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-curing techniques and recipes are attested since the Late Middle Ages. In 1438, the statutes of the Butchers' Guild of St. Gallen mention a veal sausage. In Valais, dried meat specialities made from beef are attested in Münster's 1544 ''Cosmographia''. The Walser people, who also occupied other Alpine territories, such as the Grisons and Ticino, are sometimes credited for this speciality. Grisons Meat is descriped by 18th century travellers, in particular by Johann Gottfried Ebel who notes that "the air is so dry from Sils to St. Moritz between the months of October and March that meat is dried instead of being smoked".

Raw ham was probably also produced since the Late Middle Ages, especially in southern Switzerland. While drying techniques are common in Valais, Ticino and the Grisons, smoking techniques are more common in northern Switzerland. These differences reflect those between northern and southern Europe.

Meat products

Switzerland has a large number of regional meat products and specialties that constitute an important gastronomic heritage. The cultural and climatic diversity of the country accounts for a large part.

Sausages

Sausages are primarily made of pork. Three types are made in Switzerland:

*Grilling (blanched) sausages: Appenzeller Siedwurst, Cervelat, Schüblig, St. Galler Bratwurst, Frauenfelder Salzissen, Glarner Kalberwurst, Schützenwurst
*Raw sausages: Appenzeller Pantli, Bauernschüblig, Landjäger, Saucisses sèches valaisannes, Salame, Salsiz, Urner Hauswurst
*Cooking sausages: Saucisse aux choux, Saucisson vaudois, Boutefas, Saucisson neuchâtelois, Saucisse d'Ajoie, Longeole, Luganighe

Cured meats

*Pork:
**Ham: Jambon de campagne, Jambon de la Borne, Jambon cru du Valais, Bündner Rohschinken, Prosciutto crudo della Mesolcina, Prosciutto crudo Piora
**Other: Lard cru du Valais, Bauernspeck, Fleischkäse, Pancetta piana, Coppa, Krakauer, Mortadella di fegato
*Beef: Viande séché du Valais, Bündnerfleisch, Brési, Carne secca ticinese, Appenzeller Mostbröckli
*Other meats: Violini di capra e camoscio

References

External links

Meat specialities on the Culinary Heritage of Switzerland

{{Cuisine of Switzerland

Swiss cuisine

Charcuterie