Strongly linked to the Valais identity, Valais dried meat is one of the simple but genuine dishes that make up the richness of regional specialities. Dried meat is the result of expertise developed over several centuries to preserve meat and create long-lasting reserves. Valais dried meat has built its reputation on the fact that it is not smoked. The particularly dry and sunny climate in Valais, as well as the frequent winds along the Rhone Valley and its side valleys, allowed Valais families to dry the meat rather than smoke it.
Enjoy a tour of the Überrotten meat drying plant in Reckingen including a small tasting. Master butcher Beat Eggs will take you into a world of the senses and show you the various processes required to produce the famous and tasty Valais dried meat in an interesting and illustrative way. The tour is only available in German.
Enjoy a tour of the Überrotten meat drying plant in Reckingen including a small tasting. Master butcher Beat Eggs will take you into a world of the senses and show you the various processes required to produce the famous and tasty Valais dried meat in an interesting and illustrative way. The tour is only available in German.