Our vision

Alpahirt has the vision to meat revolution taking place and show you that meat is something "good". As long as it is produced responsibly, sustainably and in the best sense of animal welfare, meat is a good thing. Extremely healthy, very environmentally friendly and simply delicious.

Alpine Shirt Monogram 1896
Alpahirt founder Adrian Hirt smells a piece of mountain meat in the drying room

Our commitment

With our meat, we make it possible for you to eat healthily and naturally with a clear conscience, without any additives. Through the transparent, honest, sustainable and animal welfare-oriented production and refinement of our products, we create a unique pleasure and taste. And you will taste and feel that. All natural, just like in your great-grandfather's time. About the history

To bring you closer to our wonderful products, we work together with our fully committed team, with qualified distribution partners and a contemporary online presence every day to offer you the highest level of excellence.

The only secret is the recipe of Adrian's Urneni.

Our commitment

With our meat, we make it possible for you to eat healthily and naturally with a clear conscience, without any additives. Through the transparent, honest, sustainable and animal welfare-oriented production and refinement of our products, we create a unique pleasure and taste. And you will taste and feel that. All natural, just like in your great-grandfather's time. About the history

To bring you closer to our wonderful products, we work together with our fully committed team, with qualified distribution partners and a contemporary online presence every day to offer you the highest level of excellence.

The only secret is the recipe of Adrian's Urneni.

Alpahirt founder Adrian Hirt smells a piece of mountain meat in the drying room

Where we want to go

Alpahirt is Switzerland's leading address for sustainable premium meat until 2030 and is synonymous with animal welfare, health and environmental awareness. 

By 2025, we want to be completely CO₂-neutral and leave no dirty footprint. We are already working hard to leave a better world for your children and grandchildren.

 

An 18-year-old Brown Swiss cow on the alp surrounded by flies. The photo was taken by Floh Bienerth.

Fact: Our cows grow much older than others.

Calves are usually slaughtered after 3 to 5 months of life, cattle after 10 months. However, cattle can reach an age of up to 25 years, depending on breed, husbandry and care.

At the time of slaughter, the cows entrusted to us by the farmers from Graubünden are much older and heavier than usual - namely around 10 years old. The animal is naturally grown, so the meat has ideal fat coverage and is even more aromatic.

Reading tip

Swissveg.ch - Life expectancy vs. lifespan

Fact: Our cows grow much older than others.

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.

Reading tip

Swissveg.ch - Life expectancy vs. lifespan

An 18-year-old Brown Swiss cow on the alp surrounded by flies. The photo was taken by Floh Bienerth.

Fact: We do not use soy as animal feed

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 a humane animal husbandry one. The cows feed exclusively from lush grass, hay, clover and herbswhich grow in the Grisons Alps - completely without additives.

Reading Tip: Accused: cow, sheep and goat - an article by Bettina Dyttrich that won an award in 2017 and is more topical than ever. 

Horned cows on an alpine pasture in Graubünden. A lush display of flowers and herbs can be seen.
Quality control of a piece of Alpahirt mountain meat in the drying plant

Fact: Pickling salt does not have to be.

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 deliberately avoids artificial ingredients, just as its great-grandfather did. The products are therefore 100% free from pickling salt.

Reading tip

Sausage with side effects
BLOG: How bad are curing salt, allergens and other additives in sausages really?

Fact: Pickling salt does not have to be.

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.

Reading tip

Kassensturz - Cured meat on test

Alpahirt dried meat quality test

Fact: We leave the sugar out.

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 the texture and consistency.

Alpahirt renounces for meat products Completely without artificial additives. You won't find any sugar or pickling salt in the ingredients.

Reading tip

Secret killer: How sugar becomes a deadly drug - Welt der Wunder TV

I want to know exactly!

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.

QUESTIONS AND ANSWERS Alpahirt Animal Welfare
Two Braunvieh cows with horns in the loose housing. One of them is looking sore around the corner.