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Meat from France
Saucisson de l'Ardèche is a dry pork sausage from the Ardèche. The meat is pre-salted for at least 24 hours before stuffing, chopped with hard fat, stuffed into natural casings taken from every part of the pig's gut, warmed above 22 °C until the paste turns red, and then dried for a minimum of 17 to 63 days according to the casing.
| Matured meat from heavy pigs or sows, and meat from standard-weight pigsup to 60 % each | Fresh meat only[eu-ardeche-2015] |
| Hard pork fat | Hardened before chopping[cdc-ardeche-2016] |
| Salt (NaCl)at least 28 g per kg of meat for pre-salting | [cdc-ardeche-2016] |
| Potassium nitrate (saltpetre, E252) | The only additive allowed[cdc-ardeche-2016] |
| Sugars, maturing cultures, wine and spirits, spices, aromatics and pepper | Doses and the ingredient list are left to each firm[cdc-ardeche-2016] |
| Starter | maturing cultures (ferments de maturation) are an allowed ingredient |
Total time across the recorded steps: 20 days – 2.2 months
What changes: Fresh pork and sow meat are trimmed and cut
Only prime cuts are used. Flawed pieces may not exceed 5 % of all pieces.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Saucisson de l'Ardèche is a dry pork sausage from the Ardèche. The meat is pre-salted for at least 24 hours before stuffing, chopped with hard fat, stuffed into natural casings taken from every part of the pig's gut, warmed above 22 °C until the paste turns red, and then dried for a minimum of 17 to 63 days according to the casing. Made in 6 steps over 20 days – 2.2 months. The longest step, age and dry (affinage), takes 17 days – 2.1 months (European Commission 2015). Salt is at least 2.8 % (Ministère de l'agriculture 2016).
| Main step | 17 days – 2.1 monthsSet[eu-ardeche-2015][cdc-ardeche-2016] | Age and dry (affinage) |
|---|---|---|
| Temperature | up to 4 °CSet[cdc-ardeche-2016][eu-ardeche-2015] | Pre-salt the meat |
| Salt | at least 2.8 %Set[cdc-ardeche-2016] | Pre-salt the meat |
The Ardèche saucisson is pre-salted for at least a day before stuffing, and one recipe is stuffed into casings from every part of the pig's gut. The casing sets the minimum warm stage (36 or 60 hours) and the drying time (17 to 63 days).
The dry product must have a water activity of 0.91 or lower. Pre-salting takes place below 4 °C. These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Every number is labelled with how it is known. How this atlas is made
The 2016 specification says the Ardèche's pig tradition goes back to the 16th century, when Olivier de Serres described the rites of the pig slaughter in his Le théâtre de l'Agriculture. Entered in the EU register as a PGI by Implementing Regulation (EU) No 719/2011 of 20 July 2011, and amended by Regulation (EU) 2016/655.
