These cattle, primarily used for milk, are numerous in Switzerland, accounting for almost half the stock, and second only to Simmental. They are now widely found throughout western Europe, eastern block countries and Russia. They range in colour from a mousy brown to very dark brown.
Bündnerfleisch. Spiced, air-dried beef from the Grisons. It resembles bresaola and is sliced very thinly and served with a vinaigrette dressing.
Bündnerfleisch. Spiced, air-dried beef from the Grisons. It resembles bresaola and is sliced very thinly and served with a vinaigrette dressing.
Bündnerfleisch is spiced, air-dried beef from the Grisons. It resembles bresaola and is sliced very thinly and served with a vinaigrette dressing.
Bündnerfleisch. Spiced, air-dried beef from the Grisons. It resembles bresaola and is sliced very thinly and served with a vinaigrette dressing.
A sausage of lean minced (US: ground) pork, diced bacon, cloves and seasoning. It is smoked and then boiled and can be served either hot or cold.
Spirals of pastry made with Appenzeller cheese, piped into a pan and fried. They are served very hot with salad.
