The meat of the Grisons is a pork-butchery Suisse, speciality of the canton of the Grisons. It is made starting from dried beef to which one added salt, grasses of the Alps and spices.

The meat of the Grisons is often been useful in fine sections with bread. Crossed in plate or small cubes, it can also be added in soup.

The majority of the production remains in Switzerland. The remainder is exported in Europe, in the United States and Japan.

History

The meat of the Grisons has old origins in the canton of the Grisons, where it was manufactured like provisions for the winter. The drying of the meat indeed allowed the conservation of a meat high food value. The meat of the Grisons was also a met consumed at the time of meal of festivals.

Development

The manufacture of the meat of the Grisons includes/understands three dozen phases of work during which beef loses approximately half of its initial weight. The meat can come from another country like Brazil for example.

Pieces of ox shoulder to which one adds salt, grasses of the Alps and a mixture of spices are first of all superimposed by layers in a container where they are preserved during 3 to 5 weeks at a temperature close to zero. Each week, the order of the layers of these pieces of meat is alternatively changed in order to distribute salt and the seasoning out of spices. During this first phase, a first water loss takes place and the meat takes its parallelepipedic aspect.

In a second phase the meat wrapped in nets is séchèe with the free air at temperatures between nine and fourteen degrees Celsius. The pieces of meat are regularly in a hurry on the two sides in order to distribute the moisture contained in the pieces of meat. Originally the meat was not smoked.

External bonds

• www.grischuna.ch

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