‘Tomme de Chorizo de Porc Gascon au piment d'Espelette’ has been added to your cart. View cart

Saucisse de chorizoPXL_20240601_165948996.MP

Gascon Pork chorizo sausage

Because chorizo requires several months of ageing and our palates were too impatient to wait that long, we created this mild and fruity chorizo sausage.
\nOnly 20 days of ageing.
\nTender, succulent, and perfectly flavorful, the chorizo sausage will appeal to the whole family with its texture and fragrance enhanced by the flavour of Piment d’Espelette.

An essential for your aperitifs or to begin a meal.

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139,00€ Price per kilo. Approximately 4 pieces of +/- 250 g.

Weight	1 kg
Ingredients	Gascon Pork, Piment d’Espelette, organic padron peppers, organic herbs, natural salt, honey, organic pepper
Best before	4 months
Tasting advice	Open the packs 48 hours in advance (at least 24 hours), and leave them hanging in a well-ventilated, temperate place.
Packaging	Vacuum-packed

Gascon Pork chorizo sausage

A fermented product

We see our work not as pork butchers, but as masters of ageing, who allow natural processes to unfold over time.

Our cured meats are the culmination of slow ageing in cellars. They are the result of the work of indigenous yeasts on our meats.
\nIndigenous yeasts are naturally present in the air, in contrast to the chemical yeasts used by the food industry.

The cellars — one at ground level and three for ageing — all have different atmospheres.
\nAs a result, the cured meats, which move from one cellar to another during their ageing, develop different aromas in each.
\nThis is what creates the aromatic complexity and length on the palate of our products.

Bespoke ingredients

Each ingredient is selected and contributes to the aromatic development.
\nOrganic Piment d’Espelette comes from a committed producer with whom we have worked for many years.
\nGalician Padrón peppers are grown in the kitchen garden. The seeds were brought to us directly from Galicia, and every year we sow them in the garden.
\nIn September, when the Padróns grow larger and become slightly spicy, we harvest and ferment them.
\nThis flavour is incomparable and brings a distinct character to our chorizo sausage.
\nSaltpetre-free, nitrite-free

Ageing that makes the difference

Because large chorizo requires several months of ageing and our palates were too impatient to wait that long, we created this mild and fruity chorizo sausage. Only 20 days of ageing.

Using the same meat, we prepare a 'mêlée' — a mixture of sorted meat and hard fat that will be stuffed into casings of different sizes. It is the size of the casing that determines the ageing time and thus the final taste of the product.
\nThe larger the gauge of the casing, the longer the ageing will be and the more powerful and complex the taste.

Sausage: small gauge, 20 days of ageing
\nSaucisson: medium gauge, 60 days of ageing
\nTrique: large gauge, 120 to 180 days of ageing
\n

Genetics

We exclusively use the Gascon pig, a slow-growing animal that produces the intramuscular fat we seek for our cured meats. A relative of the Iberian pig, it is a hardy breed whose origins date back to prehistoric times.

Currently, one sees much (falsely) artisanal pork, often labelled 'black' to sound rustic or given the name of a village or region to seem traditional. Most of the time, these pigs are cross-breeds with pink pigs and are raised indoors in buildings.

The Gascon Pork is a pure breed; it is clearly identified by the IFIP (Institut du porc) and its purity is monitored by LIGERAL (Collective Genealogical Register of Local Pig Breeds). It is a pig that we know well, as we raised them for 15 years on the estate, at a time when they were on the verge of extinction.

I discovered this pig at the end of the 1980s; its gustatory qualities literally captivated me. I immediately began raising them to transform them into saucissons, hams... and we quickly focused on the transformation process.
\nIn 1996, we participated modestly in the creation of the National Association for the Protection of the Gascon Pig (ANSPG).

Learn more about the Gascon pig and how it is raised