1000:
954:
1156:
1109:
1300:
1563:
63:
1378:
1865:
1577:
1340:
752:
824:
1056:
893:
1200:
17:
1877:
1264:
102:
Livestock density is high in
Switzerland. It is more than double the average livestock density in the European Union. There are 1.7 livestock units per ha of usable agricultural area in Switzerland, compared with 0.7 in the EU, 3.6 in the Netherlands, 1.9 in Denmark, 1.1 in Germany, 0.9 in Austria,
318:
In 2014, Switzerland had 29,864 people authorized to hunt, including 1,337 novice hunters in training. Of these, 14,493 hunters held a hunting license for big game and 10,415 a license for small game. Hunting is controlled by 173 permanent game wardens and 1,507 auxiliaries.
1254:
Kartoffelwurst / Liongia da tartuffels, potato sausage, two variants: one made from beef and pork, sometimes liver, air-dried for several weeks. It takes on a very dark color due to the blood it contains. The second is a kind of siedwurst made from ground beef,
1395:
Augustiner SchĂĽblig, cooked red sausage made from beef, pork and bacon, similar to cervelas but larger and with coarser pieces of meat. It is red because of the color of the bath in which the intestine is immersed,
773:
863:, braisi, bresi, brezi, breusi, breuzil, breusil, brézot or brésat, piece of beef salted then briefly smoked for cooking or a piece of beef salted, smoked and air-dried and eaten raw, Swiss
1544:
1714:
1135:
1322:
Roast sausage, Bratwurst (de) in German-speaking
Switzerland, made from pork or sometimes wild boar. Stuffed into thinner casings and shaped into small sausages, it's called
1316:
Dry sausages that may contain pork, beef, mutton, lamb, goat, horse or game meat seasoned with garlic, spices, wormwood, hemp, fir buds, blueberries, hazelnuts, walnuts, etc.
1045:
or fromage de porc, or gelée de ménage in the Jura; Produced throughout
Switzerland, but the tradition of tête marbrée is particularly strong in the cantons of Jura and Vaud.
1629:
1414:
Bassersdorfer SchĂĽblig, (Schwartz Wurst), black cooked sausage made from beef, pork and bacon, similar to cervelas but larger and with coarser pieces of meat,
935:, PDO candidate since 2006, ( Farmhouse ham, ham on the bone), smoked pork ham. An important part of Fribourg's culinary heritage, especially during the
1411:, German-speaking Switzerland (Eastern Switzerland, regions around Zurich, parts of the cantons of Aargau and Lucerne, the cantons of Basel and Bern)
1515:
1499:
1527:
1622:
1218:
Glarner
Kalberwurst (de) IGP (Chalberwurscht), boiled white sausage made from veal, bacon (Wurstspeck), milk, egg, white bread and spices,
1389:
veal sausage, unsmoked scalded white sausage, lean meat content at least 50% veal; St. Gallen and all
Switzerland (industry and butchery)
1922:
1193:
Frauenfelder
Salzissen, boiled sausage mainly eaten hot, made from beef, pork and veal, neck fat and rind, green or brown for smoking,
1907:
1679:
799:
1511:
1849:
1667:
54:
Animal consumption in
Switzerland refers to all animal products, whether locally produced or imported, consumed in Switzerland.
1902:
1694:
1689:
1615:
999:
1699:
1476:
1471:
904:, made from the meat of the back of the pig's neck, eaten raw, sliced, Ticino, Italian-speaking GraubĂĽnden and northern Italy
813:
777:
1434:(Stumpen) from St. Gallen, very smoky cooked sausage made from cow's and pig's meat. St. Gallen and neighboring regions of
1407:
BauernschĂĽblig (SchĂĽblig paysan, peasant sausage or a smoked sausage), raw sausages made from beef and pork that resemble
1106:
Appenzeller Pantli (de), PGI candidate, raw garlic sausage, smoked or air-dried, made from beef, pork and bacon, Appenzell
1224:
Glarner
Netzbraten, sausage in the form of a "roast", cooked tied up in the oven, composed of veal and pork, bacon or
953:
762:
1601:
1839:
1495:
781:
766:
1148:
1076:
1448:
Urner
Hauswurst, Urner home-made sausage, raw sausage to be eaten raw, made from cow, pig and goat meat and/or
1038:
Prosciutto crudo della
Mesolcina, bone-in or boneless pork ham flavored with garlic, dried and smoked, Ticino
1752:
1041:
Tête marbrée in French-speaking Switzerland (Schwartenmagen in German-speaking Switzerland), also known as
1912:
1397:
1243:
89:
9,878,279 hens, including 2,520,633 laying and breeding hens (25.5% of all hens) and 76,322 other poultry;
1777:
1672:
1782:
1117:
Appenzeller Siedwurst (de), PGI candidate, boiled beef and pork sausage, possibly with veal, Appenzell
1767:
1660:
586:
1425:
Toggenburger BauernschĂĽblig, raw peasant sausage made from cow's and pig's meat, usually eaten raw,
1313:
Salsiz (de), air-dried pork and beef sausage, cut into thin slices and usually eaten raw, GraubĂĽnden
1183:
Emmentalerli, smoked sausage made from beef, pork, bacon, rind and spices. Emmental and surroundings
1652:
1435:
1419:
1401:
1013:
977:/ Bauernspeck / Lardo to be eaten raw, smoked lard, lard de campagne, lard sec, lard sec fumé, etc.
1595:
1869:
1757:
1582:
1568:
1051:
944:
924:
836:
1155:
1335:
1917:
1792:
1747:
1727:
1722:
1108:
958:
886:
1329:
1021:
932:
1772:
1512:
Agriculture - Indicators, International comparisons - Environment, Livestock density in 2010
67:
1370:
1319:
Valais dry sausages, dry or beef sausages or vegetable sausages, usually all three at once.
1299:
1164:
Churer Beinwurst / Liongia cun ossa, raw pork sausage smoked in a bovine intestine, Grisons
1737:
1684:
1177:
1048:
Schwinigi StĂĽckli, smoked pork neck, with fat and bones, Appenzell hinterland (AI, AR, SG)
990:
984:
1377:
1466:
907:
868:
864:
1896:
1638:
1453:
1126:
940:
715:
665:
640:
149:
1295:
Randenwurst, (red root sausage), dried sausage with red beet, from the Upper Valais.
841:
62:
1607:
1392:
SchĂĽblig (de) from St. Gallen, smoked boiled sausage made from beef, pork and bacon
943:", a large open fireplace with a plank hood, once found on most farms in Fribourg,
872:
1408:
1212:
1881:
1742:
1415:
1339:
1180:
farmer's roast sausage, raw sausage made from pork that has been left to mature.
1173:, large cooked pork sausage, Ticino, Italian-speaking Grisons and northern Italy
1042:
751:
457:
287:
115:, 61,020,200 livestock were slaughtered in Switzerland, distributed as follows:
32:
823:
1787:
1704:
1558:
1426:
1386:
1366:
Dry sausages made mostly from pork and/or beef, with garlic, pepper and herbs.
1286:
1194:
1070:
1055:
936:
892:
1231:
Glarner SchĂĽblig, cooked green sausage made from beef, pork and bacon, Glarus
1204:
1017:
1009:
1732:
1323:
1282:
Luganighetta, pork sausage for roasting, Italian-speaking Ticino and Grisons
1234:
Gumpesel, raw sausage with a pronounced smoky taste made from pork and beef.
1225:
1170:
901:
847:
432:
1247:
1238:
Hallauer Schinkenwurst, cooked and smoked sausage, mainly eaten in slices.
1199:
16:
1531:
1375:
Schwartenwurst, raw sausage with interrupted maturation, Berne and Grisons
1823:
1818:
1431:
1273:
1141:
1131:
1029:
860:
357:
212:
51:), egg and milk production, and animals slaughtered for meat production.
1528:
The Market for Beef Cattle and Meat, January 2013 - provisional figures
1351:
1259:
1187:
1087:
965:
879:
511:
407:
262:
167:
44:
1876:
1813:
1808:
1762:
1442:
1239:
1219:
1121:
1101:
1032:
piana, bacon (crispy pork belly), Italian-speaking Ticino and Grisons
854:
690:
561:
536:
143:
131:
119:
36:
1289:
made from pork, two versions: one to be eaten raw, the other cooked.
1376:
1338:
1298:
1263:
1262:
1198:
1154:
1107:
1054:
952:
948:
891:
828:
822:
161:
61:
48:
15:
920:
Bauernschinken (country ham), salted, smoked and cooked pork meat
1449:
1083:
974:
382:
237:
137:
79:
In 2012, the number of livestock in Switzerland was as follows:
1611:
1279:
Luganighe, cooked pork sausage, Ticino, Grisons, northern Italy
86:
1,564,631 cattle, including 705,642 cows (45.1% of all cattle);
914:
745:
155:
40:
1591:
Switzerland's national wildlife data and information center
125:
1590:
1190:
sausage, cooked and smoked beef and pork sausage, Grisons
1100:
Aargauer Sonntagswurst, sausage made from veal and pork,
850:, PGI candidate, smoked and cured beef or cow, Appenzell
111:
In 2012, according to the Swiss meat trade association
1832:
1801:
1713:
1645:
1547:", on jagdstatistik.ch (accessed December 1, 2021).
878:BĂĽndner Rohschinken / Schambun criv dal Grischun,
1258:Krakauer Wurst, sausage made from beef and pork,
983:Lardo, lard eaten raw, thinly sliced, Ticino and
910:or Italian cheese in French-speaking Switzerland
83:1,544,017 pigs, including 128,367 breeding sows;
26:animal production and consumption in Switzerland
1228:, calf's head, water or milk and spices, Glarus
1082:Violini di capra e camoscio, salted and dried
1623:
882:cured ham, salted and dried pork leg, Grisons
8:
1186:Engadiner Hauswurst / Liongia engiadinaisa,
917:, ham on the bone, dry-cured ham, rolled ham
1360:Neuchâtel sausage and IGP Neuchâtel sausage
1292:Ramswurst, raw smoked pork and beef sausage
1207:, une schĂĽblig de Saint-Gall et un cervelat
995:Pate of the Princes-Évêques, pork pie, Jura
780:. Unsourced material may be challenged and
1630:
1616:
1608:
1357:Fribourg sausage, often smoked "Ă la borne
1151:blood sausage made from cabbage and pork.
1144:, industrially-produced consumer product.
827:Delicatessen on a shelf at the market in
800:Learn how and when to remove this message
998:
611:
482:
329:
183:
1488:
1332:(cabbage sausage), IGP Vaudoise sausage
1308:Salami made from beef, pork, game, etc.
1167:Cicitt, long, thin goat sausage, Ticino
1138:, traditional Vaud and Fribourg sausage
95:58,031 horses and 20,140 other equines;
1496:Agriculture - Detailed data, Livestock
180:Number of wild animals in Switzerland
24:This article provides information on
7:
778:adding citations to reliable sources
323:Wild game slaughtered in Switzerland
14:
1845:Animal production and consumption
1285:Mortadella di fegato, pork liver
75:Number of animals raised on farms
1875:
1863:
1850:Culinary Heritage of Switzerland
1639:Cuisine and foods of Switzerland
1575:
1561:
1516:Swiss Federal Statistical Office
1500:Swiss Federal Statistical Office
1445:, pork sausage eaten raw, Ticino
750:
1326:in French-speaking Switzerland.
1276:, Geneva sausage, unsmoked, IGP
1477:List of mammals in Switzerland
1472:Federal Office for Agriculture
1112:A plate of cold cuts in Ticino
896:Dried meat from the Swiss Alps
814:Swiss sausages and cured meats
1:
1176:Emmentaler Bauernbratwurst,
971:Lammlidji, dried leg of lamb
939:feast. It is smoked in the "
1064:Fribourg smoked meats, beef
1059:Various delicatessen plates
1939:
1923:Agriculture in Switzerland
1668:Cheeses and dairy products
1381:Waldensian cabbage sausage
811:
35:covers livestock numbers (
1908:Gastronomy in Switzerland
1858:
1604:, Swiss culinary heritage
989:Oss in bogia, Ticino and
107:Livestock meat production
103:0.8 in France and Italy.
1700:Sausages and cured meats
1753:Pain de seigle valaisan
1090:leg or shoulder, Ticino
1067:Jura smoked meats, pork
968:, Schweinshaxe or Gnagi
458:Alpine ibex (protected)
1903:Hunting in Switzerland
1870:Switzerland portal
1382:
1344:
1304:
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1208:
1160:
1113:
1060:
1004:
1003:Meat drying in Grisons
961:
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314:Hunting in Switzerland
71:
21:
1778:Vacherin Fribourgeois
1380:
1342:
1302:
1266:
1202:
1158:
1111:
1058:
1035:Pavé des Moines, Jura
1002:
956:
929:Ham cooked in asphalt
895:
826:
113:Proviande coopérative
65:
31:Animal production in
20:A cow in Switzerland.
19:
1768:St. Galler Bratwurst
1715:AOP and IGP products
1147:Chantzet, a typical
1077:Valais IGP dried mea
980:IGP dry Valais bacon
867:, in particular the
774:improve this section
1436:eastern Switzerland
1244:Canton Schaffhausen
614:
485:
331:
186:
70:cow in Switzerland.
1783:Vacherin Mont d'Or
1758:Raclette du Valais
1583:Switzerland portal
1569:Agriculture portal
1545:Hunting statistics
1383:
1345:
1343:Waldensian sausage
1330:Saucisse aux choux
1305:
1269:
1209:
1161:
1159:Appenzell sausages
1114:
1061:
1005:
962:
957:Bacon and sausage
945:Canton de Fribourg
898:
833:
612:
483:
330:
184:
72:
22:
1890:
1889:
1793:Zuger Kirschtorte
1598:on waldwissen.net
1336:Ajoie PGI sausage
1203:Une bratwurst de
810:
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310:
292:(1973) 7,088
1930:
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1493:
1420:canton of Zurich
1402:canton of Zurich
1267:Salziz (Grisons)
925:Valais cured ham
887:Grisons PGI meat
885:BĂĽndnerfleisch,
845:
805:
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615:
486:
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1882:Food portal
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1802:National dishes
1797:
1709:
1673:list of cheeses
1641:
1636:
1596:Forest and game
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1530:, Proviande on
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1371:Vaudois sausage
1363:Payerne sausage
1097:
1043:fromage de tĂŞte
839:
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806:
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109:
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1728:BĂĽndnerfleisch
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1723:Berner Alpkäse
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1661:list of breads
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1555:External links
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1467:Animal welfare
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1303:Ajoie sausages
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869:canton of Jura
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92:417,274 sheep;
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1913:Delicatessens
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1424:
1421:
1417:
1413:
1410:
1406:
1403:
1399:
1394:
1391:
1388:
1385:
1379:
1374:
1372:
1368:
1365:
1362:
1359:
1356:
1353:
1350:
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1337:
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1325:
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1265:
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1257:
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1241:
1233:
1230:
1227:
1223:
1221:
1217:
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1206:
1201:
1196:
1192:
1189:
1185:
1182:
1179:
1175:
1172:
1169:
1166:
1163:
1162:
1157:
1150:
1149:Pays-d'Enhaut
1146:
1143:
1140:
1137:
1133:
1130:
1128:
1127:Black pudding
1125:
1123:
1119:
1116:
1110:
1105:
1103:
1099:
1098:
1094:
1089:
1085:
1081:
1078:
1075:
1073:, mostly beef
1072:
1069:
1066:
1063:
1057:
1053:
1050:
1047:
1044:
1040:
1037:
1034:
1031:
1028:
1025:
1023:
1019:
1015:
1011:
1007:
1006:
1001:
994:
992:
991:Val Mesolcina
988:
986:
985:Val Mesolcina
982:
979:
976:
973:
970:
967:
964:
960:
955:
950:
946:
942:
938:
934:
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922:
919:
916:
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909:
906:
903:
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899:
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888:
884:
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877:
874:
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866:
862:
859:
856:
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849:
843:
838:
835:
834:
830:
825:
818:
815:
804:
801:
793:
783:
779:
775:
769:
768:
764:
759:This section
757:
753:
748:
747:
742:Meat products
741:
734:
731:
728:
725:
722:
719:
717:
716:Alpine marmot
714:
713:
709:
706:
703:
700:
697:
694:
692:
689:
688:
684:
681:
678:
675:
672:
669:
667:
666:Variable hare
664:
663:
659:
656:
653:
650:
647:
644:
642:
639:
638:
634:
631:
628:
625:
622:
619:
617:
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588:
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584:
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559:
555:
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534:
530:
527:
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518:
515:
513:
510:
509:
505:
502:
499:
496:
493:
490:
488:
487:
476:
473:
470:
467:
465:(1981) 471
464:
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398:
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389:
386:
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328:
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306:
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286:
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269:
266:
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210:
206:
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174:
169:
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160:
157:
154:
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145:
142:
139:
136:
133:
130:
127:
124:
121:
118:
117:
116:
114:
106:
104:
98:88,089 goats.
97:
94:
91:
88:
85:
82:
81:
80:
74:
69:
64:
57:
55:
52:
50:
46:
42:
38:
34:
29:
27:
18:
1844:
1539:
1532:proviande.ch
1523:
1507:
1491:
1348:Dry sausages
1250:conurbation
1237:
1026:Pâté vaudois
1014:country pâté
873:Bernese Jura
819:Delicatessen
796:
787:
772:Please help
760:
326:
317:
175:Wild animals
170:: 57,596,000
112:
110:
101:
78:
53:
30:
25:
23:
1840:Agriculture
1416:Bassersdorf
1215:(Landjäger)
1071:Dried meats
1022:rabbit pâté
908:Fleischkäse
840: [
837:Mostbröckli
691:Wild rabbit
587:Pine marten
288:Alpine Ibex
158:: 2,782,800
33:Switzerland
1897:Categories
1788:Williamine
1738:Emmentaler
1483:References
1427:Toggenburg
1387:St. Gallen
1287:mortadella
1205:Saint-Gall
1195:Frauenfeld
966:Pork shank
812:See also:
790:April 2024
641:Brown hare
484:Carnivore
185:Ungulates
1733:Damassine
1685:Chocolate
1409:gendarmes
1398:Schlieren
1324:chipolata
1171:Cotechino
951:vaudoise.
933:Borne ham
848:Appenzell
761:does not
433:Wild boar
164:: 234,700
152:: 252,000
146:: 171,600
140:: 105,400
122:: 641,400
68:Simmental
58:Livestock
1918:Sausages
1819:Raclette
1743:L'Etivaz
1680:Chestnut
1461:See also
1441:Salame,
1432:Cervelas
1352:Sausages
1274:Longeole
1213:Gendarme
1178:Emmental
1142:Cervelas
1132:Boutefas
1095:Sausages
1052:Terrines
1030:Pancetta
937:BĂ©nichon
613:various
358:Red deer
257:115,289
254:112,734
251:128,133
248:117,203
245:102,140
213:Red deer
134:: 79,200
128:: 32,600
1833:Related
1748:Gruyère
1260:Lucerne
1255:Grisons
1197:region.
1188:Engadin
1122:pudding
1088:chamois
1079:t, beef
959:smoking
880:Grisons
857:, Ajoie
853:Smoked
782:removed
767:sources
512:Red fox
408:Chamois
307:16,645
304:15,552
301:13,785
298:14,451
295:10,206
282:91,856
279:91,334
276:89,535
273:94,447
270:63,965
267:53,360
263:Chamois
242:92,585
232:30,349
229:28,504
226:23,402
223:21,195
220:20,468
217:11,880
168:Poultry
132:Heifers
45:poultry
1814:Muesli
1809:Fondue
1763:Sbrinz
1657:Bread
1452:meat,
1443:salami
1248:Zurich
1240:Hallau
1220:Glarus
1120:Cream
1102:Aargau
913:Cured
648:14597
645:20097
562:Weasel
537:Badger
531:24093
528:28224
525:39208
522:33174
519:13869
516:19950
427:12129
424:13319
421:16511
418:17976
415:14818
412:10821
402:40575
399:39664
396:42210
393:37239
390:43958
387:26111
377:10715
150:Calves
126:Steers
120:Cattle
37:cattle
1824:Rösti
1690:Olive
1008:Meat
949:Broye
941:borne
902:Coppa
861:Brési
846:from
844:]
829:Lutry
735:6445
732:7884
729:7720
726:7015
723:8456
720:9833
685:1181
682:1335
679:1175
676:1526
673:1865
670:2355
660:1740
657:2398
654:2584
651:5618
635:2014
632:2010
629:2000
626:1990
623:1980
620:1970
581:1217
578:1407
575:2645
572:3163
569:2897
566:1495
556:2483
553:2764
550:2465
547:1812
541:1563
506:2014
503:2010
500:2000
497:1990
494:1980
491:1970
477:1054
474:1074
468:1068
452:5802
449:6878
446:3939
443:1496
374:9016
371:6997
368:6241
365:4097
362:1611
352:2014
349:2010
346:2000
343:1990
340:1980
337:1970
207:2012
204:2010
201:2000
198:1990
195:1980
192:1970
162:Sheep
138:Bulls
49:sheep
1705:Wine
1695:Fish
1653:Beer
1450:deer
1369:IGP
1242:and
1226:rind
1084:goat
1010:pâté
975:Lard
947:and
923:IGP
871:and
865:Jura
855:jowl
765:any
763:cite
701:403
698:663
695:591
606:138
603:127
600:148
597:192
594:371
591:590
544:950
471:923
440:534
383:Deer
238:Deer
156:Pigs
144:Cows
41:pigs
1454:Uri
1272:La
1136:PDO
1086:or
915:ham
776:by
704:28
437:60
1899::
1514:,
1498:,
1246:,
1134:,
1020:,
1016:,
1012:,
842:de
710:0
707:6
462:0
66:A
47:,
43:,
39:,
28:.
1631:e
1624:t
1617:v
1543:"
1534:.
1518:.
1502:.
1456:.
1438:.
1422:)
1418:(
1404:)
1400:(
1354:,
875:.
831:.
803:)
797:(
792:)
788:(
784:.
770:.
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