Bindenfleisch
Encyclopedia
Bindenfleisch, also known as Bündnerfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton
of Graubünden
, Switzerland
.
, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial drying 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.
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.
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.
, reading a nearly incomprehensible bureaucratic prepared text in parliament prepared in answer to a question on taxation of cured meat imports – which included a reference to European Union regulations and a so-called "Swiss clarification" – started giggling uncontrollably when he reached a mention of Bündnerfleisch.
Cantons of Switzerland
The 26 cantons of Switzerland are the member states of the federal state of Switzerland. Each canton was a fully sovereign state with its own borders, army and currency from the Treaty of Westphalia until the establishment of the Swiss federal state in 1848...
of Graubünden
Graubünden
Graubünden or Grisons is the largest and easternmost canton of Switzerland. The canton shares borders with the cantons of Ticino, Uri, Glarus and St. Gallen and international borders with Italy, Austria and Liechtenstein...
, Switzerland
Switzerland
Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....
.
Production
The main ingredient is beefBeef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial drying 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.
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.
Consumption
Bündnerfleisch is served with bread, sliced very thinly. It can also be served in soup, cut into strips or little cubes.Commercialisation
Most Bündnerfleisch is consumed inside Switzerland, but some is exported within Europe, to the United States and to Japan.Variants
Bündnerfleisch appears to be related to the dried meat product from the BesançonBesançon
Besançon , is the capital and principal city of the Franche-Comté region in eastern France. It had a population of about 237,000 inhabitants in the metropolitan area in 2008...
region of France known as 'brési
Brési
Brési is beef which has been salted, dried and smoked over a period of three months, which is made in the Department of Doubs. It resembles Grisons Buendnerfleisch. Brési is most commonly served thinly sliced at the start of main meals, or else as a side dish with fondues.Brési first appears in...
'.
It is also very similar to bresaola
Bresaola
Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
, which is produced in the neighbouring Italian province of Valtellina
Valtellina
Valtellina or the Valtelline valley ; is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its skiing, its hot spring spas, its cheeses and its wines...
; unlike Bündnerfleisch, bresaola is not pressed, though.
Media references
On September 25, 2010, Switzerland's finance minister Hans-Rudolf MerzHans-Rudolf Merz
Hans-Rudolf Merz is a Swiss politician of FDP.The Liberals and member of the Swiss Federal Council . He is the head of the Federal Department of Finance and President of the Swiss Confederation for 2009...
, reading a nearly incomprehensible bureaucratic prepared text in parliament prepared in answer to a question on taxation of cured meat imports – which included a reference to European Union regulations and a so-called "Swiss clarification" – started giggling uncontrollably when he reached a mention of Bündnerfleisch.