The expertise of Vaudois master butchers and charcuterie makers has been known far and wide for centuries. Discerning consumers appreciate their respect for animals and their love of well-made products. The Vaudois producers are proud of their charcuterie IGP, and the Vaudois butchers supply the very best raw meat.
As with cheese production, the butcher and charcuterie sectors have been part of the Vaudois heritage for centuries. In the Middle Ages, people discovered that smoking meat allowed you to keep it for longer. This practice lies at the origin of many traditional butchers’ recipes, in which meat is still smoked, now for reasons of taste rather than preservation.
Sausages and saucisson made from cooked or raw dried pork, and now also from beef and game, are all served with aperitifs. Some traditional dishes even have them as main ingredients, such as the famous “papet Vaudois”, a leek and potato mash which would not be the same without its famous cabbage sausage on top. This sausage, along with “saucisson Vaudois” and “saucisson sec”, enjoys IGP certification (Indication Géographique Protégée, protected geographical indication). Whether certified or not, meat products from the Vaudois butchers stand out for their taste and the care taken in their manufacture by passionate craftspeople.