Handmade French Dry Saucisson 250–300 g
“Tender, straight from the drying room.”
“Farmhouse saucisson, without having to find the farm.”
“Handmade in small batches. When it's gone, it's gone.”
The sausage that silences the whole table
The sausage your guests will remember
Our clients speak best of us
Emile
The sausage is of very good quality, the meat/fat mixture is well 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 discovery, I recommend it.
Stefanie Paino
The real traditional dry sausage, 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 delight, I've reordered it, it's a treat for my taste buds...hmm
Keep up the good work
The true taste of the farm from the very first slice.
Handmade, 100% French pork. You can taste the difference right away.
The appetizer that goes first.
You put the board down, and it disappears before the rest.
From the drying room to your board.
All the pleasure of a good sausage, straight from our home to yours.
The true taste of the farm from the very first slice.
Handmade, 100% French pork. You can taste the difference right away.
The appetizer that goes first.
You put the board down, and it disappears before the rest.
From the drying room to your board.
All the pleasure of a good sausage, straight from our home to yours.
DESCRIPTION
Dry Sausage
Artisan-made, it's the real deal. The one you start "just for a taste"... and find
empty ten minutes later. Handmade in small batches, from pork of French origin,
respecting traditional French charcuterie know-how.
Its density doesn't lie: 140g of pork meat for 100g of finished product.
Meaty, generous, never dry. The natural pork casing gives it that authentic chew
and even maturation, while a hint of red wine and selected spices balance the
flavor – frank, never aggressive.
It's the perfect charcuterie board sausage. The one you put out for aperitifs
with friends and that everyone loves, without needing to overdo it.
TASTING
To bring out all the aromas of this artisan saucisson, 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: 2 to 3 mm for a melting texture.
- 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 saucisson on its own, on an aperitif board or with raclette. It also holds up very well to cooking (lentils, sautéed potatoes).
CONSERVATION
Dry sausage
is easy to store, provided a few rules are followed.
Before opening: store in a cool, dry place (cellar, pantry,
bottom of the refrigerator). Its natural drying ensures excellent preservation.
Once opened: wrap the cut end in a clean cloth or food paper.
Avoid airtight plastic film, which will soften it. Consume within 2 to 3 weeks.
If a white bloom appears: this is natural and a sign of good aging.
Simply brush the surface if you wish.
TECHNICAL SPECIFICATIONS
Meat origin: French pork
Net weight: 250 to 300 g (variable weight, artisan product)
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
Drying: Natural (~10%)
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 vacuum-packed — keeps it fresh in transit
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.
Dry Sausage
Artisan-made, it's the real deal. The one you start "just for a taste"... and find
empty ten minutes later. Handmade in small batches, from pork of French origin,
respecting traditional French charcuterie know-how.
Its density doesn't lie: 140g of pork meat for 100g of finished product.
Meaty, generous, never dry. The natural pork casing gives it that authentic chew
and even maturation, while a hint of red wine and selected spices balance the
flavor – frank, never aggressive.
It's the perfect charcuterie board sausage. The one you put out for aperitifs
with friends and that everyone loves, without needing to overdo it.
To bring out all the aromas of this artisan saucisson, 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: 2 to 3 mm for a melting texture.
- 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 saucisson on its own, on an aperitif board or with raclette. It also holds up very well to cooking (lentils, sautéed potatoes).
Dry sausage
is easy to store, provided a few rules are followed.
Before opening: store in a cool, dry place (cellar, pantry,
bottom of the refrigerator). Its natural drying ensures excellent preservation.
Once opened: wrap the cut end in a clean cloth or food paper.
Avoid airtight plastic film, which will soften it. Consume within 2 to 3 weeks.
If a white bloom appears: this is natural and a sign of good aging.
Simply brush the surface if you wish.
Meat origin: French pork
Net weight: 250 to 300 g (variable weight, artisan product)
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
Drying: Natural (~10%)
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 vacuum-packed — keeps it fresh in transit
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 the old days! Marie-Claire T. – Lyon
"I had been looking for a sausage that reminded me of my grandfather's, a butcher, for a long time. 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 wholeheartedly recommend it!"
Best aperitif of the year Julien R. – Bordeaux
"Ordered for a dinner with friends and everyone asked where I got it. The sausage is generous, well-seasoned, with a lovely bloom on the surface. It's a far cry from the tasteless industrial products from the supermarket. 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 drawback is that delivery took 5 days, which made me wait. But once received, you quickly forget about it! I'll order 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 box is very well presented, perfect for a present. The sausage itself is a real marvel — melting, fragrant, with that slightly nutty taste that you only find in quality cured meats. Well done!"
Authentic and generous sauce Patrick B. – Clermont-Ferrand
"As an Auvergnat, I'm particular about cured meats. Well, Saucback pleasantly surprised me. The sausage stands up well against the best local products.
Good size, pleasant chew, and a truly fair quality-price ratio for an artisanal product.
Don't hesitate to buy it."
Hooked since the first slice Camille V. – Paris
"I stumbled upon Saucback by chance and I have absolutely no regrets. The sausage is delicious, tender but not greasy, with well-balanced spices. I enjoyed it with a nice glass of red wine and it was perfect. Customer service was also very responsive when I had a question. Top-notch!"
Frequently Asked Questions
All about our artisan saucisson
Do you have a question about storage, ingredients, delivery, or tasting? Find all the answers below.
How to store sausage after opening?
Wrap it in a clean tea towel or food paper and keep it in a cool, dry place, or at the bottom of the refrigerator. Avoid airtight cling film, which softens it.
Once cut, eat it within 2 to 3 weeks to enjoy its aromas to the full.
What is in the artisan saucisson?
French pork, salt, pepper, garlic, lactose, dextrose, spices, red wine (sulphites) and one preservative, potassium nitrate (E252). It contains no artificial colourings or flavourings.
Allergens: lactose (milk) and sulphites.
What is the difference between artisanal and industrial sausage?
Artisan saucisson uses selected meat; it is stuffed and tied by hand in small batches, then slowly cured in natural casing. Its recipe stays short.
Industrial saucisson is often dried in a few days in fast-drying rooms, with more additives (stabilisers, acidity regulators, flavourings) to speed up production.
You taste the difference immediately.
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 prepared within 1 to 2 business days, then delivered within 2 to 5 business days in France. The saucisson travels vacuum-packed. We also deliver to Corsica and the European Union: the delivery time is shown at checkout.
Can I freeze homemade sausage?
Yes, but with caution.
Wrap it tightly in vacuum film before freezing.
To thaw, leave it to slowly come to room temperature for several hours. Freezing may slightly alter the texture, but the flavors remain preserved if done correctly.
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Our customer service team answers Monday to Friday, 8 am to 6 pm (French time). Average response time: 24 business hours
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