they are subject to chemical legislation

400 grams to 600 grams

With illustrations by Karin Widmer

She creates her unique fragrances in her small factory in the heart of the Swiss capital

Your reliable companion in hectic moments

Alpahirt Rindersalsiz Duftkerze they are subject to chemicalMeat specialties like in great grandfather's day. Without any additives, curing salt or foreign fat. Grisons mountain cows, Swiss alpine salt, red wine and natural spices are enough to produce this unique treat. For Bergsalsiz, meat cuts are used that are not processed into Bndnerfleisch, Bergfleisch or Farurer Baron. The beef is minced and seasoned and filled into natural casings. Bergsalsiz is slowly dried for four to six weeks. Additives are