Our story
In 1983, Greg Brumann opened his first village butcher's shop in the Val d'Hérens. After several years, he specialised in artisan cured meats. In 2006, he opened a meat-drying house in Granges, in the heart of Valais.
The family tradition lives on through his son Mathias, who took over in 2019 after spending eight years learning its techniques and recipes. His elder daughter Kathia joined the team in early 2020.
To this day, we make all kinds of artisan cured meats with passion in our séchoir, in the heart of the Alps.
- Craft
- Passion
- Family
- Terroir
- Tradition