FOODIES IN SWITZERLAND
TRADITIONAL SWISS SALAISON
Make your own viande séchée (and jambon cru, saussice sèche, and more)!
The heart of the Swiss apéro
**sold out**
An apéro is a standard, all-purpose Swiss form of socialising that is held at every possible occasion. Have you ever wondered how they make that delicious charcuterie board? The Assiette Valaisanne (“Valais Platter”) is the gastronomic emblem of Valais, a dish that perfectly embodies the convivial nature of social events in the canton.
I’ve had the great privilege to make my own viande séchée (& jambon cru) these last two years. AND OMG, is it good.
This year, my Valaisan friend who hosts our annual friends salaison (seasoning), has offered to create an experience for us. The experience of making your own viande séchée!
Jérôme’s family’s recipe comes from the Val d’Anniviers in Valais. The recipe is handed down from generations of this historic Swiss tradition.
What is viande séchée?
Viande séchée can only be produced in the Valais, according to a know-how handed down from generation to generation. Traditional viande séchée is made from beef legs, certified as being of Swiss origin. After carefully preparing the seasoning, the meat is marinated for up to two weeks and then hung to dry for six to eight weeks.
Traditionally, the seasoning is done at the beginning of winter and dried in the attic of the family home over the coldest months of the year.
We will be making a salaison for viande séchée, jambon cru, saucisse sèche, saucisse à rôtir, and more. You’ll have to opportunity to taste the range of products during the day. After our day of seasoning, our batch will be hung to dry in a séchoir at a local butcher. It takes 6 to 10 weeks to cure.
Details
DATE: Saturday, 06 November 2021
TIME: 9h – 16h
LOCATION: Sierre, Valais. Exact address TBD.
COSTS: 150 CHF/adult for the day experience (includes all food & drinks).
+ cost of the meat you order (approx -25% to -33% what you would pay at a butcher)-
Itinerary for the Foodies Salaison 2021
Arrive around 9h have coffee & croissants and an explanation of this historic tradition of viande séchée in the Valais
Start preparing the seasoning (everybody has a job)
Dégustation & apéro around 10h30. A guided tasting of these dried meats (what, how, why)
Finish prepping the salaison
Catered lunch (including local wines)
After lunch, we’ll be weighing out, labelling, & marinating our batch.
End around 16h. Here, you would make an order of what you would want to take home (NOTE: It takes up to 10 weeks to make the viande séchée. We would either meet up again to collect your order, OR we would ship your order).
Evening option: dinner in the infamous restaurant Chateau de Villa
Next day option: exploring some key vineyards in the region
It’s always time for apéro and now it’s time to make your own viande séchée
(Form bottom of page)
About our host
As the grandson of a local butcher and a resident of the Val d’Anniviers region, Jérôme grew up with the tradition of making viande séchée with his grandparents.
Jérôme has been creating viande séchée with his friends over the last few years and is now creating an experience just for the Foodies group.
Jérôme’s family’s recipe comes from the Val d’Anniviers in Valais. The recipe is handed down from generations of this historic Swiss tradition.
We hope to make this traditional Swiss experience a memorable experience for both our guests and our host.
Foodies Salaison 2021 registration
FAQs about this event
RESERVATIONS & BOOKING A TICKET
How do I make a reservation & secure my participation in this experience?
Fill in the form at the bottom of this page. We’ll need your contact information so we can effectively communicate with you (given the COVID situation and all). Once you make your reservation, the organizer will contact you for payment options.
You will receive a confirmation email as soon as your payment is complete. We can accept payments by TWINT, IBAN & credit cards. There is an additional processing fee if you pay with a credit card.
Closer to the event, you’ll receive an additional email with pertinent event details and information.
How do I make a reservation & secure my participation in this experience?
What if I have a ticket, but can’t come to the event?
Due to the nature of the event, the organizer is unable to offer refunds. However, you are welcome to transfer your tickets to someone else.
Please contact the organizer at least 24 hours before the event with the new guest’s name and information. Otherwise, they are welcome to use your name when checking in.
You can also try to sell your seats on our Facebook group. We can redirect last minute guests to look there.
Please keep in mind that transferring funds is your responsibility.
What is the price of the experience? and what is included in the price?
Tickets are 150 CHF.
Tickets include a welcome coffee & croissant, a plate of dried meats for tasting, a full menu lunch, and various wine tastings from different wineries.
All ticket prices are listed in CHF unless otherwise noted.
Is limited spots or a waitlist?
There is space for 25 people. Tickets are non-refundable. However, in the current climate, it could become possible that somebody might need to cancel.
Please contact the organizer within one week of the event to see if any spots have opened up.
You can also check our Facebook page for tickets. We’ll redirect guests to look there to buy or sell last-minute seats.
Is limited spots or a waitlist?
There is space for 25 people. Tickets are non-refundable. However, in the current climate, it could become possible that somebody might need to cancel.
Please contact the organizer within one week of the event to see if any spots have opened up.
You can also check our Facebook page for tickets. We’ll redirect guests to look there to buy or sell last-minute seats.
Can you accommodate dietary restrictions or food allergies?
Let the organizer know WHEN YOU REGISTER if you have specific dietary requirements. We’ll have to check to see if and how we can accommodate them.
What is the age requirement? Is this event family-friendly?
Most participants are adults (as we are using knives & cutting vege and things). However, there could be jobs for the young ones (7+). Like emptying bowls of chopped, cleaned vegetables into the seasoning bowl). There is a +10 CHF charge for children.
EVENT
What should I wear?
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The experience will take place at a xxxyyy. The terrain is uneven and cobbled. Please dress accordingly for the weather and remember to wear comfortable shoes.
You will be participating in a group cooking experience. Often, making a mess. Don’t wear your best outfits.
How do I get to the event? (transportation & parking)
TBD
Do you allow dogs at your event?
Due to health department regulations, dogs are not allowed at the event.
Will the event be postponed?
We do not anticipate the event will be postponed because of weather.
When will I receive directions and other important information about the event?
You will receive an email about two weeks prior to the event with directions to the event location, finalized event details, and helpful hints on what to wear and what to bring.
What can I bring, other than my fabulous self?
We are a community of foodies. We love discovering new flavours and local products. We’re asking you to bring a something to trade. For example: A bottle of Swiss wine from your region (or other Swiss wine you would like to share). The idea is that if you bring something, you will also bring something home (in addition to the fabulous dried meat that you make yourself!)
OTHER QUESTIONS
Can I buy a gift certificate?
Can I buy a gift certificate?
You can definitely offer somebody else a place at the table. Just tick the box “This is a gift” in the booking form.
Do you host other private events?
We have a network of locations and suppliers to create awesome experiences, farm-to-table, or vine-to-table events. If you would like us to help you organize a foodie experience, contact us.