Saucisson d’Ardenne

Saucisson d’Ardenne, Collier d’Ardenne, Pipe d’Ardenne is Belgian smoked and fermented sausage that has been awarded PGI (27.10.2017) European certificate of origin. The Ardennes region includes the provinces of Luxembourg, Liège and Namur. It includes many hills that rise to an altitude of 700 meters.

Saucisson d’Ardenne, Collier d’Ardenne, and Pipe d’Ardenne refer to the same sausage made from a single recipe, however, each sausage is having a different form.

Saucisson d’Ardenne - long and straight, diameter between 30 and 90 mm, a maximum length of 60 cm weight about 2,2 kg).
Collier d’ Ardenne - semi-circular, diameter between 20 and 40 mm, weight between 200 and 600 g.
Pipe d’Ardenne - long and straight, diameter about 30 mm, weight about 150 g.

Saucisson d’Ardenne/Collier d’Ardenne/Pipe d’Ardenneis is made from pork, or pork and beef. The beef content must not exceed 40 % of the total weight of the raw material. The size of meat particles varies between 4 and 8 mm, the larger particles common in larger diameter sausage (saucisson). Crushed/ground juniper berries may be added to sausage mix.
The sausage is smoked with oak and/or beech wood. The use of coniferous wood (fir, pine) and recycled wood for smoking is forbidden, however, juniper berries may be added to the fire for developing a unique smokey flavor. The berries add a particular aromatic feature, characterized by a woody, peppery and slightly resinous taste.
Only natural, cellulose casings (for pre-sliced forms only), or collagen casings are authorized. They must not be colored.

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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