Description
Our dried meat made of beef is locally made in Lausanne, Switzerland. The meat itself (round) has been chosen amongst several premium butchers and we make sure that it is of the highest quality. It is then salted and seasoned with a mixture of spices and dried for a couple of months.
The meat is a premium product, prepared exclusively with Swiss bovine meat. It is in no way smoked. For the realization of this specialty, the pieces of meat are carefully chosen: the round. They are coated with a mixture of salt and spices, of which each producer has their own recipe. This guarantees the expression of everyone’s know-how and the diversity of tastes of the different dried meats.
Then the meat is hung and dried for 5 to 16 weeks depending on the size of the piece. The drying is monitored daily by the producers, who must monitor and smell the meat to check that the maturation is going well. It is indeed during this phase that the aromas of the dried meat develop. Finally, the pressing opens the pores of the meat to allow it to breathe and gives it a rectangular shape. During its preparation, the meat loses between 40 and 50% of its weight. This is usually when we know it is finally ready to be consumed.
History:
Due to the harsh climatic conditions of the alpine environment, the establishment of sustainable reserves was of crucial importance for the population. The method of salting and drying meat has therefore been passed down from generation to generation. The first references to the existence of dried meat date back to the 1550s. With the gradual abandonment of family production and the development of tourism, the name dried meat was used for a specialty produced from the best cuts of beef thighs.
Price: CHF 70.- per kilo
