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.
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.
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.
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:
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 cloth or vacuum again.
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 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?