CH Bündnerfleisch / Viande des Grisons *100g*

100g

The leanest beef ham, made the upper thigh or shoulder. The fat and the sinews are carefully removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. 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.