Metzgerei Heuberger

“The air is so dry that from Sils down to St. Moritz, from October to March, all the meat is dried not in smoke but in the open air." The advantages of the Engadine air for drying meat are mentioned in writing as early as 1770. Since 1946, the Heuberger family, based in the heart of St. Moritz, has been producing Grisons meat of the highest quality, following a traditional family recipe and using precisely this drying process.