(sometimes known as Bindenfleisch) a Swiss air-dried meat, traditionally made in the Grisons during the winter. It is treated before drying by being dipped in white wine and rubbed with a pickle of salt, herbs, and onion. It is served in very thin slices with a dressing of oil and vinegar. See also bresaola.
Brési, a dried meat speciality of Franche-Comté in France, is clearly a close relation of Bündnerfleisch and bresaola.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
