When you pick up a slice of our prosciutto or savor the rich flavour of our smoked bison, you’re not just enjoying a product, you’re experiencing the culmination of time-honored traditions, expert craftsmanship, and the passion of our team.
In this behind-the-scenes look, we’re opening the doors to our dry room to share the process and skilled hands behind our award-winning meats.
From seasoning to drying: The journey of our meats
Our curing process begins long before the meats reach your plate. Each piece, whether it’s prosciutto, bündnerfleisch (air-dried beef), smoked bison, coppa, or double smoked bacon undergoes a carefully designed process:
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Each cut is hand-rubbed with a special blend of seasonings and salts, then it rests for weeks, developing the deep flavours we’re known for.
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Once seasoned, the meats are carefully hung in our dry room. Over the course of up to two - six months, the air circulates evenly around each piece, slowly drawing out moisture and deepening the flavours. This gradual process is essential to achieving the perfect texture and taste.
But what makes this process special is the care and attention it receives. Every week, the meats are checked and rotated ensuring even drying. By using a mix of wise old traditions and new school science, we can ensure that each piece meets food safety standards as well as passes the taste test! By the end of the process, the water content of the meat is near zero and meat has lost up to 40% of its original weight, leaving behind a rich, deep flavour. Best of all its now also considered “shelf stable” and can be kept without refrigeration, just like our ancestors would have done many years ago.
The people behind the process
Behind the racks of curing meats are the skilled hands of the Valbella team. Each step, from seasoning to smoking and drying, requires precision, patience, and a deep respect for the craft. This isn’t just work for us; it’s a labor of love, rooted in our heritage and shared with pride.
Why it matters
The result isn’t just delicious charcuterie; it’s a testament to our team's passion and expertise. This process transforms every cut into a shelf-stable, premium product that reflects our commitment to quality.
See it for yourself
Want a closer look at how it all comes together? Check out our latest reel for a behind-the-scenes tour of the dry room. Watch as Chris shares the step-by-step process that makes our charcuterie special.
Share your thoughts! What part of the curing process surprised you the most? Drop a comment on our reel or visit us to taste the results of our hard work!