Farmers' and Outdoor Markets play a significant role in bringing communities together. Its role is even more prevalent when large Producers lend their support to a local market to interact with customers. It brings people together.
Valbella’s commitment to excellence paired with its European tradition, and simple love for fine food has done it again. They've snagged one of the Bow Valley's finest Swiss chefs to deliver gourmet creations with a farmers' market twist. Valbella stands out as one of Western Canada’s most recognized meat processors.
The founder, Walter’s constant product innovation and keen market sense keeps customers and top chefs awaiting new and tantalizing products, whether they be for a gourmet menu, or simply for a backyard BBQ party. Where else can you zip in for a Beef Wellington, Turducken or double smoked bacon? Soon these will be available at the market too.
We caught up with the next generation, Chantal his daughter, at their new Canmore Mountain Market Food Trailer. How does Pork-belly Kimchi, or Bison Rhubarb Burger sound for your Thursday lunch hour. Come and get these and similar creation at your simple market in downtown Canmore over your Thursday lunch hour. Everyone else is there anyway...
Originally posted at http://www.thiscannotbeit.com/...
Our friends at Profiled Productions - Two Cowboys joined us at the Canmore Uncorked 2016 launch party to kick this festival off right!
It was a great night and Chantal even got in a shameless Valbella plug. Check it out!!
The von Rotz family story in Canmore is a typical, and not so typical story of new immigrants landing in a country, seeing an opportunity, and setting out to build a future for themselves and their children. Inevitably over 30 years, they've also materially contributed to the community and character of the town of Canmore. It is a successful business that stands out. [...]
Read the full article here:
Two Cowboys on a Journey: Valbella, Canmore - January 2016
Starting with the best, local ingredients, Valbella focuses on product innovation and a keen market sense that keeps customers and top chefs awaiting new products, from a custom gourmet menu to a classic backyard barbecue or party platter. The company has received rave reviews on its charcuterie platter, which has been adopted by many local chefs. Valbella’s signature charcuterie platter includes: bundnerfleisch, a traditional air dried beef, smoked buffalo made from Alberta bison, double-smoked bacon, venison salami, prosciutto and an assortment of pates.
published in Canadian Business Executive - Spring 2014
Nestled in the mountains of Canmore, Valbella Gourmet Foods is one of Western Canada’s premier meat processors. As a family owned operation, the company has built upon its European tradition to offer customers locally sourced gourmet foods using solely natural ingredients. In partnership with the Alberta Livestock and Meat Agency (ALMA), Valbella Gourmet Foods is continuing to grow its business and its product lines.
What's great about the charcuterie platter is its simplicity. Place a pate, a few cured meats, cheeses, pickles, baguette or crackers, a fantastic mustard or homemade relish on a rustic cutting board or western themed platter, and you’ve got yourself a plate of satisfaction guaranteed to satisfy any cowboy-sized appetite.
Ingrid Schulz, Western Horse Review
Read the full "On the Platter" article for an illustrated description of a typical charcuterie platter, including Rohess Speck, Salami, Bundnerfleisch, Prosciutto, Smoked Buffalo, Cheeses and how to build the platter.
With a wealth of experience as a butcher, Walter von Rotz knows how to size up a side of beef. Now, his vision for Valbella Gourmet Foods includes taking it national.
by John Gilchrist
Walter von Rotz likes to press the flesh, both literally and figuratively. As the president and head sausage maker of Valbella Gourmet Foods, he's responsible for transforming slabs of raw meat into double-smoked bacon, juicy hams, air-dried beef and link after link after link of sausage. With over 150 products in the Valbella stable, there's a lot of flesh to be pressed.
published in Swerve Magazine - May 14, 2010