Grisons is the country of the 1000 mountains, 600 lakes, countless alpine meadows – and the home of dry-cured beef from the Grisons (Bündnerfleisch). Only here, this unique delicacy may be produced. Only here, this unique meat dry-curing process developed over centuries.
Once, Grisons farmers produced the so-called Bindenfleisch as supply for snowy winters. Today, the protein and vitamin-rich dry meat is still manufactured according to traditional recipes.
Due to the current high demand, high-quality meat is also bought from foreign countries for the production of dry-cured beef from the Grisons. The production and drying process of this meat though follows strict guidelines and happens exclusively in Grisons.
The certificate «ProCert AG (SCESp 0038)» guarantees the authenticity of dry-cured beef from the Grisons (Bündnerfleisch). This name is registered as a protected geographical indication (GGA). However, one always recognises dry-cured beef from the Grisons by its rectangular shape and by its unique taste.
This is dry-cured beef from the Grisons. Guaranteed genuine. Guaranteed best quality.