Longeole is a sausage originating from Geneva. It contains ground pork, ground pork rinds, and fennel seeds. The pork rinds keep the sausage from drying out and give it a fuller flavor, while the addition of fennel seeds is believed to be a Savoyard influence.
Due to the addition of pork rinds, longeole takes longer to cook than other sausages. This sausage is especially popular during the colder months, and it is traditionally served with potatoes cooked in white wine for Christmas.
Boutefas is a Swiss sausage produced in the region of Vaud. The sausage is made with pork, and it's stuffed into a pig intestine, resulting in a typically plump shape that is closed with a string. Its shape keeps the sausage moister on the inside than its thinner cousins.
The name boutefas is derived from the phrase boute la faim, meaning end to hunger. The sausage can be boiled, then sliced, and consumed cold (usually with cheese and other cold cuts), or it can be boiled and sliced, often served with papet vaudois – a combination of potatoes and leeks cooked in cream.
MAIN INGREDIENTS
Deeply rooted in the canton of Vaud as one of its signature dishes, papet Vaudois is a delicious hotpot of leeks and potatoes which are cooked together for hours until they reach the consistency of a papette, meaning mash. This hearty vegetable side is sometimes flavored with cream, white wine, or vinegar, and it is traditionally served as a bed for the famous smoked pork sausage called saucisson Vaudois.
MOST ICONIC Papet Vaudois
MAIN INGREDIENTS
This classic Swiss fondue is believed by some to be the best fondue variety of them all. It is native to the Valais region and consists of tomatoes or tomato paste, white wine, garlic, butter, shallots, and grated cheeses such as Gruyère and Emmental.
Traditionally, tomato fondue is paired with potatoes, rather than the usual pieces of bread used for dipping.
OTHER VARIATIONS OF Fondue
MOST ICONIC Tomato Fondue
View moreWalliser roggenbrot is a Swiss rye bread produced in the Valais region. The rustic loaf with a dense crumb must contain at least 90% whole rye flour, and it is typically made with a sourdough starter. The bread keeps for a long time, and traditionally, it used to be baked in village ovens which were fired only a few times per year, so it was quite important that the bread lasted for a few months.
Nowadays, walnuts and dried fruits can be added to the bread, if desired. When consumed, the bread is thinly sliced, and it is recommended to serve it with cheese, cold cuts, and gherkins.
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