If you’ve ever been to our eatery, you’ve already cozied up in one of these delightfully fluffy sheepskins. Well, after five years it was time to order a new batch – but not just from anywhere. We immediately thought of Babs and Stefan of Bioarche Gerstner, who make the best salami from their herd of endangered breed sheep.
Bioarche Gerstner’s sheepskins are tanned only with detergents, salt and sawdust. Some come with a slightly firmer skin, if the animals were a bit older. Sometimes the edges come with small tears, or you may be able to find traces of injuries in the fur – after all, these sheep live in a flock and scuffles do happen. If the hairs are a little finer, that’s because of coat changes. All of that is natural and makes each sheepskin totally unique.
You get to choose between two kinds:
Light skins of spectacled sheep or dark skins from the Alpine, Villnöss and Krainer Steinschaf.
Care: Basically almost none. Brush them out, get out the carpet beater, drag them through the snow. Babs says that’s enough – just don’t ever put them in the washing machine.
1 sheepskin (approx 110cm x 70cm)