Dryaging on Backensholz

Meat – matured

From now on you will find a climate chamber in our farmshop. The temperature and humidity are regulated. In the future we will mature the meat of our cattle and pigs ourselves.

The dryaging method is very old. You leave the meat on the bone and keep it at around 1-2°C with a humidity of around 80% for 4-8 weeks. Enzymes will be activated and destabilize the collagen which hold the fibers of the meat together. You are rewarded with a meat very tender!

Even more important is the development of the taste. The origin taste of the meat moves in the foreground and gives you great aroma. You won´t find this in short ripened meat.

You will find the meat in our farmshop – fresh on demand or shock frozen if available.

 

Here comes the milk

In the milking parlor

See how we milk our cows.

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Rewarded Cheeses

Prices

This years results from the World Cheese Awards 2016 in San Sebastian

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Dryaging on Backensholz

Meat – matured

Dryaging in a climate chamber – find it in our farmshop

read more