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.
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.
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:
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 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.
Story about the Veltliner Säumer
You want to know where the name comes from? A vinous idea, obviously. But also with a decent piece of history: mule traffic with horses over the passes to Italy was vital for Graubünden until the construction of passable commercial roads at the beginning of the 19th century. But even after that, Graubünden farmers regularly walked their Rhaetian grey cattle to the Italian markets in the Veltlin. From there they brought home plenty of Valtellina wine as well as spices and fabrics. A task that demanded a lot of muscle: a Lägala, or wine barrel, weighed a good 75 kilos. The fine wine was then enjoyed on convivial evenings on the one hand and used to preserve the dried meat on the other - which brings us back to the name.
As you can see, there is not only truth in wine, but also a lot of potential. A Guata!