The nation’s sausage
The history of Switzerland comes with a big slice of ‘Wurst’. National dish or globalised cervelat: Swiss identity is all tied up with a very special sausage.
![Lora Lamm, Bell, poster, 1963.](https://blog.nationalmuseum.ch/app/uploads/snl-1963-03-210x300.jpg)
‘The worker’s steak’ for everyone
![View of the E. Schläpfer-Siegfried butchery in St Gallen, around 1905.](https://blog.nationalmuseum.ch/app/uploads/grossmetzgerei-e-schlapfer-siegfried-st-gallen-gbe-337-lm-10160414-300x210.jpg)
Making a cervelat in the butcher’s shop, 1985 (in German). SRF
The Landjäger too
![Knitted Landjäger sausages by the artist Mme Tricot, 2019.](https://blog.nationalmuseum.ch/app/uploads/landjager-mme-tricot-300x120.jpg)
Alternatives for the future
Meat – An exhibition on the Inner Life
![Meat – An exhibition on the Inner Life](https://blog.nationalmuseum.ch/app/uploads/fleisch-grafik-web-258x387-1-200x300.jpg)
In the exhibition ‘Meat – An exhibition on the Inner Life’, the National Library takes the current discussion about meat-based, vegetarian and vegan nutrition as an opportunity to explore historical, literary and artistic perspectives on this special substance.
For a look at the exhibition, visit the website www.nationalbibliothek.ch.