Boutefas AOP is a raw pork sausage product made from pigs born and raised in the cantons of Vaud and Fribourg.
The pigs come from Swiss breeds, are fed with local whey and cereals, and benefit from favourable animal welfare conditions with outdoor runs.
The production area includes the cantons of Vaud and Fribourg, with the exception of the Sense district.
Interprofession de la Charcuterie AOP
c/o Terroir Fribourg
Rte de Chantemerle 41
T +41 26 467 30 30
Boutefas AOP is made from pigs born and raised in the cantons of Vaud and Fribourg. The meat is minced and mixed with spices, then stuffed into typical natural pig casings. Sausages are cold smoked at an average temperature of 18 to 28 °C for at least 48 hours. Weight varies between 600 g and 3 kg.
APPEARANCE AND CHARACTERISTICS
The shape of the sausage is typical due to the imprinting in a pig’s stomach.
The colour is golden brown. It has a traditional and pleasant aroma of coarsely chopped pork and natural smoke, and is eaten cooked.
Anchored in centuries-old and still living traditions, the recipe and traditional production of Boutefas AOP have been passed down through the centuries. The oldest evidence dates back to 1634, after which Boutefas AOP was subsequently mentioned in several publications about the everyday life of the people of Vaud and Fribourg. At the time, it was a seasonal product associated with the tradition of “butchering” at the beginning of autumn. Boutefas AOP was reserved for special occasions and family celebrations.
Boutefas AOP is marketed whole or sliced. When whole, it bears the quality label “Appellation d’origine protégée” or “AOP” on a string attached to each piece, which guarantees traditional, authentic and certified production.