Cervelat then boiled) or served raw. They contain a mixture of beef, bacon and pork rind. The modern Swiss variety is packed into zebu intestines. The cervelat is often referred to as the national sausage of Switzerland. Some 160 million cervelats weighing 27,000 metric tons are produced in Switzerland annually, which is equivalent to a consumption of 25 cervelats per person each year. Grilling cervelats over an open fire with the ends cut open so they expand like a butterfly's wings is a childhood memory for nearly every Swiss person; as a result, many Swiss are emotionally attached to the sausage.
Historiography of Switzerland last reprinted 2006) is currently the standard university textbook of Swiss history. The principal ongoing project of Swiss historiography is the Historical Dictionary of Switzerland, which as of 2008 has reached its seventh volume (letters J to L). It is also accessible online, as are more and more topical historical dictionaries, including SIKART (a biographical dictionary of Swiss artists) and the Culinary Heritage of Switzerland project (a historical encyclopedia of Swiss food). Historiography of Switzerland The historiography of Switzerland is the study of the history of Switzerland. Early accounts of the history of the Old Swiss Confederacy are found in