Handmade Curved Dry Sausage, Silver Medal, 250–300 g
Award-winning. And you can taste it from the very first bite.
The dry sausage your guests will remember
Our clients speak best of us
Thomas G.
"When I saw 'bronze medal at the Concours Général Agricole,' I was curious. After the first slice, I understood why. A dry sausage like they don't make anymore: handmade, French pork, with perfect curing. Neither too dry nor too soft. A true success."
Isabelle M.
"The Concours Général Agricole is the benchmark in France. And honestly, this dry sausage lives up to its award. The straight shape, the beautiful white casing, and especially that bold, generous taste of French terroir. €12.50 for 300g of happiness is a steal!"
Marc-Antoine D.
"We often order charcuterie online without really knowing what we're going to receive. Here, no unpleasant surprises: the sausage is generous, handmade as advertised, and the French-origin pork really makes all the difference in terms of taste. Carefully delivered too."
Silver Award winner, and you can taste it.
A jury chose it. Now it's your turn to slice it.
The curved shape that makes an impression.
It catches the eye before the very first bite.
Beautiful, generous slices.
Cut on the bias, the curved sausage gives rounds full of bite.
Silver Award winner, and you can taste it.
A jury chose it. Now it's your turn to slice it.
The curved shape that makes an impression.
It catches the eye before the very first bite.
Beautiful, generous slices.
Cut on the bias, the curved sausage gives rounds full of bite.
DESCRIPTION
Awarded a Silver Medal — and you can taste it from the first slice. Its curved shape is the
signature of traditionally dried sausages: hung and slowly matured,
allowing time to develop a distinctive character and a denser texture.
This curve isn't just aesthetic.
It's the result of slow maturation
that provides more chew and depth. Inside, 140g of French-origin pork
per 100g of product, natural casing, selected spices, and a hint of red wine.
The ideal choice for enthusiasts who want character on their platter.
Quality recognized by a panel of professionals, before being recognized by
your guests.
TASTING
To fully appreciate the character of this award-winning sausage, a proper tasting is essential.
1. Take it out 30 minutes beforehand — Room temperature releases all the
aromas. Never slice it cold.
2. Slice it diagonally with a sharp knife — the curved shape lends itself to beautiful, generous slices, thicker for a chewier texture.
3. Serve it with toasted country bread, pickles, aged cheese, or whole grain mustard.
4. Wine pairing: a red with character — Côtes-du-Rhône, Saint-Joseph, or a Cahors.
Enjoy it plain, on a charcuterie board, or for a gourmet break with
friends.
CONSERVATION
Dry sausage keeps well, as long as you follow a few simple rules.
Before opening: keep it in a cool, dry place (cellar, pantry, bottom of the refrigerator).
Once cut: wrap the cut end in a clean tea towel or food paper.
Avoid airtight cling film.
Eat within 2 to 3 weeks.
If a white bloom appears: it is natural and a sign of good curing. Brush the surface if you wish.
TECHNICAL SPECIFICATIONS
Origin: France, artisan made
Net weight: 250 to 300 g (variable weight, artisan product)
Shape: curved, hung to dry the traditional way
Award: Silver Medal at the Concours Général Agricole
Ingredients: pork (French origin), salt, pepper, garlic, lactose, dextrose, spices, red wine (sulphites), preservative E252
Density: 140 g of meat per 100 g of finished product
Casing: natural casing
Allergens: lactose (milk), sulphites
Nutrition per 100 g: 398 kcal · Fat 32.05 g (of which saturates 4.65 g) · Protein 25.36 g · Salt 2.67 g
Packaging: vacuum-packed
Best before: shown on the pack
CUSTOMER SERVICE
Our team is here for you Monday to Friday, 8 am to 6 pm, by email at contact@saucback.com or via the Contact page. We reply within 24 business hours.
Awarded a Silver Medal — and you can taste it from the first slice. Its curved shape is the
signature of traditionally dried sausages: hung and slowly matured,
allowing time to develop a distinctive character and a denser texture.
This curve isn't just aesthetic.
It's the result of slow maturation
that provides more chew and depth. Inside, 140g of French-origin pork
per 100g of product, natural casing, selected spices, and a hint of red wine.
The ideal choice for enthusiasts who want character on their platter.
Quality recognized by a panel of professionals, before being recognized by
your guests.
To fully appreciate the character of this award-winning sausage, a proper tasting is essential.
1. Take it out 30 minutes beforehand — Room temperature releases all the
aromas. Never slice it cold.
2. Slice it diagonally with a sharp knife — the curved shape lends itself to beautiful, generous slices, thicker for a chewier texture.
3. Serve it with toasted country bread, pickles, aged cheese, or whole grain mustard.
4. Wine pairing: a red with character — Côtes-du-Rhône, Saint-Joseph, or a Cahors.
Enjoy it plain, on a charcuterie board, or for a gourmet break with
friends.
Dry sausage keeps well, as long as you follow a few simple rules.
Before opening: keep it in a cool, dry place (cellar, pantry, bottom of the refrigerator).
Once cut: wrap the cut end in a clean tea towel or food paper.
Avoid airtight cling film.
Eat within 2 to 3 weeks.
If a white bloom appears: it is natural and a sign of good curing. Brush the surface if you wish.
Origin: France, artisan made
Net weight: 250 to 300 g (variable weight, artisan product)
Shape: curved, hung to dry the traditional way
Award: Silver Medal at the Concours Général Agricole
Ingredients: pork (French origin), salt, pepper, garlic, lactose, dextrose, spices, red wine (sulphites), preservative E252
Density: 140 g of meat per 100 g of finished product
Casing: natural casing
Allergens: lactose (milk), sulphites
Nutrition per 100 g: 398 kcal · Fat 32.05 g (of which saturates 4.65 g) · Protein 25.36 g · Salt 2.67 g
Packaging: vacuum-packed
Best before: shown on the pack
Our team is here for you Monday to Friday, 8 am to 6 pm, by email at contact@saucback.com or via the Contact page. We reply within 24 business hours.
Our clients speak best of us
My go-to appetizerKevin S. – Paris
"Since I discovered SaucBack's award-winning sausage, it's been the star of all my appetizer platters. My friends always ask me where I order it from. Handmade, French pork, awarded at the Concours Général Agricole—there's nothing to fault. A sure bet."
A perfect gift for my butcher father-in-law Lucie R. – Grenoble
"Offering a prize-winning sausage from the CGA to a former charcutier is a risky bet... He loved it! He even asked for the website address. The texture is impeccable, the natural casing is perfect, and the seasoning is subtle. A product that lives up to its medal."
Very good, I would have liked a larger size! Nathalie B. – Toulouse
"Excellent dry sausage, you can really tell it's artisanal from the first bite. It disappeared in two days at home! My only regret: the 300g size is too small. I hope they offer a 500g soon. In the meantime, I'm ordering two at a time!"
Artisanal, you can see it and you can taste itMarc-Antoine D. – Bordeaux
"We often order charcuterie online without really knowing what we're going to receive. Here, no bad surprises: the sausage is generous, handmade as advertised, and the French pork really makes all the difference in terms of taste. Carefully delivered too."
The CGA doesn't disappoint!Isabelle M. – Lyon
"The Concours Général Agricole is the benchmark in France. And honestly, this dry sausage lives up to its award. The straight shape, the beautiful white casing, and above all, that honest and generous taste of French terroir. €12.50 for 300g of happiness, it's a steal!"
Well-deserved medal! Thomas G. – Clermont-Ferrand
"When I saw 'bronze medal at the Concours Général Agricole,' I was curious. After the first slice, I understood why. A dry sausage like they don't make anymore: handmade, French pork, with perfect curing. Neither too dry nor too soft. A true success."
FAQ
Why is this sausage curved?
The curved shape is the traditional shape of handmade French dry sausage. It results from natural drying in a natural casing, without a mould or frame — it's the signature of handmade products. On an appetizer platter, it's immediately recognizable and can be easily sliced into regular rounds.
What does the Silver Medal actually change for me?
It saves you from blind testing. A jury of independent experts tasted, evaluated, and rewarded this product among hundreds of competitors. You know even before opening the package that you will enjoy it.
Where does the pork used come from?
The pork is 100% French, selected from French producers. The result: more flavorful meat, a richer taste, and the assurance of supporting a quality local industry.
What exactly is a natural casing—and why is it better?
Natural casing is the animal-derived casing into which sausage meat is stuffed before drying. Unlike artificial casings, it breathes—allowing for slow and even drying. The result for you: a more melt-in-your-mouth texture, a more complex flavour, and that characteristic slight crunch when you bite into it.
The white flower on the surface, is that normal?
Absolutely. This natural white film is a beneficial mold (Penicillium) that develops during aging. It protects the sausage and helps to develop its aromas. It is a sign of authentic artisanal drying — not a defect.
How should I store my sausage after opening?
Wrap it in a clean tea towel or baking paper and keep it in the refrigerator. Once opened, it keeps for 2 to 3 weeks with its texture and aromas intact. Avoid cling film, which stops it from breathing.
How should I serve it to enjoy it at its best?
Take it out of the refrigerator 15 to 20 minutes before serving - room temperature releases all the aromas. Slice it thinly with a good knife. It pairs perfectly with a glass of light red wine, some pickles, and good bread.
Can I freeze it?
This is not recommended. Freezing alters the texture of the dried sausage and can cause the fat to seep out when thawed. Store in the refrigerator under the conditions indicated above.
What's the difference between this and a supermarket industrial sausage?
Three major differences: French pork, natural casing and a short recipe, handmade in small batches and slowly dried. Its full ingredients (including lactose, dextrose and a preservative, E252) are listed in the Product sheet tab.
What is the delivery time for my order?
Your order is shipped within 24-48 business hours in insulated packaging to guarantee freshness upon receipt. You will receive a tracking email as soon as it is shipped.
Our customer service team answers Monday to Friday, 8 am to 6 pm (French time). Average response time: 24 business hours
A question?
Write to us using the form below and we will get back to you as soon as possible.