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Bündnerfleisch (), also known as Bindenfleisch, Grisons Meat or Viande des Grisons (), is an air-dried meat that is produced in the canton of Graubünden,
Wissenswertes über Bündnerfleisch
English versio
Bündnerfleisch (), also known as Bindenfleisch, Grisons Meat or Viande des Grisons (), is an air-dried meat that is produced in the canton of Graubünden, Switzerland
Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe. It is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland ...
.
Production
The main ingredient isbeef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with salt, sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
and assorted spices. The initial curing process, lasting 3–5 weeks, takes place in sealed containers stored at a temperature close to freezing point. The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings will be evenly distributed and absorbed. During a second drying phase, the meat is then hung in free-flowing air at a temperature of between 9 and 14 °C. It is also periodically pressed in order to separate out residual moisture: from this pressing Bündnerfleisch acquires its characteristic rectangular shape. Traditionally Bündnerfleisch was not a smoked meat.
The extent of water loss during the salting and drying processes, whereby the product loses approximately half of its initial weight, is sufficient to confer excellent keeping qualities and a high nutritional value, without the need for any additional preservatives.
Consumption
Bündnerfleisch is sliced very thinly and served with bread. It is often part of the traditional dish raclette, served to accompany the cheese of the same name alongside ham and vegetables. It can also be cut into strips or little cubes and served in soup.Commercialisation
Most Bündnerfleisch is consumed inside Switzerland, but some is exported within Europe, to Canada, the United States and Japan.Variants
Bündnerfleisch appears to be related to the dried meat product from theBesançon
Besançon (, ; , ; archaic ; ) is the capital of the Departments of France, department of Doubs in the region of Bourgogne-Franche-Comté. The city is located in Eastern France, close to the Jura Mountains and the border with Switzerland.
Capi ...
region of France known as ' brési'. It is also very similar to bresaola
Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is le ...
, which is produced in the neighbouring Italian province of Valtellina; unlike Bündnerfleisch, bresaola is not pressed, though.
See also
* Swiss sausages and cured meats * Salsiz, another dried meat product from the canton * Brési, another dried meat product from Switzerland *Bresaola
Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is le ...
, another Alpine dried meat product
*Dried meat
Dried meat is a feature of many cuisines around the world. Examples include:
* Kulen Slanina Pečenica
* Aliya, sun-dried meat from Kenya
* Bakkwa or rougan, Chinese salty-sweet dried meat sheets.
* Biltong, a cured meat that originated in ...
*List of dried foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
References
*Wissenswertes über Bündnerfleisch
English versio