Bündnerfleisch

The dried beef is a specialty and registered trademark of the Canton of Grisons.

Name

Bündnerfleisch is a regional subspecies of tying meat, which got its name from the cloth napkins that were used previously in the production process. " Dried meat " is a Protected Geographical Indication (PGI / IGP).

The production and consumption

Bündnerfleisch or tying meat is salted, tendons and fat liberated beef from the thigh muscles. The meat is stored with salt and spices nitric several weeks at a temperature near the freezing point in a closed container. Thereafter, the meat is dried for several weeks. During the drying phase, the meat is pressed several times to distribute the remaining liquid evenly. This Bündnerfleisch also gets its characteristic rectangular shape. Original Grisons meat is not smoked. Due to the high loss of water during the salting and drying (about half of the original weight ), no further action or adjuvants for preservation is required.

For consumption, the dried meat is cut into very thin slices and served with bread. Cut into thin strips or cubes it is also used for capuns and for enhancing soups.

The major part of the production remains in Switzerland; the other part is exported to European countries, the USA and Japan. The raw material for sold in Switzerland Bündnerfleisch is indigenous origin, whereas export goods are often made ​​of foreign beef.