Bündner Board — Air-Dried BüNdnerfleisch with Radishes & Rye

Ingredients

• 6 oz BüNdnerfleisch, sliced paper-thin
• 4 oz Radishes, sliced
• 5 oz alpine cheese, in wedges
• 6 slices dark rye bread
• 3 tbsp butter
• ½ cup cornichons and pickled onions
• 2 tbsp coarse mustard
• 1 pear, sliced
• Flaky salt and black pepper

Method

1. Take the cheese and cured meat out of the fridge 30 minutes ahead. Cold flattens both of them, and this dish is nothing but the ingredients.
2. Slice the BüNdnerfleisch as thin as you can manage — it should be nearly translucent and it should not be piled, but fanned.
3. Butter the rye thickly and cut into fingers.
4. Arrange the meat, cheese, Radishes, pear, and pickles on a board with the mustard in a small bowl.
5. Finish with flaky salt and pepper on the cheese only. Eat slowly, preferably somewhere with a view.