Bündnerfleisch
Air-dried beef from Graubünden, pressed into rectangular form.
Bündnerfleisch, also known as Bindenfleisch, Grisons Meat, or Viande des Grisons, is an air-dried beef from Switzerland's Graubünden canton. Its production involves salting, seasoning, and pressing the meat, which loses about half its weight during drying. It is typically sliced thin and served with bread or in raclette.
Quick Facts
- Place of origin
- Switzerland
- Region
- Graubünden
- Main ingredients
- Dried meat (beef)
- Minor ingredient
- onion
- herbs
- white wine
Facts from the source article.
Did You Know?
- It is often part of the traditional dish raclette, served alongside ham and vegetables.
- It can be cut into strips or cubes and served in soup.
Production
The meat, taken from the animal’s upper thigh or shoulder, has its fat and sinews removed before treatment with salt, sugar and assorted spices. The initial curing lasts 3–5 weeks in sealed containers stored near freezing point, with the meat regularly rearranged to ensure even distribution and absorption of the seasonings. During a second drying phase, the meat hangs in free-flowing air at 9–14 °C and is periodically pressed to separate residual moisture, giving Bündnerfleisch its characteristic rectangular shape. Traditionally it was not smoked. The water loss, about half the initial weight, provides keeping qualities and high nutritional value without additional preservatives.
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