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Valtellina hemmer

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This product is currently out of stock and unavailable.

...barely available once, also soon sold out again.
Pre-order by email to info@alpahirt.ch
CHF 280 / kg

100 % Dried beef fillet, dried in the piece

Taste profile
Archaic, wild and delicate. In its most beautiful, unpressed natural form. We are particularly proud of our fillet, dried in one piece. Since 1896, we have been producing it in an unchanged recipe, which we owe to the Urneni.

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

Nutritional values per 100g: 931 kJ / 221kcal 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.

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 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.

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.

Cow with sledge

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!

Cow with sledge
Weight

250-300g, 300-350g, 350-400g, 400-450g, 450-500g, 500-550g, 550-600g, 600-650g, 650-700g, 700-800g, 800-900g, 900-1000g