About Us
A passion for craftsmanship and tradition
My name is Hugo Delbet, I am 35 years old, and for 10 years I have been dedicated to introducing artisanal cured meat products: saucisson, ham, lomo, and chorizo. My passion for authentic flavors and respect for tradition has led me to work with producers in France and Spain to share their expertise.
The origin of SaucBack
SaucBack was born from a simple idea: to allow everyone to enjoy exceptional products, wherever they may be. The name symbolizes this return to basics: "Sauc" for saucisson, and "back" for "like before." The company is based in Auvergne, near Clermont-Ferrand, from where all our orders are shipped.
Our producers
In Auvergne, our dry saucisson and our two dry sausages are handmade, in small batches, by an Auvergne charcutier, using French-origin pork and natural casings. Our sausages have been awarded a Silver Medal and a Bronze Medal at the Concours Général Agricole. Our PGI Auvergne hams are aged at an altitude of 750m, including a Gold Medal-winning farmhouse ham.
In Spain, we work with renowned Catalan curers: TSG-certified (Traditional Speciality Guaranteed) Serrano ham, PGI chorizos, lomo aged for 9 months, Catalan fuet in natural casing, and black label 100% Iberian jamón Bellota, aged for 36 months.
Our quality approach
- Products selected for their artisanal craftsmanship and their aging period.
- Official labels where they exist: PGI, TSG, competition medals.
- Short ingredient lists: our PGI chorizos contain only pork, paprika, garlic, and salt.
- Transparent information: ingredients, allergens, and nutritional values are detailed on each product page.
From our producers to your table
We ship from Auvergne to all of metropolitan France, Corsica, and the European Union. Our large formats are vacuum-packed, and each product is carefully wrapped, ready to enjoy or give as a gift.
Tips to fully enjoy our products
Storage, slicing, pairings, choosing a gift box: find all our advice in our guides, for example Serrano, Iberian, Bellota: what are the differences? or how to choose a charcuterie gift box for Christmas.