Bündnerfleisch: Difference between revisions

{{Short description|Swiss air-dried meat}}

{{Infobox food

| name = Bündnerfleisch

| name_lang = de

| name_italics = true

| image = Luzern asv2022-10 Bündnerland Vorspeise Bündnerfleisch.jpg

| alternate_name = Bindenfleisch, Grisons Meat, Viande des Grisons

| place_of_origin = [[Switzerland]]

| region = [[Graubünden]]

| creator =

| course =

| served =

| main_ingredient = [[Dried meat]] ([[beef]])

| minor_ingredient = [[onion]], [[herbs]], [[white wine]]

| variations =

| calories =

| other =

}}

The main ingredient is [[beef]], taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with salt, [[onion|sugar]] 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]].{{Cn|date=August 2021}}

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.{{Cn|date=August 2021}}

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.{{Cn|date=August 2021}}

Most Bündnerfleisch is consumed inside Switzerland, but some is exported within Europe, to Canada, the United States and Japan.{{Cn|date=August 2021}}

Bündnerfleisch appears to be related to the dried meat product from the [[Besançon]] region of France known as '[[brési]]'. It is also very similar to [[bresaola]], which is produced in the neighbouring Italian province of [[Valtellina]]; unlike Bündnerfleisch, bresaola is not pressed, though.{{Cn|date=August 2021}}

*[[Swiss sausages and cured meats]]

*[[Salsiz]], another dried meat product from the canton

*[[Brési]], another dried meat product from Switzerland

*[[Bresaola]], another Alpine dried meat product

*[[List of dried foods]]

{{Cuisine of Switzerland}}

[[Category:Culture of Graubünden]]