Daily Prompt: An Ounce of Home – Do not forget the cervela

You’re embarking on a yearlong round-the-world adventure, and can take only one small object with you to remind you of home. What do you bring along for the trip?

The Swiss national sausage, the cervelat

First of all a small correction. Mrs. Angloswiss does not go tripping off a year without Mr. Swiss. I might fall down and break something, been there and done that and he will pick me up. I might lose something, forget something important: he is my life saver, my second memory. Despite my independence I would not disappear for a year without taking him with me. Generally I do not even go to the supermarket without Mr. Swiss, although there are exceptions.

Having established that fact, and there being two seats first class reserved in the plane for Mr. Swiss and I, we will depart: not forgetting to pack our two WordPress t-shirts – it is called public relations and sponsoring.

We have packed our bags and are ready to go. We make a check and have ensured that our cervela are also in the bag. Just a moment, you do not know what a cervela is? It is the main source of nourishment for a Swiss. Without the cervela a Swiss is lost in a foreign country. You can buy hamburgers everywhere, Mr. MacDonald’s name can be seen from Alaska to Australia and in between. The Italians buy salami in every country, the Spanish have their chorizo and the English their fish and chips, but where do you find a cervela?

There you have the problem, you do not find them on the streets of the world. They are prepared in Switzerland. You can eat them cold or cooked according to your needs. If you take a hike on a Swiss mountain path, or through the forests your rucksack is packed with provisions. Something to drink and something to eat and what could be more suitable than a cervela, the original Swiss sausage. It is not just a sausage, it is a national emblem, even William Tell comes second to a cervelat. They contain a mixture of various meats, mainly pork, but also a little beef to refine the taste. Nothing could be better.

You are hungry on your walk? Take the cervela, remove the skin and eat it. No other preparation is necessary, although a little mustard may be added to refine the taste. This eaten together with bread completes the meal. It might be that you prefer something warm, something grilled, a Swiss bar-b-que, no problem with your cervela. Peel it, cut a cross at each end with your Swiss army knife of course, and stick it on a twig. Twigs lay everywhere in the Swiss landscape, just waiting for the opportunity to pierce a cervela. Whilst the Swiss wife is preparing the food the men are building a fire: just a small fire with more twigs. When the wood is glowing and the heat intense you hold the cervela by the stick over the fire. Oh the delights of a grilled cervela. I would add it has saved many the life of a Swiss soldier camping in the cold of the Swiss alps. I am almost certain that each Swiss soldier carries a pair of cervela with him when on an exercise. It is a question of survival.

There was once Swiss crisis, the country came almost to standstill, the future of the Swiss nation was threatened. It was discussed in the government – no joke.The main import market for cervela skins was Brasil. It seems their cows produced the best quality. Brazilian skins were the only product versatile enough to provide a top quality gourmet experience when eating the sausage both raw and cooked.This was, of course, a national secret kept away from the knowledge of the Swiss until there was a suspicion that Brasilian cows might be victims of the mad cow disease and import of such was banned by the EU.

Scientists in Switzerland began to search for a solution. They formed a task force to develop a substitute. It seemed there was none and the Swiss cervelat was condemned to extinction. Many a Swiss retired in the evening fearing whether he could survive the next day without a cervela. However, the problem was solved by imports from Uruguay, Argentina and Praguayand the Swiss cervela was rescued.

My younger son worked for a few years in Brussels, Belgium, for the Swiss government and what did he take with him after every holiday spent at home? Yes, at least two pairs of cervela, it was a question of survival. Even the gourmet food of the European metropole could not compete with a cervela.

And so when Mr. Swiss and I depart for a year, we will take a few pairs of Swiss cervela with us, hoping that we can organise further 24 hour express deliveries of the Swiss cervela via such organisations as DHL, UPS and TNT to ensure that we will remain in good health during our journey.

Daily Prompt: An Ounce of Home – Do not forget the cervela

22 thoughts on “Daily Prompt: An Ounce of Home – Do not forget the cervela

  1. I love Cervelats! We actually lived in Switzerland for 7 years, and I have missed them ever since. Especially those prepared by the fire side on a stick that has been previously collected in the woods. Bliss. Most of all I love how you refuse to leave Mr Swiss behind. Oh, glorious love, even better than Cervelat.

    Liked by 1 person

  2. I pretty sure I have seen this at grocery stores and maybe Sam’s Club but I just did not know what it was and was wondering. Chorizo is different in between the Spanish and Mexican. The Mexican is more like ground pork with spices and you have to cook first.

    Like

    • Chorizo is the new discovery in Europe. We have the spanish variety. It seems you can cook in the spaghetti sauce, with pasta in all variations and naturally as a cold accompaniment. I quite like it and so does Mr. Swiss but only in small doses.

      Like

  3. This is true. My Swiss friend here misses Cervelat more than any other sausage and I imagine when he went back to CH for a visit this past spring, one of the first things he did was go find some Cervelat.

    Like

  4. I had no idea what a cervela was, so I had to look it up on Wiki. It has an interesting history. Taking food came to mind, but I couldn’t think of anything I eat that wouldn’t spoil on a journey, except my oatmeal (uncooked). I like the way you travel. If I knew we were going first class and bringing our husbands along, I would take any one item I desire without a second thought, because I’d pack his bags with the rest of my stuff 🙂

    Like

  5. Pingback: An Ounce of Home | The Bohemian Rock Star's "Untitled Project"

  6. Pingback: I’m a Citizen of the World! | Understanding and Embracing Diversity

  7. No fair. You can have our chorizo and I can’t taste your cervelas. Never heard before about them but they sound delicious.

    Like

  8. Pingback: DAILY PROMPT: An Ounce of Home | Nola Roots, Texas Heart

    • I had a look and it is very interesting. My only problem is finding the time. I am very much tempted and posting a photo is no problem. To do everyone justice I would visit all the contributions and pass a comment and that is my problem, I have restricted my postings to daily prompt and a couple of others. I will see what I can do, but cannot promise anything. thankyou for your invitation, I am honoured.

      Like

      • So thoughtful of you. Your reply shows true spirit of blogging. Giving time to peers in blogosphere is indeed as important as blogging itself. Hope you find time somewhere down the lane. The pleasure of extending the invite was mine :).

        Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s