Best French Sausage/Salami Types
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 month, resulting in sweet and mellow flavors of the sausage.
The word rosette in its name is believed to refer to its rose-colored visual appearance. It's recommended to slice the sausage and serve it with a baguette and cheeses such as Grana Padano or Taleggio.
THE BEST Rosette de Lyon Salamis
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 exclusively with sow meat, which differentiates it from saucisson sec d'Auvergne, another variety made with regular pork meat or a mixture of pork and beef.
The prized sausages from Auvergne are all handmade and matured for about two months. They are traditionally coarsely chopped into thick slices and enjoyed with home baked bread and a slice of Brie cheese.
THE BEST Saucisson sec d’Auvergne Sausages
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, and placed in natural pork intestines.
Depending on the part of the intestines that the meat is placed into, different varieties of sausages are produced and aptly named, varying in shape, weight, and diameter. There are six varieties - Saucisse séche, Petit Chaudin, Chaudin, Gros Chaudin, Rosette, and Jésus, with Gros Chaudin being the largest one, weighing over 2 kilograms.
THE BEST Saucisson de l'Ardèche Sausages
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 sausages in numerous traditional smokehouses throughout the region.
The pigs are ethically and sustainably reared, and fattened in a traditional manner, without forcing the animals. The sausage is slowly smoked over beech wood, where it develops its firm, tender, and smooth texture, along with the typical meaty and smoky flavor that is well balanced without being bitter or too intense.
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") long sausage about 6-8 cm (2-3") in diameter.
Making the sausage has several stages: salting and sorting, assembling (emptying and degreasing), smoking over beech wood, drying (from several weeks to up to nine months), and cooking in a hay-flavored stock. It was created in 1930 by Joseph Quidu, the son of a local farmer, and has a characteristic appearance of concentric rings when cut.
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 wine, parsley, and nutmeg.
Whole onions, bay leaves, and cloves are combined with the meat mixture, and it is then left to rest from one to two days, after which the whole onions, bay leaves, and cloves are removed. The meat is then stuffed into a natural pig intestine, specifically the part that is called fuseau in French.
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 region of Tarn.
The products are dried and packed in natural intestines, while the sausage can be curved, straight, or wrapped around a stick (in order to dry better). They have a firm, yet supple texture, and when sliced, one can see lean red to dark red meat on the interior.
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 varieties of andouille sausage in France.
Made primarily from pig intestines and stomach, the ingredients are cleaned, seasoned with salt, pepper, and sometimes onions, then stuffed into a casing. The sausage is then slowly smoked over beech wood for several weeks, giving it a deep, smoky aroma and rich, earthy taste.
THE BEST Andouille de Vire Sausages
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 such as black pepper, garlic, nutmeg, and sometimes regional herbs like thyme or rosemary.
The meat is finely or coarsely ground, depending on the desired texture, and then encased in a natural or synthetic casing before undergoing a slow air-drying process that lasts anywhere from several weeks to a few months. This curing period allows the sausage to develop its characteristic deep, meaty flavor and slightly firm bite.
VARIATIONS OF Saucisson de porc
THE BEST Saucisson de porc Sausages
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 meticulously hand-sorted to eliminate any nerves and bones, then mixed with diced lard and seasoned with salt (pepper, garlic, shallots, and red wine can also be used).
After stuffing into natural casings, the sausages undergo a drying process for 4-5 weeks, allowing them to develop their unique taste and firm texture. Saucisson de Lyon is a lean sausage, having only 10-12% fat. Historically, this sausage has been a staple in Lyonnaise cuisine, often featured in local dishes and enjoyed as part of a charcuterie board.
Best French Sausage/Salami Producers
Maison Conquet is a family-run butcher shop and producer of cured meats, located in Laguiole, in the Aveyron region of France. Founded in 1950 by Paul Conquet, the company has grown over three generations into a symbol of quality and authenticity in the meat industry.
Specializing in Aubrac beef, renowned for its exceptional flavor and tenderness, Maison Conquet offers a wide range of products, including fresh meats, traditional sausages, cured meats, pâtés, and ready-to-eat dishes made using time-honored recipes.
BEST Maison Conquet Meat Products
Emmanuel Chavassieux is a renowned French artisan, celebrated for his expert craftsmanship in producing traditional cured meats, particularly his saucisson au couteau (knife-cut sausage). Based in Sorbiers, in the Auvergne-Rhône-Alpes region, he adheres to time-honored techniques and sources only premium-quality ingredients to create exceptional flavors and textures.
Chavassieux has gained wide recognition among gourmet enthusiasts for his commitment to authenticity and artisanal approach to charcuterie. His sausages are praised for their rich flavors and outstanding quality, making them a highly sought-after delicacy.
BEST Emmanuel Chavassieux Meat Products
Jacky Leduc is a renowned French producer of cured meats, with a rich tradition dating back to 1936. Based in the heart of Normandy, in the town of Le Teilleul, this family-owned business has built a strong reputation for the exceptional quality of its products, crafted using traditional recipes and artisanal techniques.
The company’s signature product is the famous Andouille de Vire, a smoked sausage characteristic of the Normandy region, prepared with carefully selected ingredients and smoked over beechwood. In addition, Jacky Leduc offers a wide range of charcuterie specialties, including hams, pâtés, rillettes, blood sausages, and products made from pork, poultry, and tripe.
BEST Charcuterie Jacky Leduc Meat Products
Pascal Flori is a renowned producer of traditional Corsican cured meats, known for his unwavering commitment to quality and the preservation of authentic production methods. His charcuterie, located in the heart of Corsica in Murato, specializes in delicacies such as lonzo, coppa, figatellu, and saucisson, all crafted according to time-honored recipes passed down through generations.
By using only the finest ingredients and adhering to traditional drying and smoking techniques, Flori ensures that the distinctive and rich flavors of Corsican gastronomy are preserved. His passion for the craft is evident in every product, and connoisseurs of fine charcuterie around the world recognize his dedication to artisanal methods and the exceptional taste of his carefully curated selection of cured meats.
BEST Pascal Flori Meat Products
La Ferme du Montet is a family-owned farm located in the Gers region of France, renowned for producing high-quality agricultural products. Their offerings include various types of meat and charcuterie, made using traditional methods that ensure authentic flavor and superior quality.
The farm is particularly known for raising Black Gascon pigs in open-air conditions, which contributes to the unique taste of their products. In addition, La Ferme du Montet also offers beef products as well as a variety of cured meats, including dry sausages and other delicacies.
BEST Ferme du Montet Meat Products
Teyssier is synonymous with tradition, quality, and craftsmanship in the production of premium cured meats. Founded in 1871 in Saint-Agrève, the company is located in the heart of the Monts d'Ardèche Regional Natural Park, at an altitude of 1,136 meters, making it one of the highest-altitude cured meat producers in France.
This unique location provides ideal climatic conditions for the natural curing of meat, resulting in its distinctive flavor and exceptional quality. All products are made from carefully selected French-sourced meat, with strict quality control and adherence to sustainable production principles.
BEST Salaisons Teyssier Meat Products
For over a century, Hardouin Le Charcutier has been synonymous with premium French meat delicacies. Located in the heart of the Loire Valley, this prestigious producer continues the rich tradition of charcuterie craftsmanship, blending authentic recipes with an innovative approach that ensures top-quality products and an unparalleled gastronomic experience.
The company Hardouin Le Charcutier was founded in 1936 by Marcel Hardouin, a visionary and master of the craft, who passed down his expertise through generations. Over the years, Hardouin has become an essential name in the world of French cured meats, gaining recognition for the exceptional quality of its specialties and its dedication to preserving local gastronomic heritage.
BEST Hardouin Le Charcutier Cooked Sausages
AWARDS
Concours International de Lyon - Gold
2025
BEST Charcuterie Paul Begein Meat Products
AWARDS
Concours International de Lyon - Gold
2025
BEST Le Porc Noir de Cambes Meat Products
AWARDS
Concours International de Lyon - Gold
2025
BEST Terre de Gallie Meat Products
Best French Sausages and Salamis
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
Concours International de Lyon - Gold
2025
AWARDS
Concours International de Lyon - Gold
2025
Maison Conquet Saucisse Sèche Traditionnelle is a premium dry sausage made from carefully selected cuts of pork, following a family recipe passed down through generations. It is hand-cut, stuffed into natural casings, and air-dried in the ideal climatic conditions of the Aubrac region, giving it a unique texture and rich, intense flavor.
Thanks to its slow curing process, the sausage develops delicate aromas that reflect the tradition and expertise of master butchers. Prepared with simple and natural ingredients, this sausage is perfect for enjoying authentic French delicacies, whether served with cheese, bread, and wine or as part of a gourmet charcuterie board.
Saucisson de Porc Gascon is a premium dry sausage made from 100% Gascon black pork, renowned for its exceptional quality and rich flavor. This product is the result of the passion and expertise of Maison Duler, where pigs are raised on an agro-ecological farm, roaming freely through forests and pastures while feeding on organic fruits such as apples and plums.
The sausage is handcrafted without artificial additives, using only natural ingredients like sea salt and organic pepper. After a careful two-month drying process in traditional cellars, the sausage develops a unique texture that combines crispness with melt-in-the-mouth softness, offering an unparalleled gastronomic experience.
Saucisson Sec d'Auvergne is a high-quality cured meat specialty, crafted using the traditional methods of artisan Emmanuel Chavassieux. This dry-cured sausage reflects the rich butchery heritage of the Auvergne region, renowned for its authentic and bold flavors.
The preparation of this saucisson sec begins with the careful selection of the finest pork, which is hand-cut with a knife (au couteau) to achieve perfect texture and natural juiciness. The meat is then seasoned with sea salt, garlic, and carefully chosen aromatic herbs, stuffed into natural casings, and left to cure for several weeks.
Saucisson Sec à l'Ancienne is a premium dry-cured sausage, crafted using a traditional recipe that has been passed down for generations. This product embodies the true spirit of artisanal charcuterie, using only the finest ingredients and curing methods that ensure a rich aroma and authentic flavor.
Made from carefully selected pork, it is hand-cut to preserve its natural texture and full-bodied taste. The meat is then seasoned with sea salt, garlic, and a blend of carefully chosen spices, before being stuffed into natural casings and left to mature for several weeks under ideal conditions.
Saucisse sèche artisanale perche is a traditional artisan sausage made following an ancestral recipe from the Aveyron region. This sausage is crafted using high-quality pork from French-origin pigs, natural casings, and a combination of ingredients such as red wine, garlic, and pepper.
It is dried on a wooden pole, which gives it its characteristic taste and texture. This unique drying process and the careful selection of ingredients make it a true reflection of Aveyron's rich charcuterie heritage.
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