Dryer section

The specialities

  • Saanenland dried beef
  • Saanenland country ham (with rock salt)
  • Nut of ham (Nussschinkli)
  • Ham
  • Smoked bacon
  • Coppa
  • Mostbr√∂ckli
  • Smoked Salami and Nutsaussages

are self-produced with sense and tenderness. Following a process of a few weeks, based on seasoning with exquisite herbs and salt mixtures, the products are then shaped. Thereafter our employee Rolf von Siebenthal takes over those future delicacies. Each peace then gets into the meat dryer section, which has been built by our federal graduated butcher master himself, upon 1250 meters above the idyllic village of Lauenen. Depending each product, these specialities are being supervised by the expert meticulous for two to five months. During all this time, the pieces do reduce their tare weight to almost half of its origin. Whilst this gentle ripening process the incomparable flavour of our dried products is generated.

Smokehouse

The homemade dried sausages are smoked in our own little smoke house all through the year according to the traditional old manner.

Wholesale

Be it for mountain huts, hotels as well as for restaurants and businesses in the valley: we deliver our fresh products daily quick and reliable.

Slaughterhouse

Be it for mountain huts, hotels as well as for restaurants and businesses in the valley: we deliver our fresh products daily quick and reliable.