The origins of Grisons Meat can be traced back to ancient times in the canton of Grisons, where it was produced as winter provisions. The process of air-drying the meat allowed for the preservation of highly nutritious food. Additionally, Grisons Meat was a culinary delight savoured during festive occasions.
Crafted from beef meat that has been air-dried for several weeks, it is traditionally seasoned with salt, pepper, Alpine spices, and herbs. It is especially renowned for its remarkable tenderness.
Ideal to taste during your aperitifs, raclette and fondue parties, it’s the perfect partner for a lovely glass of wine!
Store in the fridge and consume within the expiration date.
How to eat?
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