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Meat from Switzerland
Trimmed cuts of beef leg are salted with curing salt and spices, stacked in their own brine for five days to five weeks, then air-dried for months and pressed several times into a rectangle. A white noble mould grows on the surface while it dries. It is a salt-and-drying cure, never smoked, with no lactic stage. Made in 5 steps over 34 days – 7.2 months. The longest step, air-dry and press several times, takes 28 days – 6 months (Bundesamt für Landwirtschaft BLW 1999) and runs at 1–18 °C (Verein Kulinarisches Erbe der Schweiz (Patrim…).
| Main step | 28 days – 6 monthsSet[bf-spec][pc-ch] | Air-dry and press several times |
|---|---|---|
| Temperature | 1–18 °CReported[pc-ch] | Air-dry and press several times |
| Acidity | pH 5.4–6.2Set[bf-spec] | Trim the chilled beef cuts |
| Beef leg muscles (topside, eye of round, silverside, knuckle) · Trimmed of fat, sinew and fascia; raw meat pH 5.4–6.2[bf-spec] | |
| Salt with curing agent · Salt and spices alone are allowed if product safety is assured[bf-spec] | |
| Spices such as pepper, garlic, ginger, juniper, bay leaf and allspice · Each maker's own blend[bf-spec] | |
| At most 0.5 g per 100 g of raw meat | Added carbohydrate (sugar)[bf-spec] |
| Starter | spontaneous (surface noble mould) |
Total time across the recorded steps: 34 days – 7.2 months
What changes: Starting material: chilled beef leg muscles, trimmed clean
Output: lean leg muscles with no fat, sinew or fascia.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bündnerfleisch is preserved only by salt and drying and is never smoked. Repeated pressing gives its rectangular shape, and it must lose 45–55 % of its weight.
The specification preserves it only with salt and drying, and requires a water activity of at most 0.92 in the finished product.
Every number is labelled with how it is known. How this atlas is made
German travel writers described it from the 18th century. The old name Bindenfleisch refers to the cloths (Binden) the meat was wrapped in. Tourism raised demand in the late 19th century, and slicing machines made thin slices common from the 1950s. Protected as an IGP in 1999.
