Specialities from GraubündenBündnerfleisch
DeliSwiss Bündnerfleisch is a trademarked natural product dating back hundreds of years. Choice lean cuts taken from the hind leg of prime beef cattle are seasoned with a blend of herbs and spices and left to dry in the pure mountain air of Graubünden. Bündnerfleisch has a long shelf life and a delicious flavour. This DeliSwiss product is prized by connoisseurs the world over.
Graubünden mountain ham
Only the hind leg of prime pigs goes to make DeliSwiss Graubünden mountain ham. These choice plump cuts are cured in a traditional blend of herbs and spices for four to six weeks, after which the ham is left to mature in the pure mountain air of Graubünden for a further six months. Its delicate thin slices are the perfect accompaniment for asparagus, saltimbocca, melon and, of course, a few slices of delicious crusty bread.
Graubünden Coppa
Coppa has been produced and enjoyed in Switzerland for hundreds of years. Made from the firm flesh at the neck end of the pork loin, DeliSwiss Coppa is processed in the same way as cooked ham, but only reaches maturity after four to five months. It is the perfect accompaniment to a glass of red wine and lends an added depth of flavour to a stuffed breast of veal.
Graubünden air-cured bacon
No cold cuts platter, raclette or game would be complete without slices of Graubünden air-cured bacon from DeliSwiss. Lean pork bellies are cured for several weeks in a special blend of herbs and spices, before being left to dry in the pure Graubünden mountain air which lends the bacon its unique flavour and makes it the ideal sandwich filler.
If you would like more information on our product specifications including detailed nutrition facts, we would be happy to send you our latest brochures. Simply click on Queries.
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Photo gallery of our productsNot only do our specialities from Graubünden taste great, they look great too. Why not see for yourself?
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