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.
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, 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.[citation needed]
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.[citation needed]
Consumptionedit
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.[citation needed]
Commercialisationedit
Most Bündnerfleisch is consumed inside Switzerland, but some is exported within Europe, to Canada, the United States and Japan.[citation needed]
Variantsedit
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.[citation needed]
Davidson, Alan (1999), "Bindenfleisch", Oxford Companion to Food, p. 74
, English version
January 01, 1970
bündnerfleisch, also, known, bindenfleisch, grisons, meat, viande, grisons, dried, meat, that, produced, canton, graubünden, switzerland, alternative, namesbindenfleisch, grisons, meat, viande, grisonsplace, originswitzerlandregion, stategraubündenmain, ingred. Bundnerfleisch also known as Bindenfleisch Grisons Meat or Viande des Grisons is an air dried meat that is produced in the canton of Graubunden Switzerland BundnerfleischAlternative namesBindenfleisch Grisons Meat Viande des GrisonsPlace of originSwitzerlandRegion or stateGraubundenMain ingredientsDried meat beef Ingredients generally usedonion herbs white wine Media Bundnerfleisch Contents 1 Production 2 Consumption 3 Commercialisation 4 Variants 5 See also 6 ReferencesProduction editThe 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 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 Bundnerfleisch acquires its characteristic rectangular shape Traditionally Bundnerfleisch was not a smoked meat citation needed 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 citation needed Consumption editBundnerfleisch 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 citation needed Commercialisation editMost Bundnerfleisch is consumed inside Switzerland but some is exported within Europe to Canada the United States and Japan citation needed Variants editBundnerfleisch appears to be related to the dried meat product from the Besancon region of France known as bresi It is also very similar to bresaola which is produced in the neighbouring Italian province of Valtellina unlike Bundnerfleisch bresaola is not pressed though citation needed See also edit nbsp Food portal Swiss sausages and cured meats Salsiz another dried meat product from the canton Bresi another dried meat product from Switzerland Bresaola another Alpine dried meat product Dried meat List of dried foodsReferences editDavidson Alan 1999 Bindenfleisch Oxford Companion to Food p 74 Wissenswertes uber Bundnerfleisch English version Bundnerfleisch Air dried beef from the Grisons Retrieved from https en wikipedia org w index php title Bundnerfleisch amp oldid 1221220554, wikipedia, wiki, book, books, library,
