Talk:Bundnerfleisch/@comment-142.179.73.97-20140910012135

I was introduced to this delicacy in 1967 by a Swiss lady who invited me to her home in Zurich and then to the family resort in Stoos where they cured the beef by hanging it in blocks under the eaves of the house. Stoos is at a quite high altitude, accessible only by a funicular railway, and it is apparently the altitude which allows bundnerfleisch to develop into such a great product. I have managed to find an outlet in Kelowna, BC, at the Valoroso Market, and I buy it regularly. Have them slice it wafer thin (almost transparent) and season with cracked pepper. Our guests love it as an appetizer.

Simon Farrow