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Salsiz is a raw sausage originating in the Grisons. It is an air-dried or smoked sausage and it is produced in many different variants. It distinguishes itself from most other sausages by its rectangular profile.

Pork is used as the basic ingredient. Salsiz are also made with game meat such as deer, chamois or wild boar or with meat from other farm animals such as beef, horse, sheep/lamb. Salsiz is pressed and usually dried without being smoked.

The salsiz is eaten in one piece or sliced together with bread. It is also cooked in a few dishes, notably Capuns and Plain in Pigna, or used as an accompaniment, notably for Maluns. A regional red wine goes well with this, for example from the Bündner Herrschaft.

See also

• Swiss sausages and cured meats
• Bündnerfleisch, another dried meat product from the region
• Landjäger and Salame ticinese, other dried sausages from Switzerland

References

1. ^ "Salsiz". Culinary Heritage of Switzerland. Retrieved 12 March 2023.

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Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae
Grilled sausage	Small sausage in large sausage Tongmo
Related articles	Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods
Category

• Swiss sausages
• Culinary Heritage of Switzerland
• Culture of Graubünden