Artisan Dry Sausage

The artisan dry sausage is the saucisson's little sister: thinner, it dries for less time and keeps a more tender texture. Both of ours are made by hand in Auvergne, in natural casing, from French pork, and each has been awarded at the Concours Général Agricole in Paris.

Curved or straight?

The curved dry sausage, Silver Medal, has a coarser grind and a firm bite: the one for flavour lovers. The straight dry sausage, Bronze Medal, slices into even rounds: perfect for the aperitif, picnics and sandwiches.

Frequently asked questions

What is the difference between a dry sausage and a dry saucisson?
Diameter and drying time. The dry sausage (about 3 cm) dries for 3 to 4 weeks, the saucisson (5 cm and more) for 6 weeks or longer. Our full article: dry sausage or dry saucisson, what is the difference?

How long does a dry sausage keep?
Several weeks somewhere cool and dry, hung up or in a cloth. Once started, eat within 10 days.

What does the medal mean?
The Concours Général Agricole is the official competition of the Paris Agricultural Show. Products are blind-tasted by a professional jury.

Find them in the Mini Aperitif Box and the Classic Box, or alongside our Auvergne saucissons and our full saucisson range.