In the past, the tough climate in the Alps compelled the natives to store away durable items in order to survive the cold season. And so with the help of the sun, the dry climate, the wind blowing through the Rhone valley and the ingenuity of the shepherds, methods of salting and drying were developed.
While elsewhere meat was cured by smoke in large smokehouses, in Valais pieces of meat would be hung up in a warehouse or attic to be air-dried.
Historical research has documented the existence of dried meat in Valais since the 14th century.
The craft is passed down from generation to generation and is the pride of every producer. It guarantees the quality and taste of IGP Valais dried meat.
Valais dried meat is made exclusively from the dried meat of Swiss cattle. It is never smoked.