Find out more about Alpahirt in the following media reports.
Interview: An uncured story about Bündner mountain meat and fat old cows.
Basically, he began his apprenticeship where landlords and cooks often receive fines. Adrian Hirt learned to be a chemical laboratory technician at the Cantonal Laboratory for Food Control and Environmental Protection in Chur. From a restaurateur's point of view, that's putting the cart before the horse, but what comes out at the back is usually the most important conclusion about what shouldn't go in at the front.The Pauli Magazine | 04.2022
Adrian Hirt is a thought leader in the meat industry.
His approach: animal welfare first!
"The paradigm shift in nutrition must come, and not only for meat. More and more, cheaper, faster - that's a discontinued model." The chemical laboratory assistant and food engineer knows what he is talking about.Gault&Millau | 04.2022
Alpine herdsman says goodbye to Tschiertschen
Reorganisation in the "Post"-Stübli": Municipality takes over the sale.
There are events that mark a turning point in one's life. And you can feel that when you talk to Adrian Hirt about the fire in his "Lädali" in April 2019.
The little meat revolution
Because of Corona, people are suddenly eating meat differently. At least that's what dried meat producer Adrian Hirt thinks - and wants to profit from it. But it is not that simple.TAGES-ANZEIGER | 08.2021
Old cows - good salsiz
Adrian Hirt founded Alpahirt in 2014. He sources mainly the old cows from around 80 Graubünden farms. This is used to make Salsiz and other dried meat. What drives the 36-year-old?Country Friend | 08.2021
Is Corona changing meat consumption? Adrian Hirt believes so
For the dried meat producer, Switzerland is experiencing a revolution. The man from Graubünden is also taking on colleagues in his profession.The Country Messenger | 08.2021
The fantastic story of Alpahirt
Adrian Hirt grew up in the small Graubünden mountain village of Tschiertschen. After graduating as a food technologist, he explored the world.TREND&STYLE MAGAZINE | 07.2021
The Graubünden Trade Association awards AlpenHirt the Innovation Prize
Recently, in Tschiertschen, Grisons, the Innovation Award 2020 of the Grisons Trade Association was presented to Adrian Hirt, founder and owner of AlpenHirt AG. This award means a lot to Adrian Hirt.FARMER'S PAPER | 11. 2020
Save your suckler cow the transport to the lowlands
The alpine summer is slowly coming to an end. Your old mother cow that has not taken in any more can be slaughtered, cut up and processed in the region. The added value remains in the canton of Graubünden. AlpenHirt makes sure of that.BÜNDNER BAUER | 8. 2020
What I do must be in line with my values
Adrian Hirt's vocation is the food industry. In Canada he learned about the traditional rearing of cattle and in Jamaica he worked in a butcher's shop - A portrait of the founder of AlpenHirt.LIEWO | 8. 2020
Win-win in the new Post-Stübli
Since 4 July, Tschiertschen has had the "Post-Stübli" - located in the middle of the village. Built as a parsonage, it later served as a community centre, tourist office, post office and information point. With the restructuring of the tourism association, the opportunity arose to break new ground - and so Adrian Hirt and his Alpenhirt came into play.AROSER ZEITUNG | 7. 2020
The head servant
This is the adventurous story of Arthur "Thuri" Heldstab. After a long RhB career, he was already on the sidelines. But that was nothing for someone like Thuri. Fortunately, five years ago he ordered bindenfleisch (Bündnerfleisch) from the AlpenHirt in Tschiertschen. Now he is back on the main track.CONTURA 7 | 7. 2019
A wave of solidarity
Fortunately, neither the logistics nor the stored dried meat were affected by the fire, as these areas are housed in an adjacent building. "That was the great luck." Because that means: "Online sales can continue and the partners can continue to be supplied." And Adrian Hirt also says quite openly: "If someone wants to help the team and me, the best thing they can do is order our products. That's what we get the most out of.AROSER ZEITUNG | 5. 2019
Adrian Hirt and the destroyed life's work
The fire that raged in Tschiertschen on Sunday destroyed most of Adrian Hirt's livelihood. Not much is left of his Alpenhirt-Lädeli. Nevertheless, Hirt is confident.SOUTHEAST SWITZERLAND | 4. 2019
Salsiz like with the great-grandfather
AlpenHirt's original products - various types of Salsiz, mountain or Bündnerfleisch - fit the current zeitgeist. More and more consumers want to know where their food comes from and trace the value chain. At Hirt, a food engineer who has also worked as a butcher in Jamaica, everything is transparent: he only processes animals from farms in the neighbourhood that are fed with farm and alpine fodder. Hirt does not use additives, pickling salt or sugar. Instead, he uses red wine, alpine salt and spices, just as his urni Toni Hassler once did.TAGESANZEIGER | 3. 2019
The next revolution concerns nutrition
Sometimes you have to travel halfway around the world to arrive. At least that was the case for Adrian Hirt. After being away from home for 10 years, working for the pharmaceutical industry, training as a food engineer, doing an internship as a butcher, driving cows with horse and lasso in Canada and finally being fired as the manager of a large butchery in Jamaica, he was overcome with the certainty that he had to start his own business.RON ORP | 11. 2018