Herbert Plank

Herbert Plank found a balance to his life as a businessman after his successful career as a skier by managing his family farm in South Tyrol.

Herbert, a few years ago you inherited your parents' farm, what does it mean for you to be a mountain farmer?
I see the management of the mountain farm as a passion and I am a farmer with heart and soul. Since 2006, I have been living and working together with my wife and three sons at Ralserhof in Raminges, which is characterized by idyllic tranquility far away from the hectic everyday life. Visitors who would like to take a closer look at our farm and the animals are always welcome.

What exactly do you produce at Ralserhof in South Tyrol?
We cultivate about 7 hectares of forest and meadows and use the hay harvested in summer with a lot of manual labor as food for our cattle, goats, rabbits, and chickens. But mainly, I am busy with the rearing of my young cattle, which are born here at the farm, and I produce organic meat from suckler cow husbandry.

So the animals spend their entire lives here at the farm?
Exactly, the welfare of the animals is very important to us. Several years ago, we decided to breed the local Gray cattle, which is typical for our region and an old and undemanding breed of particularly high meat quality. When my family and I decided to engage in suckler cow husbandry, it was clear to us that the animals should be kept according to their needs. The young cattle can suckle the fatty and nutritious milk of the mother until they are ready for slaughter, which far surpasses any use of concentrated feed. Ralserhof offers the best conditions for keeping the animals in a species-appropriate manner.

What makes these conditions special and what is particularly important?
The cows feel most comfortable in the herd on our vast fields. Through suckler cow husbandry in the herd, the calf can grow up and develop alongside the mother and other young cattle throughout the whole year. This ensures a healthy development of the young animal, and the animals are hardly ever sick.

What makes suckler cow husbandry on a mountain farm so special?
Quite simply, the cattle have the opportunity to be outdoors all year round, which corresponds to their nature. But in summer, they spend at least 3 to 4 months on the high alpine pasture at over 1,500 meters above sea level, almost like a wellness vacation, I would almost say. There they have a lot of exercise and fine alpine herbs grow, rather than lush, fatty grass. All of this is better for the growth of the meat, and when they return home after the alpine pasture, they are fed with the farm's own hay. This guarantees my family and me a very high meat quality, and I am convinced that rearing the calves through suckler cow husbandry is the most species-appropriate method.

How many cattle do you currently have?
At the moment, we have 4 suckler cows and 3 calves. Due to the recurring food scandals, we are considering increasing the stock.

Why is that?
So that more discerning consumers have the opportunity to enjoy healthy and regional food. In the long run, the trend towards sustainable and small economic cycles will prevail. Time is on our side, consumer thinking and behavior are too short-term oriented and harm people.

And how do you reach these conscious consumers? As a direct marketer, it is certainly much more difficult and time-consuming with all the bureaucratic and organizational hurdles that apply to fresh meat?
That's correct, which is why I am glad to have been a member of the "WippLamb" cooperative since 2013. There, our cattle are guaranteed to be slaughtered stress-free, aged for a long time, and processed gently. The entire marketing is operated by the cooperative, which allows us to focus on the essentials again, the farm and the animals. Because the cooperative does not pursue its own interests, but works in the interest of the members, the trust is even stronger, and that is essential in food marketing.

Mr. Plank, do you have a secret tip for us?
From the meat of our cattle, you can create many delicacies. Personally, I like the goulash prepared by my wife the best.

As an old skiing enthusiast, I can recommend the "Staudi-Piste" in Ladurns as an alpine treat for all winter sports enthusiasts. This slope is particularly wide, very steep, and fantastic to ski on.

Herbert Plank
Tschöfs-Raminges 14
I-39049 Sterzing South Tyrol
Tel.: +39 0472 764 581
info@ralserhof.it
www.ralserhof.com