At home in the region
Drying or smoking meat looks back on a long tradition in Switzerland. What in earlier days was a practical way to preserve meat, is considered the epitome of traditional butcher craftsmanship today.
Whether specialities are dried or smoked depends on the geographic location. Both methods of production are tradition at Micarna. These Swiss specialities will appear together in the future under the new Natura brand, and together represent a slice of Swiss meat history.
At lower locations, the air is too humid, so the drying method is combined with smoking, such as with the Appenzeller Mostbröckli produced by Rudolf Schär, and the multiple award-winning country bacon from Ernst Maurer. Both companies are situated at around 400 metres above sea level where they experience a significantly more humid climate. Smoking performs a conserving function, while also adding its own taste component.
Dried meat specialities, like the renowned Natura Bündnerfleisch and the Valais dried meat from Gabriel Fleury, are produced in alpine regions where the air is particularly dry, making it possible to dry meat with no negative consequences, a concentration process in which it loses 40 to 50 percent of its original weight. Meat can be air-dried throughout the Alpine region at an altitude of 500 to 700 meters above sea level.