Valais raw ham

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Valais raw ham PGI / IGP
origin Switzerland and Canton Valais
full-fleshed pork legs Undercut, fiocco, nut and corner piece
pH of the fresh product between 5.3 and 5.9
mild salting rubbed with table salt
aromatic plants added to the food number Basil, savory, tarragon, clove, garlic, coriander, lovage, bay leaf, marjoram, nutmeg, oregano, pepper, rosemary, sage, thyme, juniper, etc.
Air dry aging at least six weeks for nut and corner pieces and at least ten weeks for undercut and fiocco
Weight loss compared to the fresh product at least 35 percent
Certification GGA / IGP since May 6, 2015

Valais raw ham ( Valais German Hamma , French Jambon cru du Valais or Jambon sec (séché) du Valais ) is a Swiss specialty made exclusively from full- fleshed pork paws that are salted and preserved by drying in the air. This is a natural ham that is by no means smoked or cured and that is consumed raw. "Walliser raw ham" is a Protected Geographical Indication (GGA, French indication géographique protégée, IGP ) of the canton of Valais .

Manufacturing

The Valais raw ham consists exclusively of pieces of ham from noble pigs from Switzerland , as there are not enough pigs in Valais to meet the demand. It is always processed in the canton of Valais, where it is mildly salted. The subsequent air drying, which takes at least six to ten weeks, removes almost half of its water content. That makes it long-lasting, very tasty and tender.

Marking and certification

Every manufacturer of Valais raw ham must prove that on the one hand the pigs were born, fattened, slaughtered and butchered exclusively in Switzerland and on the other hand that the meat in question from undercut, fiocco, nut or corner pieces was salted and dried exclusively in the canton of Valais. The relevant labeling must bear the note "Protected geographical indication" or GGA / IGP and the corresponding logo.

history

In order to be able to survive the suboptimal seasons, the people of Valais - as elsewhere - were dependent on storing durable supplies. Thanks to the dry climate and the winds of the Swiss Rhone Valley as well as the ingenuity of the Valais, the methods of alpine salting in and alpine air-dry maturation emerged. Depending on the region, air drying can be carried out in the Valais Alps from 800 to 1000 meters above sea level.

The oldest surviving documents that describe the drying technology of meat products in Valais date back to the 14th century. However, pig fattening was less common in Valais at the time. This changed at the end of the 19th century.

Properties and tasting

Valais raw ham has a firm texture, the muscle tissue is red-pink, the fat white. Its unadulterated taste and aroma are harmoniously matched to the salting and the herbs added to the table salt. The following herbs are primarily used: basil, savory, tarragon, clove, garlic, coriander, lovage, bay leaf, marjoram, nutmeg, oregano, pepper, rosemary, sage, thyme and juniper. The use of other plants is permitted, provided that they do not dominate. The variety of raw ham is great in Valais. The Valais raw ham differs depending on the traditional recipes of the Valais butchers and the spice mixtures used.

See also

Web links