Wiesbauer Bergsteiger

Selected beef and pork carefully hot smoked (fried) over aromatic beech wood - give this classic dry sausage its top quality, which is rightly demanded by the consumer. Under strictly controlled climatic conditions, the drying and post-ripening takes place, so that a perfect masterpiece of Austrian sausage tradition always leaves our house. The Bergsteiger Salami is a traditional, trademarked product from Wiesbauer.

The foundation stone was laid by Franz Wiesbauer in 1931 with the invention of the Bergsteiger and the opening of his butcher's shop in Vienna-Ottakring. After his early death in 1968, his widow KommR Maria Wiesbauer took over the company, which had meanwhile moved to Vienna-Hietzing, and continued to expand it with great commitment.
She was energetically supported by KommR Karl Schmiedbauer, who joined the company as commercial manager in the mid-1970s and was later appointed managing director. With his passion and spirit of innovation, he has had a major influence on both the family business and the growing product range over several decades. He succeeded in further expanding Wiesbauer and establishing it as a model company in the industry.
In 2010, KommR Karl Schmiedbauer handed over the management to his son Thomas Schmiedbauer, who has been working in the company since his apprenticeship and now manages it with the same passion.

Store refrigerated at +2°C to +7°C; enjoy within 3 days after opening.
ready to eat

Wiesbauer Austrian Sausage Specialities Ltd.

Laxenburger Straße 256
1230 Vienna, Austria