There are quite a large selection of cured meats and sausages on offer in Switzerland which are not to be missed out on when visiting. Landjäger sausages are great for a tasty snack at any time of day or as part of a cold buffet, Landjägers contain beef and bacon, they are smoked and they last very well, ideal to keep in your pocket when going out walking. No meat platter would be complete without salami, the Swiss salami is mainly made in the Italian-speaking region of Ticino, containing beef and pork, the salami is air dried and eaten sliced wafer thin. Swiss cured ham is salted and air dried, not smoked as in the stronger tasting cured bacons, it’s fine texture and delicate flavour is perfect wrapped around asparagus, on rye bread or with melon or again part of a swiss meat platter. Appenzeller Mostbröckli is a raw meat sausage made from beef which is smoked and then dried, it has been given the ‘PGI'(Protected Geographical Indication) mark of Quality.Valais air-dried beef (Walliser Trockenfleisch)is the product of preserving meat for the winter stores, it is made from the leg of beef which is marinated in salt and spices, then rinsed and hung up to air dry. This is now one of the regions most popular meats today, and has also a ‘PGI’. Bündnerfleisch is one of Switzerlands best known cured meats, air-cured high quality beef, pressed into a square shape. It is served in wafer thin shavings and also carries the ‘PGI’ mark. The Cervelat (Cervelas- French or Servelat-Italian), is known as the national sausage of Switzerland and it would be difficult to find anywhere in Switzerland without a Cervelat to hand. It can be eaten hot or cold, sliced or whole or barbecued. The traditional way to serve a Cervelat is to make two slits at each end of the sausage before cooking it and let the ends fan out.The Saucisson vaudois made in the Kanton of Vaud, is a speciality pork sausage which goes through a slow smoking process. This sausage needs not only a long time to be made but also a long time to gently cook-about 60 mins-and then a further resting time of about 10 mins, this is all worthwhile when you finnally get to eat it, traditionally it is served withpotatoes, leeks, sauerkraut or beans. St. Galler Kalbsbratwurst are traditional Veal bratwurst from St.Gallen and has been traced back as far as 1438. It is served up at all swiss festivities and is perfect for the barbecue. It has a softer texture than most other forms of bratwurst and the white colour comes from the milk that is part of the recipe.The last sausage we will mention here, for now, is the Salsiz sausage from Grisons the home of Heidi! it is an air cured sausage made from beef, pork and bacon and can be used in cooked dishes, (essential in some dishes such as ‘capuns’) or eated cold.
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