The famous "viande des grisons" (in switzerland) is made of a big piece of beef salted and dried in the cold air of the mountains. Myself being from the mountains of pyrennees in France knows that the traditionnal way of storing meat is drying( raw hams , saucisson sec...). It is so easy to dry meat in the mountains. Every sheep herder, there, bring in his trip , raw dry meat and unpasteurised cheese with rye bread, gather herbs and wild greens , drink living water and wine on his way., and walk alot. and live a stress free life jean-claude >The meat may have been jerked and dried, not cooked. > >> >>Price doesn't say it, but I think it is fair to assume that >>milk in all unpasterized, but that the meat is cooked. I