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 shoulder||700 g||1.54 lb|
|Back fat, pork belly||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/2 tsp|
|Cumin||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Garlic||3.5 g||1 clove|
|Juniper berries, crushed||1.0 g||1 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind pork shoulder through 1/4” (6 mm) plate.
- Grind fat through 1/4” (6 mm) plate.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix pork shoulder with salt and cure #2. Add spices and culture. Mix. Add ground fat and mix all together.
- Stuff firmly into 40 mm hog casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- 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.
- 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).
- Store at 10-12° C (50°-55 F), <75% humidity.
The collar (ring)- 20-40 mm dia.
Short-30 mm dia., 6” (15 cm) long.