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.
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.