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Swiss meat products enjoy high confidence levels

Cheese and chocolate from Switzerland are synonymous with the utmost in quality and luxury. Swiss meat specialities are also second to none, pro-duced exclusively from selected raw meat materials predominantly from family businesses that make a conscious effort to consider sustainability and the careful handling of natural resources in their practices. For in-stance, the animals must not be fed genetically modified (GM) fodder. Furthermore, the feedstock comes from businesses that operate in an environmentally protective manner and can provide proof of their ecological per-formance certificate [ökologischer Leistungsnachweis (ÖLN)]. An independent control system covers the entire production chain and together with the central animal transport database ensures the safety and traceability of the prod-ucts – from the plate right back to the field.

Correspondingly, Swiss meat products such as Appenzeller Mostbröckli, Salsiz or St. Gallen veal sausage provide an excellent opportunity for retailers to set themselves apart by offering a highly specialised range. The high degree of safety and quality associated with Swiss specialities coupled with interest among German consumers for regional products represents a recipe for success.
Further information

Swiss meat industry to showcase itself to trade audience at InterMeat

The Swiss meat industry will be presenting itself to an international trade audience again at the InterMeat trade fair in Düsseldorf from 12 to 15 September 2010. This year, the association’s stand (D31 in hall 16) will showcase three renowned producers with the aim of establishing contact with meat buyers and presenting its export range.

Press release
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