Alpine herdsman Urneni

1869: my birth

I was born in 1896. I once lived on the sunniest slope in Schanfigg. I am the Urneni of Adrian Hirt, the founder and doer behind Alpahirt. 

During my lifetime, I used my own old cow for my Bündnerfleisch. She didn't have long transport routes behind her and didn't have to eat concentrated feed from overseas. My cows lived happily grazing in our Alps for a long time and gave life to many calves in the process.

My son, Anton Hassler Junior, Adrian's Neni, lived in an old Walser house in Tschiertschen. 

In the autumn, he too cut up a cow's trotter on the kitchen table, salted the pieces in the cellar using the old family recipe, doused them with red wine and hung them up in the "Fleischkämmerli" during the winter months.

Read more about my story and me in this blog post: The Secret of Tschiertschen.

You can read the full story in our blog entry here.

Alpahirt is Anton, Anton is Alpahirt:

I am very happy to say that it was my son, Anton Junior, who gave Adrian a sense of nature and animals. He regularly took the then young lad to the meat chamber and taught him how meat is dried naturally. 

Essential for the unique taste, he used to say, is nature. Because enjoyment has nothing to do with industrial additives, on the contrary: they are detrimental to health and are not necessary for the production of beef. He was to be proved right. On this principle, Adrian then founded AlpenHirt in 2014, and Alpahirt since 2021.

Throughout his life, Adrian's Neni, my good son, spent his free time in nature, often in the hunting lodge on Alp Farur. The "Baron of Farur", as friends and family affectionately called him, is also known for his fine sausage. "Baron" made from the best cuts of Bündner cows.

Neni Anton Hassler
Neni Anton Hassler

Alphahirt is Anton, Anton is Alphahirt:

Adrian Hirt's grandfather used to take the then young boy regularly to the butcher's shop. And soon taught his grandson how meat is dried. Essential for the unique taste, he used to say, is nature. Because enjoyment has nothing to do with industrial additives, on the contrary: they are detrimental to health and are not necessary for the production of beef. He was to be proved right; Adrian founded Alpahirt on this principle in 2014.

Throughout his life, Neni spent his free time in nature, often in the hunting lodge on Alp Farur. The "Baron von Farur", as friends and family affectionately called him, is also known for his fine sausage. "Baron" made from the best cuts of Bündner cows.

Alpahirt Urneni Lable

Ich may adorn the logo.

I can still hardly believe what a huge honour Adrian has bestowed on me. My likeness adorns the Alpahirt logo and so I will never be forgotten. Thank you Adrian.

Adrian Hirt Quality Check Alpahirt

So that you can see how Adrian has internalised the values of my son and me, i.e. his Urneni and Neni, just take a look at these pages here:

 

The Baron, dedicated to my son, Neni from Adrian

Feel the pure nature, the unspoilt production and the delicacy of this noble salsiz... Whether indoors in the warm parlour or in the evening on the sun terrace: open a good bottle of red wine and enjoy this spicy Baron with it. The meat melts in your mouth and the intense, peppery meat flavour makes every bite a delight.

Here you can buy the Baron
The low-fat Baron is a dry sausage from the alpine herderman, sliced on a wooden board
The low-fat Baron is a dry sausage from the alpine herderman, sliced on a wooden board

Taste profile

Whether indoors in the warm parlour or in the evening on the sun terrace: open a good bottle of red wine and enjoy this spicy Baron with it. The meat melts in your mouth and the intense, peppery meat flavour makes every bite a pleasure.

To the product