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Swiss Sausages And Cured Meats
Sausages and cured meats are widely consumed in Switzerland. Meat in general is consumed on a daily basis, pork being particularly ubiquitous in Swiss cuisine. Preserving meat by smoking it or by adding salt has been done for millennia in Switzerland. History Salt was hardly used as a means of preservation before the 2nd millennium BC, as the archaeological excavations carried out near salt resources seem to indicate. In the Lower Engadine, beef and pork were smoked as early as the 1st millennium BC; this is attested by pierced shoulder blades found on archeological sites. Smoking meat was probably common since the Neolithic, as livestock had to be slaughtered before the long winter season. This has not changed much throughout history: until the 19th century, animals were typically slaughtered in November, then cut up for salting, smoking and making sausages. Since the meat could not be refrigerated easily, its fresh consumption was limited to the time of slaughter. Current meat-c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
101124 FLEISCHTROCKNUNG-BRÜGGER PARPAN 008 Web
1 (one, unit, unity) is a number representing a single or the only entity. 1 is also a numerical digit and represents a single unit (measurement), unit of counting or measurement. For example, a line segment of ''unit length'' is a line segment of length 1. In conventions of sign where zero is considered neither positive nor negative, 1 is the first and smallest Positive number, positive integer. It is also sometimes considered the first of the sequence (mathematics), infinite sequence of natural numbers, followed by 2, although by other definitions 1 is the second natural number, following 0. The fundamental mathematical property of 1 is to be a multiplicative identity, meaning that any number multiplied by 1 equals the same number. Most if not all properties of 1 can be deduced from this. In advanced mathematics, a multiplicative identity is often denoted 1, even if it is not a number. 1 is by convention not considered a prime number; this was not universally ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grisons Meat
The Grisons () or Graubünden,Names include: *german: (Kanton) Graubünden ; *Romansh language, Romansh: ** rm, label=Sursilvan, (Cantun) Grischun ** rm, label=Vallader, (Chantun) Grischun ** rm, label=Puter, (Chantun) Grischun ** rm, label=Surmiran, (Cantun) Grischun ** rm, label=Sutsilvan, (Cantùn) Grischùn ** rm, label=Rumantsch Grischun, (Chantun) Grischun; * it, (Cantone dei) Grigioni ; *french: (Canton des) Grisons . See also list of European regions with alternative names#G, other names. more formally the Canton of the Grisons or the Canton of Graubünden, is one of the twenty-six cantons of Switzerland, cantons of Switzerland. It has eleven regions, and its capital is Chur. The German language, German name of the canton, , translates as the "Grey Leagues", referring to the canton's origin in three local alliances, the Three Leagues. The other native names also refer to the Grey League: in Sutsilvan, in the other forms of Romansh language, Romansh, and in Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bündnerfleisch
Bündnerfleisch, also known as Bindenfleisch, Grisons Meat or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. Production The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. 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. During a second drying phase the meat is then hung in free-flowing air at a temperature of between 9 and 14 °C. It is also periodically pressed in order to separate out residual moisture: from this pressing Bündnerfleisch acquires its characteristic rectangular shape. Traditionally Bündnerfleisch was not a smoke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bierschinken
''Bierschinken'' (in Austria and Switzerland ''Krakauer'') or ''Schinkenwurst'' ("ham wurst", literally "ham sausage") is a form of sausage or cold cut particularly common in German-speaking countries. It is a fine ''Brühwurst'' of cured pork, beef or poultry meat (and sometimes mixed), plus bacon and spices with a coarse deposit of pork pieces or cooked ham. It may be slightly smoked. It is usually sold sliced in delicatessens, but it can also be found preserved in cans. Contrary to the name, ''Bierschinken'' (literally "beer ham") does not contain any beer, but rather, is eaten as a snack with beer. See also * List of sausages This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ... References {{reflist German sausages Austrian sausages Swiss sausages Cooked sausages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capocollo
Capocollo () or coppa () is a traditional Italian and Corsican pork cold cut ('' salume'') made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is. Terminology This cut is typically called ''capocollo'' or ''coppa'' in much of Italy. This name is a compound of the words ''capo'' ("head") and ''collo'' ("neck"). Regional terms include ''capicollo'' (Campania and Calabria) and ''capicollu'' (Corsica). Outside of Italy, terms include ''bondiola'' or ''bondiola curada'' in Argentina, Paraguay, and Uruguay, and capicola or capicolla in North America. The pronunciation "gabagool" has been used by Italian Americans in the New York City area and elsewhere in the Northeast, based on the pronunc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bilan (magazine)
''Bilan'' is a French language biweekly Business journalism, business magazine published in Geneva, Switzerland. The magazine has been in circulation since 1989. History and profile ''Bilan'' was first published in June 1989. The publisher of the magazine was Alain Fabarez. It was owned by the Edipresse Group until November 2011. Then it became part of the Tamedia Group. The magazine is published biweekly by Tamedia Publications on Wednesdays and has its headquarters in Geneva. It came out monthly until 2005 when its frequency was switched to biweekly. Its headquarters was formerly in Lausanne. ''Bilan'' is the French counterpart of the Swiss German language, German business magazine, ''BILANZ'', and features analyses of finance markets and targets managers of small or large enterprises and decision makers. It publishes several listings, including the 300 richest Switzerland, the 100 richest in Europe, the 300 most influential Switzerland, the 50 start-up invest in and the top 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salame
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Landjäger
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens. Name According to the '' Swiss German Dictionary'', the name ''Landjäger'' was possibly derived from the dialect expression ''lang tige(n)'' 'smoked for a long time, air-cured for a long time.' The humorous reinterpretation in the sense of 'mounted police' may be inspired by comparing the stiffness of sausages with the perceived military rigidity of a police officer. The Alsatian and French names for smoked air-cured sausage, ''Gendarm'' and ''gendarme'', are apparently translations of the folk-etymologized German name. "Jäger" should be remembered as a direct, simplified translation from German, meaning "h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schüblig
Schüblig are various heavily smoked sausages made throughout the German-speaking part of Switzerland as well as the Black Forest and Lake Constance areas of southern Germany. Made of pork or beef, some schüblig are classified as dry sausage, while others are cooked smoked sausage. In Eastern Switzerland Eastern Switzerland (german: Ostschweiz, french: Suisse orientale, rm, Svizra orientala, it, Svizzera orientale) is the common name of the region situated to the east of Glarus Alps, with the cantons of Schaffhausen, Thurgau, St. Gallen, Appenze ..., ''Häsch Schüblig i de Ore?'' (have you got schüblig in your ears?) is a common saying when someone misunderstands and can't make out what is being said. Schüblig is available in most Swiss cities. File:Würste r.JPG, A St. Galler bratwurst, schüblig and cervelat, all cooked and served hot See also * Cervelat * Culinary Heritage of Switzerland * Swiss sausages and cured meats * List of sausages * * References Exter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cervelat
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled ''cervelas'' in the French-speaking part of Switzerland, ''Cervelat'' in the German-speaking part, and ''servelat'' in the Italian-speaking part. The terms ultimately derive from ''cerebrum'', the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from ''zervelada'', a Milanese word meaning a "large, short sausage filled with meat and pork brains." Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe. The taste of the sausages depends on the region, but generally they are similar to that of a frankfurter, but with a smokier flavour and a texture brought about by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geography Of Switzerland
The geography of Switzerland encompasses the geographical features of Switzerland, a mountainous and landlocked country located in Western and Central Europe. Switzerland's natural landscape is marked by its numerous lakes and mountains. It is surrounded by 5 countries: Austria and Liechtenstein to the east, France to the west, Italy to the south and Germany to the north. Switzerland has a maximum north–south length of and an east–west length of about . Switzerland is well known for the Alps in the south and south east. North of the Alps, the Swiss Plateau runs along the east–west axis of the country. Most of the population of Switzerland lives on the rolling hills and plains of the plateau. The smaller Jura Mountains are located on the north west side of the plateau. Much of the northern border with Germany follows the Rhine, through the Rhine enters Switzerland near Schaffhausen. The eastern border with Germany and a portion of Austria is drawn through Lake Constance ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walliser Teller
Walliser may refer to: * people from the Swiss canton of Valais (German: Wallis) * Pennine Alps (German: ''Walliser Alpen'') * Walliser German, an Alemannic dialect spoken in Valais and other regions of the Alps * Cole Walliser (born 1981), a Canadian filmmaker and music video director * Maria Walliser (born 1963), a Swiss former alpine skier * Ursi Walliser Ursi Walliser (born 17 February 1975) is a Swiss skeleton racer who competed in the late 1990s and early 2000s. She is best known for her best overall seasonal finish of second in the women's Skeleton World Cup The Skeleton World Cup season is a y ... (born 1975), a Swiss skeleton racer {{surname Ethonymic surnames ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
