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Meat from France
Pork lean and hard fat are minced, salted and stuffed into natural casing, rested cold, then warmed in a first drying (étuvage) of 3–8 days that starts the lactic fermentation and the white surface bloom. A cooler second drying follows, for 18 to 42 days or more by size. Made in 5 steps over 22 days – 31 days. The longest step, second drying (maturation), takes at least 18 days (Cahier des charges du label rouge n° LA 02/08…). Salt is up to 3 % (Cahier des charges du label rouge n° LA 02/08…). Lactic acid bacteria and Staphylococcus/Kocuria does most of the fermenting.
| Main step | at least 18 daysSet[lr0208] | Second drying (maturation) |
|---|---|---|
| Salt | up to 3 %Set[lr0208] | Mix with salt, sugar and spices |
| Pork lean and hard fat · Label Rouge requires mainly label rouge porc charcutier, with at most 30 % sow meat[lr0208] | |
| Up to 30 g per kg of mix | Salt[lr0208] |
| Up to 18 g per kg of mix | Sugars[lr0208] |
| Up to 5 g per kg of mix each | Spices, aromatics, wine, liqueur or spirits[lr0208] |
| Starter | spontaneous or defined culture; selected surface bloom may be applied |
Total time across the recorded steps: 22 days – 31 days
What changes: Pork lean and hard fat are minced
Output: minced pork.
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 is the general French dry sausage; protected versions (Ardèche, Lacaune, Auvergne, Île de Beauté) add origin and size rules. Its two-stage drying, a warm étuvage then a cooler maturation, is set out in the Label Rouge specification.
Dryness is checked as moisture of the fat-free product (HPD), at most 52 % for pieces up to 70 mm across. In a study of nine traditional French units, sausages from two exceeded tolerable limits for S. aureus or L. monocytogenes, which points to hygiene in small workshops.
Hazards the sources name: Staphylococcus aureus and Listeria monocytogenes (above tolerable limits in sausages from two of nine units).
Every number is labelled with how it is known. How this atlas is made
The Label Rouge specification compares its product with ordinary saucisson sec defined in sheet 2.1.5.3 of the French charcuterie code of practice.
