Bündnerfleisch Herb Cure

Name: Bündnerfleisch Kräuter-Pökelung
Total time: 60 d
Ingredients: 28 g Nitritpökelsalz (0,4–0,5 % NaNO2); 8 g Meersalz, fein; 4 g Rosmarin, getrocknet und gemahlen; 3 g Thymian, getrocknet; 2 g Lorbeerblätter, gemahlen; 5 g Schwarzer Pfeffer, grob gemahlen; 3 g Rohrzucker

Curing MixBeefCold SmokingHard60-90 daysN/A8-12 °CNo smoke (alpine air drying)

Bündnerfleisch is a traditional Swiss dried meat from the canton of Graubünden, which obtains its characteristic flavor through careful herb curing and months of air-drying in mountain air. This herb variant emphasizes floral and aromatic notes through the use of rosemary, thyme, and bay leaves. The final product is deep red, firm, and intense in aroma.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)28 g

Fine sea salt8 g

Rosemary, dried and ground4 g

Thyme, dried3 g

Bay leaves, ground2 g

Black pepper, coarsely ground5 g

Raw cane sugar3 g

Instructions

Applying the Cure

15 minutes

Mix all ingredients together and rub the piece of meat completely with the mixture. Place in a suitable container and seal airtight or vacuum pack.

Cold Maturing / Curing

14-21 days

Store at 2-4 °C. Turn daily and baste with the resulting brine. The meat will begin to release liquid – this is desired.

Soaking and Shaping

4-6 hours

Soak the meat in cold water to remove excess salt. Then pat dry and press into a rectangular shape.

Air Drying and Daily Pressing

60-90 days

Hang at 8-12 °C and 70-80% humidity. Remove daily and shape under light pressure. Target a weight loss of 40-45%.

Pro Tip

Authentic Bündnerfleisch is shaped and pressed daily to achieve its typical rectangular form. Use only lean cuts such as the top round or silverside for the best result.

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