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Meat from France
Saucisson sec d'Auvergne is a raw pork sausage that is fermented and then dried, with no smoke and no herb coat. A lean mix rich in garlic is stuffed into casings, rested cold, warmed to 15–27 °C for 2 to 8 days to ferment, and then matured; the whole process takes 18 to 42 days or more.
| Meat from sows over 120 kg and/or pigs over 93 kg carcass weightat least 70 % of the mix | [eu-auvergne-2016] |
| Salt22–35 g/kg of mix | [cdc-auvergne-2016] |
| Garlic1–3 g/kg of mix (pulp) | Always added; or the same amount as powder[cdc-auvergne-2016] |
| Sugars (glucose, sucrose, dextrose, lactose)under 20 g/kg of mix | [cdc-auvergne-2016] |
| Pepper, spices, wine, spirits, liqueurs, maturing cultures | [cdc-auvergne-2016] |
| Sodium or potassium nitrate, or nitrite mixed at 0.60 % with salt; ascorbate | [cdc-auvergne-2016] |
| Starter | maturing cultures allowed; otherwise spontaneous |
Total time across the recorded steps: 21 days – 55 days
What changes: Selected lean and fat are trimmed and kept cold
Fresh meat is used within 6 days of slaughter. Pre-salting the lean is allowed at 4 °C or lower for up to 4 days.
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 sec d'Auvergne is a raw pork sausage that is fermented and then dried, with no smoke and no herb coat. A lean mix rich in garlic is stuffed into casings, rested cold, warmed to 15–27 °C for 2 to 8 days to ferment, and then matured; the whole process takes 18 to 42 days or more. Made in 6 steps over 21 days – 55 days. The longest step, mature and dry, takes 18–42 days (Ministère de l'agriculture 2016). Salt is 2.2–3.5 % (Ministère de l'agriculture 2016). Internal flora responsible for the fermentation, with optional maturing cultures does most of the fermenting.
| Main step | 18–42 daysSet[cdc-auvergne-2016][eu-auvergne-2016] | Mature and dry |
|---|---|---|
| Temperature | up to 4 °CSet[cdc-auvergne-2016] | Select and chill the cuts |
| Salt | 2.2–3.5 %Set[cdc-auvergne-2016] | Mince and mix with salt and garlic |
| Acidity | pH at least 5Set[eu-auvergne-2016] | Mature and dry |
Auvergne saucisson always contains garlic, at two to ten times the usual dose, and its mix is at least 70 % meat from heavy sows or pigs, which gives a dark red slice. The specification also fixes a cold rest before the warm fermentation.
The specification caps moisture on a fat-free basis at 52 % (56 % for wide pieces), keeps meat at 4 °C or lower before use and limits nitrite to a 0.60 % mix with salt. 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
Listed as a speciality in the 1926 Larousse ménager and by Curnonsky and Croze (1933). The Label Rouge for Auvergne dry sausage and ham has been held since 1977 by the regional processors' association. Its PGI file took more than ten years between 1995 and 2006, and INAO validated it on 5 December 2006. The name was registered as a PGI by Regulation (EU) 2016/1676. The traditional Auvergne saucisson is lean and dark in colour.
