Saucisson d’Ardenne

Saucisson d’Ardenne also known as Collier d’Ardenne and Pipe d’Ardenne is produced in Ardenne. Most of the Ardenne is located in southeastern Wallonia, the southern part of Belgium. The Ardennes, also known as Ardennes Forest is a region of extensive forests, rough terrain, rolling hills and ridges.
Saucisson d’Ardenne carries PGI, 2015 classification.

Pork shoulder700 g1.54 lb
Back fat, pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Cumin1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Garlic3.5 g1 clove
Juniper berries, crushed1.0 g1 tsp
T-SPX culture0.12 guse scale
  1. Grind pork shoulder through 1/4” (6 mm) plate.
  2. Grind fat through 1/4” (6 mm) plate.
  3. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  4. Mix pork shoulder with salt and cure #2. Add spices and culture. Mix. Add ground fat and mix all together.
  5. Stuff firmly into 40 mm hog casings.
  6. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  7. Apply a thin cold smoke at 18º C (64º F) for 2 days. Smoking does not have to be continuous as long as 18º C temperature is maintained. Oakwood or beech wood is used. Juniper berries (not wood or twigs) may be added to fire as well.
  8. Dry at 15→12° C (59→53° F), 65-75% humidity for 3 weeks, until the sausage loses at least 20% of its original weight (after stuffing).
  9. Store at 10-12° C (50°-55 F), <75% humidity.
The raw material consists of either pork or pork and beef. The beef can be added at 40% maximum of the total wet weight of the raw material. The sausage comes in three forms:

Long-30 and 90 mm dia., max length of 60 cm
The collar (ring)- 20-40 mm dia.
Short-30 mm dia., 6” (15 cm) long.

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