A kitchen story à la Thurnerhof
In focus: sustainability and regionality from the Alps
Sustainability is a top priority at the Thurnerhof in Saalbach. We focus not only on the quality of the food, but also on the origin of the ingredients. We attach great importance to sourcing the best products from our immediate surroundings and work closely with local farmers and producers. One of the highlights of our cuisine is the traditional dish Schöpsernes, which we prepare with the utmost care - and today we would like to give you an insight into how this dish is created.
Regional partnerships for the highest quality
We source our sheep meat from the Feiersinger butchery in Hinterglemm, a family-run business known for its traditional craftsmanship and commitment to animal welfare. The animals grow up on the lush alpine pastures of the surrounding mountain farms, where they enjoy their summers on the mountain in a natural environment and with plenty of exercise. This species-appropriate husbandry is reflected in the outstanding quality of the meat we use in our cuisine. The sheep meat we buy from Hannes Feiersinger comes from animals that graze on the Schattberg during the summer. Fresh air and the best herbs - simply wonderful!
The short transport distance of just a few kilometres to the abattoir guarantees that the meat arrives fresh at the Thurnerhof without being stored for too long. This direct and regional co-operation is an essential part of our philosophy, which focuses on sustainability and environmental protection.
Especially for you:
Our recipe for Schöpsernes - a treat from the region
Ingredients:
Preparation:
Serving tip: This dish goes perfectly with a fresh white radish salad.
Sustainable enjoyment at the Thurnerhof
At the Thurnerhof, the focus is not only on enjoyment, but also on an awareness of the origin of our ingredients. Our Schöpsernes is a perfect example of how tradition and sustainability can be harmoniously combined. We invite you to experience this authentic flavour with us in Saalbach and enjoy the benefits of sustainable and regional cuisine. Click HERE for a non-binding enquiry. We look forward to welcoming you!
We source our sheep meat from the Feiersinger butchery in Hinterglemm, a family-run business known for its traditional craftsmanship and commitment to animal welfare. The animals grow up on the lush alpine pastures of the surrounding mountain farms, where they enjoy their summers on the mountain in a natural environment and with plenty of exercise. This species-appropriate husbandry is reflected in the outstanding quality of the meat we use in our cuisine. The sheep meat we buy from Hannes Feiersinger comes from animals that graze on the Schattberg during the summer. Fresh air and the best herbs - simply wonderful!
The short transport distance of just a few kilometres to the abattoir guarantees that the meat arrives fresh at the Thurnerhof without being stored for too long. This direct and regional co-operation is an essential part of our philosophy, which focuses on sustainability and environmental protection.
Especially for you:
Our recipe for Schöpsernes - a treat from the region
Ingredients:
- The sheep should come directly from the pasture and not be kept in the barn, as it would otherwise become too fatty and gets a 'different flavour'
- 2 kg lamb, mixed from the butcher
- 600 g boiled potatoes, roughly diced
- 2 onions, 1 clove of garlic, 3 carrots, 3 yellow turnips, 1 celeriac - all roughly diced
- 1.5 litres of vegetable stock
- 1 bay leaf, fresh thyme, fresh rosemary, salt, pepper, olive oilred
- wine to deglaze
Preparation:
- For the marinade us thyme, rosemary, garlic, bay leaf and olive oil and chop it with a blender, afterwards marinade the lamb a day before cooking.
- To prepare: sear the meat in a large pan and remove.
- Sauté the chopped vegetables in the same pan, add a little tomato purée and deglaze with red wine. Reduce the wine so that the alcohol evaporates.
- Pour in the vegetable stock and return the lamb to the pan.
- Simmer everything together for 30-50 minutes, depending on the size of the pieces of meat. The rump and shoulder will take longer, the back and ribs will be ready more quickly.
- Remove the meat and vegetables and keep warm.
- Pass the sauce through a sieve, reduce and thicken with cornflour.
- Return the meat and vegetables to the pan, reheat briefly and serve hot.
Serving tip: This dish goes perfectly with a fresh white radish salad.
Sustainable enjoyment at the Thurnerhof
At the Thurnerhof, the focus is not only on enjoyment, but also on an awareness of the origin of our ingredients. Our Schöpsernes is a perfect example of how tradition and sustainability can be harmoniously combined. We invite you to experience this authentic flavour with us in Saalbach and enjoy the benefits of sustainable and regional cuisine. Click HERE for a non-binding enquiry. We look forward to welcoming you!
