Austria’s forgotten livestock breeds make a delicious comeback on modern menus

A growing number of farmers and chefs across Austria are bringing back rare dog breeds of livestock. Their efforts are putting traditional meats and dairy back on the table. From heritage chickens to woolly pigs, these producers are reviving old flavours with modern demand.

The Sulmtaler chicken, once nearly lost, has found new life thanks to dedicated breeders and restaurateurs. Anton Koschak serves the bird at his establishment, but only with advance orders. Franz Jell, a long-time chicken enthusiast, has worked since the 1990s to restore the breed and still operates in gastronomy today.

Mangalitsa pigs, known for their fatty meat, are another success story. Richard Triebaumer turns their back fat into lardo, while Toni Krispel offers mortadella, bratwurst, and even backmarket lardo-aged cheese at his Genussgut shop. Roman Thum also works with the breed, producing cured ham, salami, and traditional Krainer sausages. Sheep and cattle are getting similar attention. The Schornsteiner family raises organic sheep for fresh cuts and cured hams. Julia and Alexander Elpons focus on the Krainer Steinschaf, supplying fresh meat and sausages nationwide. Meanwhile, the Pichler family in Zell am See keeps the Pinzgauer cow alive, turning its milk into farmhouse cheese and selling beef in pre-ordered packages. Rarer breeds are also making a comeback. Gunda and Klaus Dutzler raise Pustertaler Sprinzen oxen for their campsite restaurant. Roman Schober’s Porcella.at platform helps distribute products from heritage animals like the Turopolje pig and Waldviertler Blondvieh cattle.

These producers are not just preserving breeds—they’re creating markets for them. Customers can now order rare meats, cheese, and cured goods directly from farms and specialist shops. The revival ensures that traditional tastes remain part of Austria’s food culture for years to come.