Walliser Berg Rohschinken Dry-Cured Ham - The Valais dry-cured / raw ham consists of 100% Swiss meat and is dried in a meat dryer at almost 1400m above sea level in the dry Valais mountain air. During the curing phase of an average of 12 weeks, the meat loses about 40% of its fresh weight, which gives it the typical taste of real Valais raw ham.

The Valais (Wallis in German) is the canton in southern Switzerland. It's home to the pyramid-shaped Matterhorn mountain, upscale Alpine resorts and upper Rhône River Valley vineyards. Valais is one of the warmest region in Switzerland and the mild climate are ideal not only for the curing of ham but the production many food and beverages specialties Switzerland has to offer.