Lamb Bündnerfleisch
A lamb version of the traditional Graubünden air-dried meat, enhanced with cold smoking for additional depth of flavor. The combination of alpine herbs, juniper, and slow smoking yields an intensely aromatic, firm meat. Perfect as charcuterie or to elevate mountain-inspired dishes.
Ingredients(for 1 kg)
Instructions
Curing
10–14 daysMix all ingredients and rub thoroughly onto the lamb meat (e.g., deboned leg). Store in a vacuum bag or sealed container at 4 °C, turning daily.
Rinsing and Drying
4–6 hoursBriefly rinse the meat under cold water to remove excess salt. Pat thoroughly dry with a kitchen towel and allow to air-dry in a cool location for 2–3 hours.
Cold Smoking
2–4 hoursCold smoke the meat at 15–20 °C using beech and spruce wood. The smoke temperature must not exceed 20 °C to avoid cooking the meat. Allow to air-dry for another hour afterward.
Air Drying
14–21 daysWrap the meat in a clean cloth or hang in a curing net. Mature at 12–15 °C and 70–75% relative humidity until a weight loss of at least 30% is achieved.
Pro Tip
For an authentic result, gently press the meat daily during the drying phase to achieve the characteristic rectangular Bündnerfleisch shape and encourage even drying.
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