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.
History of the Jews in Switzerland Basel-City, Geneva and Vaud have a Jewish community exceeding 1,000 people. One third of Swiss Jews reside in the Canton of Zurich (in 2015, 6,045 people over 15). History of the Jews in Switzerland History of the Jews in Switzerland reaches back at least a thousand years. Jews and Judaism have been present in the territory of what is now Switzerland since before the emergence of the medieval Old Swiss Confederacy in the 15th century. Switzerland has Europe's tenth-largest Jewish community, with about 20,000 Jews, roughly 0.4% of the population. About one-third of the Jewish community lives in the Zürich