Swiss dish Bündnerfleisch

Originally Bindenfleisch is an air-dried meat that is produced in the canton of Graubünden. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs.The initial drying process, lasting 3 – 5 weeks, takes place in sealed containers stored at a temperature close to freezing point. The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings will be evenly distributed and absorbed. During a second drying phase the meat is then hung in free flowing air at a temperature of between 9 and 14 °C. It is also periodically pressed in order to separate out residual moisture: from this pressing Bündnerfleisch acquires its characteristic rectangular shape.The extent of water loss during the salting and drying processes, whereby the product loses approximately half of its initial weight, is sufficient to confer excellent keeping qualities and a high nutritional value, without the need for any additional preservatives.


Swiss Rüeblitorte

Carrot cake is something typical of canton Aargau.Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency (which is usually denser than a traditional cake and has a coarser crumb).The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake.


Swiss Meringue

This is a type of dessert made from whipped egg whites and sugar, which are whisked together until they form stiff peaks. Then they are baked at a very low heat for a long time. Good meringes are light, airy and crispy sweet confections. Irresistible with whipped cream, vermicelles and/or ice cream.


Swiss Raclette

Raclette is also a dish indigenous to parts of Switzerland. The Raclette cheese a semi-firm, cow's milk cheese - usually fashioned into a wheel of about 6 kg (13 lb). The round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates, usually its accompanied by small firm potatoes, gherkins, pickled onions etc.“Raclette” comes from the French racler, “to scrape,” a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate. Traditionally the melting happens or happened in front of an open fire with the big piece of cheese facing the heat. One then regularly scrapes off the melting side.


Swiss Cervelat

Definitely the Swiss national sausage.Some 160 million cervelats weighing 27,000 metric tons are produced in Switzerland annually, which is equivalent to a consumption of 25 cervelats per person each year. Grilling cervelats over a bonfire with the ends cut open so they expand like a butterfly's wings is a childhood memory for nearly every Swiss person. As a result, many Swiss are emotionally attached to the sausage.Swiss cervelats are made of roughly equal parts of beef, pork and bacon, along with spices and salt. The ingredients are finely minced in a cutter, packed into beef intestines, smoked for an hour and then cooked by boiling for a short time. Cervelats are prepared and eaten cooked, boiled, grilled or fried. They are also served cold, either in a salad or with bread and mustard.


Swiss Vermicelle

This is a Southern Swiss specialty made from chestnuts and Kirsch. The chestnut chunks are pressed through a perforated sheet to create chestnut 'worms' (latin: vermiculi = worms). Vermicelles goes well with whipped cream and/or meringue and/or vanilla ice cream. It is a typical Swiss desert which, however, you will only find in fall, obviously.