hay is not only very tasty but also one of the healthiest types of meat. Wipplamb has succeeded in supplying well-known restaurants in South Tyrol, and besides lamb, we can also offer pork and beef to our customers. All our animals come exclusively from animal-friendly husbandry. This criterion is the most important to us farmers at Wipplamb.

How can one reach Wipplamb and do you only have fresh meat?
Since last summer, there is a farmers market in Sterzing, which Wipptal farmers participate in. Wipplamb has its own stand where we offer our lamb sausages, such as Kaminwurzen, salami, Meraner, ham sausages, and fresh Leberkäse. The demand is very good and the people, locals as well as guests, highly appreciate that products from the region are offered.