Alpahirt is shaping the meat revolution that is taking place. And promotes healthy shopping and eating habits. With sustainable food, Alpahirt makes profits that are invested in projects suitable for grandchildren.
The special thing about our dried meat specialities is the original processing and refinement according to Adrian's great-grandfather's recipe. Alpahirt processes no pickling salt, no other artificial additives and no foreign fat. Grisons mountain cows, red wine, Swiss alpine salt, natural spices and gentle air-drying are all that is needed for perfect enjoyment. All natural, just like in great-grandfather's day.
"...wants scho dr Urneni gwüsst het, was guat isch!"
Alpahirt stands for transparency and honesty. This starts with the animal story. All the cows that our farmers entrust to us have a name and a life story. We tell this on by tracing every piece of meat back to the alpine pasture of summering on request.
"The only secret is the recipe of Adrian's Urneni."
Compared to other types of beans, soy contains particularly high levels of protein and is therefore often used as concentrated feed for fattening animals. It causes fast growth in farm animals and enables the industrial mass production of meat. Soya is needed for fattening in such large quantities that Switzerland buys in from countries such as Brazil. This in turn means that species-rich rainforests are cleared in order to cultivate species-poor soy monocultures.
Therefore:
Alpahirt is committed to animal husbandry that is appropriate for the species. The cows feed exclusively on lush grass, hay, clover and herbs that grow on the Grisons Alps - completely without additives.
Almost all animals for slaughter are killed before they are even fully grown. As an example: calves are usually slaughtered after 3 to 5 months of life, cattle after 10 months.
The natural life expectancy depends strongly on breed, care, husbandry and feeding. Cattle can reach an age of up to 25 years.
The cows that the farmers from Graubünden entrust to us are much older and heavier than usual at the time of slaughter - namely around 10 years old. The animal has grown naturally, so the meat has ideal fat coverage and is even more aromatic.
Too much sugar in the body can make you sick and fat - so far, so well known. That is why people often pay attention to the conscious consumption of sweets. However, sugar is also hidden in many other foods where we do not even suspect it. This is also the case in sausages and other packaged meat products. It is used as a flavour carrier and preservative or simply to influence texture and consistency. So sugar is present in many products where it would not be necessary - or at least not in these quantities.
Alpahirt does not use any artificial additives in its meat products. You will find neither sugar nor pickling salt in the ingredients.
Secret killer: How sugar becomes a deadly drug - Welt der Wunder TV
To improve the shelf life of meat, preserve the red colour and create a characteristic aroma, most sausages are cured.
Pickling salts or nitrite pickling salts are mixtures of table salt and salts of nitric acid, including sodium nitrite, which is produced artificially. Nitrite converts in the body to nitrosamines, which are carcinogenic. According to a study, pickling salt in meat massively increases the risk of cancer.
Alpahirt knows all about the various additives and their effects. And it deliberately does without artificial ingredients, just as its great-grandfather did. The products are therefore 100% free of pickling salt.
Where does our meat come from? How are the animals kept and where? How is the meat produced? We will be happy to answer all your questions.
