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HIGHEST-LOCATION MEAT DRYING FACILITY OF EUROPE AT 2005 METERS ABOVE ALMOST
About us
The Molinari Sempione butcher shop is a specialty store for air-dried and fresh meat products, established in 2015.
Our managing director, Fabian Molinari, is known for air-dried meat specialties from Valais, such as dried meat, truffle prosciutto, various homemade sausages, cured ham, dried bacon, and a selection of salamis. Valais Wagyu – from the Valais mountains to your plate – a success story from Upper Valais, is another outstanding meat specialty offered by the Molinari Sempione butcher shop. The quality and taste of his products make all the difference.
With great passion and traditional craftsmanship, he lovingly prepares each piece of meat and allows it to dry in the healthy air at an altitude of 2,005 meters.
The passion behind an age-old craft – a deep appreciation for tradition
The quality and selection of the beef and pork have been subjected to the strictest criteria, and it consists exclusively of Swiss meat.
The aromas and flavors of a lush landscape have been preserved, and the Simplon region in Valais was chosen as the production and aging location for Molinari Sempione.
Valais craftsmanship at its finest
Dried Meat Workshop
To allow interested individuals to experience firsthand how the method of preserving meat works at the highest level, everyone in this workshop will gain an insight into this time-honored Valais tradition of preserving meat: "salting and air-drying meat".
The origins of dried meat in Valais date back to the 14th century.
Its increasing popularity has led to the professionalization of this very traditional craft over the past few decades.
Truffle-cured prosciutto matures for 16 months
Special features: Easily digestible and, due to its high protein content and natural protolysis, a well-balanced food. Especially suitable for children, athletes, and seniors.
«Meat processors»
He calls his work – rightly so, his Valais specialties are of outstanding quality and have received numerous awards.
The meat sommelier – authentic and straightforward, focusing on regional products and their inherent flavor rather than gimmicks.
Passion
Also excellent, air-dried products from the Molinari Sempione butcher shop include: dried meat, salami, homemade sausages, raw ham, coppa and dried bacon.
Press reports
THE LONG ROAD TO THE PREMIUM PRODUCT
Fabian Molinari from Valais is a master of dried meat. You can taste the high standards he sets for his meat and sausage products. Probably because he makes them with great care according to traditional methods...
published in
«belvedere»
The alpine travel and adventure magazine
Gault & Millau was impressed by Fabian Molinari's traditional Valais craftsmanship.
This led to a visit to his meat drying facility in Simplon-Dorf including a wonderful & authentic report:
to the article:
Der Molinari Code: Handwerk, Bergluft, Zeit!
or online:
Der Molinari-Code: Handwerk, Bergluft, Zeit! | GaultMillau
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Gault&Millau Switzerland is the No. 1 food publication in Switzerland.
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Experienced professional journalists deliver everything food lovers want to know.
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Passionate photographers inspire them with their reports.
Dried meat, a (very) old delicacy
Although it's a staple at most picnics and aperitifs, this specialty isn't new: it's existed in Switzerland for at least half a millennium.
In the Upper Valais, a former customs officer prepared it using beef, salt, spices, and a great deal of patience. For a long time, there were no refrigerators. To preserve certain foods, our ancestors covered them with salt. This method, known as salting, made it possible to produce dried meat, thus making it more durable and easier to transport.
While it was common for beef, pork, mutton, or goat meat to spoil in households until the 1960s, the introduction of refrigerators led to the consumption of fresh food. But this tradition has been largely forgotten thanks to the talent of many passionate artisans.
OUTDOOR DRYING
In the village of Simplon (VS), Fabian Molinari, a former border guard, dedicates himself to this craft. A round piece of beef is trimmed, sliced, and 20 grams of salt per kilogram are added. A spice mixture containing, among other things, wild garlic and nettle is then sprinkled over it.
The preparation rests at home on special paper for two to ten days before being hung up to dry for six to eight weeks. During this time, it loses almost half its weight but gains in flavor.
Customer reviews
This shop is heaven for all lovers of outstanding meat specialties! Mr. Molinari understands his craft like few others; the truffle ham is a revelation and deserves platinum! Thank you so much for this experience, as well as the warm service and advice.
Andrea Klausner
The meat quality and presentation were absolutely top-notch. Thank you so much for the wonderful company aperitif.
Claudio Schaller
A highly recommended local butcher shop. Fabian is passionate about his work and his products and personality make customers happy.
Dominic Stucky
Molinari Sempione butcher shop is a true gem for gourmets. With top quality, creative innovation, and passionate service, it offers an unparalleled experience. A visit is definitely worthwhile!
Wendelin Kalbermatten
