“Bündnerfleisch” (Graubünden air-dried beef) is a culinary specialty and a protected trademark from the picturesque canton of Graubünden.
Bündnerfleisch – Graubünden specialty – Graubünden specialty
Compared to Valais dried meat the Dry cured beef from the Grisons is made from the thigh muscle, where tendons and fat are meticulously removed. The beef is cured with a blend of salt, saltpetre and spices in a container at nearly freezing temperatures for several weeks. It is gently dried over the course of weeks. Throughout this drying period the meat undergoes pressings to evenly distribute any remaining liquid resulting in its rectangular shape.
The traditional Bündner Fleisch is not subjected to smoking. With about half of its weight lost during the salting and drying stages there is no need, for preservation methods or additives.
The top quality beef undergoes a drying process, by butchers in the crisp mountain air of the Grisons region. A unique blend of spices adds to the meats flavor profile. After a curing period of ten to fifteen weeks the Bündnerfleisch is ready to be savored delighting taste buds with its aroma. Pair it perfectly with bread and a glass of wine for a culinary experience that transports you to the heart of Bündner cuisine.
With its history and traditional craftsmanship Bündnerfleisch stands as a prized specialty cherished by food enthusiasts not in Switzerland but, across the globe. This culinary delight showcases the richness and excellence of gastronomy inviting everyone on an exploration through the diverse flavors of the region.
Other well-known Grisons specialties include Pizokel, Maluns, Capuns, Graubünden pear bread, and Engadine nut cake.
Graubünden air-dried beef
The video is embedded by YouTube and only loads when you click on the play button. Learn more: Privacy policy