Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Bündnerfleisch (sometimes known as Bindenfleisch) a Swiss air-dried meat, traditionally made in the Grisons during the winter. It is treated before drying by being dipped in white wine and rubbed with a pickle of salt, herbs, and onion. It is served in very thin slices with a dressing of oil and vinegar. See also bresaola.

Brési, a dried meat speciality of Franche-Comté in France, is clearly a close relation of Bündnerfleisch and bresaola.