Boucherie Herensia (Sion)

Also known as Boucherie Herensia, Boucherie Pitteloud Fournier has been in business for over a hundred years. Three generations of the Pitteloud family have taken it in turns to offer quality meat to the people of Sion and the surrounding area.

Specialities include cured ham, dried meats, sauerkraut (raw or cooked) all year round and red (for hunting) in autumn. The butcher's shop has also been keen to perpetuate traditions, bringing old recipes up to date, such as homemade boudin (currently competing for a gold medal) and the flagship product, the famous Milanese tripe.

Meat is mainly sourced locally (90% of beef is from the Valais). The butchery is currently training an apprentice and is a member of the Association valaisanne des Maîtres bouchers (AVMB).

• Stale prime rib on the bone
• Stale beef tenderloin on the bone
• Stale rib steak on the bone
• Rump steak, stale on the bone
• Vealignon
• Veal loin
• Veal chop
• Selection of Sisteron red label lambs ( shoulder, rack, rib, leg, mouse )
• Rognonade of veal
• Lamb fillet in crust
• Filet wellington ( beef, veal, pork )
• Hedgehog ( chicken, ham, mozarella in crust )
• Pig ( pork filet mignon in crust )
• Salmon in crust