Grisaola dal Grischun

Mild and tender.
Our air-dried beef.

Grisaola is air-dried cured beef which is enhanced in a similar way to bresaola. The meat tastes deliciously tender and has the distinctive air-aged aroma of Bündnerfleisch.

It is produced by neatly removing fat from select pieces of beef leg, sprinkling a specially created spice blend over them and drying them for a few months in the clear mountain air.

Grisaola is characterised by a low fat and high protein content, making it a very nutritious and low-calorie food. It is rich in minerals (iron and zinc), B vitamins and omega-3 fatty acids.


Grisaola is usually served as an antipasto. To do so, cut the meat into wafer-thin slices and serve it at room temperature or slightly chilled.

Grisaola all’italiana


  • 2 tbsp. lemon juice
  • 3 tbsp. high-quality olive oil
  • 30 g pine nuts
  • Parmesan, roughly shaved
  • Rocket
  • Salt
  • Freshly ground black pepper to serve

In Italy, dried meat is often served drizzled with olive oil and lemon juice, together with rocket, crushed black pepper and freshly shaved Parmesan. For our version, we enhance the grisaola with pine nuts which we roasted briefly in a pan without fat beforehand.


Grisaola alla rucola e pere


  • 300 g rocket
  • 300 g cocktail tomatoes
  • 2 packets of grisaola
  • 2 pieces of pear
  • 1 leek

To make the grisaola, cut the cocktail tomatoes in half. Top the grisaola with the rocket and tomatoes. Cut a pear into slices and cut the leek into rings to use as a garnish if desired. The pear gives the dried meat a pleasant fruity acidity.

Grisaola alla svizzera


  • Bread
  • Butter
  • 1 packet of grisaola
  • 1 apple
  • 30 g nuts

If you want to try Grisons-style grisaola, it is best to cut country-style bread into slices and spread them with butter. Arrange a platter with grisaola, apple slices and nuts of your choice. We love our Swiss-style grisaola platter with walnuts.


Grisaola alla grigionese


  • Grisaola
  • Chopped walnuts
  • Shaved Grisons mountain cheese
  • A dash of maple syrup

Arrange the wafer-thin grisaola slices on a small platter, sprinkle with chopped walnuts and generously serve with roughly shaved Grisons mountain cheese. A dash of maple syrup provides a tasty contrast to the hearty mountain cheese.

Hungry for more?

Prepare to be inspired by our recipes containing Bündnerfleisch specialities.

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