Description
In a 95 g tray An iconic Swiss speciality made from carefully selected Swiss pork legs, in the heart of the Val d’Anniviers. This dry-cured ham is prepared using artisanal know-how passed down from generation to generation.
Hand-salted as in the past, it is then immersed for 3 to 4 weeks in a brine of spices and salt, before being pressed and slowly dried for approximately 10 weeks in the pure air of the Valais mountains.
This traditional process develops a texture that is both firm and melting, along with rich, delicately spiced, and perfectly balanced aromas. Unmoked, it preserves the full purity and authenticity of the Valais terroir.
Labeled PGI (Protected Geographical Indication), it guarantees a controlled origin, 100% Swiss meat, and strict adherence to traditional methods.
Produced by Salaisons d’Anniviers, a renowned house regularly awarded for the quality of its artisanal specialties, this cured ham embodies the excellence of Swiss charcuterie.
Ideal for a Valais platter, a gourmet aperitif, to accompany a raclette or fondue, as well as for lovers of authentic Swiss charcuterie.
✔️ Valais PGI cured ham – Swiss specialty
✔️ Selected Swiss pork – premium quality
✔️ Slow mountain drying (~10 weeks)
✔️ Rich, fine, and lightly spiced aromas
✔️ Artisanal product from Salaisons d’Anniviers
*Weight may vary by ±5 g
In a 95 g tray
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