John Myers
Bündnerfleisch is a beef specialty from the Swiss territory of the canton of Graubünden. Only the fat-free and tender meat from the topside of the beef leg is rubbed with a layer of salt and spices and air-dried for a few months. The meat gets its typically rectangular shape through repeated pressing during the drying phase.
Origin
Genuine Bündnerfleisch comes from the Graubünden canton in Switzerland. In addition to the protected origin, it is a registered trademark as well as a registered and protected geographical indication. The original can be recognized by the note “certified GGA ABCert (SCES 038)”. The strict and protected requirements are based on the unique climatic conditions that are ideal for maturing.
Season/purchase
Bündnerfleisch is available all year round. It is also offered packaged.
Taste
The dark meat is tender and tastes spicy with a salty note.
Use
The lean meat is traditionally cut into thin slices and eaten on its own or with fresh bread. But it also tastes great as an accompaniment to melons, raclette, or fondue. Chilled meat should be stored at room temperature for about an hour before consumption in order to develop its full and typical aroma. Like all cured products, this meat is not suitable for roasting or grilling.
Storage/shelf life
Bündnerfleisch is best kept in the refrigerator wrapped in a cloth. For quality reasons, freshly sliced meat should be used up on the day of purchase if possible. Airtight storage, e.g. in vacuum bags or an airtight can, increases the shelf life to up to 4-6 weeks.
Nutritional value/active ingredients
Bündnerfleisch is lean and, at around 3 g, contains relatively little fat compared to other types of sausage. In addition, it provides about 17 g of protein and 0.8 g of carbohydrates as well as 105 kcal or 440 kJ per 100 g.
