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 my day.  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 my traditional recipe. Yours, Anton, Urneni of the founder and Alpahirt likeness.

 

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 dried meat until 2029 (i.e. my 160th birthday) and is synonymous with animal welfare, health and sustainability.


By 2025, we want to show that the production of pasture-raised meat can have a positive effect on the climate. We are already working hard to leave a better world for your children and grandchildren. Just like I did for Adrian. Your Anton

Our formula

To deepen our values, to support our vision, to clarify our commitment and to achieve our future goals, we have a very simple formula based on my experience. Yours Anton, Urneni of the founder and Alpahirt likeness:

Naturalness - Concentrated feed - Pickling salt - Sugar
- Additives = Alpahirt dried meat

 

Naturalness

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

Naturalness

minus concentrate

We do not use soy as 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. 

No concentrated feed

minus pickling salt

Pickling salt is not necessary.

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 without sodium nitrite - An article about healthy meat products
BLOG: How bad are curing salt, allergens and other additives in sausages really?

 

No pickling salt

minus sugar

We leave the sugar outside.

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 on Sugar.

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

 

No sugar

minus additives

Nothing goes in with us, except good taste!

More and more allergy sufferers (but also other people) have problems with their health. This is not least due to the many additives contained in industrially manufactured products - from preservatives to artificial flavours, colourings and emulsifiers. At Alpahirt, we do not use any additives at all. Besides nature and our conscience, there is also a dash of wine. That's it!

Alpahirt renounces for meat products Completely on any additives.

 

No additives

same Alpahirt dried meat

Nature and conscience - our only ingredients.

At Alpahirt, nothing really goes in that doesn't belong (and is pure). Besides the meat of happy cows, we use a little red wine and spices according to my old and secret recipe, which I passed on to my son and he to his grandson, Adrian Hirt (founder of Alpahirt). Nothing else, nothing at all! Your Anton, Urneni of the founder and Alpahirt likeness.

 

I want to know exactly!

You want to know exactly where the meat comes from or how the animals are kept? No problem, I'll be happy to answer all your questions. Your Anton

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