Past exhibitions


16.05.2013 - 30.03.2014

Sausage is not just sausage! In addition to Cervelat, Kalbsbratwurst, Schüblig and Salsiz, there are hundreds of other varieties in Switzerland. In this exhibition, the Mühlerama dedicated itself to a unique culinary cultural asset, which should not be missing from any folk festival, but also has its fixed place on the menu of the gourmet restaurant.

"Wottsch no es Würschtli?" Growing up in Switzerland, you can't get around sausages. Whether it's the free sausage slice at the butcher, the Cervelat over the campfire or the bratwurst on a white cardboard plate with Bürli and mustard.

Blood must flow for there to be sausages. Anyone who enters the exhibition sees themselves surrounded by hatchets, knives, a slaughtering bench, meat grinders - all indispensable helpers in a home butchery, as was once common in the countryside.

In another part of the exhibition, the variety of Swiss sausages is celebrated at a festively laid table. On display are the well-known St. Gallen bratwurst, the Schüblig, but also regional specialties such as the Engadin Hauswurst or the Ticino Luganighe and, as an exclusive Zurich sausage, the "Stadtjäger", whose journey from the organic pig in Seebach via the butcher's store to the store counter is less than 25 km.

In the last part of the exhibition, critical questions are asked and it is shown that one can definitely have different opinions about sausage. How do I deal with the fact that an animal gave its life for my sausage? How healthy is my sausage? Does my meat consumption have consequences for the environment?


Exhibition curators
Sibylle Gerber
Franziska Rüttimann
Carmen Stirnimann

Overall management
Franziska Rüttimann, Museum Mühlerama

Exhibition construction
Andreas Bommer

Graphics & Publication, Poster, Flyer
Christina Luzi

Sibylle Gerber
Franziska Rüttimann
Carmen Stirnimann

Sabine Unternährer, Freelance Translations

Printing house casuttag

Total costs
CHF 27,477.55

With the financial support of
Mr. Vontobel
Migros Culture Percentage
Foundation for a sustainable
nutrition through swiss