The sausage that silences the whole table
Seen on:
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
Artisanal Dry Sausage 300g – Handmade French Charcuterie
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 reveal all the flavors of Altitude sausage, a 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 an optimal melt-in-your-mouth texture.
- Serve with toasted country bread, pickles, 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 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: Pork from France
Net weight: 300 g
Density: 140 g of meat per 100 g of finished product
Ingredients: Pork (origin France), salt, pepper, garlic, lactose,
dextrose, spices, red wine (sulfites), preservative E252
Casing: Natural pork casing
Production: Artisanal, handmade, small batch
Desiccation: Natural (~10%)
Allergens: Lactose, Sulfites
Energy value: 398 kcal / 100 g
Proteins: 25.36 g / 100 g
Lipids: 32.05 g / 100 g (of which saturated fatty acids: 4.65 g)
Salt: 2.67 g / 100 g
Packaging: Individual vacuum packaging — preserves freshness during
transport
Best before date: Indicated on the packaging — minimum 60 days upon receipt (unopened
product)
7/7 CUSTOMER SERVICE
Our 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. Please do not hesitate to contact us.
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 reveal all the flavors of Altitude sausage, a 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 an optimal melt-in-your-mouth texture.
- Serve with toasted country bread, pickles, 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 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: Pork from France
Net weight: 300 g
Density: 140 g of meat per 100 g of finished product
Ingredients: Pork (origin France), salt, pepper, garlic, lactose,
dextrose, spices, red wine (sulfites), preservative E252
Casing: Natural pork casing
Production: Artisanal, handmade, small batch
Desiccation: Natural (~10%)
Allergens: Lactose, Sulfites
Energy value: 398 kcal / 100 g
Proteins: 25.36 g / 100 g
Lipids: 32.05 g / 100 g (of which saturated fatty acids: 4.65 g)
Salt: 2.67 g / 100 g
Packaging: Individual vacuum packaging — preserves freshness during
transport
Best before date: Indicated on the packaging — minimum 60 days upon receipt (unopened
product)
Our 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. Please do not hesitate to contact us.
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!"
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Frequently Asked Questions
Everything you need to know about artisanal dry sausage
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 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 damage 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 meat, salt, black pepper, garlic, natural pork casing. That's all.
What is the difference between artisanal and industrial 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 that speed up 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 (working days) and delivered within 24 to 48 hours in mainland France.
The sausage arrives directly from Philippe's drying room, in the best conditions of freshness.
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.
Our customer service is available 7 days a week. Average response time: 24h
A question?
Write to us using the form below and we will get back to you as soon as possible.