Dried meat workshop with Fabian Molinari

Valais craftsmanship at its finest

This workshop offers a unique insight into a traditional Valais craft, salting and air-drying meat, so that anyone interested can experience for themselves how meat is preserved at the highest level.

Under the expert guidance of master butcher Fabian Molinari from Simplon Dorf, participants will discover step by step how this tried and tested method is used, from selecting the meat to perfect drying.

The workshop takes place in Kippel and provides valuable knowledge, exciting background information and a real experience of the craft. Immerse yourself in a fascinating tradition and learn how the best ingredients are turned into a tasty, long-lasting product.

Workshop

Duration: approx. 1.5 hours

Price:

CHF 80.00 per person incl. 1 kg of self-salted 1st quality meat, air-drying and postage to your home
with a small aperitif (Valais platter and a glass of wine) CHF 100.00 per person
with additional raclette à discrétion CHF 120.00 per person excl. wine

Languages:
The course can be held in 5 different languages

German, French
French, German
Italian
English
Spanish

The courses can be organized flexibly at your desired time either at 13:00 or at 19:00.

The origin of dried meat in Valais

The tradition of Valais dried meat dates back to the 14th century.
In order to survive the cold season, the population was dependent on durable supplies. This necessity led to the development of various methods of salting and air-drying, favored by the dry climate, the winds in the Rhone Valley and the ingenuity of the Valaisans.

The oldest surviving documents describing these techniques date back to the 14th century and bear witness to an ancient, tried and tested art that lives on to this day.