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).
