Adding bread and a hint of nutmeg gives the Glarner Kalberwurst (veal and milk sausage) its special taste and fine texture. It is traditionally served in a white onion cream sauce with mashed potatoes and hot red wine damsons. This sausage has recently also started to be used for barbecuing.
The first Glarner Kalberwurst was made in 1846. While in the past it was eaten mainly at cantonal assemblies, it is now available throughout the year. In 2011, it became the first IGP (Protected Geographical Indication)-certified specialty to be made in the Glarus region.
Glarner Kalberwurst is available in the following shops: