Grisons meat is a lean and tasty Swiss cold meat. Dried and seasoned with alpine herbs, it is high in protein and low in fat, making it a healthy choice. It contains vitamins B12 and minerals such as phosphorus and…
Ustensiles
Ingrédients — 40 parts
Préparation
Place a plate upside down in the bottom of the large container, pour a quarter of the salt, put the meat on it and cover with the rest of the salt. Place in the refrigerator for 4 days.
Empty the juice on the second day.
On the fifth day take out the meat, rinse it under the tap and soak in water for 24 hours, changing the water after 12 hours.
Take out the meat, dry it, roll it in the condiments, roll it loosely in the cloth and put it back in the fridge for 3 weeks. Check the drying every two days.
When the meat is tough, it is ready!