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🇨🇭Appenzell, Switzerland

Appenzeller Mostbröckli

Air-dried, pressed beef from Appenzell, seasoned with pepper, garlic and herbs, sliced paper-thin as an aperitif meat.

🇨🇭Appenzell, Switzerland

Appenzeller Pantli

Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.

🇨🇭Jura, Switzerland

Brési

Brési is Fribourg-style air-dried beef, deeply red and thinly sliced after a long cure.

🇨🇭Graubünden, Switzerland

Grisons Air-Dried Beef

Bündnerfleisch

Lean beef salted, spiced and air-dried in the dry mountain air for months, pressed into a rectangular block and sliced tissue-thin.

🇨🇭Switzerland

Jambon de la Borne

Protected farmhouse smoked ham associated with the Borne chimney, produced across Fribourg and the Vaud part of Broye.

🇨🇭Switzerland

Landjäger

A dry-cured, smoked raw sausage of beef and pork, pressed into a flat rectangle and sold in pairs, eaten as a hiking snack throughout German Switzerland.

🇨🇭Valais, Switzerland

Lard sec du Valais

Lard sec du Valais is Valais pork belly cured with salt and air-dried until the fat is firm and the meat ruby red.

🇨🇭Switzerland

Salsiz

A short, flattened air-dried sausage of beef and pork, hung in alpine cellars and eaten sliced with bread and cheese.

🇨🇭Valais, Switzerland

Valais Dried Meat

Viande séchée du Valais

Beef cured with salt, herbs and mountain air, dried for weeks in the dry Rhône valley wind and served in thin slices with rye bread.

🇨🇭Valais, Switzerland

Valais Raw Ham

Walliser Rohschinken

Protected air-dried Valais ham is sliced thinly, with a firm texture and concentrated Alpine flavour.