Auvergne Saucisson

Auvergne saucisson is recognisable by its natural white bloom, its natural casing and its firm bite. Ours are made by hand near Clermont-Ferrand, in small batches, from French pork: 140 g of meat for 100 g of finished product, slow drying at altitude, and no colouring.

Three saucissons, three characters

The artisan dry saucisson, 250-300 g, the classic of the aperitif board. The curved dry sausage, Silver Medal at the Concours Général Agricole, more tender and generous. The straight dry sausage, Bronze Medal, with even slices, ideal for children and sandwiches.

Frequently asked questions

What is the difference between Auvergne saucisson and Lyon saucisson?
Auvergne saucisson is dried in the mountains, often longer, with a coarser grind and a more rustic taste. Lyon saucisson is finer and milder.

Is the white bloom normal?
Yes. It is a natural yeast that protects the saucisson while it dries. It is the sign of an artisan product with no surface treatment. Our guide: how to recognise a real artisan saucisson.

How should I store it?
Hung up or in a cloth, somewhere cool and dry. Never in sealed plastic. All our tips: how to store a dry saucisson.

See also our medal-winning dry sausages, all our Auvergne charcuterie and our aperitif boxes combining Auvergne saucisson and Spanish charcuterie.