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Cervelat

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description Cervelat Overview

Cervelat is considered Switzerland's national sausage, a mildly smoked, fermented pork-and-beef sausage consumed by an estimated 160 million units annually in Switzerland, with a Protected Geographical Indication.

help Cervelat FAQ

Why is Cervelat considered Switzerland's national sausage?

Cervelat is deeply embedded in Swiss culinary culture, with an estimated 160 million units consumed annually throughout Switzerland. It is a staple at Swiss barbecues and is made from a unique, finely emulsified blend of pork, beef, and bacon that is lightly smoked and fermented.

How do you traditionally eat Swiss Cervelat?

Beyond grilling it over an open fire, the most traditional way to eat a Cervelat is sliced into thin rounds and stirred into a warm potato salad. It is also commonly boiled and served alongside a classic Berner Rösti.

What caused the 'Cervelat Crisis' in Switzerland?

In the mid-2000s, Switzerland faced a major shortage of the specific beef intestines from Brazilian cows traditionally used for natural Cervelat casings. This happened because the EU banned these imports over fears of BSE, or mad cow disease, forcing the Swiss to temporarily rely on alternative casings.

Does Cervelat hold a protected geographical status?

Yes, Swiss Cervelat enjoys a Protected Geographical Indication (PGI) status. This means that for a sausage to be legally marketed under the name "Cervelat," it must be manufactured in Switzerland according to strict regional production standards.

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