Have you ever heard of Valais dried meat? Do you know what makes this Swiss meat speciality so different and why it offers a true added value for traders and consumers? Over the next few months, it will be our pleasure to take you with us on a virtual voyage of discovery: a journey that will introduce you to the world of Swiss meat specialities. Using Valais dried meat as an example, we will show you in three steps, why Swiss meat specialities enjoy such an excellent reputation.

In the context of the “sponsorship” for your own personal Swiss quality cow, we will give you an impression of the natural breeding conditions. Experience how, thanks to traditional production processes, a high-quality speciality is produced using selected raw materials a speciality which not only tastes good, but also leaves nothing to be desired for in terms of quality and food safety. You can discover other samples of our Swiss meat specialities during our joint appearance at the Anuga fair 2011.

Tulipe, the calf with ear tag number 120.0413.5232.5, entered the world on 21 October 2004 at the stable of the Valais farmer René Délèze in Nendaz. The Eringer calf weighed an impressive 35 kilograms at birth.

Tulipe, "your" Swiss cow, supplied us with the desired basic material for the delicious Valais dried meat - exclusively for connoisseurs. With these and other Swiss meat specialties, the trade is setting a trend and offering something truly special to the consumer.

In the harsh mountain climate of Valais, stocks used to be vital. That’s why shepherds refined curing and drying techniques hundreds of years ago. This led to the creation of the dried meat that is so popular today, which is local in character. Valais dried meat is made from the legs of Swiss cattle. It is rolled in salt and spices, then rinsed and hung to dry in the air. A coating of edible mould forms. Valais dried meat meets the criteria for protected geographical indication.