Dry sausage

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

The story of the dry-cured sausage begins in the days of the Roman Empire: back then, refrigerators did not exist. To preserve charcuterie, the Romans rubbed raw meat with saltpetre so it would keep for a long time. Dry-cured sausages were therefore salted, then smoked or dried.

Today, our artisan-made dry-cured sausage follows the same salting and drying principles as those ancestral methods. Carefully crafted, our range of pole-dried sausage brings together the best of the terroir to offer you a quality apéritif. The pole-dried sausage is made with French-sourced pork. It is then carefully seasoned, filled into natural casing and slowly dried for 6 to 8 weeks.

Recognisable by its U shape, the result of being filled into a curved natural pork casing, the dry-cured sausage is finer and less knobbly than its cousin the saucisson.

Our range of artisanal dry-cured sausages

The dry-cured sausage from Ardèche PGI and the straight sausage from Ardèche PGI:

A land of tradition, southern Ardèche brings together every condition needed to make an exceptional dry-cured sausage. These PGI dry-cured sausages will win you over with their blend of mellowness, character and the authenticity of their flavours.

The Aveyron pole-dried sausage:

The Aveyron pole-dried sausage takes its name from the wooden pole on which it is hung throughout its drying time. Its loop shape comes from the sausages being coiled around that famous wooden support. The pole-dried sausage has a powerful taste and a firm texture. It is enjoyed as a starter, as an apéritif or as a snack.

The dry-cured sausage with ham:

The main difference between the classic dry-cured sausage and the dry-cured sausage with ham lies in the fat content. Our dry-cured sausage with ham is reduced to 40% fat compared with our other dry-cured sausages. Children love it ;)

Keeping your dry-cured sausage

Made the artisanal way, our dry-cured sausage keeps at a temperature below 18°C for up to 60 days.

Once your dry-cured sausage has been started, you have several options depending on your taste:

• If you like a mellow dry-cured sausage, keep it in a cloth, a saucisson bag or a tea towel and place it in the vegetable drawer of your fridge. Remember to protect the cut ends well.
• If, on the contrary, you like your sausages firm, hang it in a cool, dry place and let it dry for a few more weeks before enjoying it.

But rest assured… once your dry-cured sausage has been started, it will not last long ;)

Tasting advice for the pole-dried sausage

We recommend enjoying the pole-dried sausage in thin slices to make the most of all its flavours. As it is filled into natural pork casing, you can absolutely eat the skin of the dry-cured sausage. It will bring your pole-dried sausage extra texture and extra taste.

As for saucisson accessories, equip yourself with a good knife and a good chopping board. You will also find our saucisson guillotine for sale on our website, for easy and playful slicing!

The Aveyron dry-cured sausage is enjoyed without moderation with a good piece of artisan country bread and butter. On the wine side, the Aveyron dry-cured sausage pairs perfectly with a red or a white.

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