- Put the water in a saucepan with the Valais dried meat and bring to the boil.
- Skim, cover the pan and simmer for 2 hours.
- Add the ham and continue simmering for 1 hour.
- Add the potato slices, the strips of kale and the quartered pears.
- Cover the pan, simmer for 30 minutes and season.
- Remove the meat from the saucepan, cut into slices and return to the pan.
- Place the rye bread and cheese in soup bowls and ladle in the soup.