Glarner Kalberwurst
The Glarus veal sausage is a white boiled sausage made from veal, sausage bacon, milk, egg, white bread and spices.
It is produced exclusively in the canton of Glarus, but is available from retailers in large parts of German-speaking Switzerland. The Glarus veal sausage has been registered as a protected geographical indication since 01.12.2011.
There is hardly any sausage that has been the subject of such passionate debate in Switzerland over the last 100 years as de Glarus veal sausage. In the canton of Glarus itself, the recipe for the boiled sausage enriched with bread was so controversial at the beginning of the 20th century that the exact sausage content was defined by law at the Landsgemeinde in 1920.
Once there was agreement in the Glarus region, the fight over the sausage content still had to be fought at the federal level. The problem was that the Swiss Food Act of 1905 and the Food Ordinance of 1936 prohibited the addition of non-meat ingredients to sausage meat. But the Glarus master butchers fought for their extra sausage. Since 1957, with a special permit, they have been allowed to produce the sausages on their cantonal territory the way they wanted - according to the original Glarus recipe.
The Glarus veal sausage dispute finally came to an end in 1992. Since then, the new Swiss food law has allowed bread to be added to sausage meat. The people of Glarus can now enjoy their veal sausage legally. Everywhere in Switzerland.
The veal sausage was already a festive meal in the 19th century. Together with mashed potatoes and dried and boiled plums, it is still the traditional Landsgemeinde menu today. But for some years now, the Landsgemeinde menu has also been given a concise place on the menu in various restaurants during the year.
There is hardly any sausage that has been the subject of such passionate debate in Switzerland over the last 100 years as de Glarus veal sausage. In the canton of Glarus itself, the recipe for the boiled sausage enriched with bread was so controversial at the beginning of the 20th century that the exact sausage content was defined by law at the Landsgemeinde in 1920.
Once there was agreement in the Glarus region, the fight over the sausage content still had to be fought at the federal level. The problem was that the Swiss Food Act of 1905 and the Food Ordinance of 1936 prohibited the addition of non-meat ingredients to sausage meat. But the Glarus master butchers fought for their extra sausage. Since 1957, with a special permit, they have been allowed to produce the sausages on their cantonal territory the way they wanted - according to the original Glarus recipe.
The Glarus veal sausage dispute finally came to an end in 1992. Since then, the new Swiss food law has allowed bread to be added to sausage meat. The people of Glarus can now enjoy their veal sausage legally. Everywhere in Switzerland.
The veal sausage was already a festive meal in the 19th century. Together with mashed potatoes and dried and boiled plums, it is still the traditional Landsgemeinde menu today. But for some years now, the Landsgemeinde menu has also been given a concise place on the menu in various restaurants during the year.
Price information
The Glarus butchers and restaurants sell the Glarus veal sausage around the date of the Glarus Landsgemeinde (beginning of May).
valid until 01.01.2099
CHF 0.00
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