"Since year 2000, the photographer Yves Leresche has selected to work in public areas to represent his own vision of the Swiss society of today. Through these pictures, one can realize how much change has occurred during the last ten years. According to his view, a global vision of a new social and cultural melting pot does not exist or is very scarcely represented.
Swiss cervelats are made of roughly equal parts of beef, pork, bacon, pork rind and ice, as well as spices, curing salt and cutter additives. The ingredients are very finely minced in a cutter, packed into cow intestines, smoked for an hour at 65 to 70 °C and then boiled at 75°C.
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