Graubünden meat: origin and storage tips
Known and appreciated for its fragrant taste, Graubünden meat is one of the few cold cuts recommended by nutritionists. But where does his name come from? Is it a breed of cow? Pork? Where is it made? We lift the veil on this charcuterie that is both tender, low in fat, but so tasty.
MEAT FROM GRISONS: A CHARCUTERIE MADE FROM BEEF Friends of the web, be aware that meat from Graubünden is made from beef, and more specifically from a tender piece of beef thigh (the topside). This charcuterie therefore quite simply takes its name from the region of the Canton of Graubunden in Switzerland. Made from dried meat, it is traditionally seasoned with salt, pepper, spices and herbs from the Alps. Particularly famous for its tenderness, it makes it easy to cut thin slices.
HOW TO STORE GRISONS MEAT? The issue of preservation is always crucial when it comes to food products, and this is even more true for charcuterie, which is often faced with misconceptions about the best method of preservation to adopt. Each meat has its particularity, and according to your tastes, you will have to adapt the method of preservation. However, it is recommended to keep the piece of grison meat whole to limit its dryness. Wrap it in a tea towel or parchment paper, and place it in a cellar or the bottom of your refrigerator. Once cut, the Grisons meat should be eaten within 24 hours in order to retain all of its flavour. If the meat is pre-cut and stored under vacuum, your slices will however keep for several weeks. Don't forget to take your meat out of the refrigerator 1 hour before eating it so that it regains all its flavor at room temperature. What is true for cheese is generally true for charcuterie, to release the flavors of your favorite products, remember to consume them at room temperature.
