Genevois Specialty · Fennel Pork Sausage
Longeole
📷 Closely related photo — Photo: Salon Suisse des Goûts et Terroirs / Wikimedia Commons · CC BY 2.0
Ground pork rind in the mix gives longeole a gelatinous texture after hours of slow poaching, which is why it is always cooked and never eaten dried like a salami.
Fresh pork, jowl, and pork rind are ground together and seasoned heavily with fennel seed, stuffed into casing, and typically poached or braised rather than dried. Geneva market stalls and winter street stands sell it sliced hot, often alongside potatoes or lentils.
Why it's made this way: Refugees fleeing religious persecution in France in the late 1600s are thought to have carried the recipe into the Geneva region, where it earned protected geographical status in 2009.
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