Our maker has been crafting saucisson since 1902 in St Symphorien close to Lyon, the very heart of French cured meat making.
It is made with natural casing ( pork intestine ) from Pure pork.
 
Choose from the following flavours
Plain, herbs, black pepper, sanglier, walnut.
 
Your saucisson is cured so it does not require refrigeration, it may be as a temperature as high as 18c without suffering any alteration above that it may start sweating fat. You may judge of the age of your saucisson by giving it a squeeze! The softer the younger.
If you desire to dry them any longer than they already are, you may quite simply hang them in a well ventilated cupboard in your kitchen under 18c until it reaches the stage of dryness you actually fancy. If you are already happy and do not want to dry any longer, keep it in its paper in a plastic bag in the fridge and take it out 30mins before cutting. 
 
Fancy a lot of three saucissons for only £16.
Please select any flavours to choose a lot of three and add message to your order to confirm which three flavours you desire unless it is actually three of that flavour you selected that you wish to receive.