A local speciality, Boutefas is an irregular-shaped kind of sausage made of pork meat, which is cooked and then sliced. It can be eaten hot with vegetables and potatoes and often enjoyed cold as an apéritif with other cold meats and cheese.

Boutefas owes its unusual shape to the part of the pig intestine used to make it. The origin of the name of this Vaudois speciality is uncertain but is most probably linked to how it is made. This golden brown sausage made of pork meat weighs between 600 g and 3 kg and is available in some shops and local butchers who jealously guard their recipes. This sausage requires cooking. After boiling for 1 ½ hours to fully release its smoked flavour, it’s sliced and enjoyed hot or cold.
 ©Vincent Bailly

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