Cured Meats
Salsiz
Switzerland
A short, flattened air-dried sausage of beef and pork, hung in alpine cellars and eaten sliced with bread and cheese.
Original eatfuls sticker artwork
What it is
A closer look at Salsiz.
A short, flattened air-dried sausage of beef and pork, hung in alpine cellars and eaten sliced with bread and cheese.
What to look for
Know it when you find it.
Flatter and drier than a saucisson, with a firm bite. Mountain huts and valley butchers sell them singly for walking food.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Salsiz.
Switzerland
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Abált szalonna
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Crete, Greece
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Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
Apochti
Απόχτι
Pork loin salted, soaked in wine and coated in ground coriander and cinnamon, then dried without smoking.
Samtskhe-Javakheti, Georgia
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Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic