The various steps in the production of 
Molinari Sempione dry-cured ham

Molinari Sempione ham needs to pass through every stage of production successfully to ensure the unique flavour, colour, tenderness and distinctive aroma are preserved in the final product.

Molinari Sempione has particularly excelled in the production of its ham. Thanks to its colour, tenderness, flavour and especially its low fat content, it is regarded as one of the best hams in Switzerland. 

In Simplon Pass is cool and fresh. The gentle breezes ruffle the Alpine herbs and sweep through the forests of larch and pine trees in the region where Molinari Sempione's production site is based. This means that the Molinari Sempione products can mature in a tangy, dry air, ideal for the purpose.


A pig used for the production of Molinari Sempione products must meet certain requirements. It must come from a certified farm in Switzerland and belong to a certain breed and is not allowed to eat anything for 15 hours prior to slaughter.

The pigs are born and reared in Switzerland. The breeds used are the Large White and Duroc. They are fed on corn, barley and whey produced at farms in the surrounding region. 

One of the essential requirements for the production of Molinari Sempione ham is that the entire process takes place in a specific region, the south side of the Simplon Pass. The air of the surrounding 4,000 meter peaks on the south side of the Simplon Pass is cool and fresh.    

The maturing, the finishing process and guaranteed Quality.

Least twelve months have passed. The ham is now tested for its maturity, flavour and quality. When the Molinari Sempione hams pass these tests, they are professionally cut and immediately portioned to retain their taste and quality.  


Molinari Sempione products are  natural food products. The only addition to the ham is salt. The other products also contain additional local herbs and spices. 

And we must not forget the cool, dry Alpine air together with the huge amount of patience and love that goes into making Molinari Sempione products, resulting in something that is quite unique and has a truly distinctive flavour.

Products from Molinari Sempione are their salami, coppa and the Italian-style bacon, pancetta. 

Top-class cured ham

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Molinari Sempione raw ham from herb-fed pigs is dried in the fresh air. 

Molinari Sempione still has a traditional wooden building as a producer. The traditional construction allows air to circulate between the beams - thus utilising the unlimited fresh, dry air of the Simplon mountains.

Molinari Sempione air-dried  raw ham from herb-fed pigs is not smoked.  

Origin: 100% herb-fed pork from controlled Swiss farms

Place of production: Canton of Valais on the south side of the Simplon at an altitude of 1479 metres and at the highest meat drying factory of Europe at 2005 m.a.s.l

Composition: Herb-fed pork, sea salt, pork fat


Composition: Pork, sea salt, truffle

Specialities: Easily digestible and a balanced food due to its high protein content and natural protolysis. It is particularly suitable for children, athletes and the elderly. It is appreciated by athletes for its detoxifying and fatigue-reducing effect of amino acids such as valine, leucine and isoleucine, which, among other things, accelerates muscle recovery after heavy exertion.


One of the main prerequisites for the production of Molinari Sempione cured ham is that the entire process takes place in a narrowly defined area, namely on the south side of the Simplon.

The aromas and flavours of an exuberant landscape have thus been preserved and the Simplon area in Valais has been chosen as the production and maturing location for Molinari Sempione. The quality and selection of the pork is subject to the strictest criteria and is made exclusively from Swiss meat.    

The wind blows through the alpine herbs and the larch and fir forests around the area where Molinari Sempione is generally produced. This creates a spicy and dry air that is ideal for maturing Molinari Sempione products.


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Molinari Sempione dried meat is made exclusively from Swiss beef.

It is not smoked. The cuts of meat are carefully selected.

The pieces are coated with a mixture of salt and spices, i.e. only natural products with no nitrite curing salt, no emulsifiers or flavour enhancers, no lactose and no gluten. Every piece of Molinari Sempione dried meat is therefore the product of unique expertise, which also ensures its unmistakable flavour..




Our Molinari dry-cured bacon is made from 100% Swiss meat and is refined in our meat drying plant at 2005 metres above sea level in the dry mountain air of the Simplon region. During the maturing process, the piece loses almost half of its fresh weight and acquires the typical flavour of genuine Valais dry-cured bacon by dehydrating the meat and seasoning it with local herbs.

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Valais tradition

This time-honoured Valais tradition of preserving "salting and air-drying meat"

is celebrated and honoured by the Molinari Sempione butcher's shop out of the deepest conviction.

The result is typical, flavoursome meat products made according to Valais craftsmanship.