Same preparation, different ageing

The Trique is crafted with the exact same preparation as our Gascon pork saucisson: Gascon pork meat and firm back fat, organic red wine, honey from our truffle orchards, unrefined natural Pyrenean salt and organic pepper.

In charcuterie, this mixture of meat, fat and seasonings before casing is known as the mêlée.

The distinction lies in the gauge.

The mêlée for the Trique is stuffed into a sow rosette: a wide-diameter natural casing from a coche, an adult female pig.

The Trique measures around 70 cm. Its diameter, much wider than that of a standard saucisson, slows its drying and maturation.

This allows us to extend its ageing to 120 to 180 days, compared with around 60 days for our saucisson.

With time, its texture and aromas evolve along a distinct path, developing the subtle cheese-like notes that characterise the Trique.

Why Gascon pork?

In the late 1980s, the Gascon pig was on the brink of extinction.

We first raised this breed at the Domaine, before co-founding the National Association for the Preservation of Gascon Pork in 1996.

Today, our Gascon pigs are reared outdoors by partner breeders according to our exacting standards, across wooded and agroforestry pasturelands in southwest France.

We value this heritage breed particularly for the exceptional quality of its meat and fat, which are ideally suited to extended curing.

Why honey and red wine?

Just as with our Gascon pork saucisson, we introduce honey from our truffle orchards and organic red wine to the blend.

The honey provides natural sugars that support the rapid development of beneficial ferments at the start of fermentation.

The red wine brings acidity, alcohol and polyphenols, which balance the environment and prevent oxidation.

For the Trique, this fermentation is only the beginning: its wide gauge allows maturation to continue for 120 to 180 days.

Four to six months across our two curing cellars

Our two curing rooms each offer a distinct atmosphere.

The Trique is moved from one to the other over the course of its 120 to 180 days of ageing, as ambient temperature and humidity shift around it month by month.

Its substantial gauge slows the drying process: the meat gradually releases moisture, the texture tightens, and the aromatic profile deepens.

It is this patient, extended time that truly distinguishes the Trique from the saucisson made from the very same preparation.

Louis-Dominique has already sliced it for you

After four to six months of ageing, the Trique is ready to be sliced at the Domaine.

Louis-Dominique adjusts the slicing thickness according to its texture and wide gauge, ensuring each slice retains its structure and satisfying bite.

The slices are then arranged on a presentation board and vacuum-packed at the Domaine.

Each pack contains 70 g, typically serving two.

This allows you to keep several cured meats in the refrigerator and open two or three different varieties for the same meal.

How to serve

Remove the pack from the refrigerator and open it about 15 minutes before serving.

Allow the slices to return to room temperature so the fat softens and the aromas unfurl.

The Trique is best enjoyed simply as an aperitif with sourdough bread, or served alongside our Gascon pork saucisson to appreciate two cured meats born of the same preparation yet matured for entirely different durations.

The slices are ready to serve.

“The singular, authentic character of the Trique reflects the meticulous work and patient time behind it.
A truly remarkable tasting experience every time!”

Fabrice C.

Questions & Answers

What is Trique de Saint-Géry?

It is a cured meat crafted from the exact same preparation as our Gascon pork saucisson, but stuffed into a much wider natural casing.

This diameter allows us to extend its ageing to 120 to 180 days.

Why is it called “Trique”?

Because of its format: the whole piece measures around 70 cm and is cased in a sow rosette, a wide natural casing from an adult female pig.

How does it differ from your Gascon pork saucisson?

The base preparation is identical. The primary difference is the gauge.

The saucisson is aged for about 60 days; the much larger Trique matures over 120 to 180 days. This longer ageing transforms its texture and brings out distinct aromas, particularly subtle cheese-like notes.

Does it contain saltpetre or sodium nitrite?

Free of saltpetre, nitrite salt or any other additives.

How long does the pack keep?

6 months vacuum-packed in the refrigerator between +4°C and +6°C.

Once opened, consume within 24 hours to best preserve its qualities.

What if the first bite fails to convince you?

The difference should be striking from the very first bite.

If it is not, this pack is covered by our First Bite Guarantee.