Salsiz is a raw
sausage originating in the
Grisons
The Grisons () or Graubünden,Names include:
*german: (Kanton) Graubünden ;
* Romansh:
** rm, label= Sursilvan, (Cantun) Grischun
** rm, label=Vallader, (Chantun) Grischun
** rm, label= Puter, (Chantun) Grischun
** rm, label=Surmiran, (Cant ...
. It is an air-dried or smoked sausage and it is produced in many different variants. It distinguishes itself from most other sausages by its rectangular profile.
is used as the basic ingredient. Salsiz are also made with game meat such as deer, chamois or wild boar or with meat from other farm animals such as beef, horse, sheep/lamb. Salsiz is pressed and usually dried without being smoked.
[
The salsiz is eaten in one piece or sliced together with bread. It is also cooked in a few dishes, notably Capuns and Plain in Pigna, or used as an accompaniment, notably for ]Maluns
Maluns are a traditional dish of the Grisons. They are essentially made of boiled and grated potatoes mixed with flour. The mixture is then slowly fried in butter until it breaks into little balls or crumbs. The dish is typically served with a com ...
. A regional red wine goes well with this, for example from the Bündner Herrschaft
The Grisons () or Graubünden,Names include:
*german: (Kanton) Graubünden ;
* Romansh:
** rm, label= Sursilvan, (Cantun) Grischun
** rm, label=Vallader, (Chantun) Grischun
** rm, label= Puter, (Chantun) Grischun
** rm, label=Surmiran, (Cant ...
.[
]
See also
*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 Switzerl ...
* Bündnerfleisch, another dried meat product from the region
*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 refrig ...
and Salame ticinese, other dried sausages from Switzerland
References
{{Sausage
Swiss sausages
Culinary Heritage of Switzerland
Culture of Graubünden