French Sausages and Salamis

Saucisson de porc is a traditional French dry-cured pork sausage, widely appreciated for its rich, savory flavor and firm yet tender texture. Made from high-quality cuts of pork, it is seasoned with a blend of spices ... READ MORE

Saucisse de Morteau is a traditional smoked sausage made from pork meat that is stuffed into a natural pork intestine casing. It is produced in the Franche-Comté region in France, where the locals are experts in smoking the sausage... READ MORE

Rosette de Lyon is a French sausage originating from Lyon, hence the name. This rich and flavorful sausage is made from pork meat that's blended with sea salt, peppercorns, and garlic in a natural beef casing. It's typically cured for a m... READ MORE

Saucisson de l'Ardéche is a sausage made from pork meat and fat, produced in the Ardéche region in south-east France. According to the traditional recipe, a mixture of matured and fresh meat are minced, heat-treated, dried, ... READ MORE

Saucisse seche d'Auvergne is a variety of thick, dry cured sausage that originates from Auvergne, a region in central France well known for its long tradition of agriculture, farming, and meat curing. This particular sausage is made exclu... READ MORE

Andouille de Vire is a traditional French smoked sausage originating from Vire, a town in the Normandy region. It is known for its strong, rustic flavor and firm, coarse texture, making it one of the most famous varie... READ MORE

Andouille de Guémené is a smoked pork sausage from Guemene-sur-Scorff in northwest France. It is made with chitterlings (pig intestines and stomach), about 20-25 to be precise, that are pulled over one another, making for a 60 cm (24... READ MORE

Saucisson de Lyon is a traditional sausage renowned for its rich flavor, originating from the Lyon region. Made from a mix of pork and beef, it includes a significant amount of pork fat, which contributes to its moist texture. The meat is meticulo... READ MORE

Fuseau Lorrain is the local specialty sausage of the French Lorraine region. It is a soft, dry smoked sausage that has been produced since the 17th century. It consists of ground pork and selected seasonings such as minced shallots, red w... READ MORE

Saucisson de Lacaune and saucisse de Lacaune are meat products made from pork and boar meat. The difference between the two is a small one - one is a sausage, the other one a salami. They are produced in the French regio... READ MORE