«The air in Sils and down to St. Moritz is so dry that the drying process takes place in fresh air instead of smoke between October and March.» The advantages of the Engadine for the meat dry-curing process have been already mentioned in writing in 1770. Since 1946, family Heuberger is dry-curing Bündnerfleisch of highest quality according to a traditional family recipe in the heart of St. Moritz.