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Baron

CHF 25.00

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Content: min. 160 g

100% Beef jerky, lean

 

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.

Ingredients: Mountain beef, wine, Alpine salt, spices, natural casing of beef intestine.
Without curing agents such as nitrite and nitrate / without additives / without allergens.

Nutritional values per 100 g: 1026 kJ / 243 kcal energy; 6.3 g fat; 0 g carbohydrates; 46 g protein; 5.7 g salt

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Cow Box

100 % Beef jerky

The Baron consists of an average 10-year-old cow that had 8 offspring and was allowed to spend 7 summers on Graubünden's alps.

The meat cuttings from the Graubünden cows, which are not part of the "Mountain meat for haydays" are processed to produce this popular speciality with 46% protein and only 6% fat. Slow drying for six to eight weeks produces the Baron, which is best enjoyed with a very good glass of red wine together with good friends.

100% Grisons

All Alpahirt cows come from suckler cow farms in Graubünden. The animals were fed only with the farm's own fodder.

Pickling salt and sugar stay outside

For our meat products, we use exclusively and uncompromisingly natural ingredients - no additives, no allergens.

Alpahirt Kuh Surselva

No Waste

What we do, we do right. That's why we always use the whole animal. Nose to tail.

Read more about our mission and how Alpahirt is shaping the meat revolution taking place here:

Our mission
Alpahirt Trockenfleisch mit Rotwein geniessen

Storage note

Store the dried meat in a cool cellar or refrigerator. Remove the plastic completely after opening. Wrap cut pieces in a slightly damp, clean linen or cloth towel or re-vacuum them.

With longer storage periods white to light grey noble mould. No need to worry: It protects the meat during maturing and can be enjoyed - or wiped off.

To allow the flavours to develop optimally, we recommend tempering the noble piece 20 minutes before enjoying it.

Alpahirt Trockenfleisch mit Rotwein geniessen
Anton Hassler der Neni Alpahirt

The story about the Baron

Anton is an alpine herderman, Anton is an alpine herderman: the Neni - i.e. grandfather - of founder and owner Adrian Hirt used to regularly take the then young lad into the meat chamber. 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, this noble sausage is also dedicated to him, made from the best cuts of Bündner cows. We wish a Guata!

More history please!
Anton Hassler der Neni Alpahirt