On the Ice and at Bianchi, It’s All About the Sausage
Falstaff visited the Swiss delicatessen specialist Bianchi in Aargau and took a look behind the scenes of sausage production. Bianchi has always been committed to sports and implements ideas quickly and efficiently. Quality, innovation, and sustainability come first here – and you can taste it!
March 27, 2025
Tradition with a Future
Since 1881, the name Bianchi has stood for quality and excellence in the food trade. The family business is now managed in its fifth generation by Dario and Luca Bianchi. While the delicatessen specialist originally focused on fish and seafood, the meat and poultry division has developed significantly over the years. In 2021, in the midst of the pandemic, Bianchi took a bold step into the future and invested in a state-of-the-art meat production facility in Zufikon, Aargau.
Speed and Craftsmanship
Despite the most modern machinery, the butcher’s craft remains central at Bianchi. Production manager Christian Bühler brings decades of experience and ensures consistently high quality with his team. While modern equipment makes the work easier, many steps remain handcrafted.
Production begins early in the morning at 5 a.m. Each day, decisions are made about which specialties will be produced. The range extends from classic veal bratwurst to cervelat, Wienerli, and meatloaf, all the way to chicken cipolata. Burgers are also a permanent part of the assortment, in the most diverse variations: beef, pork, seasoned or plain – even salmon burgers are included. A camel burger was once tested, though without great success.
A growing awareness of sustainable meat consumption is also evident at Bianchi. Demand for regional and ethically produced meat is rising. The company increasingly relies on calves from RAUS husbandry, Angus cattle, or Alpstein chicken. At the same time, Bianchi is adding meat-free alternatives to its range to meet the growing demand for plant-based products.
A Sausage with Character
Sausage production at Bianchi stands for diversity, regionality, and seasonality. The most important ingredient? The quality of the raw materials.
„We know exactly where our raw materials come from – that is our greatest asset.“
Urs Reist
Bianchi Sausages in the Stadium, Too
Whether in a restaurant or at a hockey game – anyone who tries Bianchi sausages immediately notices that genuine craftsmanship lies behind them. The positive response from across Switzerland confirms this approach: quality, innovation, and flexibility distinguish Bianchi. A Bianchi sausage doesn’t taste run-of-the-mill – it tastes of passion and artisanal perfection.
