Customs Ajoie celebrates the pig at Saint-Martin
A culinary spectacle brought together several hundred people in Chevennez JU on Friday evening.
Image: Keystone
The house-style brawn is one of the traditional dishes of a St. Martin's feast in the Jura.
Image: Keystone
A culinary spectacle brought together several hundred people in Chevennez JU on Friday evening.
Image: Keystone
The house-style brawn is one of the traditional dishes of a St. Martin's feast in the Jura.
Image: Keystone
The Ajoie region in the Jura is all about the pig over the weekend. On Saint-Martin, festive revelers crowd into restaurants and gyms to enjoy the traditional specialties.
08.11.2025, 10:33
SDA
In Chevenez JU, the self-proclaimed center of the festivities surrounding St. Martin, several hundred people gathered on Friday evening for a culinary spectacle in the village's multi-purpose hall. With pork as the focal point, the festival contradicts many aspects of the healthy diet demanded by modern society.
The 27th edition of the traditional market in Pruntrut JU kicked off on Friday. Until Monday, several thousand visitors will be strolling between the more than 50 stands. They sell a wide range of handicraft and food products.
The success of the market indicates a need for conviviality. The organizers aim to bring consumers closer to an authentic product with a regional identity. For some years now, gourmet markets of this kind have been spreading around Saint-Martin, sometimes extending over several weekends.
The traditional Saint-Martin's menu varies slightly depending on the restaurant. For die-hards, however, it must consist of bouillon, brawn, black pudding, sausages, roast pork with rösti, sauerkraut and ham, bacon, sausages, adrio, striflates and totché, a salty cream cake.
