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Hérens meat

Nourished by the grasses of the mayens and alpages, the Hérens cows produce a particularly flavoursome meat – a taste of mountain wilderness.

Produced in small quantities by traditional methods, it is equally tasty as dried meat or grilled over an open wood fire.
 
The Val d’Hérens also offers a range of different meat products based on pork, lamb and goat.  Whether as a roast,  as steaks, or as sausages, these meats come from animals raised in the mountains, fed all season on wild grasses, moving in the semi-nomadic tradition between the mayens (mid-mountain pasturelands) and alpages (alpine pasturelands).