Alpine herdsman Urneni

1869: the birth of Urneni

Once upon a time, on the sunniest slope of Schanfigg, lived Anton Hassler (picture) - great-grandfather of founder and owner Adrian Hirt. Even during his lifetime, he used his own old cow for his Bündnerfleisch. It did not have to travel long distances and did not have to eat concentrated feed from overseas. The Urneni cow lived happily grazing in our Alps for a long time and gave life to many calves.

Anton Hassler Junior, Adrian's Neni (grandfather), lived in an old Walser house in Tschiertschen, and in autumn he too would cut up a cow's trotter on the kitchen table, salt the pieces in the cellar using the old family recipe, pour red wine over them and hang them up in the "Fleischkämmerli" during the winter months.

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

Alpahirt is Anton, Anton is Alpahirt:

Adrian Hirt's grandfather used to regularly take the then young boy 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. On this principle, Adrian founded AlpenHirt in 2014, newly Alpahirt since 2021.

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.

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 Logo Word Figurative Mark

Our logo is Urneni

To honour Urneni and its work, it has always shone in our logo (figurative mark). In 2021, we interpreted the old logo in a more modern but still recognisable way to meet the new digital requirements.

We leave the sugar outside.

Fact

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.

Reading tip

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

We leave the sugar outside.

Fact

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.

Reading tip

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

Adrian Hirt Quality Check Alpahirt

Pickling salt is not necessary.

Fact

In order to improve the shelf life of meat, to preserve the red colour and to produce a characteristic aroma, most sausages are cured. Curing salts or nitrite curing 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 not use artificial ingredients, just as its great-grandfather did. The products are therefore 100% free of pickling salt.

Reading tip

Kassensturz (SRF report): Cured meat put to the test

The Baron - 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
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