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,... more

Chillon

Valais wines: pure sunshine

Switzerland's largest winegrowing region is also its most varied: more than 50 grape varieties thrive on the sunny slopes above the Rhone. Among... more

Valais wines: pure sunshine
Valais rye bread AOP: the real thing

Valais rye bread AOP: the real thing

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation: only rye that has been... more

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.

Valais air-dried beef IGP: sublime

Valais wines: pure sunshine

Switzerland's largest winegrowing region is also its most varied: more than 50 grape varieties thrive on the sunny slopes above the Rhone. Among them are ancient names such as Petite Arvine, Heida, Lafnetscha, Cornalin and Humagne rouge. But the Valais is also known for the contemporary flair of its innovative winemakers – not least its pioneering women. Stars include Madeleine Gay, Winegrower of the Year 2008, and Marie-Thérèse Chappaz in Fully, who follows biodynamic principles and is famous for her sweet wines.

Valais wines: pure sunshine

Valais rye bread AOP: the real thing

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation: only rye that has been grown, milled and processed in Valais can by used to make Valais rye bread AOP. The rustic sourdough bread tastes best when it has been kept for two or three days. It can also be made with walnuts or dried fruit.

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label.