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Longeole PGI

Geographical Region

The processing and production zone of the Longeole sausage is identical with the borders of the canton of Geneva. Birth, fattening, slaughtering and butchering of the pigs must take place in Switzerland.

Production

The Longeole PGI is produced from a mix of pork, throat or neck fat and raw rind. This mix is minced to 5-8 mm fine grains. Then whole fennel seeds, salt and white pepper are added as required ingredients and the butcher can also add white wine, garlic or other spices. The mix is stuffed into a cow's intestine, which is then closed with a red and yellow string (the colours of the Geneva blazon). Subsequently, the Longeole PGI must stay suspended for at least 12 hours in room temperature. The Longeole PGI has a firm consistency and a pleasant fennel aroma. As the rind is processed with the rest, the Longeole PGI has to simmer for rather long (between 2.5 and 3 hours) ; in return, it becomes very creamy.

History

The Longeole sausage came with the Huguenot refugees from the Dauphiné (1685-1705) to Geneva and this way into the local kitchens. Oral transmission says that the Longeole was invented by Père Longeot, a monk at the Pommier Abbey. He was said to have had the idea to mix a normal sausage paste with a handful of home-grown fennel seeds and rind. The Longeole PGI is a typical Geneva speciality and is often served with a gratin of thorny cardoon PDO.