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DESCRIPTION
The Artisanal "Altitude" Saucisson is the work of Philippe, an artisanal charcutier in Auvergne whose expertise has been passed down for three generations. Handmade, in natural casing, slowly cured in a drying room — no compromises, no industrial shortcuts.
Its natural white bloom on the surface is a sign of traditional, respected curing. It brings those subtle notes of forest floor, characteristic of exceptional mountain saucissons. The texture is dense and melt-in-your-mouth, the taste frank, deep, and authentic.
This is the saucisson our grandparents used to eat — the one whose taste we've been searching for years in supermarkets, without ever finding it.
TASTING
To fully appreciate all the flavors of Altitude sausage, proper tasting is essential.
- Take it out 30 minutes before — Room temperature releases all the aromas. Never cut it cold.
- Slice thinly with a sharp knife — 2 to 3mm for optimal melt-in-your-mouth texture.
- Serve it with toasted country bread, gherkins, aged cheese, or whole grain mustard.
-
Wine pairing Côtes du Rhône, Saint-Joseph, Beaujolais Villages, or a Chablis for white wine lovers.
The sausage can be enjoyed plain, on an appetizer platter, or in a raclette. It also cooks very well (lentils, sautéed potatoes).
CONSERVATION
Altitude sausage can be enjoyed plain, on an appetizer platter, or in a raclette. It also holds up very well to cooking (lentils, sautéed potatoes).
Vacuum-packed: store in a cool, dry place (cellar, refrigerator). Minimum shelf life 60 days upon receipt.
Opened: wrap in a clean cloth or food paper. Consume within 10 to 15 days.
Freezing (if necessary): vacuum seal. Thaw slowly at room temperature.
TECHNICAL SPECIFICATIONS
Origin: Auvergne, France 🇫🇷
Net weight: 2/300g (±5%)
Ingredients: French pork meat (95%), salt, black pepper, garlic, natural pork casing
Additives: None — no nitrites, no preservatives, no colorants
Aging: 4 to 6 weeks in natural high-altitude drying room
Mold: Natural (Penicillium) — not added
Allergens: Pork. May contain traces of gluten.
Energy value: ~380 kcal / 100g
Proteins: ~24g / 100g
Fats: ~30g / 100g
Salt: ~3.8g / 100g
Packaging: Vacuum-packed — direct from the drying room
Best Before Date: Minimum 60 days upon receipt (unopened)
7/7 CUSTOMER SERVICE
Your team is available to answer your questions seven days a week.
You can contact us by email or phone during the following hours: Monday to Friday from 9 a.m. to 12 p.m. and from 2 p.m. to 6 p.m. Feel free to reach out to us.
The Artisanal "Altitude" Saucisson is the work of Philippe, an artisanal charcutier in Auvergne whose expertise has been passed down for three generations. Handmade, in natural casing, slowly cured in a drying room — no compromises, no industrial shortcuts.
Its natural white bloom on the surface is a sign of traditional, respected curing. It brings those subtle notes of forest floor, characteristic of exceptional mountain saucissons. The texture is dense and melt-in-your-mouth, the taste frank, deep, and authentic.
This is the saucisson our grandparents used to eat — the one whose taste we've been searching for years in supermarkets, without ever finding it.
To fully appreciate all the flavors of Altitude sausage, proper tasting is essential.
- Take it out 30 minutes before — Room temperature releases all the aromas. Never cut it cold.
- Slice thinly with a sharp knife — 2 to 3mm for optimal melt-in-your-mouth texture.
- Serve it with toasted country bread, gherkins, aged cheese, or whole grain mustard.
-
Wine pairing Côtes du Rhône, Saint-Joseph, Beaujolais Villages, or a Chablis for white wine lovers.
The sausage can be enjoyed plain, on an appetizer platter, or in a raclette. It also cooks very well (lentils, sautéed potatoes).
Altitude sausage can be enjoyed plain, on an appetizer platter, or in a raclette. It also holds up very well to cooking (lentils, sautéed potatoes).
Vacuum-packed: store in a cool, dry place (cellar, refrigerator). Minimum shelf life 60 days upon receipt.
Opened: wrap in a clean cloth or food paper. Consume within 10 to 15 days.
Freezing (if necessary): vacuum seal. Thaw slowly at room temperature.
Origin: Auvergne, France 🇫🇷
Net weight: 2/300g (±5%)
Ingredients: French pork meat (95%), salt, black pepper, garlic, natural pork casing
Additives: None — no nitrites, no preservatives, no colorants
Aging: 4 to 6 weeks in natural high-altitude drying room
Mold: Natural (Penicillium) — not added
Allergens: Pork. May contain traces of gluten.
Energy value: ~380 kcal / 100g
Proteins: ~24g / 100g
Fats: ~30g / 100g
Salt: ~3.8g / 100g
Packaging: Vacuum-packed — direct from the drying room
Best Before Date: Minimum 60 days upon receipt (unopened)
Your team is available to answer your questions seven days a week.
You can contact us by email or phone during the following hours: Monday to Friday from 9 a.m. to 12 p.m. and from 2 p.m. to 6 p.m. Feel free to reach out to us.
Frequently Asked Questions
All about artisanal dry sausage
Do you have a question about storage, ingredients, delivery, or tasting? Find all the answers below.
How to store opened dry sausage?
Wrap it in a clean tea towel or food paper and store it in a cool, dry place.
Once opened, consume within 10 to 15 days to fully enjoy its flavors.
Avoid the refrigerator if possible — humidity can affect the texture.
Does Altitude sausage contain additives or nitrites?
No. Artisanal Altitude sausage is made without added nitrites, without preservatives, without colorants, without artificial flavors.
Ingredients: French pork, salt, black pepper, garlic, natural pork casing. That's all.
What is the difference between artisanal and industrial dry sausage?
Artisanal sausage uses selected meat, is slowly cured in natural casing, and contains no additives.
Industrial sausage generally contains stabilizers, nitrites, acidity regulators, and flavorings, which accelerate production but degrade the taste.
The difference is immediately noticeable on the palate.
Is the white mold on the sausage normal?
Yes, it's a sign of quality.
The white bloom (noble molds like Penicillium) develops naturally during the aging process and contributes to the characteristic earthy aromas.
It is not added; it appears spontaneously in a natural aging environment.
What is the delivery time for my order?
Your order is shipped in a refrigerated package within 24 hours (business days) and delivered within 24 to 48 hours in metropolitan France.
The sausage arrives directly from Philippe's drying room, in the best possible fresh condition.
Can I freeze artisanal sausage?
Yes, but with caution.
Wrap it tightly in vacuum film before freezing.
To thaw, leave it to warm up slowly at room temperature for several hours. Freezing may slightly alter the texture, but the flavors remain preserved if done correctly.
Our customer service is available 7 days a week. Average response time: 24h
A question?
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