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.
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.
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.
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!