For Jean-Paul Graf, craftsmanship and quality are the most important factors in ensuring a good product.
Together with three butchers, three farmers and three agronomists, they created the Fleur d'Hérens, Viande du Valaischain. It was important for the butcher to produce meat from the Valais mountains. In his laboratory in Ayent, high above Sion, the butcher makes different kinds of dry sausage, sausage from hunt animals in season, as well as truffle-based specialities. Before being delivered to the laboratory, the local meat is slaughtered in Martigny.