The meat is rearranged to ensure that the salt and spices will be evenly absorbed and periodically pressed in order to separate out residual moisture: from this pressing it acquires its characteristic rectangular shape.
The meat is regularly rearranged during this stage, in order to ensure that the salt and spices will be evenly distributed and absorbed. It is also periodically pressed in order to separate out residual moisture: from this pressing Bündnerfleisch acquires its characteristic rectangular shape.