Viande des Grisons
Only deli meats prepared in the canton des Grisons, the largest Swiss canton, have the right to be called Viande des Grisons.
This is a charcuterie made of the leanest cuts of beef hind-leg.
The fat is removed and the pieces of meat are seasoned and stored
for three to five weeks in near-freezing temperature.
During this first step of the aging process, the meat is
systematically compressed to increase its storage life and give it
its unique triangular shape. The meat is then cured in the Canton
des Grisons mountain air for 17 weeks at temperatures no higher
than 18° C.
Try the great classics:
- An essential element in all Swiss fondues and raclettes!
- Serve in salads or tartar.
- Like prosciutto ham, des Grisons meat pairs well with sliced melon as an appetizer.
- The meat can simply be served with cottage cheese or fresh fruits like apples, pears or strawberries.
- The Swiss also enjoy the meat diced and added to barley soup.
Tartine des Grisons
- Toast a slice of country bread and coat with butter and mustard.
- Add a few thin slices of des Grisons meat.
- Top with a few thin slices of fresh fig. A memorable snack!
Carpaccio of Viande des Grisons
- This is the most popular way to enjoy des Grisons meat…
- Cut in very thin slices.
- Arrange nicely on a platter.
- Drizzle with olive oil and sprinkle with grated parmesan cheese.
During the seasoning and drying processes, the meat loses close to half of its initial weight. Low in fat and carbohydrates, des Grisons meat is easy to digest. It is a good source of protein and vitamin B complex.