Eringer cows are one of the smallest cattle breeds in Europe, known for their agility and fighting spirit. Even at a weight of up to 800 kilos, they move effortlessly across the steep slopes of Valais. In summer, the animals graze on the Alpage de Mille in the Val de Bagnes, feeding on lush grass and aromatic alpine herbs.

Sustainability, natural rearing methods, and preserving the Swiss cultural landscape inspired us to offer meat from this breed. Most Eringer cattle are raised today in the Val d’Hérens, not far from the Val de Bagnes. Jean-Pierre Baillifard, like several other breeders, brings his Eringer cows to the Alpage de Mille each summer. This takes place as part of a consortage, a cooperative of farmers who jointly use the alpine pasture. One or more herders accompany the cattle on the pastures daily – because things are anything but calm among Eringer cows. While some relax in the grass, others are ready to fight and show their combative side. The herder carefully notes which cows win or lose fights. This fighting instinct is innate to the breed and defines the herd’s hierarchy.

A highlight for breeders is the annual final in May, where only the cows that have qualified through previous bouts may participate. Before the autumn descent from the Alps (Alpabzug), the herders crown their Alp Queen, who then leads the flower-decorated procession down to the valley.

We dry-age Eringer beef on the bone to fully bring out its potential. It may not be the most tender cut and is still relatively unknown, but the flavour is intense and exceptional. Once you’ve tasted it, you’ll be hooked.

Breed: Walliser Eringer
Slaughter age: 5-12 years
Feeding: Gras, herbs and hay
Aging: 6-8 weeks dry aged in house