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Mountain meat chips

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Unfortunately already sold out again.
CHF 21 / pack
Pre-orders on info@alpahirt.ch

 

Content: min. 100 g

100% Dried beef, dried in one piece, sliced

The chips are made from the slowly and gently dried prime cuts of beef - from the back, the hoof and the shank.
Where does the name "Bergfleisch für Heutage" come from? We'll be happy to tell you below.

The taste profile
You ring in the end of the day with a round of aperitifs outside in the sun. And then it appears out of nowhere, the small appetite. It's a good thing that our mountain meat chips are happy to join you. Let the spicy, crispy chips melt in your mouth piece by piece. Can you taste the subtle hint of red wine? PS: This protein-rich snack is always a good reason for a break; when hiking, running, studying...

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

Nutritional values per 100 g: 931kJ / 221 kcal Energy; 5.4 g Fat; 0 g Carbohydrates; 43 g Protein; 4.2 g Salt

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100 % Beef jerky

Our dried meat comes from an average 10-year-old cow that had 8 offspring and was allowed to spend 7 summers on Graubünden's alps.

 

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.

Beef fillet in the Alpahirt dryer

Origin and processing

The Veltliner Säumer (Fillet) and the Mountain meat for hay days (bandaged meat) is made from whole cuts of the back (Nierstück and Hohrücken) and the rump of Bündner cows. The pieces of meat are marinated for several weeks in a natural red wine and natural salt brine according to the original recipe of the urni and hung to dry for two to five months. If the original package bulges, it does not mean that the product is spoiled. On the contrary: meat's own microorganisms break down the "tough" collagen, which makes these pieces particularly tender.

Beef fillet in the Alpahirt dryer
Alpahirt Cow 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

Storage note

Store the dried meat in the stand-up pouch and close the zipper.

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.

Stable in the Surselva Graubünden Alpahirt

The story about the mountain meat

A good piece of meat has to be earned: In the past, when the Graubünden farmers set out for game haymaking in the warm seasons, they always had a piece of bread and mountain meat in their rucksack. The dried meat came from an old cow and was stored and dried in the farm's own meat room during the winter. The tasty, protein-rich and filling source of energy served as an ideal snack for the hard work in the fields. This left enough energy to cut the fresh grass full of alpine herbs on the steep slopes, pack it in hay cloths and later stow it in the hayloft.

Bet you can taste the rich history in every piece?

Stable in the Surselva Graubünden Alpahirt