Country style recipes

Gold Medal winners

Salaison Gamme Saucisson Sec Médaillé D'Or

Farm products

Traditional recipes

Sausages for cooking

What better gift for friends than to give a delicious cured sausage?

The result of meticulous preparation achieved by several lengthy steps constantly monitored by our Master sausage maker. All the flavours of the raw materials are retained and our wide selection will allow you to always surprise your guests and friends.

How do you like it?

Dry...
Soft and sweet...

You can hang our dry cured sausages at room temperature (not too warm) or outdoors but avoid large or sudden changes of temperature because fats can become rancid.

Conservez le saucisson dans un emballage plastique au fond du tiroir des legumes de votre réfrigérateur. Dans ces conditions il se conservera des mois, et doucement continuera tel un vin ou un fromage de s'affiner et d'arrondir son gout et encore de diminuer son acidité. Sur l’emballage, figure une Date Limite d’Utilisation Optimale (DLUO) au-delà de laquelle on considère seulement que le saucisson est susceptible de perdre une partie de ses qualités gustatives. Il ne s’agit donc pas d’une (DLC) Date Limite de Consommation. Dans tous les cas, sortez vos saucissons secs d’une ambiance réfrigérée environ une heure avant leur dégustation afin qu’ils exhalent toutes leurs saveurs.

Our selection of dry cured sausages all originate in the Monts du Lyonnais. The natural casings allow you to discover the authentic taste that will impress food lovers and completely satisfy them due to the quality of our preserved original flavours!
The unique characteristics of these sausages result from the use of pork where each cut has been carefully selected and comes from the best quality pig breed. The traditional production of dry cured sausages requires great care, expertise, hygiene and continual rigorous application of our high standards.

The curing process

After mixing with salt and spices including different minerals, the sausage shapes are formed using natural casings.
The sausages are then placed in a 'hot room', the most critical moment of the process because they are brought very gradually through different stages of metriculously controlled changes of temperature and humidity where the natural fermentation is completed by the absorption of sugars. This cycle is the ideal environment to produce the flavor and surface elements characteristic of a good sausage.
After several days of this treatment, they are moved to cave style drying rooms supplied by natural fresh air from our mountainous region.
The curing time in ideal conditions, created by our geography, varies by several weeks depending on their original weight. They remain in the drying atmosphere dedicated to them...

Types of products

Gifts for the whole year
Selections with a variety of flavours
Sausages for simmering
Dry cured sausage (country style)
Traditional dry cured sausage

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