Switzerland's national sausage
A short and stubby boiled sausage made with beef and smoked pork, Cervelat is especially popular in the summer, cooked over a fire.
A smoked pork sausage made with lean meat (two-thirds) and bacon (one-third). Cow intestines serve as its casing. Sausages with an IGP label are only made in the canton of Neuchâtel.
A boiled sausage made from beef, pork and bacon and seasoned with caraway, pepper, salt and garlic.
A smoked pork sausage from the canton of Vaud. Its fat, asymmetrical shape comes from the form of its natural casing, a pouch known as the cecum.
According to a Swiss legend, this sausage dates back to 879 when a German emperor visited Vaud. Without enough meat to serve their distinguished guest, the locals added some cabbage to the sausage.
From the Jura canton, this smoked pork sausage is seasoned with cumin. Producers will also sometimes add nutmeg or red wine.
The process of smoking sausages in this region dates back centuries, but the name given to this particular meat product comes from the 1920s.