These days, the only people who come up from the valley on foot are hikers. It takes them about two-and-a-half hours. At the Stackerlalm, they enjoy a break over a platter of home made bacon, cheese, bread and butter, served by their alpine host Gerald. The Hotters keep four pigs each year for bacon and pork, and Gerald's wife even makes the Zirbenschnaps, a resinous local speciality, herself. Gerald says more and more people are rediscovering authentic natural produce and visit the Alm for that reason alone.