Valais Dried Meat (Viande séchée du Valais)

Name: Walliser Trockenfleisch
Total time: P8W
Ingredients: 35 g Meersalz, fein; 6 g Schwarzer Pfeffer, fein gemahlen; 4 g Wacholderbeeren, fein gemahlen; 2 g Kümmel, gemahlen; 2 g Thyminan, getrocknet; 1 g Lorbeer, gemahlen

Curing MixPorkCold SmokingHard8-12 weeksNo core temperature (air drying)Cold, 8-14 °CNo smoking – pure Valais mountain air drying

Valais Dried Meat (Viande séchée du Valais) is a protected Swiss specialty product from the canton of Valais. It is made exclusively from the fillet or topside of beef and matured for several months in the dry, clear mountain air of Valais. Characteristic features are its deep dark red color, intense aroma and firm, dry consistency.

Ingredients(for 1 kg)

Sea salt, fine35 g

Black pepper, finely ground6 g

Juniper berries, finely ground4 g

Caraway, ground2 g

Thyme, dried2 g

Bay leaf, ground1 g

Instructions

Preparation

1-2 hours

Free the beef fillet or topside of all tendons, silver skin and excess fat. The piece should have a uniform, compact shape. Pat dry.

Dry Curing

10-14 days

Finely mix all spices and rub the meat completely and evenly. Vacuum pack or store in a closed container at 4 °C, turning daily.

Airing and Wrapping

2-3 days

Rinse the meat cold, pat dry and hang in the air for 24 hours. Then wrap tightly in a clean cotton cloth – the cloth protects against drying out too quickly and against mold.

Drying and Pressing

8-12 weeks

Store the wrapped meat between wooden planks with clamps at 8-14 °C, hanging or lying flat. Tighten the clamps weekly, change the cloth if needed. Target weight loss: 40-50 %.

Pro Tip

Regular pressing during the drying phase is the crucial step for the characteristic uniform, rectangular shape of Valais dried meat. Press between wooden planks with even pressure (clamps) for several months, tightening weekly.

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