The production of dried meat has a long tradition in the Valais.
In Blatten-Belalp, too, this tradition has been cherished since time immemorial.
But while nowadays often only industrially produced trochu pork is sold, in the old village of Blatten the meat specialties are still produced according to original recipes and purely by hand in the old spycher.
We offer our guests an exclusive insight into the centuries-old tradition of meat drying.
During a guided tour of the spycher in the old village, you will learn more about the production of Valais trochu meat, the natural way of using the resources available on the Natischerberg and the strategies of the old inhabitants to survive the long and hard winter months.
And of course there is also something to taste in the Spycher. Trochufleisch of beef and Schwii, Rogguchips and Wii.
In Blatten-Belalp, too, this tradition has been cherished since time immemorial.
But while nowadays often only industrially produced trochu pork is sold, in the old village of Blatten the meat specialties are still produced according to original recipes and purely by hand in the old spycher.
We offer our guests an exclusive insight into the centuries-old tradition of meat drying.
During a guided tour of the spycher in the old village, you will learn more about the production of Valais trochu meat, the natural way of using the resources available on the Natischerberg and the strategies of the old inhabitants to survive the long and hard winter months.
And of course there is also something to taste in the Spycher. Trochufleisch of beef and Schwii, Rogguchips and Wii.
