4 products

Dry sausage: beautiful slices to share for a pure moment of conviviality!

The history of the dried sausage begins at the time of the Roman Empire: at that time, refrigerators did not exist. To preserve cold meats, the Romans rubbed raw meat on saltpeter in order to preserve it for a long time. Dry sausages were therefore salted and then smoked or dried.

Nowadays, our dried sausage handcrafted, respects the same principles of salting and drying as ancestral methods. Made with care, our range of perch sausage brings together the best of the region to offer you a quality aperitif. The perch sausage is made from pork from France. It is then carefully seasoned, placed in a natural casing and slowly dried for 6 to 8 weeks.

Recognizable by its U shape due to embossing in a curved natural pork casing, the dried sausage is thinner and less bumpy than its cousin the sausage.

Our range of artisanal dry sausages

The dry sausage from Ardèche IGP and the straight sausage from Ardèche IGP:

A land of tradition, southern Ardèche combines all the conditions favorable to the production of an exceptional dry sausage. These IGP dry sausages will seduce you with their blend of sweetness, character and the authenticity of its flavors.

Aveyron perch sausage:

There Aveyron perch sausage takes its name from the wooden pole on which it is hung during its drying time. Its loop shape is due to the accumulation of perch sausages wrapped around this famous wooden support. The perch sausage has a powerful taste and firm flesh. It is eaten as a starter, an aperitif or a snack.

Dry ham sausage:

The main difference between the dried sausage classic and dry ham sausage lies in the fat content. Indeed, our dried sausage ham sausage is reduced to 40% fat compared to other dry sausages. Kids love it ;)

Preserving dry sausage

Made in an artisanal way, our dry sausage can be stored at a temperature below 18°C ​​for up to 60 days.

Once your dried sausage started, several choices are available to you according to your tastes:

  • If you want a dried sausage soft, store it in a cloth, sausage bag or tea towel and place it in the vegetable drawer of your refrigerator. Remember to protect the cut ends well.
  • On the contrary, if you like tough sausages, hang it in a cool, dry place and let it dry for a few weeks before enjoying it.

But don't worry... once you start using your dry sausage, it won't last long ;)

Tasting advice for dry Perche sausage

It is recommended to consume the perch sausage into thin slices to enjoy all its flavors. Being made of natural pork casing, you can absolutely eat the skin of the dry sausage . The latter will bring to your perch sausage an additional texture and taste.

At the level of sausage accessories , equip yourself with a good knife and a good cutting board. You can also find the sausage guillotine for sale on our website for easy and fun cutting!

There Aveyron dry sausage can be enjoyed without moderation with a good piece of artisan country bread and butter. On the wine side, the Aveyron dry sausage Pairs perfectly with red or white wine.

If you like dry sausages, you will love our artisanal dry hams or our artisanal sausages !