Epicurialpes - Dried meat workshop

This workshop offers a unique insight into a traditional Valais craft: salting and air-drying meat.

New for the 2026 edition: Epicurialpes is offering a workshop where each participant makes their own dried meat using traditional butchery techniques. The prepared piece is then aged for three months under professional conditions before being returned to you - ready to be sliced and shared.

To allow interested participants to discover for themselves how meat is preserved to the highest standards, this workshop offers a unique insight into a traditional Valais craft: salting and air-drying meat. Under the expert guidance of master butcher Fabian Molinari from Simplon Dorf, participants will learn step by step how to apply this time-tested method, from selecting the meat to achieving the perfect drying process. The workshop provides valuable knowledge, fascinating background information and an authentic hands-on craft experience. Immerse yourself in a fascinating tradition and discover how the finest ingredients are transformed into a flavourful and long-lasting product.

The Origins of Valais Dried Meat

The tradition of dried meat in Valais dates back to the 14th century. To survive the cold season, the population needed provisions that would keep well. Thanks to the region’s dry climate, the winds of the Rhône Valley and the ingenuity of the Valais people, various methods of salting and air-drying developed out of this necessity. The oldest surviving documents describing these techniques date back to the 14th century and bear witness to an ancient, time-tested craft that continues to this day.