Bündnerfleisch

viande des Grisons

What it is

The block shape comes from no mould: during drying the meat is pressed at intervals to force out residual moisture, and it emerges rectangular. It loses roughly half its starting weight, which is enough to keep it at altitude with no preservative and no smoke.

In the kitchen

Shave it across the grain, near-transparent, on a slicer or with a very sharp blade held flat; cut along the grain it turns stringy. Unwrap it ten minutes ahead — cold, it gives you only salt.

Goes with

Rye berries Cornichon Butter L’Etivaz Pear Black pepper

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

Also used with

Raclette du Valais

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