Description
An iconic Swiss specialty 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 old days, it is then immersed for 3 to 4 weeks in a brine of spices and salt, before being pressed and slowly dried for around 10 weeks in the pure air of the Valais mountains.
This traditional process develops a texture that is both firm and melt-in-the-mouth, along with rich aromas—delicately spiced and perfectly balanced. Unsmoked, it preserves the full purity and authenticity of the Valais terroir.
Labelled 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 dry-cured ham embodies the excellence of Swiss charcuterie.
Ideal for a Valais platter, a gourmet aperitif, to accompany raclette or fondue, and for lovers of authentic Swiss charcuterie.
✔️ Valais IGP dry-cured ham – Swiss specialty
✔️ Selected Swiss pork – premium quality
✔️ Slow mountain drying (~10 weeks)
✔️ Rich, delicate, lightly spiced aromas
✔️ Artisanal product from Salaisons d’Anniviers
In a tray of ~360 g
*Weight may vary by ±5 g
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