Welcome to Switzerland
Delicacies from French-speaking Switzerland
Western Switzerland, also referred to as Romandy or Welschland, is extremely diverse in terms of scenery and culture. It is therefore hardly surprising that, as well as the Saucisson Vaudois (Protected Geographical Indication), an entire range of outstanding meat specialities is waiting to be discovered:
- Saucisson fribourgeois
- Longeole (Protected Geographical Indication)
- Saucisse aux choux vaudoise (Protected Geographical Indication)
- Saucisse d’Ajoie (Protected Geographical Indication)
Animal Protection and Animal Welfare
As the Swiss farming sector places a great emphasis on high-quality produce, an exemplary model of quality assurance has been established.
In order to ensure that animals remain healthy, it is essential that they are properly looked after. This is regulated by the stringent Swiss Act on Animal Protection, within the scope of which checks are carried out on the way in which animals are kept, fed and transported, and on the stocking rate, and these are monitored by independent bodies.
Only tightly-controlled feedingstuffs are used for the feeding of livestock. The addition of hormones, antibiotics and antimicrobial growth promoters to animal feed has been prohibited in Switzerland since 1997, much to the benefit of the consumer: the healthier the animal, the more pleasure can be obtained from the meat.
Classics from Western Switzerland
Saucisson fribourgeois is made from pure pork that is filled in hog casing, giving it the typical shape of a sausage. The smoked, dark brown sausage is characterised by a refined aroma and its spicy flavours are particularly pleasing to the palate. Lightly salted but not bitter, the speciality from Fribourg goes particularly well with beans, potatoes or gratin.
Longeole (Protected Geographical Indication) is an extremely satisfying uncooked sausage from the Canton of Geneva. This pork speciality should be boiled for approximately 2 hours at 75°C and then left to simmer for 10 minutes. Legend has it that it was invented by a monk called Père Longeot, who added fennel seeds and rind to the usual stuffing. Its elongated shape, smooth meat and aromas of meat, fennel and spices, are characteristic of the Longeole.
Saucisse aux choux vaudoise (Protected Geographical Indication) originates from the Canton of Vaud and, in addition to uncooked pork, also contains cooked white cabbage. According to legend, it dates back to 879 A.D., when the Emperor of Germany, Charles the Fat, went to Orbe to settle matters of heirship. As a great number of followers travelled with him, the town's supply of meat was quickly depleted. However, an intelligent resident came up with the idea of adding white cabbage to the sausages in order to cater for the emperor.
Saucisse d’Ajoie (Protected Geographical Indication), produced exclusively in the Canton of Jura, consists of pork and bacon. Carraway, ground white pepper and garlic are added, giving it a unique taste. This smoked uncooked sausage speciality is an integral part of the traditional St. Martin's Day dinner.