WE DON’T FAKE MEAT
WE GIVE ROOTS A VOICE

Beetroot fermented in one piece, matured with koji

This innovative and unique product combines the taste of dried meat without any animal ingredients. Thanks to the fermentation process with koji, our vegan Bündnerfleisch develops a complex depth of flavor and a texture that will surprise and delight even the most discerning palates. Ideal for anyone looking for a sustainable and delicious alternative – every bite is a taste journey that combines tradition and innovation. Enjoy the future of charcuterie with pureTaste!

• Topping: Give pasta dishes (such as carbonara-style) or cream soups a hearty, smoky finish.
• Upgrade: Perfect as a plant-based alternative to bacon or salmon on canapés, in sandwiches or with tartare.
• Side dish: An exceptional addition to mashed potatoes, strong cheese or as the star of an aperitif platter.

What is koji? The secret behind the umami kick

If you’ve never heard of koji, it’s a tradition that goes back thousands of years and is at the heart of classics such as miso and sake.
Simply explained: Koji (Aspergillus oryzae) is a noble fungus that acts as a natural flavor enhancer.

Protein power: Koji has the unique ability to break down plant proteins and break them down into their flavorful components.

Maximum umami: This process releases natural umami. The result is a hearty, full-bodied taste that is otherwise only known from meat or matured cheese.

Refinement instead of just cooking: It not only softens the rind, but also transforms it on a molecular level, so that it develops an incomparable aromatic depth.

In short: Koji refines proteins into pure taste – 100% natural and plant-based.