Saucisson sec d’Auvergne

Saucisson sec d’Auvergne/Saucisse sèche d’Auvergne is a French dry pork sausage that has been awarded PGI certificate of origin (20.09.2016). The certificate lists two names, however, it is the same sausage. The difference is in the size: the diameter of Saucisson sec d’Auvergne is larger than the diameter of Saucisse sèche d’Auvergne. Selection of materials and spices as well as the manufacturing process is the same for both sausages, however, drying times will be longer for Saucisson sec d’Auvergne as it is packed in bigger casing.

Saucisson sec d’Auvergne – diameter from 4 to 12 cm, drying time from ≥21 to ≥42 days.
Form: straight and more or less even.
Casing: bound with twine with the shape of the casing reinforced or not by tying or with a clipped net bag. Bound with twine or a clip.

Saucisse sèche d’Auvergne – diameter from 2.5 to 5 cm, drying time from ≥18 to ≥28 days.
Form: horseshoe piece, U-shaped or straight, coil.
Casing: bound with twine or a clip.

The only pieces of meat allowed in the production of ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ are the loin, shoulder, shank, belly and back fat. During the fattening stage pigs are fed with a diet that contains at least 60% cereals, oilseeds and derived products. All animals are identified and traced. The sausage is made from mature heavy pigs which accounts for its dark red color. It is rather a lean dry sausage with only about 20% of fat which is hardly visible in the finished product. The sausage contains garlic at a dose two to ten times higher than that found typically in dry sausage. Therefore ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ has a characteristic garlicky flavor and taste.

Lean pork (shoulder, loin)800 g1.76 lb
Back fat200 g0.44 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
Pepper2.0 g1 tsp
Garlic25 g7 cloves
Nutmeg1.0 g1/2 tsp
Cumin1.0 g1/2 tsp
T-SPX culture0.12 guse scale
  1. Grind lean meat into 3/8” (8 mm) particles.
  2. Cut partially frozen back fat into 1/4 (6 mm) cubes.
  3. Dissolve starter culture in 1 tablespoon de-chlorinated water.
  4. Mix ground meats with salt and cure #2 until sticky. Add spices, culture and chopped fat and mix again. Stuff firmly into 60 - 90 mm pork bungs forming sections 20-50 cm (8-20") long.
  5. Ferment at 20° C (68° F) for 72 hours, 90-85% humidity.
  6. Dry at 16 → 12° C (60-54° F), 85 → 80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
  7. Store sausages at 10-15° C (50-59° F), <75% humidity.
Auvergne is a historical region in central France. The mostly rural, mountainous area is popular for hiking and skiing, with vast forests and dormant volcanoes such as Puy de Dôme. The area lies at an average altitude of around 1000 m (3,300 ft) and prevailing winds contribute to drying meats and sausages.

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