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Behind the scenes in our Ardèche workshops: how the mini dry sausages in our advent calendar are made, from the mêlée to the drying room.
In the world of artisanal charcuterie, dry sausage is often associated with a classic cylindrical shape. However, there is a distinct category that immediately catches consumers' eyes: shaped sausages. Square,...
La Boutique des Saucissons has just won 3 medals at the Rabelais World Saucisson Competition! Discover our award-winning sausages at the 2023 Rabelais World Saucisson Competition.
The flower? Funny word when we talk about sausages... Cheeses with a bloomy rind, does that perhaps mean more to you? In fact, it is the term commonly used by...
Why are our dry sausages so good? Because we don't rush our dry sausages! We give them time... Time to dry quietly, to mature, to develop all their aromas! But...
Saucisson is a very popular charcuterie (beyond Ardèche) and which undergoes many transformations in different regions of the world. It is a specialty that comes in many forms and flavors,...
Let's not get confused about "the scrum". Making a dry sausage is actually putting "the scrum" in a casing. Be careful not to confuse it with the scrum in rugby,...
For a very long time, Ardèche has been a land of dried charcuterie (sausage, ham) because the mountainous climate (dry and windy) is conducive to this way of preserving pork.
