Pork Bündnerfleisch
Spice MixPorkDryingMedium5-6 weeks
Swiss specialty made from pork topside, air-dried with alpine herbs. Served thinly sliced as a delicacy.
Ingredients(for 1 kg)
Curing salt30 g
Coarse alpine salt15 g
Red wine50 ml
Black pepper8 g
Dried alpine herbs6 g
Dried garlic4 g
Instructions
1
Marinating
6 daysRub meat with spice mixture, spray with red wine and vacuum seal
2
Preparation
30 minWipe off marinade, wrap in fine netting and hang up
3
Drying
5-6 weeksAt 10-13°C and 70-75% humidity until 40% weight loss
Pro Tip
Use white wine or red wine for spraying - adds additional flavor compounds.
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