Walliser rohschinken

Walliser rohschinken is a cured and dried raw pork ham hailing from the Canton of Valais. Only high-quality pork legs that have been obtained from pigs which are exclusively raised and slaughtered in Switzerland can be used in the preparation of this meat specialty.

The ham is dry-salted, seasoned with herbs and spices, and then chilled before it is parboiled for a few days inside a stocking or a net. The meat is then dried, pressed, and allowed to mature for several weeks. The whole process of making the ham typically lasts about 6 to 10 weeks, and it yields an excellent dried pork ham that has been officially rewarded with a Protected Geographical Indication (PGI) status since 2015.

The pork ham is consumed at various celebratory events and it is available at numerous café-restaurants and winemakers’ cellars in the region.