Regale us with tales of your local meat traditions

Bündnerfleisch. It is a well aged chunk of marinated low fat beef that is sliced razor thin like prosciutto ham. The marinade is typically white wine, onion, salt and some savory herb varieties. Once soaked in the marinated for a few days, the meet is wrapped and then aged for a month or so at almost freezer temperatures, with regular pressing to remove the moisture content and force it into a rectangular shape. It is sliced and then dried a few more days and served. The meat is dry like jerky, but it isn't chewy. The slices are so thin you an see light through them. This is more of an appetizer type thing than a meal, as it is incredibly rich in flavor.

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Also, the Swiss claim the invention of cordon bleu meats, so one can readily find every variety of meat stuffed with every other variety of meat. You can get the traditional chicken/ham, but also you can find beef/venison, chicken-lamb, etc. Cheese used in the process is optional and varies by region. There are like 4 restaurants in my city that ONLY serve cordon blue food.
 
2manband said:
This one is digging deep.....

Supey (soup-ey)

Ground pork, seasoned and stuffed into sausage casing. Cured in oil, and then pressed flat between 2 boards. Sliced thin.

Sold in coal country gas stations by off-season moonshiners.
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There is a moonshine season?
 
The actual real Pittsburgh Rare came about when a beef was butchered and the steak cut from the still warm carcass and served. It’s recreated by a quick heat on both sides for a short time, Pittsburgh Rare.
 
White barbecue sauce. Primarily for chicken but it’s good on pork too.
 

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Tiltsta said:
Bündnerfleisch. It is an well aged chunk of marinated low fat beef that is sliced razor thin like prosciutto ham. The marinade is typically white wine, onion, salt and some savory herb varieties. Once soaked in the marinated for a few days, the meet is wrapped and then aged for a month or so at almost freezer temperatures, with regular pressing to remove the moisture content and force it into a rectangular shape. It is sliced and then dried a few more days and served. The meat is dry like jerky, but it isn't chewy. The slices are so thin you an see light through them. This is more of an appetizer type thing than a meal, as it is incredibly rich in flavor.

Produktbild_51002.jpg

1bundnerfleisch2.jpg
Click to expand...

That looks delicious.
 
Sausages. All the sausages. Beef sandwiches. Honor killings over hot dog toppings.

Local legend also has it that we’re responsible for the American gyros and its cousin flaming cheese.

Smoked chubs. Though those are less and less common as the old men who love oily smoked fish die off.
 
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Peen Simmons said:
Sausages. All the sausages. Beef sandwiches. Honor killings over hot dog toppings.

Local legend also has it that we’re responsible for the American gyros and its cousin flaming cheese.

Smoked chubs. Though those are less and less common as the old men who love oily smoked fish die off.
Click to expand...

Thank God. I was imagining smoldering erections.
 
Played a gig for a biker club many years ago. Hundreds of leather clad dudes and dudettes. I’d never seen a “pig in the ground” until then.
 
Fränkisches Hochzeitsessen:

Beef tips seared and served with bread dumplings and horseradish sauce. Also cranberry (preiselbeeren, tastes the same)

My favorite German dish. Looks like shit on any picture though.
 
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