Berner Zungenwurst IGP

PRODUCTION

The Berner Zungenwurst IGP is made from pork meat, bacon and filling consisting of water, egg and rind. The beef meat is mixed with filling, rind, salt and phosphate and finely chopped.
This resulting emulsion is known as flash and is combined with the coarsely chopped pork, bacon, rind and salt and mixed with the spices, called sausage meat. The sausage becomes difficult to cut when heated.

APPEARANCE AND CHARACTERISTICS

The outer colour of the Berner Zungenwurst IGP is gold-dark brown and the inside is light to dark brown. The sausage meat is firm and dry with a coarse and good fat distribution. When cooked, the sausage tastes meaty, mildly smoky and spicy as well as of garlic and nutmeg.

HISTORY

The legend of the Berner Zungenwurst began in 1798. When the Bernese troops succeeded in driving the French across the Sense river at Neuenegg, the fighters’ wives wanted to put something good on the plate for them. Every wife searched her provisions. Today, a Bernese platter includes the famous Berner Zungenwurst. Despite its name, the Berner Zungenwurst contains no tongue.

SALES FORMAT

The straight sausage is available in different lengths and has a weight of between 250 and 500 grams.