La longeole: a supreme sausage

It is made with gelatinous pork and flavoured with a spice mixture containing fennel seeds. This monumental sausage must be simmered for three hours before being served – traditionally with boiled potatoes and lentils. It is especially popular during the colder months – and is of course an essential feature of Geneva's famous Escalade festivities, when the aroma of Geneva longeole wafts up from every street corner.