Bündnerfleisch Tasting
Dried meat speciality from Graubünden
Bischi offers a wide artisanal range of Graubünden specialities from Bündnerfleisch to dried-cured beef without additives & following old family recipes.
Bündnerfleisch, das Echte
For our tasting, we paired our Bischi dried meat with Chasselas from Cave Guillod.
But you can pair & explore with a white Fendant from Wallis/Valais Region, a good red wine like a Grand Cru Dézaley, else a Gamay or a Pinot noir du Chablais Vaudois, or Malanser Pinot Noir from Liesch or a Chasselas from Cave Guillod.
We have so many good wines in Switzerland that you can enjoy with dried meat. Have a look HERE
Salsiz or dried Sausages
Old-fashioned and much loved
The traditional Bündner Salsiz is shaped in a wooden mould and still tied by hand with string.
Theses authentic Salsiz are made of the best ingredients: lean beef, finely streaked pork and spicy bacon for flavour. The Salsiz is then pressed & dried in the fresh mountain air for approximately 3 – 4 weeks.
Our Bündnerfleisch is presented on a wooden kitchen board from Massivholzdesign
How to eat Bündnerfleisch
What goes well with dried meat?
Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the western part of Grisons. They are made from Spätzle dough with pieces of dried meat, such as air-dried beef, and rolled in a chard leaf
Capuns is a traditional food specialty from Canton of Graubunden. Capuns are made from Spätzle dough and dried meat slices (such as dried beef) and rolled in Swiss chard leaves.
Bischi’s Capuns are made of Bündnerfleisch, raw ham, coppa, bacon, salsiz, Landjäger (country sausage)
Pairing Dried meat with white wine
We tasted some salsiz with a Chasselas from Cave Guillod
We paired the dried meat with a light & fresh Chasselas wine from Cave Guillod(check HERE) recommended with fish or cheese but we found it a perfect match;-)
The Foodspotters Team tested
our feedback
“A couple of slices with some cheese and pickles with wine, the perfect apero! Delicious.”
Frank
Food scout
“Flavour is intense.
A tasty & soft dried meat, great for snacks or on its own.”
Robin
guest TASTER
Behind this Bündner dried meat & Salsiz
Discover Bischi
Kitchen Tools
The “Heimat Knife”.
You probably noticed this arty knife we used to cut the Salsiz into slices…a smart Swiss pocket knife from SWIZA‘s special collection range.
This “Sommelier” corkscrew features a Blade, a 75mm, Bottle opener and a wire bender. A more with a can opener, a Reamer/Punch with Sewing-Awl, a Safety lock, and a Tweezers. A complete tool if you want to cook on the go outdoor or open a bottle indoor;-)
SWIZA crafts authentic Swiss Knifes and you can check them HERE.
Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It would be be slow-cooked and seasonal. That’s my vision.
A. Ducasse
