The initial curing process, lasting 3–5 weeks, takes place in sealed containers stored at a temperature close to freezing point.

The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings will be evenly distributed and absorbed.

It is often part of the traditional dish raclette, served to accompany the cheese of the same name alongside ham and vegetables.

[citation needed] Most Bündnerfleisch is consumed inside Switzerland, but some is exported within Europe, to Canada, the United States and Japan.

[citation needed] Bündnerfleisch appears to be related to the dried meat product from the Besançon region of France known as 'brési'.