Saucisson sec d'Auvergne

A fermented and dried raw pork sausage produced in the Massif Central, seasoned with garlic and spices, neither smoked nor coated. It is sold under two registered names — Saucisson sec d'Auvergne and Saucisse sèche d'Auvergne — and is distinguished by a high proportion of mature pig meat, a pronounced garlic character, and a lean mixture with low visible fat.

About this designation

Saucisson sec d'Auvergne and Saucisse sèche d'Auvergne are registered under file number PGI-FR-02094, with EU protection granted on 23 November 2015, recorded in eAmbrosia under identifier EUGI00000015901. The geographical area is situated on a massif with an average altitude close to 1 000 m in the Massif Central, encompassing departments including Allier, Puy-de-Dôme, Cantal, Haute-Loire, and parts of Corrèze, among others. At least 70 % of the mixture must consist of meat from sows with a carcass weight exceeding 120 kg and/or from meat-type pigs with a carcass weight exceeding 93 kg. The fattening feed for meat-type pigs must contain at least 60 % cereals, oilseeds and derived products, with a linoleic acid content of less than 1.7 % in the dry matter. Garlic is incorporated at a dose two to ten times higher than that found typically in dry sausage. The specification sets mandatory physico-chemical limits: moisture on a fat-free basis not exceeding 52 % (or 56 % for pieces whose diameter exceeds 70 mm), fat content not exceeding 20 %, collagen/protide ratio not exceeding 13 %, total soluble sugar content not exceeding 1 %, and pH not below 5. The product is neither smoked nor coated with herbs or spices. Minimum process durations vary by format, from 18 days for the smallest Saucisse sèche d'Auvergne formats to 42 days for the largest Saucisson sec d'Auvergne formats.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 23 November 2015 under file number PGI-FR-02094, covering two protected names: Saucisson sec d'Auvergne and Saucisse sèche d'Auvergne.
• At least 70 % of the mixture must come from sows exceeding 120 kg carcass weight and/or meat-type pigs exceeding 93 kg carcass weight.
• Garlic is added at a dose two to ten times higher than that found typically in dry sausage; the product is neither smoked nor coated with herbs or spices.
• The specification requires a fat content (at an MFFB of 77 %) not exceeding 20 % and a collagen/protide ratio not exceeding 13 %.

Tasting notes

Auvergne dry-cured pork salami, aged 21+ days. Coarse-ground pork with visible white fat cubes, balanced pork-and-pepper flavor with garlic notes, firm chewy texture.

HoReCa use

Plateau de charcuterie classic French bistro selection; aperitif slicing; cubed for picnic and outdoor service; pairs with Côtes d'Auvergne and Saint-Pourçain.

Packaging

• whole-piece-vacuum-200-300g
• half-piece-vacuum-150g
• deli-sliced-vacuum-100g
• mini-saucisson-80g