Bündnerfleisch

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"Bündnerfleisch platter" with wrapped butter and other decorations

The dried beef ( French Viande des Grisons , Romansch pulpa, polpa, pualpa, tgarn sètga, puolpa ) is a specialty and registered trademark of the canton of Grisons .

Surname

Bündnerfleisch is a regional subspecies of bandage meat that got its name from the bandages used in the production process. Walter Gurtner from Flims, who died in 1983, was largely responsible for the fact that in the canton of Graubünden the Bündner dried meat, originally known as bandage meat, was renamed Bündnerfleisch . "Bündnerfleisch" is now a Protected Geographical Indication (GGA / IGP).

Manufacture and consumption

In contrast to Valais dried meat , Bündnerfleisch is cured beef from the thigh muscles that has been freed from tendons and fat. The meat is stored in a closed container with salt , saltpeter and spices for a few weeks at a temperature close to freezing. The meat is then dried for several weeks. During the drying phase, the meat is pressed several times in order to distribute the remaining liquid evenly. This gives the Bündnerfleisch its characteristic rectangular shape. Original Bündnerfleisch is not smoked. Due to the high water loss during salting and drying (around half of the original weight), no further measures or additives are necessary for preservation.

For consumption, the Bündnerfleisch is cut into very thin slices and served with bread. Cut into fine strips or cubes, it is also used for capuns and to refine soups .

Most of the production remains in Switzerland; the other part is exported to European countries, the USA and Japan. The raw material for Bündnerfleisch sold in Switzerland is of local origin, whereas export goods are often made from foreign beef.

swell

  1. ↑ Bünderfleisch / Pulpa in the database of Culinary Heritage of Switzerland
  2. ↑ The article Binde n fleisch ( digitized version ) of the Schweizerischen Idiotikons , Volume I, Col. 1223, published in 1885 , defines the word as follows: "Meat wrapped in towels and bandages, air-dried" and provides it with the occurrence indication "Graubünden".
  3. ^ Revolution in the Alps on Weltwoche.de on March 8, 2017.
  4. ↑ Bündnerfleisch. Certified GGA / IGP certifiée - what does that mean? ( Memento of September 18, 2010 in the Internet Archive ), accessed on August 5, 2010.
  5. ^ Import stop makes Bündnerfleisch more expensive ( Memento from October 10, 2008 in the Internet Archive ), foodaktuell.ch from February 11, 2008, accessed on August 25, 2008

Web links

Commons : Bündnerfleisch  - collection of images, videos and audio files