Bündner Fleisch, also known as Beef Prosciutto, is a pure, natural product made from selected, lean parts of the hind leg of cattle. Bündner Fleisch originates in Graubünden in the Swiss Alps. The crisp, pure mountain air, a mixture of alpine herbs and spices, the expertise of a Swiss curing master and plenty of time make this product a lean and light high-quality delicacy known by connoisseurs around the world.
During the first phase of the curing process, only the leanest part of the hind leg of cattle is used and they are layered in curing containers for about five weeks with just a bit of salt, alpine herbs and spices.
During the first phase the product is rearranged weekly to ensure an even distribution of the spices and herbs. The second phase takes up to fifteen weeks at a temperature of fifteen degrees centigrade.
During the second phase, Bündner Fleisch is pressed from time to
time to distribute the remaining moisture evenly throughout the
product to ensure its tenderness. The entire curing process, during which the product looses about half of its initial weight, involves about three dozen different traditional craftsmanship steps.
Abraham of North America, Inc. imports Bündner Fleisch from
Spiess Australia Pty Limited. Spiess Australia is a 100% subsidiary of Spiess Schiers, Switzerland, founded in 1906 by Albert Spiess and is still family owned and operated. Spiess Australia was founded in 1996 and operates under the strict guidelines of Spiess Switzerland and the USDA. Spiess Australia is a five star manufacturer, holding a meat processing license, a USDA license, a HACCP license and is HALAL accredited.
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