Saucisson

Saucisson is a traditional French cured sausage, typically made from pork with intramuscular fat and sometimes a small amount of beef. It is usually seasoned, encased in a natural pork casing, and air-dried or dried for an extended period until firm.

Common ingredients include ground pork, salt, pepper, garlic, and sometimes wine or other aromatics. A wide range of variants exists, among them saucisson sec, a dry-cured version, and saucisson à cuire, which is meant to be cooked rather than eaten raw. Regional names such as saucisson lyonnais or saucisson d’Arles indicate traditional styles; some versions incorporate pistachios or olives.

Production involves grinding pork with fat, mixing in salt and seasonings, stuffing the mixture into casings, and then curing in controlled humidity and temperature for weeks or months. Smoking may be used in some recipes, but many are air-dried without smoke.

Sliced thinly, saucisson is a common component of French charcuterie boards and is typically served at room temperature with bread or cheese and a glass of wine. Whole sausages can have long shelf life when kept in a cool, dry place until opened; once cut, they require refrigeration.

Saucisson is produced throughout France and in neighboring Francophone regions, with regional varieties reflecting local traditions and meat-processing techniques. While similar in use to Italian salami, saucisson generally emphasizes pork and rustic spice blends and is closely tied to French culinary culture.