After our medal at the 2023 agricultural competition, our sausages have once again been awarded at an international competition. Indeed, we have just won 3 medals at the Rabelais World Saucisson Competition. During this edition, which was held in the city of Orange at the beginning of June, three vintages offered in our shop were distinguished by the jury:
A gold medal for the Petit Bridé sausage at Saint-Joseph ;
Two silver medals for the traditional IGP Ardèche sausage and the Gros Bridé IGP Ardèche.
How are the medals awarded at the World Sausage Competition?
The selection of the best charcuterie products is based on 4 criteria:
- Taste: in order to carry out a rigorous tasting of the charcuterie and cured meats proposed in the competition, the judges are duly trained by the Academy. Each sample is evaluated in detail using a grid validated by the International Scientific Committee (CSI). The award committee takes into account the proposals coming from each tasting table in order to evaluate the charcuterie products. It will then take into account the confidence coefficient, and carry out, if necessary, a complementary survey to verify to what extent the sausages proposed in the competition are truly superior quality products.
- Health: This mainly concerns the addition of additives as well as the proportion of salt and bacon. Every detail is checked: its impact on the fermentation and maturation of the products as well as the taste and final quality. Indeed, good charcuterie results from the balance between several beneficial ingredients. The usefulness and dosage of each element are therefore evaluated in detail during the pre-selection phase, then following the proposals of the judges.
- Origin: the quality of the preparations depends essentially on the origin of the pigs and the natural casings used for stuffing. The Academy checks the origins of the pigs, the farms from which they come (farm or semi-free), their diet, the slaughter conditions, the processing, etc. All this makes it possible to assess the quality of the meats which determines the quality of the sausage manufacturing.
- Transparency: the objective is to offer consumers real traceability of charcuterie products. The labeling and technical sheet provided to consumers are duly analyzed. They must be clear and complete in order to respect the right of consumers to know what they are buying and putting on their table. This criterion is particularly important and helps determine the trust coefficient attributed to each artisan charcutier.
The requirements of the Saucisson Academy are stricter than the standards defined by official regulatory and control bodies. The World Saucisson Competition is therefore particularly difficult, with a high level of requirement.
The real objective of the Academy is to enlighten the consumer. Indeed, everyone has the right to know what they eat. Receiving one or more medals at the World Saucisson Competition therefore reveals the expertise and willingness of a producer to offer products that respect the practices of charcuterie, with impeccable traceability and a real concern for quality.
Discover our award-winning sausages at the 2023 Rabelais Mondial competition
Among our Ardèche local products, 3 have each managed to win a medal at the Rabelais World Saucisson Competition , 2023 edition. This is a real recognition and a great source of pride that crowns the constant work of our teams and demonstrates our desire to satisfy the demanding taste buds of our customers thanks to quality local sausages, resulting from traditional know-how from southern Ardèche.
Like all our products, these award-winning sausages are produced using traditional methods:
- Coarse grind and good lean-fat balance when mixing;
- Use of natural casing for stuffing;
- Hand tying.
Small sausage with Saint-Joseph
Best in its category, this sausage won the gold medal at the 2023 Rabelais World Competition. Thanks to the presence of peppercorns and Saint-Joseph, this sausage has a more full-bodied flavor in the mouth than a classic sausage. Saint-Joseph is a traditional red wine from the Rhône. It is a wine with a controlled designation of origin (AOC) which gives the sausage a particular taste, rather strong in the mouth. The sausage is also trussed (i.e. tied) by hand to guarantee a traditional shape.
Made from the best cuts of pork, from 100% French breeders, this sausage has also been awarded a silver medal. For lovers of local products, this large, trussed sausage should not be missed. The hand-tied string ensures that its shape is perfectly preserved.
Our traditional dry sausage received a silver medal at the Rabelais competition. Previously, it had already won the bronze medal at the Concours Général Agricole. The 2023 vintage is therefore one of the essential charcuterie and cured meats, to be savored before the arrival of the next edition of the world competition of the Académie du saucisson!
