Bündnerfleisch

Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is a delectable air-dried meat originating from the canton of Graubünden in Switzerland. This delicacy is crafted from beef, typically sourced from the upper thigh or shoulder of the animal. The meat undergoes a marination process involving white wine, salt, onion, and herbs, followed by a curing period of 3-5 weeks. Once cured, the meat is air-dried at a controlled temperature and periodically pressed to expel moisture. This pressing not only enhances its unique rectangular shape but also contributes to its distinctive texture. By the end of this meticulous process, the meat has lost approximately half of its original weight, resulting in a product that is both long-lasting and highly nutritious without the need for preservatives.

Bündnerfleisch is often savored thinly sliced with bread, incorporated into traditional dishes like raclette, or even used in soups. Although it is a cherished treat within Switzerland, it also finds its way to markets in Europe, Canada, the United States, and Japan. Comparable versions of this meat exist, such as 'brési' from the Besançon region of France and bresaola from Italy's Valtellina region. Notably, bresaola is not pressed during production, distinguishing it from Bündnerfleisch.

A fun fact: Switzerland's former finance minister, Hans-Rudolf Merz, gained viral fame for his uncontrollable laughter while reading a parliamentary text mentioning Bündnerfleisch on September 25, 2010. This amusing incident remains a memorable media highlight.