The Swiss are good at meat. The 'charcuterie/boucherie' section of the big Migros up the road, has the following on offer:
beef (for humans and pets), veal, lamb, chicken, pigeon (and all those wee flying animals), turkey, duck, goose, deer, rabbit,horse, pork (for humans and pets), goat, a HUGE selection of sausages and dried meats. I found at least 5 'different'ways of curing and drying pork. When we first arrived, we thought that 'civet du cerf' had something to do with the civet cat (big in the news in Asia at the time)and thought the Swiss really were exotic. Civet actually means stew. I have developed a taste for rabbit, but it took a while to get used to preparing those little haunches. Just shows how far removed we are from our food now. My mum learned how to skin and prepare rabbit when she was young...... I've noticed that the meat also has a more intense flavour here, more 'meaty'. It's also really expensive, so we eat less of it- a good thing. I think animals are treated a bit better here, although I haven't looked into it.
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do you get a chance to eat much fish?
Well, the local speciality is Perch. I'm really not that keen on it, but Walter seems to like it. There;s a man you can buy it 'insta-fresh' from by the lake, early in the mornings. I haven't made it out there yet. The farmer's market has a fish bloke who has a lot of the usual imported fish. Switzerland hasn't escaped the ravages of industrialization. Some types of trout have completely disappeared while others are declining. Salmon and sturgeon are extinct. I think that may be the downside of hydropower.....
Here's an interesting article on fish problems here. I like the part about the invasion of the American "Swamp Crayfish". It's taking over from the Swiss "Noble Crayfish".
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