Salsiz is a rawsausage originating in theGrisons. 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.^[1]

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, or sheep/lamb. Salsiz is pressed and usually dried without being smoked.^[1]

The salsiz is eaten in one piece or sliced together with bread. It is also cooked in a few dishes, notablyCapuns and Plain in Pigna, or used as an accompaniment, notably forMaluns. A regional red wine goes well with this, for example from theBündner Herrschaft.^[1]

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

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• Swiss sausages
• Culinary Heritage of Switzerland
• Culture of the Grisons

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