Walliser trockenfleisch

Hailing from the Canton of Valais, this meat delicacy is made exclusively with beef obtained from cattle raised and slaughtered in Switzerland. Some of the finest pieces of meat from the legs of cattle are salted, seasoned with spices and herbs, and then rinsed off before they are hung to dry in the cool mountain air.

The meat is typically air-dried for about 5 to 6 weeks, all the while developing a distinctive noble mold on its surface, and a typical dried meat flavor. Once dried, Walliser trockenfleisch is defined by a uniform purplish-red hue and low-fat content.

Slices of this high-quality, air-dried beef are typically enjoyed with some rye bread and a glass of fine wine on the side.