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Bündnerfleisch
Graubünden — Mother recipe · en it
Bündnerfleisch is a traditional Swiss smoked meat, crispy and flavorful, typically served as an appetizer.
📷 A.Savin — FAL (Wikimedia Commons)
⏱️ 30 min prep + 264 min cottura · 4 porzioni · difficile
Ingredients
- 2 kg of pork
- 100 ml of water
- 2 tablespoons of salt
- 2 tablespoons of pepper
- 1 tablespoon of salt for cooking
- 1 tablespoon of sugar
- 2 bay leaves
- 2 dates
- 200 g of beech wood for smoking
Method
- Cut the pork into pieces about 5x5 cm.
- In a pot, blanch the meat in water and salt, then dry it well.
- In a large container, place the meat and add the water, salt, pepper, cooking salt, sugar, bay leaves, and dates.
- Let the meat marinate in this broth for at least 24 hours.
- Dry the meat again and smoke it for 4-6 hours at moderate temperature using beech wood.
- Once smoked, let the meat rest for at least 24 hours before serving.
The story
Bündnerfleisch has its origins in the Graubünden Alps, where smoking techniques have been used for centuries to preserve meat.
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