{"id":29443,"date":"2020-10-26T08:43:02","date_gmt":"2020-10-26T07:43:02","guid":{"rendered":"https:\/\/www.swissjerky.com\/une-histoire-de-famille-et-de-passions\/"},"modified":"2024-06-12T21:48:27","modified_gmt":"2024-06-12T19:48:27","slug":"une-histoire-de-famille-et-de-passions","status":"publish","type":"page","link":"https:\/\/swissjerky.com\/en\/une-histoire-de-famille-et-de-passions\/","title":{"rendered":"A family and passions story"},"content":{"rendered":"\n

I come from a family of gastronomy and charcuterie professionals established since 1910.<\/p>\n\n

After a world tour on the seas as a Chef, my passion for the mountains made me settle in the Swiss Alps. I opened a dried products factory in Champex-Lac<\/a> and a hotel-restaurant.<\/p>\n\n

With a passion for sport, I rubbed shoulders with the world of elite sportsmen and women in particular, the Tour du Mont Blanc ultra-trail<\/a>, the Patrouille des glaciers<\/a> as well as other alpine and popular expeditions.<\/p>\n\n

At the same time, I continued to cultivate my passion for the world of the sea, particularly with the skippers of the Vend\u00e9e Globe Challenge<\/a> (The non-stop, single-handed, round-the-world sailing race).<\/p>\n\n

It was while talking to all these extraordinary athletes about their physical preparation methods, their nutrition and their needs during and after exercise that I came up with the idea of creating an optimal jerky.<\/p>\n\n

It took 3 years of work, testing, refining and fine-tuning to completely reinvent the jerky recipe.<\/p>\n\n

The result is a selection of the highest protein “Label Suisse Garantie” beef. It is trimmed, cut very, very finely to remove as much fat as possible, seasoned and then moulded\/pressed into sticks.<\/p>\n\n

It is then dried at Vionnaz in the Alps, under controlled conditions of temperature and humidity.<\/p>\n\n

Proteins and Iron have been intensely studied in order to preserve them during the production and drying process.<\/p>\n\n

The Swiss Jerky was born:<\/h4>\n\n