Salsiz is a raw sausage originating in the Grisons, the easternmost canton of Switzerland. It is an air-dried or smoked sausage and it is produced in many different variants. It distinguishes itself from most other sausages by its rectangular profile.
Pork is used as the basic ingredient. Salsiz are also made with game meat such as deer, chamois or wild boar or with meat from other farm animals such as beef, horse, sheep, and lamb. Salsiz is pressed and usually dried without being smoked.
The salsiz is eaten in one piece or sliced together with bread. It is also cooked in a few dishes, notably Capuns and Plain in Pigna, or used as an accompaniment, as with Maluns.