Valais air-dried beef IGP: sublime

One of the celebrated icons of the region's gastronomic heritage is Valais air-dried beef IGP (Indication Géographique Protégée, Protected Geographical Indication). The production process was first described as far back as the 14th century: salt, herbs and spices are rubbed into the raw beef, which is then air-dried in wooden barns for at least six weeks. Only first-class leg of beef may be used. It tastes especially good with rye bread and a fruity Fendant – on a sunny terrace.