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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.

Learn more about the Viande des Grisons

Characteristics

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 compressed to increase its storage life and give it its unique triangular shape. It is then cured in the mountain air for 17 weeks at temperatures no higher than 18° C.

Nutritional value

During the seasoning and drying processes, the meat loses close to half of its initial weight. Low in fat and carbohydrates, Viande des Grisons is easy to digest. It is a good source of protein and vitamin B complex.

Culinary tips and advice

Try these classics:

An essential element in all Swiss fondues and raclettes!
Served in salads or tartar.
Like prosciutto ham, Viande des Grisons 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.