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.