A family with the entrepreneurial spirit
For half a century, the Natura brand stands for the regional production of Bündnerfleisch specialty according to traditional recipes and for plenty of craftsmanship and patience. It all began with the Peduzzi siblings.
The history of our Natura Bündner Fleischtrocknerei began 80 years ago when Ezio Peduzzi and his sister Pierina signed a lease contract for butcher shop on 1 March 1938 in a small farm village named Savognin. Amidst the European war hysteria and far from any tourism streams, they laid the cornerstone for a company with a family tradition. Today, nearly 100 years later, these specialties are known well beyond the borders of Switzerland.
Nature manages the ripening process of the people for human consumption when the optimal conditions are provided. And nature remains the basis of Natura Bündner Fleischtrocknerei half a century later. Still today, neither added ingredients nor smoke are used in the production of our Bündner specialties.
What began as a leap of faith for the two young siblings became a successful family business. The air-drying of meat, which was necessary back then in order to store it longer and to bring families through the difficult months of war, became a tradition that was perfected down through the generations.
Ezio Peduzzis’ son, Pietro, established the meat preparation tradition in the 1970s by founding the Natura Bündner Fleischtrocknerei in Tinizong. Even then, Pietro Peduzzi relied on the unique climate conditions of Canton Grisons.