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February Special: Swiss Barley Soup

180202 Website Swiss Barley Soup

Cold February temperatures call for soul and body warming meals. That’s why our special this month is the Swiss Barley Soup! With lots of veggies, a little bit of cream and the air dried meat Bündnderfleisch (yes, you can use charcuterie for warm dishes, too!), it makes for a great balance between hardy and healthy. Pair it with some fresh bread, and your dinner is complete!

The Swiss Barley Soup derives from Graubünden, a province in the Eastern Swiss Alps. Each little valley has their own variation of the recipe; however, it always contains barley, veggies, and dried meats. It’s not only popular in people’s homes, but also in restaurants all over the Swiss ski resorts!

Coming from Switzerland, our chefs Charly and Felix put all their experience, knowledge and love into the creation of this dish. So, enjoy!

Gourmet at the Market - Valbella Gourmet Foods, Alberta

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

Two Cowboys and a Camera: Valbella Gourmet Foods in Canmore, Alberta

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

Turning European Specialties into Canadian Traditions for 35 Years

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.

Valbella Gourmet Foods' Commitment to Quality Drives Success

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.

ALMA Industry Investment article

published on ALMA website March 12, 2013

On the Platter

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.

On the Platter - Western Horse Review

published in Western Horse Review January | February 2013