The Tour delicatessen invites you to this typical small Sundgau village in order to discover Alsatian specialties that will delight your taste buds. This delicatessen manufactures and sells traditionally smoked produce as well as bread baked in a wood stove. You can also impress your guests by cooking them a real Alsatian choucroute provided by the Tour.
Direct sales of farm produce: bread, kugelhof, homemade pasta, Linzer tarts, party loaves, eggs and chicken, potatoes, pork, farmer’s sausage, bacon, ham, sausage, pâté en croute, pies, terrines, frying sausage. Meat and sausage products are derived from animals reared on the farm and fed on farm grain. The delicatessen is produced using ancestral techniques.
On sale at the farm all day Friday and Saturday until 1pm. Present at Ferrette market and Manspach market in the morning on the last Saturday of each month.
Open since 1990, the Meyer-Wioland farm in Spechbach is part of the Terroir du Sundgau association and provides a full range of natural poultry-based products.
We offer a wide selection of produce from different animals: whole poultry, poultry cuts, poultry sausage, foie gras, chicken, turkey, guinea fowl, duck, offal, whole rabbit (plus thigh or shoulder) and grills, pork, catering products, poultry specialties to heat up, cold appetizers, pies, tarts, salads and sweets!
And come and see us at the markets!
• Wednesday in Riedisheim
• Thursday in Rixheim and Altkirch
• Friday in Illzach
• Saturday in Brunstatt and Altkirch
Opening hours: Monday: closed - From Tuesday to Thursday: 8am - 12:30pm and 2pm-6pm - Friday: 8am to 7pm non-stop
Farm focused on cattle, pig and chicken rearing. Farm tours by appointment. Direct sale of farm produce (meat, delicatessen, ready meals) and that of local small producers (bread, wine, dairy products, real ale). Manufacturing of products on site.
Shop opened from Tues to Sat from 9:30 am to 5pm. Adheres to the AMAP network and Ruche Qui Dit Oui. Conversion to organic farming underway. Reception room available all year for groups of 20 people, you can taste refined seasonal cuisine.