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Valais Restaurants

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Valais Restaurant Reviews

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Valais rivals Graubünden in its production of viande séchée (air-dried beef), a block of meat marinated in herbs, pressed between planks until it takes on its signature bricklike form, and then dried in the open air. Shaved into thin, translucent slices, it can be as tender as a good prosciutto crudo—or as tough as leather. The flavor is concentrated, the flesh virtually fat-free.

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