What exactly is Bündnerfleisch?

Bündnerfleisch is no ordinary dried meat product, but rather a premium product from the Grisons mountains. It is produced according to very strict requirements, using only the finest beef. Only a producer with extensive meat processing expertise that complies with the strict specifications of the Association of Bündner Meat Producers (Verband Bündner Fleischfabrikanten, VBF) is allowed to refer to its dry meat products as Bündnerfleisch.

How is Bündnerfleisch produced?

Bündnerfleisch is made using the best beef cuts from the upper thigh muscle. First, the fat and sinews are removed, after which the meat is treated with salt and seasoning and then stored at low temperature. The cuts of meat are hung up to dry for several weeks at high altitude in Grisons. After a few weeks, the meat is pressed – and then dried out again for several weeks in a natural climate.

What exactly happens when the meat is being dried out?

For Bündnerfleisch to have the right consistency and the perfect taste following air drying, the surrounding climatic conditions have to be perfect – just like they are in the valleys of Grisons. As a rule of thumb, the temperature should be 10 to 12°C and the relative humidity around 75%. If it were too dry, the product would be tasteless. Bündnerfleisch has an average water content of around 45%, which gives it its unmistakable taste.

Where is Bündnerfleisch produced?

Alongside a few large-scale operators, numerous small businesses also produce Bündnerfleisch the traditional way – and they all operate exclusively in the canton of Grisons. Bündnerfleisch is registered as a Protected Geographical Indication (PGI), which indicates that the product originates exclusively from Grisons and is produced there. This label is intended to protect the quality and reputation of the product, which are closely linked to its geographical origin.

What nutrients does Bündnerfleisch contain?

The result is a naturally conserved meat product that has a high protein content and is rich in essential nutrients. A hundred grammes of Bündnerfleisch contains around 40 grammes of protein on average. Bündnerfleisch also contains vitamins such as B1, B2 and niacin (B3), along with minerals such as iron and various trace elements.

Why does Bündnerfleisch keep me feeling full for so long?

100 grammes of Bündnerfleisch contains a massive 40 grammes of high-quality protein. Because the body takes longer to digest proteins than carbohydrates, your stomach feels full for longer. In addition, the meat has a thicker structure thanks to the extended drying and curing process, which also helps to keep the stomach feeling full for longer. This makes Bündnerfleisch one of the best sources of energy around! It’s ideal for athletes and those with an active lifestyle.

Does Bündnerfleisch contain a lot of fat?

Bündnerfleisch is a low-fat product, with a fat content of just 2 to 4%. When combined with the high protein content, this means you feel full for longer without having to consume too many calories. This makes it an ideal snack between meals, or an everyday source of energy.

Where can I buy genuine Bündnerfleisch?

From traditional butchers in the countryside to your favourite food stores to the large deli departments in supermarkets: Bündnerfleisch can be found in lots of different places. The important thing in all of these places is the high quality of the product. And Bündnerfleisch offers this quality in its own unique way.

What’s the best way to enjoy Bündnerfleisch?

Bündnerfleisch best reveals its unforgettable character when freshly sliced. Whether in a sandwich made with rustic bread, on a platter with some gherkins and cheese, or simply enjoyed on its own: Bündnerfleisch adds a fantastic taste to your daily life. Don’t forget to check out our recipe ideas for Bündnerfleisch snacks.

Does Bündnerfleisch put you in a good mood?

Absolutely. Proof of this can be found in the video of former Federal Council Member and former Federal President Hans-Rudolf Merz the video and what is probably the most famous bout of laughter to come out of Switzerland’s Federal Palace. It has received more than three million views around the world – something to make even TikTokers envious!

Since when has Bündnerfleisch existed?

The first written mentions of Bündnerfleisch date back to the 18th century. In 1793, German travel writer Johann Gottfried Ebel wrote: “The air is so dry that, from Sils to St. Moritz, between October and March, any type of meat can be dried not only with smoke but also by the air itself.”

Why is Bündnerfleisch such an important tradition in Switzerland?

In rural parts of Switzerland, self-sufficiency was incredibly important until after the Second World War. People had to stockpile supplies to keep them going through the harsh winter months. After cattle herds were brought back down to the valleys in the autumn, some herds were slaughtered. It was common practice to slaughter the older cattle that produced less milk. Part of the meat was processed to make sausages, while the best cuts were cured and air-dried.

What seasoning is used to produce Bündnerfleisch?

Once the meat has been properly cooled down, any fat and sinews are removed, after which it is treated with a mixture of salt and seasoning. Pepper can be used to season Bündnerfleisch, but also plants such as garlic, juniper or laurel, or herbs such as ginger or allspice. However, each producer’s exact seasoning mix is a well-kept secret.

How can I recognise genuine Bündnerfleisch?

To be sure you are buying genuine Bündnerfleisch, look out for the PGI/IGP/GGA seal of origin (Protected Geographical Indication – Indication Géographique Protégée in French, or geschützte geografische Angabe in German). This seal confirms that the meat product has been produced in Grisons according to time-honoured traditions and methods – and that it will have its unique and authentic taste.

How does it differ from Mostbröckli or Bresaola?

Bündnerfleisch, Mostbröckli and Bresaola – although all are produced from beef, there are specific differences in terms of their origin, production processes and taste profiles. Bündnerfleisch and Mostbröckli both originate from Switzerland. Bresaola, on the other hand, is made in Italy.

Bündnerfleisch is renowned for its intense taste. By contrast, Mostbröckli is less heavily dried and has a slightly smoky taste. Bresaola is even less heavily dried and is often eaten with olive oil and green salad. Although all three speciality products are produced by air-drying, their respective seasoning mixes and production methods differ. These differences give each of these meat delicacies its own unique characteristics and diverse taste profiles.

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