{"id":130626,"date":"2017-04-07T08:47:20","date_gmt":"2017-04-07T06:47:20","guid":{"rendered":"https:\/\/www.salzburgerland.com\/en\/?p=130626"},"modified":"2024-03-19T12:03:55","modified_gmt":"2024-03-19T11:03:55","slug":"culinary-pathway-organic-connoisseurs","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/en\/culinary-pathway-organic-connoisseurs\/","title":{"rendered":"Culinary pathway for organic connoisseurs"},"content":{"rendered":"

The people of Salzburg love their farmers\u2019 products \u2014 milk, butter, cheese. They shop locally because they believe in it. It\u2019s always been this way and it\u2019s probably going to stay that way too, as more and more farmers are switching to organic farming. This was already the case in SalzburgerLand in the middle of the 1990s, when Austria joined the European Union \u2014 organic produce was recognised as a niche in which the country could successfully establish itself. And the numbers speak for themselves: more than half of the agricultural land in SalzburgerLand is farmed organically or organic-dynamically as per Demeter guidelines. Unprecedented in Europe! Over time, a trend morphed into a conscious dietary practice. Today, organic is considered premium quality that is also available in supermarkets. And thus, it was only a small step for restaurants and hotels to switch to organic food products as well.<\/p>\n

The organic origin: farms and mountain pastures<\/h2>\n

The mountain pastures and organic farms with their farm shops are among the most important locations on the culinary pathway for organic connoisseurs. Large-scale organic production can only work when there are enough regional producers \u2014 in this case, the farmers and agriculturalists. At the organic dairy F\u00fcrstenhof in Kuchl, excellent award-winning cheeses have been made from organic raw milk for almost 20 years \u2014 today, there are more than 30 different types available. At F\u00fcrstenhof<\/a>, you can also get to know the trade of the cheesemaker or take a break at the Bauernhof-Caf\u00e9.<\/p>\n

So much organic delight<\/h2>\n

Six different types of organic cheese are produced at Sinnlehenhof<\/a>\u00a0in Leogang.\u00a0Those who want to stay longer can move into the barrier-free holiday home or the holiday apartment. More than 60 different varieties of roses grow at the BIJO Farm<\/a>\u00a0in Fusch an der Glocknerstrasse, from which the in-house rose manufacture produces cakes, vinegars, oils, salts and pesto. Goose and beef meat is produced organically as well. Nights can be spent in the Rose-suite. Staying overnight is also possible at Biohof Sauschneider<\/a> in St. Margarethen in the Lungau region. The farm shop sells homemade pastries, spelt noodles and bread made from local rye. The farmers are active members of the Slow Food movement. The Joglbauer<\/a> in Obertrum am See is one of the earliest organic farms and the farm shop has a wide array of organic products as well as vegetables, bread, pastries, juice, brandies, jam and vinegar specialities. Family H\u00f6rl\u2019s Jagglalm in Saalfelden was once the first organic certified mountain pasture hut in SalzburgerLand. This is where Pinzgau mountain pasture treats are served in organic quality \u2014 such as the original Pinzgauer Bladl as per grandma\u2019s original recipe, Kaspress dumplings and, of course, the classic Brettljause. At Jagglhof<\/a> im Tal, you can also buy organic eggs from the pedigree chickens.<\/p>\n\n\t\t\t

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