Saucisson

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title: "Saucisson" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["french-sausages", "pork", "fermented-sausages"] description: "Dry-cured sausage" topic_path: "geography/france" source: "https://en.wikipedia.org/wiki/Saucisson" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Dry-cured sausage ::

::data[format=table title="Infobox food"]

Field	Value
name	Saucisson
image	Saucisson sec de l'Aveyron.jpg
caption	Sliced saucisson
alternate_name	Saucisse sèche
country	France
course	Sausage
main_ingredient	Pork
::

| name = Saucisson | image = Saucisson sec de l'Aveyron.jpg | caption = Sliced saucisson | alternate_name = Saucisse sèche | country = France | region = | creator = | course = Sausage | served = | main_ingredient = Pork | variations = | calories = | other = ::figure[src="https://upload.wikimedia.org/wikipedia/commons/9/90/Saucisson_04.JPG" caption="Saucisson hanging to dry"] ::

Saucisson (), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are similar to salami.

There is also a tradition of making saucisse sèche in western Switzerland, the term saucisson being used only for sausages with interrupted maturation, therefore cooking sausages.

Origin

Saucisson comes from the Latin salsus meaning salted. The Celtic peoples were renowned for preparing all types of cured meats, particularly sausages. The fame of Gallic charcuterie was such that it was exported to Rome and the rest of the Roman Empire.

The word saucisson first appeared in France in 1546 in the Tiers Livre of Rabelais.

Production

Stuffing

Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat (largely pork back-fat called bardière). The mixture is ground to different fineness depending on the type of saucisson and mixed with salt, sugar, spices, nitrites or saltpeter, and with fermenting bacteria. For instance, antilisterial strains of Lactobacillus sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat.

Some versions of saucisson also contain pepper seeds, garlic, mushrooms, bits of dried fruits or nuts (such as pistachios, figs, or olives), cheeses such as Roquefort, Laguiole, or alcohols such as wines or Génépi liquor.

References

References

1. "Saucissons secs". Le Centre d'Information des Charcuteries-produits Traiteurs (Infocharcuteries).
2. "Saucisses sèches valaisannes". [[Culinary Heritage of Switzerland]].
3. "Saucisson neuchâtelois (IGP)". [[Culinary Heritage of Switzerland]].
4. Améro, Justin. (2022-09-05). "Les Classiques de la Table: Tome Second". BoD – Books on Demand.
5. (2001). "Industrial application of an antilisterial strain of ''Lactobacillus sakei'' as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats". International Journal of Food Microbiology.

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