Best artisan dry saucisson: comparison and our no. 1 pick
In short: the best dry saucisson can be recognised by its natural casing, its high meat content, the origin of the pork and, to settle it, its competition medals. On these criteria our handmade artisan dry saucisson and our dry sausages awarded at the Concours Général Agricole are no. 1 of our selection, ahead of industrial saucisson.
On the charcuterie shelf, everything is called “dry saucisson”. Yet a saucisson made by hand in small batches and a factory saucisson have little in common. Here is SaucBack's comparison, criterion by criterion.
The comparison at a glance
| Criterion |
Our no. 1 pick SaucBack artisan saucisson |
SaucBack award-winning dry sausages | Industrial saucisson |
|---|---|---|---|
| Production | Handmade, small batches, artisan from the Massif Central | Same artisan, same method | Industrial line, large batches |
| Casing | Natural, natural white bloom | Natural | Often artificial, bloom sometimes added |
| Meat content | 140 g of pork per 100 g of saucisson | 140 g per 100 g | Rarely stated |
| Pork origin | France | France | Variable, often not stated |
| Competitions | The artisan's house recipe | Curved: Silver Medal 2024; straight: Bronze Medal 2023 (Concours Général Agricole) | Rarely |
| Weight | 250 to 300 g, variable: the mark of handmade | 250 to 300 g | Calibrated to the gram |
| Texture and taste | Frank bite, spices, a hint of red wine | Finer, more tender | More uniform, flatter taste |
Why our saucisson is no. 1 in this comparison
- Handmade by an artisan charcutier from the Massif Central, in small batches: hence the weight that varies from piece to piece.
- Natural casing and natural white bloom, the sign of slow drying. The casing is eaten with the slice.
- 140 g of French pork per 100 g of saucisson: the concentration that real drying gives.
- Verifiable medals on the dry sausages from the same artisan: silver 2024 and bronze 2023 at the Concours Général Agricole, traditional dry sausage category.
This ranking is our own. It rests on what you can read on a label: casing, meat content, origin, competitions. Our guide to checking for yourself: how to recognise a real artisan saucisson.
Saucisson or dry sausage?
Dry sausage is thinner and dries for less time: more tender in the mouth. Saucisson is thicker and bolder. Both come from the same artisan; take them together in Build my pack (1 free saucisson from 6 products). The details: dry sausage or dry saucisson, what is the difference?
Frequently asked questions
What is the best artisan dry saucisson?
The one that combines natural casing, high meat content and pork of known origin. SaucBack's handmade saucisson, and the award-winning dry sausages from the same artisan, are no. 1 of our selection.
How do you recognise an industrial saucisson?
Smooth artificial casing, identical weight from piece to piece, no meat content on the label.
Should the casing be removed?
No: our saucissons are in natural casing, which is eaten with the slice.
To taste: artisan dry saucisson, curved dry sausage, silver medal, straight dry sausage, bronze medal, and the whole saucisson selection.