Animal production and consumption in Switzerland

This article provides information on animal production and consumption in Switzerland.

Animal production in Switzerland covers livestock numbers (cattle, pigs, poultry, sheep), egg and milk production, and animals slaughtered for meat production.

Animal consumption in Switzerland refers to all animal products, whether locally produced or imported, consumed in Switzerland.

Livestock

Number of animals raised on farms In 2012, the number of livestock in Switzerland was as follows:Agriculture - Detailed data, Livestock, Swiss Federal Statistical Office.

1,544,017 pigs, including 128,367 breeding sows; 1,564,631 cattle, including 705,642 cows (45.1% of all cattle); 9,878,279 hens, including 2,520,633 laying and breeding hens (25.5% of all hens) and 76,322 other poultry; 417,274 sheep; 58,031 horses and 20,140 other equines; 88,089 goats.

Livestock density is high in Switzerland. It is more than double the average livestock density in the European Union. There are 1.7 livestock units per ha of usable agricultural area in Switzerland, compared with 0.7 in the EU, 3.6 in the Netherlands, 1.9 in Denmark, 1.1 in Germany, 0.9 in Austria, 0.8 in France and Italy.Agriculture - Indicators, International comparisons - Environment, Livestock density in 2010, Swiss Federal Statistical Office.

Livestock meat production In 2012, according to the Swiss meat trade association Proviande coopérative, 61,020,200 livestock were slaughtered in Switzerland, distributed as follows:[PDF] The Market for Beef Cattle and Meat, January 2013 - provisional figures, Proviande on proviande.ch.

Cattle: 641,400 Steers: 32,600 Heifers: 79,200 Bulls: 105,400 Cows: 171,600 Calves: 252,000 Pigs: 2,782,800 Sheep: 234,700 Poultry: 57,596,000

Wild animals

Number of wild animals in Switzerland +Ungulates197019801990200020102012Red deer11,88020,46821,19523,40228,50430,349Deer92,585102,140117,203128,133112,734115,289Chamois53,36063,96594,44789,53591,33491,856Alpine ibex7,088 (1973)10,20614,45113,78515,55216,645

Hunting in Switzerland In 2014, Switzerland had 29,864 people authorized to hunt, including 1,337 novice hunters in training. Of these, 14,493 hunters held a hunting license for big game and 10,415 a license for small game. Hunting is controlled by 173 permanent game wardens and 1,507 auxiliaries.

Wild game slaughtered in Switzerland Hunting chart"Hunting statistics", on jagdstatistik.ch (accessed December 1, 2021). +197019801990200020102014Red deer1,6114,0976,2416,9979,01610,715Deer26,11143,95837,23942,21039,66440,575Chamois10,82114,81817,97616,51113,31912,129Wild boar605341,4963,9396,8785,802Alpine ibex (protected)0471 (1981)1,0689231,0741,054 +Carnivore197019801990200020102014Red fox1,995013,86933,17439,20828,22424,093Badger1,5639501,8122,4652,7642,483Weasel1,4952,8973,1632,6451,4071,217Pine marten590371192148127138 +Various197019801990200020102014Brown hare20,09714,5975,6182,5842,3981,740Variable hare2,3551,8651,5261,1751,3351,181Wild rabbit5916634032860Alpine marmot9,8338,4567,0157,7207,8846,445

Meat products

Delicatessen

from Appenzell, PGI candidate, smoked and cured beef or cow, Appenzell Smoked jowl, Ajoie Brési, braisi, bresi, brezi, breusi, breuzil, breusil, brézot or brésat, piece of beef salted then briefly smoked for cooking or a piece of beef salted, smoked and air-dried and eaten raw, Swiss Jura, in particular the Canton of Jura and Bernese Jura. Bündner Rohschinken / Schambun criv dal Grischun, Grisons cured ham, salted and dried pork leg, Grisons Bündnerfleisch, Grisons PGI meat

Coppa, made from the meat of the back of the pig's neck, eaten raw, sliced, Ticino, Italian-speaking Graubünden and northern Italy Fleischkäse or Italian cheese in French-speaking Switzerland Cured ham, ham on the bone, dry-cured ham, rolled ham Bauernschinken (country ham), salted, smoked and cooked pork meat IGP Valais cured ham Ham cooked in asphalt Borne ham, PDO candidate since 2006, (Farmhouse ham, ham on the bone), smoked pork ham. An important part of Fribourg's culinary heritage, especially during the Bénichon feast. It is smoked in the "borne", a large open fireplace with a plank hood, once found on most farms in Fribourg, Canton de Fribourg and Broye vaudoise. Pork shank, Schweinshaxe or Gnagi Lammlidji, dried leg of lamb Lard / Bauernspeck / Lardo to be eaten raw, smoked lard, lard de campagne, lard sec, lard sec fumé, etc. IGP dry Valais bacon Lardo, lard eaten raw, thinly sliced, Ticino and Val Mesolcina Oss in bogia, Ticino and Val Mesolcina Pate of the Princes-Évêques, pork pie, Jura

Meat pâté, country pâté, pâté en croûte, rabbit pâté Pâté vaudois Pancetta piana, bacon (crispy pork belly), Italian-speaking Ticino and Grisons Pavé des Moines, Jura Prosciutto crudo della Mesolcina, bone-in or boneless pork ham flavored with garlic, dried and smoked, Ticino Tête marbrée in French-speaking Switzerland (Schwartenmagen in German-speaking Switzerland), also known as fromage de tête or fromage de porc, or gelée de ménage in the Jura; Produced throughout Switzerland, but the tradition of tête marbrée is particularly strong in the cantons of Jura and Vaud. Schwinigi Stückli, smoked pork neck, with fat and bones, Appenzell hinterland (AI, AR, SG) Terrines Fribourg smoked meats, beef Jura smoked meats, pork Dried meats, mostly beef Valais IGP dried meat, beef Violini di capra e camoscio, salted and dried goat or chamois leg or shoulder, Ticino

Sausages

Aargauer Sonntagswurst, sausage made from veal and pork, Aargau Appenzeller Pantli (de), PGI candidate, raw garlic sausage, smoked or air-dried, made from beef, pork and bacon, Appenzell Appenzeller Siedwurst (de), PGI candidate, boiled beef and pork sausage, possibly with veal, Appenzell Cream pudding Black pudding Boutefas, PDO, traditional Vaud and Fribourg sausage Cervelas, industrially-produced consumer product. Chantzet, a typical Pays-d'Enhaut blood sausage made from cabbage and pork.

Churer Beinwurst / Liongia cun ossa, raw pork sausage smoked in a bovine intestine, Grisons Cicitt, long, thin goat sausage, Ticino Cotechino, large cooked pork sausage, Ticino, Italian-speaking Grisons and northern Italy Emmentaler Bauernbratwurst, Emmental farmer's roast sausage, raw sausage made from pork that has been left to mature. Emmentalerli, smoked sausage made from beef, pork, bacon, rind and spices. Emmental and surroundings Engadiner Hauswurst / Liongia engiadinaisa, Engadin sausage, cooked and smoked beef and pork sausage, Grisons Frauenfelder Salzissen, boiled sausage mainly eaten hot, made from beef, pork and veal, neck fat and rind, green or brown for smoking, Frauenfeld region. Gendarme (Landjäger) Glarner Kalberwurst (de) IGP (Chalberwurscht), boiled white sausage made from veal, bacon (Wurstspeck), milk, egg, white bread and spices, Glarus Glarner Netzbraten, sausage in the form of a "roast", cooked tied up in the oven, composed of veal and pork, bacon or rind, calf's head, water or milk and spices, Glarus Glarner Schüblig, cooked green sausage made from beef, pork and bacon, Glarus Gumpesel, raw sausage with a pronounced smoky taste made from pork and beef. Hallauer Schinkenwurst, cooked and smoked sausage, mainly eaten in slices. Hallau and Canton Schaffhausen, Zurich conurbation Kartoffelwurst / Liongia da tartuffels, potato sausage, two variants: one made from beef and pork, sometimes liver, air-dried for several weeks. It takes on a very dark color due to the blood it contains. The second is a kind of siedwurst made from ground beef, Grisons Krakauer Wurst, sausage made from beef and pork, Lucerne La Longeole, Geneva sausage, unsmoked, IGP Luganighe, cooked pork sausage, Ticino, Grisons, northern Italy Luganighetta, pork sausage for roasting, Italian-speaking Ticino and Grisons Mortadella di fegato, pork liver mortadella made from pork, two versions: one to be eaten raw, the other cooked. Ramswurst, raw smoked pork and beef sausage Randenwurst, (red root sausage), dried sausage with red beet, from the Upper Valais.

Salami made from beef, pork, game, etc.

Salsiz (de), air-dried pork and beef sausage, cut into thin slices and usually eaten raw, Graubünden Dry sausages that may contain pork, beef, mutton, lamb, goat, horse or game meat seasoned with garlic, spices, wormwood, hemp, fir buds, blueberries, hazelnuts, walnuts, etc. Valais dry sausages, dry or beef sausages or vegetable sausages, usually all three at once. Roast sausage, Bratwurst (de) in German-speaking Switzerland, made from pork or sometimes wild boar. Stuffed into thinner casings and shaped into small sausages, it's called chipolata in French-speaking Switzerland. Saucisse aux choux (cabbage sausage), IGP Vaudoise sausage Ajoie PGI sausage Dry sausages Sausages, Fribourg sausage, often smoked "à la borne Neuchâtel sausage and IGP Neuchâtel sausage Payerne sausage Dry sausages made mostly from pork and/or beef, with garlic, pepper and herbs. IGP Vaudois sausage Schwartenwurst, raw sausage with interrupted maturation, Berne and Grisons St. Gallen veal sausage, unsmoked scalded white sausage, lean meat content at least 50% veal; St. Gallen and all Switzerland (industry and butchery) Schüblig (de) from St. Gallen, smoked boiled sausage made from beef, pork and bacon Augustiner Schüblig, cooked red sausage made from beef, pork and bacon, similar to cervelas but larger and with coarser pieces of meat. It is red because of the color of the bath in which the intestine is immersed, Schlieren (Canton of Zurich) Bauernschüblig (Schüblig paysan, peasant sausage or a smoked sausage), raw sausages made from beef and pork that resemble gendarmes, German-speaking Switzerland (Eastern Switzerland, regions around Zurich, parts of the cantons of Aargau and Lucerne, the cantons of Basel and Bern) Bassersdorfer Schüblig, (Schwartz Wurst), black cooked sausage made from beef, pork and bacon, similar to cervelas but larger and with coarser pieces of meat, Bassersdorf (Canton of Zurich) Toggenburger Bauernschüblig, raw peasant sausage made from cow's and pig's meat, usually eaten raw, Toggenburg Cervelas (Stumpen) from St. Gallen, very smoky cooked sausage made from cow's and pig's meat. St. Gallen and neighboring regions of eastern Switzerland. Salame, salami, pork sausage eaten raw, Ticino Urner Hauswurst, Urner home-made sausage, raw sausage to be eaten raw, made from cow, pig and goat meat and/or deer meat, Uri.

See also Animal welfare Federal Office for Agriculture List of mammals of Switzerland Hunting in Switzerland

References

External links

Switzerland's national wildlife data and information center Forest and game on waldwissen.net Meat products, Swiss culinary heritage