Dry sausage with Saint-Joseph IGP Ardèche

Made from the traditional recipe of our Ardèche sausage, we add peppercorns and Saint-Joseph red wine to our petit bride sausage. These two ingredients give our petit bride a subtly fuller-bodied flavor than a classic sausage. You will find the peppery taste in your mouth but will not taste the red wine, simply a more tannic taste.

A sausage voted the best sausage in the world

Our sausage was voted the best sausage in the world in 2023!
This competition, based on 4 criteria (taste, health, traceability and origin of ingredients), brings together hundreds of cured meat producers from more than 40 different countries.

An ancestral recipe, artisanal production

Our sausages are all made in an artisanal way, with natural ingredients. Our master pork butchers select premium quality French pork, favoring noble cuts. This meat comes from responsible breeding, with impeccable traceability. These are pigs born and raised in France, our products proudly bear the label "French Pork". No coloring or chemical preservatives are used.

The coarsely ground meat is subtly seasoned. The mixture is then stuffed into natural casings, which are in turn tied by hand with linen thread. The processes are in accordance with ancient recipes inherited from the elders, while benefiting from the know-how of master butchers who are skilled craftsmen in their field.
Once steamed, the sausage is left to dry for 4 to 6 weeks in the ambient air. This maturing period allows the product to develop all its flavor. Over time, a natural gray-green flower covers each sausage, attesting to its perfect maturity.

Certified IGP Ardèche, it benefits from the weather conditions of the mid-mountains to promote its drying and conservation.