The diverse product range includes dry sausages, such as coated and air dried salamis and cervelat
, and Westphalian hams, block form smoked or air dried.
But the unsung proletarian hero of Swiss food is a sausage called Cervelat or colloquially Servela in German Switzerland (Romandie: cervelas).
If in Zurich's sausage hierarchy the grilled veal sausage (Kalbsbratwurst) ranks at the top, the Cervelat is decidedly in the lowest class.
Since my mother considered Cervelat a vulgar sausage, she often sent me to a butcher in Zurich's centre to buy its more aristocratic cousin, the Schutzenwurst (rifleman's sausage), looking like a rotund bourgeois in comparison with its lean proletarian counterpart.
While Anglo-American people largely ignore the Swiss Cervelat sausage, it attained some popularity with Germans in the form of Schweizer Wurstsalat, consisting of Cervelat slices with onions at a salad dressing.