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LOCAL CUISINE
In the Saas Valley the usual Valais specialities are popular. These include air-dried meat and Valais
rye bread. And of course, cheese. It is served melted as fondue or raclette, as part of the Valais
plate. Gratinating the national dish, the "Rösti", with cheese is a very common thing as well. Röstis
are served and loved in all shapes and variations. The big, buttery hash brown must be crispy on
the outside and creamy on the inside —only then it is a real Swiss Rösti. Less known, but just as
delicious, is the “Saas cholera”. The name takes getting used to, but the puff pastry filled with leek,
pear, apple and raclette cheese tastes incredibly good.
We are especially proud of our local specialty—the Randenwurst, also called Saaser Hauswurst.
It is an air-dried sausage invented and produced in the Saas Valley. In the past, there was
often a lack of meat when slaughtering was carried out in autumn. Therefore, bacon was
mixed together with leek, potatoes and beetroot to stretch the meat. After 10 days of air-drying,
all ingredients were preserved in a delicious sausage. Randenwurst is still very popular today
because of its fresh, yet flavorsome taste.