The Eringer cows are one of the smallest breeds in Europe and are known for their agility and fighting spirit. Even though they can weigh up to 800 kilos, they still move effortlessly on the steep slopes of Valais. On the Alpage de Mille in the Val de Bagnes, the animals spend the summer and feed on lush grass and aromatic mountain herbs.

Sustainability, close-to-nature breeding methods, and the preservation of the Swiss cultural landscape inspired us to offer the meat of this breed. Today, most Eringer cattle are bred in the Val d’Hérens, not far from the Val de Bagnes. Like some fellow breeders, Jean-Pierre Baillfiard takes his Eringer to the Alpage de Mille in summer. This is a so-called “consortage,” an association of several farmers who jointly use the alpine pasture. One or more shepherds stay with the animals on the pasture throughout the day, because things are anything but “leisurely” with the Eringer. While some are chilling in the grass, others are ready for confrontation and show a strong fighting spirit. The shepherd carefully notes which cows have lost or won fights. The fighting instinct in open terrain is innate to this breed. This is how the hierarchy within the herd is determined. The highlight for the breeders is the annual final held in May, in which the animals that have previously qualified are allowed to take part. Before the descent from the alpine pasture, the shepherds of the respective alps crown their alpine queen, who then leads the procession down into the valley adorned with flowers.
We allow Eringer beef to mature on the bone and can therefore “get the maximum out of the meat.” It is not yet very popular and not necessarily the most tender meat, but in terms of flavor it is outstanding. Once you have tried it, you will be impressed.

Breed: Valais Eringer
Slaughter Age: 8–10 years
Feeding: Grass, herbs and hay
Aging: 4–8 weeks dry aged in house