Ageing that makes the difference

60 days of ageing, for a pronounced taste and length on the palate

For our saucisse, saucisson and trique, we begin with the same mêlée: a blend of hand-selected Gascon pork cuts and firm back fat, cased into natural casings of different calibres.
The size of the casing largely determines the ageing time and shapes the final flavour of the product.
The larger the calibre, the longer we can age it, allowing the flavour to gain in depth and complexity.

Trique: large gauge: 120 to 180 days of ageing
Saucisson: medium gauge, 60 days of ageing
Saucisse: small gauge, 20 days of ageing

We are affineurs more than charcutiers

The French word charcutier originates from chair cuite (cooked flesh).

Here, nothing is cooked.

Our work is less about transforming the meat than about allowing it to evolve.

We seek to preserve the inherent taste of Gascon pork rather than masking it under seasonings or rushing its evolution.

Once the saucisson is crafted, the longest stage begins: about two months of ageing, during which time, the air of our drying rooms and the natural ambient flora develop its texture and aromas.

This is why we readily speak of ageing: just as with cheese, much of the flavour is built well after the crafting stage.

Why Gascon pork?

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

We began raising them at the Domaine, and in 1996 we helped establish the National Association for the Preservation of Gascon Pork. We raised them for fifteen years: this is a breed we know intimately, far beyond technical specifications.

Today, our Gascon pigs are raised outdoors by partner farmers, strictly following our specifications, on wooded and agroforestry pastures across Southwest France—especially in the woodlands largely abandoned by industrial farming.

And the first question you often ask is precisely the right one: what do they eat?

Ranging freely, the pigs forage naturally, finding seasonal grass, leaves, roots, mushrooms, wild berries, earthworms, chestnuts and acorns.

This dietary diversity directly contributes to the quality of the intramuscular fat—the delicate marbling at the very core of the meat.
For us, the quality of cured meat begins with the quality of its fat, not merely the meat itself.

To this we add the firm Gascon pork back fat selected for the saucisson’s blend. These are the distinct pieces visible across each slice.

Over the 60 days of ageing, the meat, intramuscular fat and firm fat mature harmoniously together.
They create its meaty texture, fragrance and long finish, leaving no heavy, lingering coating on the palate.

Why honey and red wine in a saucisson?

The honey comes directly from our own beehives.

Our bees forage in the Domaine’s truffle orchards. We incorporate a small amount because its fermentable sugars help beneficial microflora establish quickly at the start of fermentation, leaving less room for undesirable microorganisms.

The organic red wine serves a different purpose. Its acidity, alcohol and natural polyphenols help stabilise the environment and prevent oxidation.

“The flavour of this saucisson is truly distinct. You can clearly see the pieces of fat, yet there is no greasy feeling in the mouth. Nothing clings to the palate. Meaty, deeply aromatic, firm yet never hard.”
— Patrick L., Maison Duler client

Louis-Dominique has already sliced it for you

Saucisson does not have the uniform structure of whole muscle cuts like ham, coppa or loin.

Its texture emerges from the blend of meat and fat, followed by 60 days of ageing.

If sliced too thinly, it loses part of its bite and the contrast between meat and fat.
Louis-Dominique adjusts the slicer for each cured meat, according to its texture and the desired mouthfeel.

Louis-Dominique adjusts the slicing thickness so the saucisson preserves its bite and meaty texture.

The slice is therefore kept slightly thicker than for coppa or loin.

He then arranges the slices in the pack and vacuum-seals them 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 it

There is nothing to slice or prepare.

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

Simply allow the slices to return to room temperature.

This allows the fat to soften and the full range of aromas to emerge.

How to store the fine slices

The sealed, vacuum-packed tray keeps for 6 months in the refrigerator between +4 °C and +6 °C.

Once opened, we recommend consuming it within 24 hours to enjoy it at its best.

Frequently asked questions

Is this the same saucisson sold as a whole piece?

Yes. It is our Gascon Pork Saucisson aged for around 60 days in our cellars. Louis-Dominique then slices it at the Domaine and packs it into 70 g trays.

Why 70 g packs?

Because the purpose is precisely to avoid having to cut into a whole piece.

70 g typically serves two and allows you to enjoy several different cured meats during the same meal.

Is the saucisson very fatty?

The fat is deliberately present. Gascon pork features intramuscular marbling throughout the meat, and we also select firm backfat for the mince—these are the visible white specks in each slice.

We seek a fat that enriches both aroma and texture, without leaving a heavy, coating sensation on the palate.

Should the slices be separated before serving?

No. They are arranged on the tray so they can be served directly after bringing them to room temperature for about 15 minutes.

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.