The unconventional people of the Appenzell region are renowned for their rich traditional heritage and unique recipes. As well as Appenzeller cheese, such recipes also include the Appenzeller Mostbröckli, a smoked and dried preparation of raw beef.
Bündnerfleisch (air-dried Grisons beef) is the most famous of all Swiss meat specialities and has been granted Protected Geographical Indication (PGI) status. Tender pieces of beef are dried in the pure mountain air of Grisons; a method of preservation that is completely natural.
Cervelat is Switzerland’s national sausage. Whether on a self-hewn skewer in front of the fi re or as part of the Swiss sausage salad: this scalded sausage made from a combination of beef and pork can be found in almost every rucksack or refrigerator throughout Switzerland.
It is not clear how the Landjäger got its name. Perhaps it was from the rigid policeman’s stance, or perhaps from a corruption of the Appenzell dialect ‘lang, tige Wüürscht’ (long, hard sausage). Only fairytales say that this smoked sausage consists of meat from the Alpine ibex, bacon from marmots or meat from bailiffs who have been shot dead.
Cured ham has a somewhat milder aroma than Bündnerfleisch (air-dried Grisons beef) and a finer consistency. This ham is unsmoked. Expert craftsmanship in selecting the right materials together with several months of maturing are what give it its distinctive flavour.
Salsiz is a salami-style sausage made from a combination of pork and beef. It originates from Grisons and is the ideal ingredient for traditional recipes from the Grisons region, such as Capuns, or as part of a packed lunch as a tasty snack for hikers.
Swiss Salami is a symbol of Switzerland’s Italian cultural element. This particular type of sausage is made in various places, including Ticino, an area known as the sunny side of Switzerland.
The St. Galler Kalbsbratwurst (veal sausage of Saint Gall) (PGI) was first documented in 1438. Since then, the original recipe of veal, bacon, spices and milk has barely changed. In contrast to other sausages, this one is served without mustard.
The Saucisson vaudois, which has also been awarded Protected Geographical Indication (PGI) status, obtains its flavour and colour from being cold cured. This pork-based speciality from western Switzerland needs to be cooked for 60 minutes at a maximum temperature of 75°C and then left to ‘settle’ for 10 minutes. It is served with leeks, potatoes, beans, sauerkraut or lentils.
In the harsh mountain climate of the Valais canton, food supplies used to be of vital importance. For this reason, herdsmen were refi ning curing and drying techniques centuries ago. This has resulted in today’s much-loved locally produced dried beef known as Walliser Trockenfleisch (Valais air-dried beef) (PGI).