Jambon de la borne is a smoked ham prepared in the Swiss canton of Fribourg. Made with well-chilled, fresh pork leg that is carefully rubbed with salt, sugar, saltpeter, and spices such as pepper, cloves, juniper, and bay leaves, jambon de la borne must be left to rest in a mixture of salt and spices for at least 6 weeks before being smoked - strictly with wood-fired smoke.
This cured delicacy is best enjoyed as a starter paired with slices of bread, or as a flavor enhancer in various savory dishes. Jambon de la borne is also an inevitable part of a traditional meal prepared for Bénichon, Fribourg’s thanksgiving festival.
Saucisson vaudois is a traditional sausage originating from the canton of Vaud. There are several kinds of this sausage, but it's usually made from pork, lard, spices, salt, and sugar. It is typically dried and smoked. Its origins date back to the Middle Ages, when people found out that smoked meat keeps its flavors for longer periods of time.
The sausage is eaten cold or hot, and it's often enjoyed with bread and local cheese. When hot, it comes in thick slices and various accompaniments. It can also be used as a mince in some recipes. There's also a version called saucisson vaudois en croute, when it's wrapped in a crispy pastry with a filling on the inside.
Landjäger is a semi-dried sausage popular throughout Switzerland, Germany, France, and Austria. It is typically prepared with a combination of pork, beef, lard, red wine, sugar, and selected spices. The sausage is first pressed in order to obtain its typical rectangular cross-section, and it is then smoked and dried.
The name landjäger means land hunter, referring to the fact that these sausages are especially convenient and popular among back-packers and hunters, who carry them while traveling.
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