Boutefas
The (also the) Boutefas ( [bɔt.fa] , syn . Saucisson de Payerne ) is a traditional Vaudois raw sausage made from pork , bacon , curing salt , spices and - depending on the manufacturer - wine or schnapps , which weighs between 600 grams and 3 kg . The name Boutefas comes from the Vaudois patois and means boute la faim in Swiss French , which means 'chases away hunger'.
For production, the coarsely chopped pork is packed in a pork caecum, the open end is closed with a string and the sausage is then cold smoked . The pork must come from pigs from the canton of Vaud that are at least 180 days old and have been bred, reared, slaughtered and cut up within the canton. The meat to bacon ratio is 3: 2.
To prepare the Boutefas is in hot water poached or vegetables cooked. A traditional side dish is, for example, the Papet Vaudois .
The Boutefas is in the process of being recognized as an AOC by the Federal Office for Agriculture . The specification for the production was published on September 11, 2000.
literature
- Andreas Heller: About the sausage - The Boutefas . In: NZZ Folio . No. 1 , 2004 ( online [accessed December 19, 2011]).
Web links
- Boutefas / Saucisson de Payerne on the Swiss culinary heritage page (French)
- AOC specifications for the Boutefas , accessed on December 19, 2011