Wiesbauer Ham

With the sous-vide cooking method, high-quality ham parts without rind are placed in a vacuum bag by hand and cooked "sous vide" in a vacuum for many hours. The closed preparation preserves the juiciness and tenderness of the ham and even enhances it.

The foundation 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 2 days after opening.
ready to eat

Wiesbauer Österreichische Wurstspezialitäten GmbH

Laxenburger Straße 256
1230 Vienna, Austria