Bündnerfleisch: Difference between revisions
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==Production== |
==Production== |
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The main ingredient is [[beef]], taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. |
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}} |
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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}} |
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}} |
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==Commercialisation== |
==Commercialisation== |
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Most Bündnerfleisch is consumed inside Switzerland, but some is exported within Europe, to Canada |
Most Bündnerfleisch is consumed inside Switzerland, but some is exported within Europe, to Canada, the United States and Japan.{{Cn|date=August 2021}} |
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==Variants== |
==Variants== |
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Bündnerfleisch appears to be related to the dried meat product from the [[Besançon]] region of France known as '[[brési]]'. |
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}} |
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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}} |
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==Media references== |
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On September 25, 2010, Switzerland's finance minister [[Hans-Rudolf Merz]], reading in parliament a nearly incomprehensibly dry text which had been prepared by bureaucrats, started giggling uncontrollably when he reached a mention of Bündnerfleisch.<ref name="Merz">{{cite web | url=http://www.20min.ch/finance/news/story/20023064 | title=Merz klebt auf dem Bü.. Bü.. Bündnerfleisch | publisher=20 Minuten | accessdate=30 October 2013}}</ref><ref>[http://www.parlament.ch/ab/frameset/d/n/4815/334353/d_n_4815_334353_334373.htm Nationalrat – Herbstsession 2010 – Sechste Sitzung - 20.09.10-14h30: Fragestunde. Frage Grin Jean-Pierre. Zunahme der Importmenge von gewürztem Fleisch] {{in lang|de}}. [[Federal Assembly of Switzerland]].</ref> |
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On the television show ''Frasier'', in episode 7 of season 5 (The Perfect Guy) Niles is delighted to purchase Bündnerfleisch at Robert's Gourmet Goodies. He refers to Bündnerfleisch as "Swiss prosciutto". |
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==See also== |
==See also== |
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*[[Salsiz]], another dried meat product from the canton |
*[[Salsiz]], another dried meat product from the canton |
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*[[Brési]], another dried meat product from Switzerland |
*[[Brési]], another dried meat product from Switzerland |
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*[[Bresaola]], another Alpine dried meat product |
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*[[Dried meat]] |
*[[Dried meat]] |
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*[[List of dried foods]] |
*[[List of dried foods]] |
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Latest revision as of 06:10, 12 September 2024
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| Alternative names | Bindenfleisch, Grisons Meat, Viande des Grisons |
|---|---|
| Place of origin | Switzerland |
| Region or state | Graubünden |
| Main ingredients | Dried meat (beef) |
| Ingredients generally used | onion, herbs, white wine |
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.
Production
[edit]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]
Consumption
[edit]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]
Commercialisation
[edit]Most Bündnerfleisch is consumed inside Switzerland, but some is exported within Europe, to Canada, the United States and Japan.[citation needed]
Variants
[edit]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]
See also
[edit]
- 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
- Dried meat
- List of dried foods
References
[edit]- Davidson, Alan (1999), "Bindenfleisch", Oxford Companion to Food, p. 74
- Wissenswertes über Bündnerfleisch, English version Bündnerfleisch - Air-dried beef from the Grisons
| Foods by type | |
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| AOP and IGP products | |
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