Walhalla Delikatessen (Einsiedeln)

**From a contemplative village butcher's store, a delicatessen of the first order developed. With the most diverse wishes of the consumers, our own demands also increased.

At the production site, in the Kobiboden industrial area, we produce various salamis, dried meat products, seasonal sausages and other delicacies in the Salami Workshop. As a reliable Engros-Partner we supply grocery stores, restaurants, bakeries and other businesses.

We always put the quality of our products in the foreground. As a fast, flexible and reliable partner we respond to your wishes.

INDIVIDUAL PLATES FOR EVERY OCCASION FOR FONDUE CHINOISE AND FONDUE BOURGUIGNONNE Composition according to your wishes: beef, veal, pork, lamb and chicken

SAUSAGE PLATTERS All house specialties on one plate ... We distinguish:

• mixed cold cuts platter: ham, raw meat, raw sausage.
• raw meat platter:** dried meat, smoked specialties, homemade salami, various types of bacon
• Fruit platter:** the ideal buffet supplement, suitable for cheese as well as cold cuts platters

**Our restaurant guarantees home-style cooking in cozy, well-kept rooms. More than 120 best wines from all over the world complete a culinary stay with us **The unity of butchery and restaurant has proven itself and is also a benefit for you, which is reflected in the quality of our dishes.

The atmospheric and dignified Säli for 20 people is ideal for family occasions and club meetings in a cozy atmosphere.

Partyservice

**With us your event will be a success.
Whether it's a wake, birthday party, family celebration, there are always opportunities where we can help make your occasion a success.

• individual, quality-conscious, creative
• from 20 persons
• on request barbecue on site, marquee and much more

**Since 2008 we also produce salami ourselves. These are air-dried in a climatic room, where the white mold grows on the salami. This mold is a benign fungus that gives the salami its very special taste ** It lives on the moisture that the salami gives off during the ripening period, and in addition it protects the salami from foreign bacteria.

The production of this type of raw sausage is a science in itself; it requires consistent cleanliness during every step of the process. We do not use enzymes or artificial accelerators. This gives us a long, natural ripening period.