Advice from the craftsman
How to store our sausages?
The sausage from La Boutique des Saucissons should ideally be stored in a cool, dry and ventilated place (for example, a slightly humid cellar) at a temperature between 12° and 18°C. A sausage is considered dry when held between your fingers, the latter hardly sinking.
Is the skin of our sausages edible?
Resulting from the know-how of our artisans, the skin of our sausages is completely edible, it is even essential for the taste. It is one of its main components. By tasting it with the skin, you experience the real Ardèche sausage.
What is the best way to enjoy our sausages?
A sausage must be cut thinly, even very thinly, so that it can release all its aromas and subtleties. The cutting must be done with a non-serrated and perfectly sharp knife. A slicer will make beautiful slices, perfect and thin but could risk distorting the taste of the terroir. The knife is the tool allowing a better return to the sources.
Learn more about our sausages…
What is the recipe for our artisanal sausages?
Our sausages benefit from traditional grinding in a coarse grinder. For their manufacture, we exclusively use real natural pork casings. We ensure a homogeneous and visible distribution between fat and lean. Next comes the seasoning, which is the step that will give all its flavor to the sausages. Spices are essential to obtain the very special flavor of our sausages. Embossed and tied by hand, they then go into the maturing phase in a natural air dryer. The natural gray-green flower, characteristic of our sausages, appears on the surface. It is the signature of our sausages that affirms their subtle and delicate aromas.
Where does our raw material come from?
We exclusively use fresh meat from French pigs, from Auvergne-Rhône Alpes and Brittany, to guarantee the quality of our sausages. Our sausages are made from meat from pigs from responsible production methods. This process implements agronomic and breeding practices that respect natural balances, the environment and animal welfare.
The production of our artisanal sausages
Artisanal production is still carried out in small manufacturing workshops established in the places where the sausages originate. Our artisan charcutiers perpetuate traditional recipes and know-how.
Did you know?
What's on the surface of our sausages?
The grey-green appearance of our sausages is due to a natural flower called "Penicillium" which develops on the surface of the skin. Resulting from a gentle, slow and completely natural fermentation, it is harmless and even contributes to the good taste of the sausage and its conservation! Our master butchers monitor and control the development of the natural flower so that once it reaches maturity, it allows the sausage to reveal all its flavors.
What is the difference between a salami and a sausage?
The answer to this question is very simple: the casing used for sausage is smaller than that used for salami. For the curved sausage, the particularity of its manufacture is that its two ends are joined by a string, giving it its recognizable U shape.
