A fermented product

In 1995, we developed the first certified organic sausage, free from saltpetre and nitrite salt, in partnership with CRITT and Anvar.

Our cured meats are the culmination of slow ageing in the cellar. They are the result of indigenous yeasts working on our meats, in contrast to the chemical yeasts used by the food industry.
Indigenous yeasts are those naturally present in the surrounding air.

The cellars – one on the ground floor and three for ageing – all have different atmospheres. As a result, the cured meats that move from one cellar to another during their maturation will develop different aromas in each. This creates the aromatic complexity and length on the palate of our products.

Bespoke ingredients, no saltpetre, no nitrite salt

A saucisson made with organic pepper, natural salt from the Pyrenees, a touch of our wine lees and a hint of honey from the truffle orchards to start the fermentation. Each ingredient contributes to the aromatic development of this saucisson, supported by the natural yeasts of our cellars.

Learn more

Tasting advice

Open the pouches 48 hours in advance (at least 24 hours), and leave them hanging in a ventilated and temperate place.

To be enjoyed without restraint.

Customer review

"My first purchase from you was the black pork saucissons and the black pork and duck blend.
They are both excellent:
A powerful, full-bodied taste for the 100% pork, my favorite, and a duck note on the mid-palate for the second.
Both are dry without being desiccated, with just the right amount of salt to carry the flavours without distorting them.
Beyond these products, I admire your approach and am convinced that the intrinsic quality of a product is also a matter of time.
Thank you again.
Sincerely,"
Bruno A.

Questions & Answers

• What types of meat are used in the Duck-Pork Saucisson?

  Southwest duck breast (carefully deskinned) and back fat from Gascon Pork.

• How long is this saucisson aged for?
  Approximately 2 months in a natural cellar alongside the hams.

• Does the product contain nitrites or saltpetre?
  No saltpetre, no nitrite salt, nor any other chemical additive.

• How long can it be kept?

  This saucisson can be kept vacuum-sealed for 6 months. Once opened, enjoy it within 2 weeks.*

• How to enjoy it?

  Open the bag 24 to 48 hours before serving and hang your saucisson in a temperate, well-ventilated spot.

• What type of packaging is used for delivery? All Maison Duler cured meats are vacuum-packed.

• How does the product develop its aromatic complexity? These exceptional ingredients, slowly matured in the cellar, foster indigenous yeasts. It is through these yeasts that our cured meats develop such aromatic complexity.