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Switzerland is a country of specialities. Countless traditional specialities and innovative products are on offer and each region has its own delicacies. These are of international quality yet with a local flavour. And only selected primary products are processed. Every company uses its own expertise and technology to ensure that its products are always of the same high quality.

Training in the most recent findings

The specialities are produced by trained specialists, who are committed to nurturing their trade. The Swiss Meat Association is responsible for training within the Swiss meat industry, with training taking place at the Education centre for the Swiss meat industry in Spiez (ABZ). The training is continuously adapted to the most recent findings (e.g. technology, hygiene, food safety). The ABZ is both a centre of excellence for quality assurance and for safety at work.

Quality mark for regional treasures

Swiss regional specialities are certified using the “PDO” (Protected Designation of Origin, Appellation d'Origine Contrôlée AOC) or “PGI” (Protected Geographical Indication, Indication Géographique Protégée IGP) quality marks.

Requirements:

• Origin: The products have a link to the region from which the name originates.
• Tradition: The products are influenced by the characteristics and traditions of the region.
• Method: The products are manufactured using methods that guarantee the region’s influence on the product (mass production is limited).

The PDO and PGI certifications ensure that the consumer receives a genuine piece of Swiss heritage. As the specifications of such certifications require taste tests, the specialities ensure a distinctive culinary delight.

Previous PGI registrations

• Air-cured Valais beef (Walliser Trockenfleisch)
• Air-dried meat (Bündnerfleisch) 
• Cabbage-filled sausage (Saucisse aux choux vaudoise)
• Leeks with sausage (Saucisson vaudois)
• Longeole
• Spiced sausage (Saucisse d'Ajoie)
• St. Gallen fried sausage (St. Galler Bratwurst / St. Galler Kalbsbratwurst)
• Traditional smoked sausage (Saucisson neuchâtelois / saucisse neuchâteloise)

Candidates for PGI registration

• Smoked and salted dried meat seasoned with cider (Appenzeller Mostbröckli)
• Spreading sausage from Appenzellerland (Appenzeller Pantli)
• White sausage (Appenzeller Siedwurst)

Candidates for PDO registration

• Pork sausage (Boutefas)
• Regional ham (Jambon de la borne)

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