🥩 Viande Séchée (Air-Dried Beef)
Viande séchée is lean beef that has been salted, seasoned with herbs and air-dried in cool mountain air for several weeks. It is sliced paper-thin and has a deep red colour, a firm yet tender bite and an intense, concentrated beefy flavour. It is served cold on a platter, often with pickles, or rolled around fresh vegetables as a snack.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g viande séchée, thinly sliced
- 1 cucumber (200 g), cut into sticks
- 8 cherry tomatoes
- Fresh herbs to garnish
- Black pepper
Method
- Arrange the slices loosely on a cold platter.
- Add cucumber sticks and cherry tomatoes around the meat.
- Grind over black pepper and scatter with fresh herbs. Serve at once.
How to make it lighter
- A 50 g portion goes a long way: fan out the slices so they look generous.
- Roll slices around cucumber or pepper sticks for a crunchy, filling snack.
- Pair with vegetables to keep the platter light.
History
Air-drying meat is a long-standing preservation method in the Alps; the best-known Swiss version is Bündnerfleisch from Graubünden, while the Valais makes its own viande séchée, which has protected regional status.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Viande Séchée (Air-Dried Beef) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →