The Swiss Art of Dried Meat
Since I arrived in Basel last month, I have been somewhat “kitchen impaired.” First there were the several weeks at local hotels. And now, my pre-furnished (and perennially smokey) apartment only has a kitchenette - and an UN-furnished one at that. Add to the that the busy work schedule, and as you might expect cooking has not been high on my list.
Enter the true wonder of Switzerland: bündnerfleisch.
This traditionally air-dried meat, which is often brined in white wine and herbs, is the Swiss equivalent to Beef Jerky. Yum! Low in calories and high in meaty flavor, the bündnerfleisch is also texturally superior, with little to none of the floppy fat that can ruin a girl’s prosciutto experience (not to mention her cardiovascular system).
Like many an Alpine farmer, the “bünd”, as I affectionately call it, has been a mainstay of my diet for the past six weeks.
You can find bündnerfleisch at loads of restaurants around Basel (it is staple apero fare) and it is also available in any supermarket. Each maker has their own special beefy brew, so make sure to try a few different kinds. My favorite brand, available at Globus on Marktplatz, is Val Grischa (available pre-packaged or sliced to order at the meat counter). It’s deep, almost liver-colored* meat is packed with flavor and its dry, jerky-like texture means you can grab and go without fear of mess or muss. (You can even munch on these little meat rectangles of joy bedside while watching the latest episode of Glee on iTunes. Just for example.)
So, to sum up. Bündnerfleisch: it’s portable protein-packed meaty goodness. Swiss style. Eat some today! I know I will.
*My new camera flash blew out the color on this shot, so don’t be afraid when you see bündnerfleisch’s true deep dark glory.