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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...
That's it, you've received your sausage box or your very first order of Ardèche sausages! Congratulations! Have you tasted one or two? How lucky! (Yes, gluttony is a very nice...
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,...
What is a sausage guillotine? Apart from the amazing object that can fascinate many curious people, the sausage guillotine is a real kitchen tool. It is generally quite popular among...
If you don't mind, let's start at the beginning: what is chorizo? Chorizo is a Spanish sausage made from pork and seasoned with spices, including chili pepper and paprika (pimentón)...
La Boutique des Saucissons gives a second life to “non-compliant” products. In traditional distribution channels, products must all be identical: same weight, same color and same appearance.
Try this recipe with parmesan or mozzarella or both :) Replace the mushrooms with an onion to give more character to this pizza or with olives to respect the Italian...
Between large sausages, chorizos, dry hams or flavored sausages, it is sometimes difficult to make a choice. The Sausage Shop will enlighten you!
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,...
Our recipe for chorizo cake with dried tomatoes and cheese. And why not? For die-hard goat cheese lovers, replace or add (for even more sweetness ...) fresh (or not) goat...
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.
Preparation of the chocolate marshmallow sausage... Melt the chocolate with the butter and mix until the mixture is smooth. Whisk if necessary. Off the heat, add the sugar and egg,...
