- Ausserberg : Suonen-Bräu brewery
- Champéry: Le Lapisa, Valais
- Champoussin: La Ferme à Gaby
- Crans-Montana: Grand Père Cornut
- Crans-Montana: Masserey Herbs
- Grächen: Grenzhof
- Leukerbad : The farm Gemmet
- Lötschental: Dani’s Lamb and Delicatessen Farm Shop in the Lötschental
- Martigny: Distillery Morand Louis & Cie SA
- Martigny: La Fromathèque
- Morgins : Cheesery - Alp La Tovassière
- Mund: Saffron
- Nendaz: Dairy Brignon
- Nendaz: Nend'Abricot
- Oberwald: Bürli-Schiirli
- Reckingen-Gluringen : Bio mountain cheesery
- Riederalp : Show cheesery and alpine museum
- Saas-Fee: Village butcher Saas-Fee
- Sembrancher: Valplantes
- Sierre: Brewery "La Sierrvoise"
- Sion: La Grenette
- Troistorrents: La Cavagne
- Turtmann: Show cheesery
- Ulrichen: Novena, Valais
- Val d'Hérens : Ovens, Val d’Hérens
- Valais : Brisolée
- Valais : Points of sale for local products
- Valais: The best mountain cheese
- Valais: The country of vines and wines
- Valais: The real raclette
- Valais : Valais dried meat
- Valais : Valais rye bread
- Valais : valaisian Gsottus
- Visperterminen: The dairy
- Vissoie : The dried meat produce of Anniviers
- Zermatt: Horu cheesery
"Viande séchée du Valais" is the label used by all dried-meat producers in the region. To make it, piecesof beef are salted, flavoured with herbs, and air-dried in the traditional way.
Traditional, natural rye bread form Valais - made from sourdough that has undergone a long fermentation - has long been known to be highly nutritious as well as delicious. Enjoy the healthy taste for yourself - throughout the Valais!
From autumn to spring there is also the "Walliser Gsottus", a dish consisting of boiled dried meat - beef, pork, goat and mutton -, as well as sausage, potatoes and white cabbage, a substantial meal which is sometimes served in a somewhat more "refined" version in restaurants.
The Visperterminen Dairy is a dairy where fresh milk from the village is transformed into delicious Valaisan cheese every day. It is where the famous and popular "Heida" cheese is made.
In the valley meat has been cured for centuries and Marc Genoud keeps up the tradition, using age-old recipes. For 15 years now this enterprise has been specialising in cured meat products such as dried meat, raw ham, bacon with herbs and 18 different kinds of sausages like deer, bilberry, chanterelle mushrooms...