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Meat from France
Saucisson de Lacaune is a lean dry pork sausage from the Monts de Lacaune in the Tarn. Coarsely minced pork with salt, pepper and nutmeg is stuffed into natural casings, warmed to 18 °C or more for its fermentation and then dried in mountain air, for 10 to 45 days in all depending on size.
| Lean porkat least 80 % (saucisson) or 70 % (saucisse) | At least 30 % of the lean is matured meat from sows and boars over 120 kg carcass weight[eu-lacaune-2015] |
| Back fat (belly fat also allowed in the saucisse) | [eu-lacaune-2015] |
| Saltat most 35 g/kg of mix | [cdc-lacaune-2017] |
| Pepper and nutmegat most 6 g/kg of mix | [cdc-lacaune-2017] |
| Potassium nitrate, lactic cultures, sugars, surface flora | Optional[cdc-lacaune-2017] |
| Starter | lactic cultures and a surface flora are permitted additions (optional) |
Total time across the recorded steps: 2 days – 5 days
What changes: Starting material: chilled lean pork and back fat
Frozen meat and fat may be kept at –18 °C or lower for no more than four months.
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 Lacaune is a lean dry pork sausage from the Monts de Lacaune in the Tarn. Coarsely minced pork with salt, pepper and nutmeg is stuffed into natural casings, warmed to 18 °C or more for its fermentation and then dried in mountain air, for 10 to 45 days in all depending on size. Made in 5 steps over 2 days – 5 days. The longest step, drain, pre-dry and warm (étuvage), takes 2–5 days (Ministère de l'agriculture 2017) and runs at at least 18 °C (Ministère de l'agriculture 2017). Salt is up to 3.5 % (Ministère de l'agriculture 2017).
| Main step | 2–5 daysSet[cdc-lacaune-2017] | Drain, pre-dry and warm (étuvage) |
|---|---|---|
| Temperature | at least 18 °CSet[cdc-lacaune-2017] | Drain, pre-dry and warm (étuvage) |
| Salt | up to 3.5 %Set[cdc-lacaune-2017] | Mince coarsely and season |
| Acidity | pH at least 5Set[eu-lacaune-2015] | Dry in mountain air |
Lacaune sausage is very lean (at least 80 % lean in the saucisson) and lightly seasoned with only salt, pepper and nutmeg. Its pH must stay at or above 5.0 or 5.2, depending on weight.
The specification caps salt at 35 g/kg and moisture on a fat-free basis at 52 % (56 % for wide salamis). Fresh meat is minced within 6 days of slaughter. 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
Lacaune's meat trade goes back to the medieval mazeliers, butchers who by the 15th century specialised in pork. Entered in the EU register as a PGI by Implementing Regulation (EU) 2015/2178 of 25 November 2015.
