{"id":752,"date":"2026-02-17T16:37:38","date_gmt":"2026-02-17T16:37:38","guid":{"rendered":"https:\/\/heatpumpingtechnologies.org\/project59\/?post_type=case_studies&p=752"},"modified":"2026-02-17T16:37:38","modified_gmt":"2026-02-17T16:37:38","slug":"air-dried-beef-bundnerfleisch-switzerland","status":"publish","type":"case_studies","link":"https:\/\/heatpumpingtechnologies.org\/project59\/case-studies\/air-dried-beef-bundnerfleisch-switzerland\/","title":{"rendered":"Air-dried beef, B\u00fcndnerfleisch, Switzerland"},"content":{"rendered":"
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B\u00fcndnerfleisch <\/a> is a traditional Swiss air-dried beef produced in the Canton of Grisons. It is made by several companies that are members of the Association of Grisons Meat Producers<\/a>. The beef is dried at elevations above 800 m above sea level. Production requires high-quality raw material: approximately 5,000 tons of fresh beef are needed to produce about 2,500 tons of air-dried beef per year. <\/p>\n<\/div>\n\n

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Production process<\/h2>\n<\/div>\n\n
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The meat is rubbed with a seasoning mixture of salt, pepper, juniper, bay leaf, allspice, garlic, ginger, and, in some cases, wine. It is then stored in brine for approximately 1 to 5 weeks, during which moisture is lost and seasoning aromas are absorbed. After curing, the meat is placed in a cotton bandage to prevent fraying and is pressed repeatedly\u2014initially after curing and subsequently at regular intervals during drying\u2014to remove liquid and obtain a uniform shape. <\/p>\n<\/div>\n\n

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Drying takes place in several stages in air-conditioned rooms at 12\u201318 \u00b0C and 70\u201380% relative humidity, with controlled air circulation to ensure uniform dehydration. After drying, the meat undergoes a sweating phase at approximately 21\u201326 \u00b0C to allow the seasoning to develop. The overall process takes 3 to 6 months, during which the meat typically loses 45\u201355% of its original weight.<\/p>\n<\/div>\n\n

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Heat Pump Technology & Heat Pump assisted drying<\/h2>\n<\/div>\n\n
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Brasser K\u00e4lte AG<\/a>, based in Rh\u00e4z\u00fcns (Switzerland), is a proven specialist in industrial meat drying and has installed drying systems for numerous renowned meat producers. <\/p>\n<\/div>\n\n

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The figure below shows the CO2<\/sub> booster system with heat recovery and CO2<\/sub> air\/water heat pump as installed at Micarna SA <\/a>in Tinizong (Grisons, Switzerland).The drying and refrigeration system is configured as transcritical CO\u2082 booster system. It supplies the entire facility with cooling and heating for the deep-freeze area, as well as for chilled storage, cold rooms, and drying rooms. Key specifications are as follows:<\/p>\n<\/div>\n\n

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