Appenzeller Pantli
The Appenzeller Pantli is a regional raw sausage specialty from the Appenzellerland , suitable to be eaten raw.
The square sausage is similar to the Landjäger or Jagdwurst , is made from predominantly fine-grained beef and young beef or veal (with pork and pork bacon added ), pressed into natural or artificial casings and then piled in a press box, which gives it the characteristic square Owes shape. During the three-day pressing time at 14 ° C, the pantli must be sealed airtight so that the reddening process succeeds. When air is admitted, the sausages turn gray instead of red; they would then still be edible, but because of their external appearance they could hardly be sold.
After the reddening, the pantli is smoked in cold smoke for one night . The sawdust from resinous Appenzell fir wood is traditionally used for smoking . Some butchers do not smoke their pantli, but let these sausages dry and mature in the air.
In addition to the angular external appearance, the garlic taste is characteristic of the pantli.
The annual production volume is around 50,000 kg.
On January 25, 2018, the Appenzeller Pantli was added to the list of Swiss products with protected geographical origin by the Federal Office for Agriculture . Since then, it has been allowed to use the IGP (Indication géographique protegée) trademark if its manufacturers meet the strict requirements of the specifications.
Web links
- Appenzeller Pantli in the database of Swiss culinary heritage
Individual evidence
- ↑ Appenzeller Pantli on the website of the Swiss AOP / IGP Association.
- ↑ Specifications Appenzeller Pantli on the website of the Swiss AOP / IGP Association.