Dried meat from Valais🇨🇭

Indeed… This meat is fully artisanal, following ancient traditions in Valais.

First the meat itself. The pigs are alpine pigs that are bred in the fresh mountain air in Valais.

They are fed with the whey of the cows’ milk. This is luxury food to them and the whey makes the pork meat especially tender and flavorful.

Then the meat is taken care of by a small and boutique butchers’ shop in Orsières, BTB, located just a few steps away from the milk house the raclette on cheesecorner.se comes from.

The butchers season the pork meat with spices, salt, herbs. The seasoning’s recipe is kept secret and the seasoning takes 10 to 15 days depending on the size of the pieces.

The seasoned pieces are then dried (not smoked) for a couple of months in a meat dryer at constant temperature, well ventilated, before being vacuum-packaged.

During drying these different pieces are pressed to give them a regular shape that is easy to slice.

This exquisite meat is to be consumed raw, hand-cut in thin slices, or in little rods.

The meat keeps without refrigeration.

💡 TIP FOR YOU 💡
This meat is fantastic in combination with raclette.
It is also a good start to accompany an apéritif before the meal itself.