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

Our truffle grove ewes

We raise our lambs and ewes organically using PTD (Dynamic Rotational Grazing).
Our daughter Camille is the shepherdess of our small flock.
She moves her animals to a new plot every day for a constantly renewed food source.
Thanks to PTD, our animals feed on fresh grass day and night without compacting the soil or eating trampled grass.
We also give them organic grains produced on the estate (einkorn, wheat, fava beans...). The rest of the time, day and night, they roam freely in the truffle orchards.

Discover why the taste of these ewes is different

Testimonials

A surprising discovery: a saucisson with dark meat and tender, fragrant fat.
An amazing flavour, reminiscent of the cured meats of my childhood in Auvergne.
True craftsmanship!
Bravo.

Patrick L.

Tasting advice

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

This allows it to breathe and regain its full aromatic expression.

Cut it into thin slices.
Serve it as an aperitif, with good sourdough bread, a living red wine, or simply whenever the mood strikes.

To be enjoyed as an aperitif in thin slices or whenever the mood strikes...

Questions & Answers

Is this chorizo very spicy?

No. It is spicy, but it does not aim to burn the palate.
Organic Espelette pepper brings heat and fruitiness. Fermented padrón peppers from the vegetable garden add a more botanical, deeper flavour. It is a mild, aromatic ewe chorizo with character.

Why call it “chorizo saucisson” rather than classic chorizo?

Because we have crafted a dry saucisson format, aged for 60 days, inspired by the world of chorizo.
It has the pepper, the colour, and the indulgence, but with the texture and balance of a long-aged saucisson.

Why should the bag be opened 24 to 48 hours in advance?

Because an aged saucisson needs to breathe after being vacuum-sealed.
By opening it in advance and hanging it in a temperate, airy place, you will find a better texture, clearer aromas, and a much more enjoyable tasting experience.

Can I eat it immediately after opening?

Yes, of course.
But it would be a pity. It will be better after 24 to 48 hours of aeration. It is a small gesture, but it makes a significant difference.

How to store it after opening?

Once opened, keep it in a cool, dry, and airy place if possible.
The refrigerator is suitable for up to 10 days, but if you enjoy it every day, let it hang quietly in your kitchen.
A cool, ventilated spot away from excessive humidity is best.

What to serve it with?

With sourdough bread, olives, and a tannic red wine.
But it also stands perfectly well on its own. Thinly sliced and served simply, it speaks for itself.

Why is it free from saltpetre and nitrites?

It is a 100% natural saucisson, with no additives—going even further than being free from saltpetre and nitrites.
Because we prefer to work with salt, ageing, the cellars, and time.
It is more demanding and requires closer monitoring. But it aligns with our approach: the luxury of simplicity for more flavour and better health.

How does it differ from industrial chorizo?

Industrial chorizo often seeks consistency, colour, immediate impact, and easy preservation.
Our sheep chorizo saucisson seeks something else: meat from our own livestock, carefully selected ingredients, padrón peppers grown and fermented on the estate, cellar-ageing, and true length on the palate.

How long is the ageing process?

This saucisson is aged for approximately 60 days.
It is the intermediate format between the saucisse, aged for about 20 days, and the trique, which can require 120 to 180 days.

Is this a suitable product for entertaining?

Yes, clearly.
That is one of its main appeals: it is served simply, in thin slices, yet it immediately sparks conversation.
For an apéritif with friends, a simple light meal with indigenous sourdough bread and a salad.
Or whenever the fancy takes you!