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🍖 Ideal for those who are really hungry
For those who know the true value of this cut. Imagine a hot summer day: you're grilling sausages and ribs and want to give your barbecue that unique touch that truly makes the difference. With our brisket, you don't have to endure 36 hours of preparation, nights of smoking, and years of experience to tame the "king of American BBQ." You regenerate it, serve it, and it becomes a moment everyone will remember.
🔥 A whole brisket already cooked
Ready to heat and serve. A whole brisket, already slow-smoked, ready to regenerate on the spot, easily sliced, and enjoyed with all its natural juices perfectly intact.
⚠️ Important
This whole brisket requires time and care to prepare. To ensure the best cut, order it at least a week in advance.
🧾 Ingredients
Beef (100%), salt, pepper, paprika, spices (garlic, onion, mustard), apple cider vinegar, raw sugar, BBQ sauce. Marinated with Swiss lager. No added preservatives. May contain traces of gluten, lactose, and celery.
❄️ Conservation
Refrigerate 0–6°C. Once opened, consume within 24 hours. Can be frozen at home if not consumed by the indicated date (product shipped fresh).
🔥 How to consume
Ready to reheat. Oven: Open the bag, transfer to a baking sheet, and heat for 20 minutes at 130°C. Hot water: Bring to a boil, turn off the heat, immerse the closed bag for 20 minutes, open, and serve.
⚖️ Net weight
Approximately 2.5 kg of cooked meat (serves 16). Contains its natural juices to keep the meat tender.
🇨🇭 Origin
Swiss Black Angus (CH) from organic pasture-raised farms. Feed: only grass and hay. 👉 A meat that's good for the body and appetite.
Swissbrisket was born from an obsession: brisket done right.
Beef brisket, hand trimmed, seasoned with a blend of
spices from my recipe and slowly smoked over wood for 12-16 hours.
No shortcuts, no rushed cooking. Time is the key ingredient.
main, and it can't be compressed.
I work in small batches, following each batch from start to finish:
the selection of the meat, the fire, the rest, the cutting. Then I portion it,
I vacuum pack and chill, so the brisket arrives at your home
exactly as it comes out of the smoker. All you have to do is heat it up.
bain-marie: in twenty minutes you have on the table a meat that required
a full day's work.
Artisanal production in a laboratory with cantonal authorization.