Alpine Delicacy · Pressed Air-Dried Beef
Bündnerfleisch
📷 Closely related photo — Photo: FotoosVanRobin from Netherlands / Wikimedia Commons · CC BY-SA 2.0
It's pressed repeatedly while it dries, which gives it its dense texture and neat rectangular block shape, unlike the rounder, unpressed dried beef of the Valais.
Lean beef is rubbed with salt and Alpine herbs like juniper, then air-dried for months while weighted or pressed, producing thin, deep-red slices with a firm, dense bite. Graubünden market stalls sell it shaved paper-thin, plain or with a squeeze of lemon.
Why it's made this way: It's a protected geographical indication (IGP) in Switzerland, so it must be produced in Graubünden and follow the traditional method to carry the name.
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