Despite the fact that it’s often more expensive, locally produced meat enjoys a reputation for quality and safety that outweighs its price.

This reputation is largely deserved. Strict regulations implemented and policed by several different government agencies have helped Switzerland retain its image as a first-class producer of safe and delicious meat, even as other European countries suffer frequent scandals involving meat and meat products. For example, in the recent horsemeat scandal involving Britain, France, Poland and others, Switzerland escaped nearly unscathed.   

The Swiss eat more than 50 kilos of meat per person annually, mostly in the form of pork. Chicken is gaining popularity, as consumers opt for lower-fat options to the traditional pork and beef. Tastes here differ from region to region as well. In Romandie, residents dine on more poultry and beef, while in German-speaking cantons, locals prefer sausage and charcuterie. In Saanenland, residents and tourists alike remain loyal to the local specialty, air-dried Simmental beef.