Natura Bündnerfleisch

The classic among classics: Bündnerfleisch today is popular far beyond the borders of Switzerland. Natura Bündnerfleisch goes best with fresh bread and a glass of good red wine.

The lean, tender beef from the joint is marinated for several weeks according to an old recipe and then dried in the Grisons mountain air. This maturing process takes around four months, during which the product loses around half its original weight and the Bündnerfleisch acquires its intense taste and its legendary, powerful red colour.