bessonchevron-downchevron-upcloseinfoplans

The simplicity of Valais dried meats makes everyone happy! Do you like salt-cured meats? We at Besson Immobilier adore it! We consume it on all occasions… An aperitif after work, on a terrace between two tracks, during a picnic on a hike, at home in front of a fire … One might as well say,...

The simplicity of Valais dried meats makes everyone happy!

Do you like salt-cured meats? We at Besson Immobilier adore it! We consume it on all occasions… An aperitif after work, on a terrace between two tracks, during a picnic on a hike, at home in front of a fire … One might as well say, we admit, that it accompanies us everywhere!

And we’re not alone! We all know that! Our customers and certainly… you too! When we visit our butcher’s at Le Chalet Gourmand in Verbier, it reminds us of how much these products are appreciated by everyone!

Valais dried meats
photo © Valais Wallis promotion

Small producers of dried meats are becoming rare

Nevertheless, faced with the production of Valais meat giants , small producers are becoming rare. But, salt curing is above all a story of traditional craftsmanship! And we love traditional stories as well as small producers.

photo © Valais Wallis promotion – Nemeth

Salt curing: a history of alchemy and tradition

Did you know that the history of dried meats and sausage is intimately linked to that of man who needed to preserve meat all year long despite butchering animals only once in the winter? The harsh climatic conditions of our mountains forced our elders to build up sustainable reserves in order to survive during the bad season.

dried meats - dryer

To cook, to smoke, to dry, to salt… the solutions were numerous depending on the regions and the climate. But in our region of Valais, thanks to the sun, the dry climate, the valley winds and the resourcefulness of the shepherds, were born the techniques of salt curing and drying. At home, after salting the meat, it was suspended in a grange or an attic to dry in the air.

Short visit to the dryer

Knowing our overpowering passion for our local products and succumbing to a cruel desire to see where the meat rests before being consumed, Le Chalet Gourman in Verbier has opened the doors of their dryer on the side of Orsières.  We have been able to confirm that the process is the same as in the past. It also manages the humidity and the ventilation system.

dryer dried meat valais

A meat that is patiently dried

After descending a few steps to the heart of the dryer, we discover dried tenderloin steaks and hams that will wait no less than 4 months, as well as hundreds of hanged sausages that will soon be on display. Hérens beef sausages with pepper, garlic, wine… to name but a few. From the pleasure of the eyes, to the pleasure of the mouth, it is these tastes and flavours that make us travel through memories.

More information:

Le Chalet Gourmand, the oldest butcher’s shop in Verbier is not far from our real estate agency: pass in front of the Ermitage car park, continue on foot for 100m and on the right you will come directly to this butcher’s shop which also provides catering services: 027 771 19 46

Discover other passions, other craftsmen, and ideas for walks on our blog. If you are interested in renting or buying a property in Verbier, please visit our website.

sausage- dryer