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Slow Food products of the southern side of the Alps

The Poschiavo and its wholly natural agriculture

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Intro

The area of the southern side of the Alps extends from Valais, through Ticino, to Val Müstair at the easternmost point of the canton of Graubünden. The individual products are as diverse as the inhabitants and regional customs.

Churer Beinwurst

Traditionally, the Churer Beinschinken ham used to be made in Chur in winter using cartilage from the pig’s leg. Today, more valuable parts of the pig are used, which are soaked in wine with various spices for several days before being further processed by hand.

More information Common.Of Churer Beinwurst

Cicitt delle valli del Locarnese

The history of Cicitt sausages is closely intertwined with that of goats in the valleys around Locarno. The sausages get their intense aroma from an ancient recipe and can be several metres long.

More information Common.Of Cicitt delle valli del Locarnese

Farina bóna

Farina bóna, or “good flour”, is a traditional corn flour produced in the Onsernone Valley, not far from Locarno. The flour’s distinctive flavour comes from roasting the corn and fine milling the toasted kernels. Historically, farina bóna was mixed with water or milk making a porridge, to which berries or wine were added.

More information Common.Of Farina bóna

Furmagin da Cion

In the local dialect of Val Poschiavo in the very south-east of Switzerland, the pig is called “il cion”. And a “furmagin” is a meat pie. In the past, each family made its own furmagin during the Metzgete feast. The pâté, made from pork, is baked in the oven and can be eaten hot or cold.

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Mascarplin

Mascarplin is a typical product of Val Bregaglia. It is a matured Ziger soft cheese, which is made from goat’s milk. This ripened ricotta is also called “mascalpel” in the upper part of the valley. The goat farmers produce small quantities of the speciality each spring and autumn.

More information Common.Of Mascarplin

Paun sejel Val Müstair

Paun sejel is a Swiss bread from Val Müstair, which is traditionally made from indigenous Graubünden rye. The sourdough bread is typical for the region and is produced by only one baker in the valley.

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Traditional natural air-dried Bündnerfleisch

The production of dried meat has been cultivated and passed on in the canton of Graubünden for centuries. To produce Bündnerfleisch, the muscle meat of beef shanks is rubbed with salt and spices and stored in its own juice before being dried in the fresh mountain air of Graubünden.

More information Common.Of Traditional natural air-dried Bündnerfleisch

Ur-Roggenbrot AOP rye bread from Valais

Ur-roggenbrot AOP rye bread from Valais is made exclusively with rye flour, water and salt. The sourdough bread is a dark brown, compact, long-lasting product. Hard and crispy on the outside, moist on the inside with a characteristic sour taste. It goes well with meat and cheese, as well as with desserts.

More information Common.Of Ur-Roggenbrot AOP rye bread from Valais

Zincarlin dala Vall da Mücc

Zincarlin dala Vall da Mücc is a fresh cheese made with raw milk from Ticino. It comes from the Valle di Muggio and is very complex to produce. The cheese is aged for one to two months in cellars typical to the Monte Generoso massif.

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Slow Food products of the southern side of the Alps

Intro

Churer Beinwurst

Cicitt delle valli del Locarnese

Farina bóna

Furmagin da Cion

Mascarplin

Paun sejel Val Müstair

Traditional natural air-dried Bündnerfleisch

Ur-Roggenbrot AOP rye bread from Valais

Zincarlin dala Vall da Mücc

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