Despite all modern tools: the art of air-drying meat is still based on handcraftsmanship.

More about the production of Natura specialties

Specialties take time

Pleasure with tradition takes time: the drying process of our Natura specialties takes up to five months. In the process, the products not only acquire their intense flavour, but also their familiar shape.

Specialties take time

Bündner dried meat specialties from the Natura Bündner Fleischtrocknerei are air-dried, cured products that are produced from the finest cuts of beef and pork. In contrast to other dried meat productions, Bündner specialties are not smoked, but dried in the Grisons mountain air. The raw material is rubbed with a traditional mixture of seasonings and herbs throughout the drying process, which can take several months. Depending on the product, the ageing process takes from two to five months. The raw material loses up to half its original weight in the process and must be repeatedly pressed. On average, Natura products are pressed into shape three times during the ageing process. This pressing is what gives our Bündner specialties their typical rectangular shape. Pressing also ensures an even distribution of moisture in the meat, preventing the forming of a dry crust.