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The origin
People
and their handiwork
The quality symbols.
Appenzeller_Pantli_S_1.jpg
Appenzeller_Pantli_S_1.jpg

Geographical Region

The cantons of Appenzell Innerrhoden, Appenzell Ausserrhoden and St.Gallen are the production areas. Birth, fattening, slaughter and cutting of pigs and cattle are carried out exclusively in Switzerland.

Production

The well-cooled or frozen meat is enriched and processed with salt, garlic, pepper, spices and individually with wine. The mixture is crushed upon request, the granulation is visible. The mixture is filled in beef gut, fibre or collagen casings and pressed for 3 to 10 days to give it its typical shape. The raw sausages are then hung and air-dried. During the drying process, some smoke (max. 40° C) can be added again and again. For smoke production, untreated wood is used in various forms. Drying reduces the weight by approx. 30 to 40 %.

History

According to an old master butcher born in 1933, there are photos of a Pantlis from a trade exhibition that took place at the end of the 19th century. In the Swiss sausage book "Alles ist Wurst", another butcher tells about his grandfather, who began to produce the Appenzeller Pantli in 1896. An edition of the Zürcher Tagblatt from 1892 praises the Appenzell Pantli as an "Appenzell Landjäger (spicy smoked sausage)".