Handmade Dry Sausage, Bronze Medal, 250–300 g
“Awarded by a jury. Not by an agency.”
“Farmhouse sausage, without having to find the farm.”
“Handmade in small batches. When it's gone, it's gone.”
The taste of yesteryear, handmade
The dry sausage your guests will remember
Our clients speak best of us
Emile
The sausage is of very good quality, the meat/fat mixture is perfectly balanced, and as for the casing, it is certainly natural.
As a fan of cured meats, I am truly delighted to have tasted this wonderful find, I recommend it.
Stefanie Paino
The authentic dried sausage of yesteryear, very different from those found in supermarkets.
Perfect seasoning, it was enjoyed by all the guests! We will definitely buy it again; it arrived on time and with wonderful packaging. Thank you!
Vincent Ruby
Hello everyone,
This product is a treat, I've reordered it, it's a feast for my taste buds...hmm
Keep up the good work
Medalist at the Concours Général Agricole.
Professional recognition, in your aperitif.
Clean cut, even slice.
Straight shape: easy to slice, perfect for presentation.
French pork, handmade.
Zero industrial shortcuts. Nothing but the real thing.
Medalist at the Concours Général Agricole.
Professional recognition, in your aperitif.
Clean cut, even slice.
Straight shape: easy to slice, perfect for presentation.
French pork, handmade.
Zero industrial shortcuts. Nothing but the real thing.
DESCRIPTION
Bronze Medalist at the Concours Général Agricole.
The French benchmark for local products. This official distinction, won before a panel of professionals, validates what you taste from the very first slice: a frank character and flawless consistency.
Its straight shape is not a detail. It promises clean, even slices, ideal for arranging an attractive platter. Handcrafted from French pork — 140g of meat for 100g of finished product — seasoned with selected spices and a hint of red wine.
The sure choice, whether for gifting or for your own enjoyment. A reliable value that never disappoints, recognized by experts even before it reaches your table.
TASTING
To bring out all the aromas of this award-winning dry sausage, taste it the proper way.
- Take it out 30 minutes beforehand — room temperature releases all its aromas. Never slice it cold.
- Slice it thinly with a sharp knife: its straight shape gives even 2 to 3 mm rounds, ideal for a beautiful board.
- Serve it with toasted country bread, gherkins, a mature cheese or wholegrain mustard.
- Wine pairing: Côtes-du-Rhône, Saint-Joseph, Beaujolais Villages, or a Chablis for white wine lovers.
Enjoy it on its own, on an aperitif board, or cooked with lentils or sautéed potatoes.
CONSERVATION
Dry sausage is easy to store, provided you follow a few rules.
Before opening: store in a cool, dry place (cellar, pantry,
bottom of the refrigerator).
Once opened: wrap the cut part in a clean cloth or food-grade paper.
Avoid airtight plastic wrap.
Consume within 2 to 3 weeks.
If a white mold appears: this is natural and a sign of good curing.
Brush the surface if you wish.
TECHNICAL SPECIFICATIONS
Meat origin: French pork
Net weight: 250 to 300 g (variable weight, artisan product)
Shape: Straight (even slicing)
Award: Bronze Medal — Concours Général Agricole
Density: 140 g of meat per 100 g of finished product
Ingredients: Pork (French origin), salt, pepper, garlic, lactose, dextrose, spices, red wine (sulphites), preservative E252
Casing: Natural pork casing
Production: Artisan, handmade, small batches
Allergens: Lactose (milk), sulphites
Energy: 398 kcal / 100 g
Protein: 25.36 g / 100 g
Fat: 32.05 g / 100 g (of which saturates: 4.65 g)
Salt: 2.67 g / 100 g
Packaging: Individually wrapped
Best before: Shown on the pack — at least 60 days from receipt (unopened)
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.
Bronze Medalist at the Concours Général Agricole.
The French benchmark for local products. This official distinction, won before a panel of professionals, validates what you taste from the very first slice: a frank character and flawless consistency.
Its straight shape is not a detail. It promises clean, even slices, ideal for arranging an attractive platter. Handcrafted from French pork — 140g of meat for 100g of finished product — seasoned with selected spices and a hint of red wine.
The sure choice, whether for gifting or for your own enjoyment. A reliable value that never disappoints, recognized by experts even before it reaches your table.
To bring out all the aromas of this award-winning dry sausage, taste it the proper way.
- Take it out 30 minutes beforehand — room temperature releases all its aromas. Never slice it cold.
- Slice it thinly with a sharp knife: its straight shape gives even 2 to 3 mm rounds, ideal for a beautiful board.
- Serve it with toasted country bread, gherkins, a mature cheese or wholegrain mustard.
- Wine pairing: Côtes-du-Rhône, Saint-Joseph, Beaujolais Villages, or a Chablis for white wine lovers.
Enjoy it on its own, on an aperitif board, or cooked with lentils or sautéed potatoes.
Dry sausage is easy to store, provided you follow a few rules.
Before opening: store in a cool, dry place (cellar, pantry,
bottom of the refrigerator).
Once opened: wrap the cut part in a clean cloth or food-grade paper.
Avoid airtight plastic wrap.
Consume within 2 to 3 weeks.
If a white mold appears: this is natural and a sign of good curing.
Brush the surface if you wish.
Meat origin: French pork
Net weight: 250 to 300 g (variable weight, artisan product)
Shape: Straight (even slicing)
Award: Bronze Medal — Concours Général Agricole
Density: 140 g of meat per 100 g of finished product
Ingredients: Pork (French origin), salt, pepper, garlic, lactose, dextrose, spices, red wine (sulphites), preservative E252
Casing: Natural pork casing
Production: Artisan, handmade, small batches
Allergens: Lactose (milk), sulphites
Energy: 398 kcal / 100 g
Protein: 25.36 g / 100 g
Fat: 32.05 g / 100 g (of which saturates: 4.65 g)
Salt: 2.67 g / 100 g
Packaging: Individually wrapped
Best before: Shown on the pack — at least 60 days from receipt (unopened)
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
A sausage just like in the good old days! Marie-Claire T. – Lyon
"I'd been looking for a long time for a sausage that reminded me of the one my grandfather, the butcher, used to make. I finally found it! The texture is perfect, the taste is pronounced without being too strong. You can really feel the artisanal work behind it. Delivery was fast and the packaging was neat. I recommend it without hesitation!"
Best aperitif of the year Julien R. – Bordeaux
"Ordered this for a dinner with friends and everyone asked where I got it. The saucisson is generous, well-seasoned, with a beautiful bloom on the surface. It's a far cry from the tasteless industrial products you find in supermarkets. This is already my second order!"
Very good, delivery a bit long Éric M. – Nantes
"The product is truly excellent, tasty, and perfectly dry, just how I like them. The only downside is that delivery took 5 days, which made me wait. But once received, you quickly forget about it! I'll be ordering again for the holidays."
A gift that everyone loves Sophie D. – Toulouse.
"I gave it to my father for his birthday and he was delighted. The gift set is beautifully presented, perfect for a gift. The sausage itself is a real marvel — melt-in-your-mouth, fragrant, with that subtle hazelnut flavor found only in quality charcuterie. Bravo!"
Sauce Authentic and generous Patrick B. – Clermont-Ferrand
"As someone from Auvergne, I'm particular about cured meats. Well, Saucback pleasantly surprised me. The sausage stands up to the best local products.
Good size, great bite, and a truly fair quality-price ratio for an artisanal product.
Buy without hesitation."
Hooked since the first slice Camille V. – Paris
"I stumbled upon Saucback by chance and I absolutely don't regret it. The sausage is delicious, tender but not greasy, with perfectly balanced spices. I enjoyed it with a good glass of red wine and it was perfect. Customer service was also very responsive when I had a question. Excellent!"
Frequently Asked Questions
All about the Award-Winning Straight Dry Artisan Sausage
Why a straight shape rather than a curved one?
The straight shape is achieved by vertical frame drying—a traditional technique that produces a perfectly cylindrical sausage from start to finish. The result for you: even and uniform slices from the first to the last, ideal for a neat platter or machine slicing.
What does the Bronze Medal at the Concours Général Agricole really represent?
The Concours Général Agricole de Paris is the absolute benchmark in France for local products. To be a medal winner means having been selected, evaluated, and awarded by a jury of professionals from among hundreds of candidates. This medal is your guarantee of quality even before the first bite.
Where does the pork come from?
Our pork is 100% French, sourced from French breeders. This superior quality meat offers a noticeable difference in taste: richer, more flavorful, with a distinct character not found in industrial products.
The sausage is handmade — what does that mean for me?
Each sausage is hand-stuffed, tied, and hung to dry. No industrial pace, no excessive standardization. This care given to each piece results in a more homogeneous texture, a more complex taste, and a consistency in quality that machines cannot replicate.
What's the white flower on the surface?
It's a natural mold (Penicillium) that develops during the curing process. It plays a protective role and actively contributes to the development of flavors. It's a sign of authentic artisanal drying — exactly what you want to see on a good dry sausage.
Is the straight shape easier to slice?
Yes, that's one of its greatest assets. The consistent cylindrical shape allows for perfectly round and identical slices, whether you slice by hand or with a machine. Zero waste, zero hassle, an impeccable appetizer platter.
How should I store my sausage after opening?
Wrap it in a clean tea towel or baking paper and put it in the refrigerator. It keeps for 2 to 3 weeks with all its texture and aromas intact. Avoid cling film, which stops the product from breathing.
How to enjoy it to the fullest?
Take it out of the refrigerator 15 to 20 minutes before tasting. Room temperature releases all the aromas. Slice it thinly, serve with a few gherkins, good country bread, and a glass of Côtes du Rhône or Beaujolais.
What's the difference between this straight and the silver medalist curved?
Both are handmade, in natural casing, with French pork. The difference lies in the shape and the reward: the straight one is ideal for regular slicing and a precise platter, while the curved one is the iconic traditional shape. Both are excellent – it's a matter of taste and use.
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 once it has 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.