Bündnerfleisch Platter (Air-Dried Alpine Beef)
The Quirky Foodster Team
Ingredients
- Bündnerfleisch, thinly sliced — 200 g (7 oz)
- Olive oil — 15 ml (1 tbsp)
- Freshly cracked black pepper
- Small gherkins and pickled onions, to serve
- Rustic bread, to serve
Method
- Arrange the thin slices of Bündnerfleisch attractively on a serving platter.
- Drizzle lightly with olive oil and finish with a generous crack of black pepper.
- Serve with small gherkins, pickled onions and slices of rustic bread.
Introduction: Bündnerfleisch is air-dried beef from the canton of Graubünden, cured in mountain air for months to develop a deep, concentrated flavour.
Cultural Background: Bündnerfleisch is air-dried beef from the canton of Graubünden, cured in mountain air for months to develop a deep, concentrated flavour. Sliced paper-thin, it is one of Switzerland’s most prized cold starters, often served simply with bread and pickles.
Tips: Let the meat come to room temperature for about 10 minutes before serving for the best flavour. Slice as thinly as possible, ideally with a meat slicer, for the classic delicate texture.
Variations: Serve alongside shavings of alpine cheese for a fuller starter platter. Add a scattering of arugula for a fresh, peppery contrast.
Storage: Refrigerate unused portions, tightly wrapped, for up to 5 days.
Reheating: Served cold; no reheating required.
FAQs:
Q: Can I make Bündnerfleisch at home?
A: It requires a controlled curing and drying process over several weeks, so it’s typically bought ready-made from Swiss butchers.
- Bündnerfleisch, thinly sliced — 200 g (7 oz)
- Olive oil — 15 ml (1 tbsp)
- Freshly cracked black pepper
- Small gherkins and pickled onions, to serve
- Rustic bread, to serve
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