Viande des Grisons, Dried meat

Grisons air-cured platter

A traditional selection of Grisons specialities to enjoy in good company
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Ingredients (for 4 people)

  • 100 g Bündnerfleisch in thin slices
  • 100 g sliced raw ham
  • 100 g air-cured bacon
  • 100 g Grisons salami in rounds
  • 1 Grisons Salsiz sausage
  • 1 Grisoni
  • 2 tomatoes, pickled cucumbers, gherkins, radish
  • 50 g mushrooms marinated in oil
  • Mixed pickles
  • 2 hard-boiled eggs
  • 1 bunch fresh parsley
  • Freshly ground pepper

Method (Preparation time: approx. 10 minutes)

Shape rosettes from the finely sliced Bündnerfleisch and arrange these with rolls of raw ham on an attractive plate.

Add spirals of air-cured bacon and wheels of salami, which may be folded if wished. Now arrange strips of Salzis sausage cut length-wise and thin wheels of Grisoni on the platter. Cut the tomatoes into quarters or eighths. Thinly slice the mushrooms, cucumbers or gherkins, radish and eggs and use these to garnish the platter.

Decorate with parsley. Serve with fresh, crispy Engadine rye bread or any other freshly baked loaf and butter.

This dish is ideal as a starter, as a party snack or as a meal in itself.

All the ingredients can be kept fresh in the refrigerator for some time.