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favorite food.

🇨🇭Appenzell, Switzerland

Appenzeller Siedwurst

Protected pale Appenzeller boiling sausage is bought as a sausage and poached before eating.

🇨🇭Bern, Switzerland

Bernese Tongue Sausage

Berner Zungenwurst

Protected smoked and cooked Bernese sausage with a long-established product identity.

🇨🇭Vaud, Switzerland

Boutefas

A large, thick pork sausage from Vaud, stuffed with pork, bacon, liver and spices, boiled or poached and served at celebrations.

🇨🇭Switzerland

Cabbage Sausage

Saucisse aux choux

A smoked pork sausage bulked with finely chopped cabbage, which keeps it moist and gives it a distinctly vegetal edge.

🇨🇭Switzerland

Cervelat

A short, plump scalded sausage of beef, pork and bacon in a beef casing, eaten cold, boiled, or split at the ends and grilled over a fire.

🇨🇭Glarus, Switzerland

Glarner Kalberwurst

A mild veal sausage from eastern Switzerland, lightly seasoned and boiled or grilled, served with onion sauce and potatoes.

🇨🇭Geneva, Switzerland

Longeole

A long coarse pork sausage seasoned with fennel seed and made with rind, boiled for hours and served with potatoes or cardoons.

🇨🇭Ticino, Switzerland

Luganighe

A long fresh pork sausage seasoned with red wine, cinnamon and cloves, coiled and grilled or braised with polenta or cabbage.

🇨🇭Neuchâtel, Switzerland

Neuchâtel Saucisson

Saucisson neuchâtelois

Protected smoked raw sausage from Neuchâtel, normally cooked before serving.

🇨🇭Jura, Switzerland

Saucisse d’Ajoie

Protected Jura smoked pork sausage with a characteristic cumin note, distinct from generic smoked sausage.

🇨🇭St. Gallen, Switzerland

Schüblig

A lightly smoked pork and beef sausage, coarser than a cervelat, boiled and served with potato salad or bread.

🇨🇭St. Gallen, Switzerland

St Gallen Veal Sausage

St. Galler Bratwurst

A pale veal and pork sausage with milk, grilled without splitting and eaten in the hand with a piece of bread.

🇨🇭Vaud, Switzerland

Vaud Sausage

Saucisson vaudois

A thick, raw pork sausage from Vaud, boiled and served hot with papet vaudois, the signature dish of the canton.