The Swiss hen is a breed of selection dating back to the early twentieth century that owes its name to its white plumage and red crest, just like the national colors. Frugal and robust, resistant and long-lived, it became very popular during the war period thanks to its dual aptitude. In fact, it stands out for its good production of both meat and eggs: the roosters can be fattened, the hens are good layers. After the mid-twentieth century, however, this breed was supplanted by hybrids selected for a single purpose and mostly intended for intensive breeding. Its vicissitudes reflect the general trend of poultry farming during the twentieth century, where we moved from breeding as a means of subsistence to large-scale breeding, increasingly specialized and profitable. After having risked extinction at the end of the twentieth century, the Swiss hen survives today thanks to the intervention of ProSpecieRara which still promotes its repopulation.