Walliser Trockenfleisch IGP

Geographical Region

The geographical region of production is the canton of Wallis. Birth, fattening, slaughtering and butchering of the cows take place exclusively in Switzerland.

Production

The raw material used for the production of Walliser Trockenfleisch PGI (air-dried meat of the canton of Wallis) consists of pieces of cow's leg having a moderate fat content, without being too fat. Before salting the pieces are carefully cut up and trimmed from fat and tendons. The cut up pieces are subsequently pickled in a mixture of salt, red colouring, spices and herbs. After salting the pieces are usually washed and then suspended on bars to dry. Depending on the size of the pieces the drying phase lasts between 5 and 16 weeks. During drying process a layer of edible mould forms on the surface of each separate piece.

History

Because of the harsh climate in the Alpine region non-perishable food supplies for the population were of great importance in the past. So the curing and drying technique was originated thanks to the ingenuity of the shepherds. In the literature air dried meat is first mentioned in the œuvre of Anton Gattlen (1544-1550). With the stepwise emerging purpose of domestic production and the development of tourism the designation ‘Walliser Trockenfleisch' (air dried meat from the canton of Wallis) was born, defining the speciality that was produced from the best leg pieces. The production of Wallis air dried meat was professionalised and is today in the hands of qualified craftsmen. Their joint know-how shows the experience acquired over centuries in Wallis.