Valais craftsmanship at its finest
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.
The origin of dried meat in Valais dates back to the 14th century.
To allow interested individuals to experience firsthand how the method of preserving meat at the highest level works, this workshop offers an insight into the time-honored Valais tradition of "salting and air-drying meat." At the workshop in the "Clemenz" building near the village square in Simplon Dorf, which houses the Molinari meat drying facility and the Ristorante Molinari, you will learn about this ancient Valais craft under the expert guidance of master butcher Fabian Molinari.
Genuine Valais air-dried beef
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Made from the finest beef, matured in pure mountain air and refined with secret spices
To survive the cold season, the Valais population relied on storing durable provisions. Given the dry climate, the winds in the Rhone Valley, and the resourcefulness of the Valaisans, various salting and drying techniques developed. The oldest surviving documents describing the drying techniques for meat products in Valais date back to the 14th century.
Love & passion
Molinari Sempione stands for high-quality, locally sourced, and exclusive meat products, crafted with love and passion.
The geographical area where Valais dried beef is produced is the canton of Valais. The cattle are born, raised, slaughtered, and butchered exclusively in Switzerland. Valais dried beef is a dried product made exclusively from beef and is eaten raw.
Valais air-dried meat is
a protected Swiss specialty (PGI)
The raw material used to produce Valais dried beef consists of well-covered, but not overly fatty, cuts from the rump of the beef.
The following cuts from the rump are permitted for production:
a) Corner cut
b) Bottom round
c) Round rump
d) Round knuckle and
e) Flat knuckle
Salting
Before salting, the cuts of meat are carefully butchered and trimmed of fat and sinew. The trimmed pieces are then cured according to each producer's own traditional recipe in a mixture of alpine salt, curing agents, spices, and herbs.
This process takes place either in tubs, in a brine bath, or «dry» meaning the meat is sprinkled with the mixture by hand or mechanically.
Sel des Alpes, the Swiss Alpine salt
Molinari Sempione works exclusively with regional products, which is why he focuses on local salt.
«SEL DES ALPES» is a purely locally produced product based on Swiss ingenuity.
Preserved in the rock for millions of years and produced in an environmentally friendly way, it is the salt of everyday cooking.
«SEL DES ALPES» products have been developed to meet all culinary needs.
Drying process
The cuts are hung in a room in Europe's highest-altitude meat drying facility, at a temperature of 10 to 13°C and a humidity of 62 to 72%.
Not to be forgotten are the cool, dry Alpine air and the great deal of patience and care that goes into producing Molinari Sempione IGP dried meat, creating something unique with an unmistakable flavor.
The drying time is 10 to 16 weeks, depending on the size of the cuts. During this time, the cuts lose between 40 and 50% of their weight. During the drying process, the meat is covered with a noble mold. Butcher Fabian Molinari meticulously monitors this maturation process.
Valais dried meat is made exclusively with beef from Switzerland.
ALPINE SALT, SPICES AND HERBS
Our blend contains the following per kilogram of meat:
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20g Alpine salt from Bex
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5g ground pepper
and the essentials: 7g local herbs: Cloves, bay leaf, rosemary, juniper, tarragon, lovage, marjoram, sage, oregano, thyme.
Tip: Using the herbs is a matter of personal taste; explore your senses.
Patience and love
The removal of moisture significantly slows down the spoilage process. The meat is salted according to special recipes. The raw beef is rubbed with salt and air-dried in wooden barns.
During the drying period of 5 to 16 weeks (depending on size), the cuts of meat lose 40 to 50% of their fresh weight. Individual pieces are then aged further at the Molinari butcher shop in Brig.
Valais dried beef has a firm texture and a uniform, purplish-red color. The Valais air-drying process allows the meat to retain its unique flavor and develop a delicate bouquet.
A very healthy delicacy
The flavor and aroma are harmoniously balanced with the salting process. Herbs from the various Valais regions are added to the table salt according to different traditional recipes, contributing to the unique character of each individual Valais dried meat.
The exact composition remains a closely guarded secret. Molinari Sempione dried meat is a natural specialty produced according to time-honored traditions. It is the symbiosis of flavor and aroma that makes Molinari Sempione dried meat so unique.
Prices for the dried meat empione workshop in Simplon village:
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1 kg of first-quality, hand-salted meat, air-dried and delivered to your home: CHF 80.–
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Traditional 3-course meal: CHF 58.–
Dried meat workshop in Kippel in the Lötschental valley
For Bernese people, it's practically around the corner.
The workshop is now also being held in Kippel in the Lötschental valley and offers valuable knowledge, fascinating background information, and a genuine hands-on craft experience. Immerse yourself in a captivating tradition and learn how to create a flavorful, long-lasting product from the finest ingredients.
Air-dried meat workshop in Kippel
Duration: approx. 1.5 hours
Prices:
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CHF 80.00 per person, including 1 kg of first-quality, hand-cured, salted meat, air-dried, and home delivery
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With an additional small appetizer (Valais platter and a glass of wine): CHF 100.00 per person
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With an additional all-you-can-eat raclette: CHF 120.00 per person (excluding wine)
Languages: The course can be offered in 5 different languages: German, French, Italian, English, Spanish Courses can be flexibly arranged on your preferred date, either at 1:00 pm or 7:00 pm.
