With Cher-Mignon comes half a century of pleasure from Valais

28.01.2019 From the Bell Food Group

At an altitude of 1,200 meters in the fresh mountain air, the best Swiss meat matures for several months to become Cher-Mignon's high-quality charcuterie specialities. This summer, this tranquillity will be briefly disturbed, as there is a reason to celebrate: the production facility, which has been part of the Bell Food Group since spring 2016, is expecting around 500 guests for its 50th anniversary.

The history of Cher-Mignon is actually even older than 50 years: François Bagnoud offered the first dried meat products in his butcher's shop back in 1910. His son Jean-Louis then put the family tradition on a broader footing in 1967 by founding Cher-Mignon AG together with two other partners. He used the name of the town of Chermignon as a play on words for the brand name: "cher" means "expensive" in German, "mignon" can be translated as "sweet" or "cute". He also passed on his passion for sliced meats and sausage specialties from Valais to his son, who still runs the business today. "We produce around half of the total quantity of Valais dried meat, Valais raw ham and Valais dried bacon," reports Cyrille Bagnoud. "That's more than 550 tons of charcuterie products per year."

Cher-Mignon managing director Cyrille Bagnoud runs the traditional company with 25 employees.

All three specialties have been awarded the "Protected Geographical Indication" (PGI) label, or "Indication Géographique Protégée" (IGP) in French. It confirms that the products are made from the best Swiss meat in Valais. And that with the modern development of a very old method. As early as the 14th century, the people of Valais used the dry air and warm wind of the Rhone Valley to preserve meat. Salted and dried, it served as a supply for the barren winter months. Today, the resulting delicacies are particularly popular in their home region. Cher-Mignon, for example, sells three quarters of its Valais dried meat in French-speaking Switzerland. This beef specialty is similar to meat from Graubünden, but is considered juicier, less salty and spicier.

The pieces of meat are now aged in the farm's modern drying chambers for two to five months, depending on the size and desired degree of drying. The dry mountain air and warm wind give Cher-Mignon's specialties their unique aroma. In addition to dried meat, raw ham and dried bacon, the products produced also include various types of sausage, including sausages made from the meat of Hérens cattle, a local breed that is also used for cow fights - a popular tourist attraction.

The dried meat products mature in Cher-Mignon's drying chamber for up to five months.

Many of the 25 employees have been working at Cher-Mignon for a long time, as evidenced by their exceptional average length of service of 24 years. Together with customers, friends and family members, they will celebrate the 50th anniversary of their location on July 1. The program for the celebrations will include factory tours, a competition and music. "We are expecting around 500 visitors who feel connected to Cher-Mignon," says Cyrille Bagnoud. "On the day before, we will also be welcoming guests from the Bell and Coop management teams to mark the anniversary."

Cher-Mignon has been part of the Bell Food Group for almost a year now. The long-established company has found a strong partner to ensure the continued existence of the manufactory. "We got to know Bell as an impressive company with competent and motivated people," reports Cyrille Bagnoud. "With a large organization in the background that also respects our special features, we will still be able to produce our high-quality Cher-Mignon products in 50 years' time."