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Snack Meat

Food Flavour DNA

Nutritional Values

🔥600kcal
💪30gProtein
🌾2gCarbs
🥑55gFat
🌿—Fibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Saucisson Genevois

How to order / say it
Say it Saucisson Genevois — [soh-SEE-soh zhu-ne-vwah]
Order I'd like the saucisson Genevois, please.
Locally Je voudrais le saucisson genevois, s'il vous plaît.
Say locally

Dry cured sausage from the Geneva region.

Why try it?

Saucisson Genevois is a testament to Geneva's rich tradition in cured meats. This sausage reflects centuries-old practices of meat preparation that have sustained the local populace, combining the skills of charcuterie with deep local flavors.

How it tastes

The sausage is robustly flavored with spices and garlic, offering a firm yet juicy texture. Its aroma is deeply savory, punctuated by hints of pepper and coriander.

Origin & History — first documented: 1750

The tradition of crafting sausages in Geneva dates back to at least the 18th century, where they were made to preserve meat for the winter months. Saucisson Genevois has remained a celebrated delicacy, often enjoyed in conjunction with local wines.

Recipe

Ingredients

  • 🥩 500 g Pork
  • 🧄 2 cloves Garlic
  • 🧂 1 tbsp Coriander seeds
  • 🧂 to taste Pepper
  • 🧂 to taste Salt

Method

  1. 1 Grind pork and garlic together.
  2. 2 Mix in spices and seasonings.
  3. 3 Stuff mixture into casings and cure.
  4. 4 Dry the sausages in a cool, ventilated place.

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All Europe recipes — Switzerland — Geneva — Saucisson Genevois
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