“Species-specific husbandry” is the alternative that has always been the norm for organic farmers. Last but not least for reasons of animal welfare.

The decisive factor in the production of organic ham is the careful selection of suitable raw material. Top-quality meat is the precondition for creating a final product, organic farmer’s ham that is characterized by juicy flavour and a soft and tender texture.

Well, I am Juffinger Anton, butcher by trade from Kufstein, Zellerstraße 24. We have been running an organic butchery for three years and decided to process only local beef and pork.
The most important thing is our cooperation with the breeders, to make sure that the customer gets the best quality. The reason for the high quality is that the animals are kept and fed according to the strict rules of “Bio-ERNTE-Austria”. The next important thing is how the animals are transported to the slaughterhouse. The farmers deliver the animals one by one, to avoid stress in the early phase. They also provide the most important documents of the animals, the ear tags and passports, and confirm with their signature that the animals fulfil the quality standards.

We require the organic farmers to keep the animals at least 200 days a year in free range conditions so that they are able to move sufficiently or spend the summer on the alpine pastures. For pigs it is very important that they are able to move freely and that they are not kept on grids. Food also plays an important role – the grass and hay that grows in our mountains and the supplemental food from other organic farmers, such as grain, that mountain farmers aren’t able to grow in this climate.

Quality means that we measure the pH-value of the untreated meat to make sure that we get raw material of optimum quality. From the pH-value we are able to tell whether the animal was slaughtered under stress and particularly whether it was raised on dry food. This permits conclusions on the texture of the meat. After slaughter the meat is matured for two days.

The pork is then separated into primal cuts and we process the best parts into Tyrolean Organic Farmer’s Ham that is sold in specialized shops and in MPREIS markets.

We also produce Rindersaftschinken (beef ham), bacon and sausages, but always according to “Bio-ERNTE-Austria”, that means only with organic spices without additives and glutamate.

Back to the ham: we leave it as it is, as a natural product. We don’t glue anything on or add anything, it remains as it is. Then the meat is cured with a mixture of spices to add flavour and smoked and roasted over beech chips.

Well then, I’d like to invite you to try our products, try the organic meats and compare them with other products on the market and then decide what to buy!