Bündnerfleisch - Air-dried beef from the Grisons    

A speciality from the Swiss Alps

Genuine Grischuna Bündnerfleisch is a pure, natural product made from selected lean parts of the leg of beef, which are treated with a mixture of curing salt, spices and herbs and then dried in the clear air of the mountain valleys of Graubünden (the Grisons). The technique of making Bündnerfleisch is almost as old as civilisation itself. And the tried-and-tested methods used in its manufacture have remained unchanged to this day.

Two characteristics typical of genuine Bündnerfleisch - its good keeping qualities and subtle flavour - can only be achieved with gentle seasoning and natural drying. We do not use any other form of curing, such as smoking or heating. One of the most striking features of the finished product is its rectangular shape, the result of being pressed several times. Bündnerfleisch combines a unique, full-bodied flavour with a remarkably delicate consistency. It is thus no surprise to hear it mentioned in the same breath as other world-famous delicacies.

Bündnerfleisch not only tastes good but also does you good. Low on fat with practically no carbohydrates, it contains important vitamins, is rich in valuable minerals and trace elements, and strengthens bones and tissue with its high proportion of high-grade proteins. Grischuna Bündnerfleisch is healthy through and through, and thanks to its superb qualities and distinctive flavour, popular with gastronomes, gourmets and connoisseurs all over the globe.

How is Bündnerfleisch made?

Three dozen steps that make all the difference

The best and leanest parts of legs of beef are layered in containers with salt, Alpine herbs and a secret mixture of spices and left at low temperatures for around five weeks. The layers are rearranged every week to ensure that the pieces of raw meat are cured and seasoned evenly. Some of the original moisture content is already lost at this stage.

The second phase in the maturing process is a ten to fifteen-week drying period at an average temperature of twelve degrees Celsius. Packed in nets, the hunks of beef are dried under constant supervision in the pure, oxygen-rich air of the Graubünden mountain and forest regions. From time to time, the blocks are pressed on two sides. Contrary to popular belief, this is not done to give the beef its typical rectangular shape so much as to spread the moisture around evenly inside.

The manufacturing process, during which the beef loses almost half of its original weight, comprises a total of three dozen different steps, most of which involve a considerable amount of traditional craftsmanship.

What does Bündnerfleisch contain?

A high-nutrition food source in an easily digestible form

Bündnerfleisch is a light, high-quality delicacy whose healthy, natural qualities are being discovered by more and more individuals all over the world. Bündnerfleisch contains less than 5% fat and salt, virtually no carbohydrates and vitamins B1, B2 and pp (niacin). It is rich in iron as well as other minerals and trace elements and contains almost 40% high-grade protein. Bündnerfleisch is very easily digested and quickly satisfies hunger. The human body can make efficient use of the energy it provides and rapidly absorbs the many essential amino acids it contains, making it both a valuable high-nutrition food and a fine delicacy. On top of that, Bündnerfleisch is one of the tastiest ways of adding variety to a diet.

Where does Bündnerfleisch mature ?

Graubünden (The Grisons): always worth a trip

The "Bündnerland", as Graubünden is known, is situated in the Swiss Alps in some of the country's most attractive and varied surroundings. The higher areas in Switzerland's largest canton stretch all the way into the mountains, where lush summer meadows and Alpine dairies nestle at the foot of sheer cliff faces and glaciers. Mountain springs feed the streams that rush headlong through narrow gorges to the Rivers Inn and Rhine in the valleys below. These flatter areas are densely wooded and dotted with meadows and deep-blue lakes. One of the best-known names here is Maienfeld, the home of Johanna Spyri's "Heidi".

The Bündnerland is a popular holiday destination. The unspoilt natural surroundings are ideal for hiking, the lakes and rivers are perfect for swimming, canoeing and fishing, there is a wide choice of thermal spas and springs for your health and in winter seemingly endless slopes for skiing and snowboarding. An extensive program of cultural events throughout the year ideally rounds off the region's attractions and draws visitors from all over the world.

Another reason for the Bündnerland's widespread popularity is its wonderful climate. Numerous health resorts have sprung up because of the clear, dry mountain air to be found in the canton's 150 valleys. And it is this unusually healthy air that enables us to make a unique speciality like Bündnerfleisch using totally natural methods.

How did Bündnerfleisch develop ?

A traditional delicacy as popular now as ever

The Swiss Alps in the canton of Graubünden are the home of Grischuna, and the tradition of curing beef in the pure mountain air has been known here since time immemorial. This ancient method, which vastly increases the length of time meat can be kept, was the basis for the manufacture of all the Graubünden specialities.

Centuries ago, people living in the remote mountain valleys were forced to lay in stocks of food for the harsh winter months. After coming down from the Alpine pastures in autumn, some of the cattle were slaughtered while the rest would be fed over the winter with the hay stored during the summer months. The offal, which could not be preserved, was eaten immediately the cattle were slaughtered, while the choicest parts of the animal were kept to provide a source of valuable food during the cold winter months. Our forefathers discovered air-curing to be an ideal means of preserving meat. It enabled them to make a healthy, high-value energy source which could be kept for many months without losing any of its natural qualities.

Today these selfsame delicacies, made using the traditional principles and recipes, are enjoyed by an increasing number of connoisseurs. Now, as then, Bündnerfleisch and other air-cured meat products are not only a ready source of energy for alpine dairymen, hunters and other people who work on the land but also one of the culinary highlights of many events such as a family get together. Their keeping qualities may no longer be quite so important, but when it comes to ease of preparation, good natural flavour and excellent nutritional qualities, Graubünden air-cured meat products are in a class of their own.

What is the best way to keep Bündnerfleisch?

Dry and cool until an hour before eating

Whole pieces of Bündnerfleisch are kept dry and cool, preferably wrapped in cloth or waxed paper, in a cellar or refrigerator. Unsliced and stored like this, they will keep for a considerable length of time, and for up to six months if vacuum-packed. Sliced Bündnerfleisch, fresh from your cold meat supplier, should be eaten the same day. Today, Bündnerfleisch can also be purchased pre-sliced in controlled atmosphere packages. Stored in one of these special packs, at ten to twelve degrees Celsius, Bündnerfleisch retains all its colour and its full flavour. In this way it can be kept for up to ten weeks.

To enjoy Bündnerfleisch at its perfect best, open the pack and leave at room temperature for about ten minutes to allow the meat to develop its full, rich flavour.

How to get the most out of Bündnerfleisch?

Simply prepared and highly versatile

Traditionally, Air-dried Beef from the Grisons (Bündnerfleisch) is sliced as thinly as possible, arranged on plates and garnished with a twist of freshly ground black pepper. Nothing else is needed. Served alone, Bündnerfleisch is one of the most attractive ways of sticking to a reduced-calorie diet.

Ideal accompaniments to Bündnerfleisch are crispy, fresh bread and a good glass of red wine, but it is also popular with raclette or fondue and grissini, as an indispensable part of the famous "Bündnerteller" (a platter of cold cuts), in a simple sandwich or on canapés as an aperitif snack. Bündnerfleisch is ideal for a wide range of uses. Try it as carpaccio with olive oil and grated Parmesan, for example.

It is also tasty in a salad buffet and with cottage cheese or fruit such as apples, pears, melon or strawberries. Cut into fine strips or diced, Bündnerfleisch gives an unmistakable flavour to many typical Grison dishes such as Pizokel, the region's own version of stuffed breast of veal, or original Graubünden barley soup.

But why not discover Bündnerfleisch for yourself and let it inspire you to create your own exciting recipes!