{"title":"Sausages \u0026 Salami","description":"\u003cp\u003eSaucissons are a type of air-dried sausage that is popular in various French-speaking countries, especially in France. The name \"Saucisson\" is derived from the French word \"saucisse\", which translates to \"sausage\".\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eSaucissons are often served as an appetizer, snack, or part of a charcuterie board and can be enjoyed in thin slices or pieces.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eSaucissons are typically made from pork, but can also contain beef or game meat. The meat is mixed with salt, spices, and sometimes also wine or garlic to enhance the flavor.\u003c\/p\u003e\n\u003cp\u003eThe sausage is then air-dried in a natural casing, which gives it a firm texture and an intense flavor.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThere are various types of saucissons, which can differ in taste and texture. Some are finely seasoned and mild, while others can be heavily seasoned and spicy. \u003c\/p\u003e","products":[{"product_id":"chorizo-fort-aus-dem-baskenland-charcuterie-mayte","title":"Chorizo from the Basque Country","description":"\u003cp\u003eAs an aperitif, thinly sliced and accompanied by a semi-dry Madeira and Cornicabra olives, it will transport you to southern Spain and become an essential seasoning to enhance your recipes. \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eChorizo, the fiery-spicy, traditional Spanish paprika sausage, captivates culinary connoisseurs worldwide with its intense color and incomparable taste. \u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eAs one of Spain's most outstanding and popular sausage specialties, it has long since also secured a permanent place in the exquisite gastronomy of other countries, such as the French Basque Country. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/2019222-charcuterie-mayte\" target=\"_blank\" title=\"Charcuterie Mayté - Basque Country\" rel=\"noopener noreferrer\"\u003eRead more about it in our blog\u003c\/a\u003e. It will make your mouth water!\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Hinweise_zu_Saucissons_secs.pdf?v=1690668672\" title=\"Interesting facts about our Saucissons Secs @ Maître Philippe \u0026amp; Filles\" target=\"_blank\"\u003eInformation about genuine Saucissons Secs air-dried in a natural casing\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the Saucisson and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Mayte","offers":[{"title":"Piece approx. 220 g","offer_id":44649761276170,"sku":"MP-CHOR-MAYTE-0001","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Generated_with_Kive.ai_-_put_it_in_a_woman_hand_with_red_painted_nails_1.jpg?v=1772486142"},{"product_id":"saucisse-seche-aus-dem-baskenland-charcuterie-mayte","title":"Saucisse Sèche from the Basque Country","description":"\u003cp\u003eDiscover the legendary Saucisse Sèche from the Basque Country by Charcuterie Mayté!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMade from pork and air-dried, it delivers a piquant taste experience.\u003c\/p\u003e\n\u003cp\u003eEnjoy this spicy highlight with your friends at an apéro or anywhere else. A taste of the Basque region!\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eEnjoy with friends, a great moment of relaxation, lightly spiced up by a little heat (from Piment d'Espelette).\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/2019222-charcuterie-mayte\" target=\"_blank\" title=\"Charcuterie Mayté - Basque Country\" rel=\"noopener noreferrer\"\u003eRead more about it on our blog\u003c\/a\u003e. It will make your mouth water!\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Interesting facts about our Saucissons Secs @ Maître Philippe \u0026amp; Filles\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Hinweise_zu_Saucissons_secs.pdf?v=1690668672\" target=\"_blank\"\u003eInformation about genuine Saucissons Secs air-dried in a natural casing\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite bloom on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the Saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Mayte","offers":[{"title":"Piece approx. 210 g","offer_id":44649764520202,"sku":"MP-SAUC-MAISO-2803","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Generated_with_Kive.ai_-_put_it_in_the_hand_of_a_woman_with_red_painted_nails_073cb20a-1945-4b9e-890c-55c607dd805b.jpg?v=1774119005"},{"product_id":"saucisson-vom-stier-mit-fleur-de-sel-aus-der-camargue-250g-teyssier-salaisons","title":"Bull saucisson with Fleur de Sel from the Camargue 200-250g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWhen the wind from the Ardèche, the Mistral, meets the salty air of the Camargue, a saucisson with a bold and distinctive taste is created, a unique combination of bull, pork, and Fleur de Sel de Camargue from Les Salins du Midi.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eTip: Slice thinly. Enjoy as an aperitif or on a charcuterie board with a good rustic bread. Store in a dry and airy place.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eLabels: Highest quality - Made according to age-old tradition\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teyssier Salaisons","offers":[{"title":"Piece approx. 220-250 g","offer_id":44654443331850,"sku":"MP-SAUC-TEYSS-2806","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Teyssier_Saucisson_Taureau_1.jpg?v=1774991892"},{"product_id":"saucisson-dardeche-mit-nyons-oliven-250g-teyssier-salaisons","title":"Saucisson d'Ardèche with Nyons Olives 200-250g","description":"\u003cp\u003ePure pork saucisson sec, whose flavor is enhanced by the addition of black olives from Nyons.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThese olives, produced in the Drôme department, are known for combining mildness and flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThey have a PDO (Protected Designation of Origin). \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePDO stands for \"Appellation d'Origine Protégée\" and means \"Protected Designation of Origin\". It is an EU seal that identifies products originating from a specific geographical area whose quality or characteristics are due to this place of origin. It serves as a quality guarantee for consumers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNow try the taste of Provence in thin slices!\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eTip: Slice thinly Enjoy as an aperitif or on a charcuterie board with good rustic bread. Store in a dry and well-ventilated place.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite bloom on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during curing: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize real spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teyssier Salaisons","offers":[{"title":"Piece approx. 250 g","offer_id":44654457684234,"sku":"MP-SAUC-TEYSS-2807","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucissonnyons.jpg?v=1774991146"},{"product_id":"saucisson-dardeche-fein-mager-250g-teyssier-salaisons","title":"Saucisson d'Ardèche \"FINE LEAN\" 200-220g","description":"\u003cp\u003eSaucisson made with less than 10% fat during processing and containing 30% less fat than an average saucisson.\u003c\/p\u003e\n\u003cp\u003eA lean product with authentic flavor! Enjoy without regret!\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eTip: Slice thinly. Enjoy as an aperitif or on a charcuterie board with good rustic bread. Store in a dry, well-ventilated place.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eLabels: Highest quality - Made according to age-old tradition\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during curing: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store your saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teyssier Salaisons","offers":[{"title":"Piece approx. 200-220 g","offer_id":44654681325834,"sku":"MP-SAUC-TEYSS-2808","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Generated_with_Kive.ai_-_put_it_in_a_woman_hand_with_green_painted_nails_cdcd99e8-d67c-4845-920d-af600bf0ef95.jpg?v=1772437024"},{"product_id":"saucisson-dardeche-mit-gruenen-pfeffer-aus-madagaskar-250g-teyssier-salaisons","title":"Saucisson d'Ardèche with green pepper from Madagascar 200-250g","description":"\u003cp\u003eThe pure pork Saucisson sec with green pepper from Madagascar is made by Maison Teyssier using a traditional artisanal method.\u003c\/p\u003e\n\u003cp\u003eIt represents a harmonious combination of the craftsmanship of the Ardèche and global flavors!\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eTip: Slice thinly. Enjoy as an aperitif or on a charcuterie board with good rustic bread. Store in a dry and well-ventilated place.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThis product, its ingredients and additives have not been treated with ionizing radiation and are not subject to GMO declaration (EC Regulations 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the Saucisson and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teyssier Salaisons","offers":[{"title":"Piece approx. 250 g","offer_id":44654695153930,"sku":"MP-SAUC-TEYSS-2809","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucisson_poivre_vert_teyssier.jpg?v=1785393723"},{"product_id":"saucisson-dardeche-mit-ganzen-haselnuessen-250g-teyssier-salaisons","title":"Saucisson d'Ardèche with whole hazelnuts 200-250g","description":"\u003cp\u003eThe combination of Teyssier's charcuterie expertise from the Ardèche with the special hazelnuts from Cervione, Corsica, creates a unique product.\u003c\/p\u003e\n\u003cp\u003eThese hazelnuts are brown to mahogany in color, and their white to ivory-colored flesh is quite firm.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eTheir flavor is more intense than other varieties, with a clear, woody, oily, sweet, and delicately aromatic aroma reminiscent of brown sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eTip: Slice thinly. Enjoy as an aperitif or on a charcuterie board with good rustic bread. Store in a dry and airy place.\u003c\/p\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cp\u003eThis product, its ingredients and additives have not been treated with ionizing radiation and are not subject to GMO declaration (EC Regulations 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teyssier Salaisons","offers":[{"title":"Piece approx. 250 g","offer_id":44654859649290,"sku":"MP-SAUC-TEYSS-2810","price":12.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/hf_20260827_063452_19e1d15d-6f15-448c-b685-27b5105c5ffa.jpg?v=1787812728"},{"product_id":"saucisson-dardeche-mit-piment-despelette-250g-teyssier-salaisons","title":"Saucisson d'Ardèche with Piment d'Espelette 200-250g","description":"\u003cp\u003eThe traditional air-dried Saucisson Sec made from pure pork by Teyssier has a distinctive flavor and a balanced spiciness.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eSeasoned with \u003ca href=\"https:\/\/www.maitrephilippe.de\/products\/piment-despelette-aop-anne-rozes\" title=\"Piment d'Espelette\" target=\"_blank\"\u003ePiment d'Espelette\u003c\/a\u003e from the Basque Country, a mildly spicy pepper, it makes a colorful and flavorful aperitif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThis artisan-made saucisson is an original and delicious blend, perfect for connoisseurs.\u003c\/p\u003e\n\u003cp\u003eThe sausage symbolizes the wonderful connection between the Basque Country and the Ardèche.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eTip: Slice thinly. Enjoy as an aperitif or on a charcuterie board with good rustic bread. Store in a dry and well-ventilated place.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eLabels: Highest quality - Made according to age-old tradition\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during curing: not a defect, but a sign of artisan production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store your saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teyssier Salaisons","offers":[{"title":"Piece approx. 250 g","offer_id":44654862172426,"sku":"MP-SAUC-TEYSS-2811","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/saucisson-dardeche-mit-piment-despelette-200-250g-maitre-philippe-filles-teyssier-salaisons-633934.jpg?v=1774991651"},{"product_id":"saucisson-dardeche-mit-steinpilzen-250g-teyssier-salaisons","title":"Saucisson d'Ardèche with porcini mushrooms 200-250g","description":"\u003cp\u003eThis Saucisson d'Ardèche is a traditional air-dried delicacy made from fresh French pork, enhanced with porcini mushrooms from the Auvergne.\u003c\/p\u003e\n\u003cp\u003eHandcrafted in the Ardèche region, the meat is carefully cut, seasoned, and slowly dried in the clean mountain air. \u003c\/p\u003e\n\u003cp\u003eThis process intensifies the flavors and creates a tender yet firm texture. \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThe earthy taste of the porcini mushrooms perfectly complements the pork and makes this sausage an ideal accompaniment to a classic French aperitif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eEnjoy a taste of the French lifestyle with this delicious and authentic saucisson.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eTip: Slice thinly. Enjoy as an aperitif or on a charcuterie board with a good rustic bread. Store in a dry and well-ventilated place.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during ripening: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teyssier Salaisons","offers":[{"title":"Piece approx. 250 g","offer_id":44654872035594,"sku":"MP-SAUC-TEYSS-2813","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/teyssier_cepes.jpg?v=1787813654"},{"product_id":"saucisson-sec-aus-dem-baskenland-la-boneta-charcuterie-mayte","title":"Dry-cured Basque sausage with Espelette pepper, approx. 250 g \"La Boneta\"","description":"\u003cp\u003eDiscover the taste of the Basque Country!\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eAt the traditional Charcuterie Mayté, founded back in 1884, this saucisson is carefully shaped by hand and contains no casing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eCharacterized by the subtle taste of Piment d’Espelette – whether as an aperitif, with tapas, or in a sandwich.\u003c\/p\u003e\n\u003cp\u003eA Basque product, sourced directly from the farm. Ideal for enjoyable moments with friends.\u003c\/p\u003e\n\u003cp\u003eMade from pork and air-dried, it delivers a piquant taste experience.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Charcuterie Mayté - Basque Country\" href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/2019222-charcuterie-mayte\" target=\"_blank\"\u003eRead more about it on our blog\u003c\/a\u003e. It will make your mouth water!\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Hinweise_zu_Saucissons_secs.pdf?v=1690668672\" title=\"Interesting facts about our Saucissons Secs @ Maître Philippe \u0026amp; Filles\" target=\"_blank\"\u003eInformation about genuine Saucissons Secs air-dried in natural casing\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize real spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Mayte","offers":[{"title":"Piece approx. 250 g","offer_id":44663540678922,"sku":"MP-SAUC-MAISO-2820","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucisson-sec-aus-dem-baskenland-mit-piment-despelette-ca-220g-la-boneta-maitre-philippe-filles-maison-mayte-664918.png?v=1774991809"},{"product_id":"saucisson-classique-aus-dem-baskenland-charcuterie-mayte","title":"Classic Saucisson from the Basque Country","description":"\u003cp\u003eThis Basque saucisson is a true feast for the taste buds!\u003c\/p\u003e\n\u003cp\u003ePerfect for snacks, aperitifs, or as part of a charcuterie platter.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eHandcrafted, this saucisson is a wonderful example of classic Basque tradition.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eFresh, uncolored pork, slowly dried in the Basque mountains to maximize its shelf life.\u003c\/p\u003e\n\u003cp\u003eThe meat comes from the regional Ibaiama producers' cooperative, with full traceability. Purchased directly from the farm.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/2019222-charcuterie-mayte\" title=\"Charcuterie Mayté - Basque Country\" target=\"_blank\"\u003eRead more about it on our blog\u003c\/a\u003e. It will make your mouth water!\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Hinweise_zu_Saucissons_secs.pdf?v=1690668672\" title=\"What to know about our Saucissons Secs @ Maître Philippe \u0026amp; Filles\" target=\"_blank\"\u003eInformation about genuine Saucissons Secs air-dried in natural casing\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Mayte","offers":[{"title":"Piece approx. 220 - 250 g","offer_id":44978935300362,"sku":"MP-SAUC-MAISO-2918","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucisson_mayte.jpg?v=1784287538"},{"product_id":"saucisson-de-sanglier-sauvage-fume-wildschwein-salami-gerauchert-auf-buchenholz-180g-venandi-sauvage","title":"Saucisson de Sanglier Sauvage Fumé (Wild boar salami smoked over beechwood) 180g","description":"\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003e🐗 Fun Fact: Wild Boar\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThe most famous game meat of all – robust in flavor, more rustic than pork, with a firm, rich texture. These are exactly the characteristics that make our saucisson so distinctive and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eHunted in French forests, mainly in Côte-d'Or, and handcrafted into saucisson in the Rhône department: This wild boar saucisson is made with 50% real game meat and is produced using traditional methods – dried, smoked with beechwood, and then aged. It is smoked with real smoke, not artificial smoke flavoring.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe result: a robust, slightly smoky flavor with a pleasantly firm texture.\u003cbr\u003e\u003cstrong\u003eNote: The product continues to mature and naturally loses weight during this process.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003ePractical tip: Let it rest at room temperature for 30 minutes before slicing to bring out the full flavor.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy beechwood?\u003c\/strong\u003e Beech is the first choice in France for artisanal smoking. It produces a mild and even smoke that penetrates deep into the meat without overpowering it – unlike oak (too strong) or fruitwood (too sweet). It is the ideal choice to balance the natural intensity of wild boar.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: Natural pork casing\u003cbr\u003eIngredients: Wild boar meat and fat (France) 50%, pork meat and fat (France) 50%, salt, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora\u003cbr\u003eAllergens: \u003cstrong\u003eMilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53587134021898,"sku":"MP-WILD-VENAN-0001","price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/hf_20260828_141719_d35e6265-8a32-4517-8be5-23b2a6516f98.jpg?v=1787926992"},{"product_id":"saucisson-de-chevreuil-sauvage-100-francais-reh-salami-180g-venandi-sauvage","title":"Wild Venison Salami 100% French (Roe Deer Salami) 180g","description":"\u003cdiv style=\"max-width: 640px; margin: 2rem auto; padding: 1.4rem 1.6rem; background: #faf6ee; border: 1px solid #e4dac7; border-left: 4px solid #8a2f2b; font-family: Georgia,'Times New Roman',serif; color: #3b342c;\"\u003e\n\n\u003cp style=\"margin: 0 0 .5rem 0; font-size: 12px; letter-spacing: .18em; text-transform: uppercase; color: #8a2f2b;\"\u003eGame Meat Knowledge\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .6rem 0; font-size: 19px; line-height: 1.35; font-weight: 600;\"\u003eRoe deer: the finest game\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .9rem 0; font-size: 16px; line-height: 1.6;\"\u003eMilder than wild boar, very tender and without the strong gamey flavour that some people dislike. Roe deer is the easiest game meat to start with.\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; padding-top: .7rem; border-top: 1px solid #e4dac7; font-size: 15px; line-height: 1.6; color: #6b6153;\"\u003eJust as suitable for quick dishes as for fine terrines.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eMade from French forests, especially the Côte-d'Or, and half real roe deer meat: This saucisson is knotted by hand and traditionally air-dried in a natural casing – without any industrial drying accelerators. It is made in the Rhône department. The roe deer meat is firm and fine-grained.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe saucisson tastes best at room temperature: take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the delicate aromas come to the fore; in thicker slices, the full, rich flavour is revealed.\u003cbr\u003e\u003cstrong\u003eNote: The product continues to mature and naturally loses weight.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: natural pig casing, knotted by hand\u003cbr\u003eIngredients: roe deer meat and fat (France) 50%, pork meat and fat (France) 50%, salt, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mould flora\u003cbr\u003eAllergens: \u003cstrong\u003emilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson and how to recognise genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53588093403402,"sku":"MP-REH-VENAN-0001","price":10.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/chevreuil_venandi.jpg?v=1788628011"},{"product_id":"saucisson-de-sanglier-sauvage-aux-noisettes-100-francais-wildschwein-salami-mit-haselnusse-luftgetrocknet-180g-venandi-sauvage","title":"Wild Boar Saucisson with Hazelnuts, 100% French (air-dried wild boar salami with hazelnuts) 180g","description":"\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003e🐗 Fun Fact: Wild Boar\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThe most famous game meat of all – robust in flavor, more rustic than domestic pork, with a firm, rich texture. These are exactly the qualities that make our saucisson so full-bodied and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eThis salami from Venandi Sauvage is the most delicious in its range: 46% wild boar, hunted in the French forests, mainly in the Côte-d'Or, plus 3% roasted hazelnuts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe nuts add bite, a subtle sweetness, and a roasted aroma that complements the robust game flavor without overpowering it. The sausage is firm and compact, with a clear aroma.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eIt is made the traditional way: natural casing, tied by hand, then slowly matured without accelerators. From the hunt to the finished sausage, everything happens in France, and it is produced in the Rhône department.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the hazelnuts stand out; thickly sliced, the wild boar takes center stage. It pairs well with a hard cheese, a Côtes du Rhône, or a spoonful of fig jam.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The sausage continues to mature and naturally loses some weight.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: natural pig casing, tied by hand\u003cbr\u003eIngredients: wild boar meat and fat (France) 46%, pork meat and fat (France) 46%, \u003cstrong\u003ehazelnuts\u003c\/strong\u003e 3%, salt, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora\u003cbr\u003eAllergens: \u003cstrong\u003ehazelnuts\u003c\/strong\u003e, \u003cstrong\u003emilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53588454179082,"sku":"MP-SANG-VENAN-4017","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/ChatGPTImage11.Sept.2026_13_56_48.jpg?v=1789127962"},{"product_id":"saucisse-seche-trockenwurst-mit-roquefort-von-charcuterie-millas-200g","title":"Saucisse Sèche (Dry Sausage) with Roquefort by Charcuterie Millas 200g","description":"\u003ch3 dir=\"ltr\"\u003eTwo classics from southern France in one sausage!\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eCharcuterie Millas in the Monts de Lacaune makes its fine dry sausage (saucisson) from pork shoulder and belly and mixes in Roquefort “Le Vieux Berger”.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe cheese comes from the neighboring valley, the Roquefort caves are located just around 50 km away, and it is made from the milk of Lacaune sheep, the same breed that has been kept in these mountains since time immemorial.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe sausage is stuffed by hand and air-dried. It is seasoned only with salt and Sarawak pepper, \u003cstrong\u003eno nitrite curing salt is used\u003c\/strong\u003e. The Roquefort gives it a strong, slightly salty taste that pairs well with the pork and does not dominate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eSlice the sausage thinly and serve it with an aperitif, accompanied by a sweet white wine or a full-bodied red.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOn a platter with dried fruit, nuts, and whole-grain bread, it looks great, and cut into pieces, it fits into pasta, salad, or a hearty tart.\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during ripening: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize real spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Charcuterie Millas","offers":[{"title":"Piece of approx. 200g","offer_id":53640107720970,"sku":"MP-SAUC-VENAN-4030","price":9.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucisse_seche-roquefort.jpg?v=1789119072"},{"product_id":"saucisse-seche-mit-leber-320g-charcuterie-millas-tarn","title":"Saucisse Sèche with Liver 320g | Charcuterie Millas, Tarn","description":"\u003ch3 dir=\"ltr\"\u003eEveryone knows liverwurst, but liver in a dry-cured sausage is something else entirely.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eFor this saucisse sèche, Charcuterie Millas mixes pork shoulder and belly with pork liver, stuffs it all into natural casing, and lets the sausages mature in its drying rooms at an altitude of 800 meters, exposed to the air.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe liver gives the sausage a darker color, a deeper, slightly tart flavor, and a softer texture than a classic saucisson. Those who like liver will get plenty of it here without it overpowering everything else.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eSeasoning is kept to a minimum: salt and Sarawak pepper from Borneo, nothing else. No coloring, no preservatives, and above all, no nitrite curing salt. Instead, the color comes from chard juice and dried carrots, just as it was done in the past before the industry switched to nitrites.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eThe meat comes from the Filière Apalhat, which the Zerouali family founded in 1999 with farmers from Tarn and Aveyron. The pigs live on straw, eat non-GMO grain, and are allowed to grow longer than usual. You can tell by the fat, which is particularly important in this sausage.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIn Lacaune, saucisse de foie is eaten as an aperitif, sliced thinly, with a pat of butter and a piece of rustic bread. Pair it with a robust red from Gaillac or a glass of cider.\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThat is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store your saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Charcuterie Millas","offers":[{"title":"Piece of approx. 320g","offer_id":53688886690058,"sku":"MP-FOIE-MAILLAS-0001","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucisse-seche-foie-millas_label.png?v=1789145310"},{"product_id":"saucisse-seche-fine-mit-piment-despelette-aop-trockenwurst-von-charcuterie-millas-200g","title":"Saucisse Sèche Fine with Piment d'Espelette AOP (Dry Sausage) by Charcuterie Millas 200g","description":"\u003cp dir=\"ltr\"\u003eIn the Monts de Lacaune, this thin dry sausage is called \"Ficelou\", meaning little string.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIt is about the thickness of a thumb, which allows it to dry faster than a saucisson and gives it a more concentrated flavor. Charcuterie Millas makes its Ficelou from pork shoulder and belly, stuffs it into natural casing and hangs it in its natural drying rooms at an altitude of over 850 meters. There, the mountain air does the rest.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe Piment d'Espelette AOP comes from the Basque Country, a few hours further west. It is not a hot chili, but a warm, fruity one, with a heat that announces itself rather than biting. In the sausage, it provides a slight redness and an aroma that goes well with the Sarawak pepper. Millas herself says that this sausage is their mildest version of all.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eLike all dry sausages from the house, this one is also made without nitrite curing salt and without preservatives. The pigs come from the Filière Apalhat: straw bedding, non-GMO grain feed, and at least eight months of fattening with breeders located less than 30 kilometers from the workshop.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe Ficelou is the sausage for on the go. It fits in your jacket pocket, requires no knife, and a piece of it helps stave off a little hunger in between. Leave it at room temperature for fifteen minutes before slicing it, then it tastes best.\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThat is the bloom that forms during ripening: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson and how to recognize real spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Charcuterie Millas","offers":[{"title":"Piece of approx. 200g","offer_id":53688923128074,"sku":"MP-ESPEL-MILLAS-0001","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucissepiment.jpg?v=1789145929"},{"product_id":"saucisson-dardeche-mit-parmigiano-reggiano-200-250g-teyssier-salaisons","title":"Saucisson d'Ardèche with Parmigiano Reggiano 200-250g","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eArdèche meets Emilia-Romagna: a saucisson with large chunks of Parmigiano Reggiano.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFor generations, Teyssier in the Ardèche has been making saucisson from French pork, and with this variety, the family welcomes a guest into their home: genuine Parmesan with protected geographical status, aged for twelve months, added to the sausage in large chunks. When sliced, it is immediately visible as light-colored islands in the meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe cheese makes up 5.5% of the sausage, and that is enough: the Parmesan brings salt, umami, and the fine graininess characteristic of an aged Reggiano, without overpowering the pork. On the tongue, the cheese melts slightly, complemented by the robust, slowly dried saucisson. It is a combination that feels completely natural in the mouth, as if it had always existed.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eIt is made like all Teyssier saucissons: meat and bacon from French pork (VPF), freshly butchered, trimmed and pre-salted, then coarsely ground, stuffed into natural casing, tied by hand and dried in the mountain air of the Ardèche.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThinly sliced for an aperitif, with a glass of red wine and a few olives. It is also excellent on a platter alongside a piece of Parmesan and a few walnuts, or diced over a rocket salad with balsamic vinegar. Leave at room temperature for half an hour before slicing.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The product continues to mature and naturally loses weight during this process.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: bold;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teyssier Salaisons","offers":[{"title":"Piece approx. 230-250 g","offer_id":53713278435594,"sku":"MP-PARMA-TEYSS-0001","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucissonparmesanxxx.jpg?v=1789417394"},{"product_id":"chorizo-de-sanglier-sauvage-100-francais-wildschwein-chorizo-mit-paprika-250g-venandi-sauvage","title":"Chorizo de Sanglier Sauvage 100% French (Wild Boar Chorizo with Paprika) 250g","description":"\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003e🐗 Fun Fact: Wild Boar\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThe best-known game meat of all – robust in flavor, more rustic than domestic pork, with a firm, rich texture. These are exactly the characteristics that make our saucisson so distinctive and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eThis chorizo from Venandi Sauvage consists of 47% wild boar hunted in the French forests, mainly in the Côte-d'Or, plus 43% French domestic pork. While its siblings in the range feature hazelnuts or beech smoke, paprika takes center stage here.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIt is seasoned with mild paprika, and the heat comes separately from cayenne pepper, so that the paprika flavor does not rise and fall with the spiciness. This is complemented by garlic, pepper, oregano, and coriander. Coriander is the ingredient that a Spanish chorizo does not know: It brings a bright, almost lemony note that suits the game well.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePer 100 g, there are 8.9 g of fat and 31 g of protein.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eIt is made in a natural pig casing, slowly dried together with the paprika and without artificial flavors. 153 g of meat are processed for 100 g of finished sausage, the rest is lost during drying. From the hunt to the finished sausage, everything happens in France, produced by Venandi Sauvage par Nature in the Rhône department.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the paprika stands out; thickly sliced, the wild boar. It pairs well with a sheep's milk cheese from the Pyrenees, a robust red from the south, or simply bread and a glass of beer.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The sausage continues to mature and naturally loses some weight in the process.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: bold;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize real spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 250g","offer_id":53723174600970,"sku":"MP-CHORI-VENAN-0001","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/chorizovenandi.jpg?v=1789506317"},{"product_id":"saucisson-de-cerf-a-lail-des-ours-hirsch-salami-180g-venandi","title":"Wild Boar Salami with Wild Garlic – Venison Salami 180g | Venandi","description":"\u003cdiv style=\"max-width: 640px; margin: 2rem auto; padding: 1.4rem 1.6rem; background: #faf6ee; border: 1px solid #e4dac7; border-left: 4px solid #8a2f2b; font-family: Georgia,'Times New Roman',serif; color: #3b342c;\"\u003e\n\n\u003cp style=\"margin: 0 0 .5rem 0; font-size: 12px; letter-spacing: .18em; text-transform: uppercase; color: #8a2f2b;\"\u003eGame Meat Knowledge\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .6rem 0; font-size: 19px; line-height: 1.35; font-weight: 600;\"\u003eVenison: the big game\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .9rem 0; font-size: 16px; line-height: 1.6;\"\u003eDarker and bolder than venison from roe deer, but without the intensity that some find off-putting about wild boar. Red deer meat is firm and deep red.\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; padding-top: .7rem; border-top: 1px solid #e4dac7; font-size: 15px; line-height: 1.6; color: #6b6153;\"\u003eIf you like roe deer venison but are looking for a bit more character, venison is the way to go.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003ch3 dir=\"ltr\"\u003eVenison and wild garlic, two things from the same forest, in one sausage.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThis saucisson comes from Venandi Sauvage par Nature. Half is red deer venison from French forests, where it roamed free and was hunted, especially in the Côte-d'Or, the other half French domestic pork. Plus 1% wild garlic. When sliced, you can see a dark, firm sausage with light fat pockets and fine green specks.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eVenison is dark and has a sweet aftertaste that roe deer venison lacks: bolder than roe deer, but without the intensity of wild boar. Wild garlic adds a mild garlic note, greener and softer than garlic, and takes the edge off the game. 1% may sound like little, but it is enough for wild garlic. Per 100 g, there are 32 g of protein and 15 g of fat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eFor 100 g of finished sausage, 153 g of meat is processed, the rest is lost during drying. It is stuffed into natural pig intestine, tied by hand, and then slowly air-dried with ferments and noble mold flora, without industrial accelerators. From the hunt to the finished sausage, everything happens in France, and it is produced in the Rhône department.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the wild garlic comes through; thickly sliced, the venison. Pair it with goat cheese, a red wine from the Rhône Valley, and a piece of buttered bread.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The sausage continues to mature and naturally loses some weight.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: natural pig intestine, tied by hand\u003cbr\u003eIngredients: pork meat and fat (France) 50%, venison meat and fat (France) 50%, salt, wild garlic 1%, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora\u003cbr\u003eAllergens: \u003cstrong\u003emilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53723224047882,"sku":"MP-OURS-VENAN-0001","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/ours_f30a38a4-79e8-482c-86b0-a569df062889.jpg?v=1789507838"},{"product_id":"saucisson-de-cerf-sauvage-100-francais-hirsch-salami-180g-venandi-sauvage","title":"Wild Venison Salami 100% French (Venison Salami) 180g","description":"\u003cdiv style=\"max-width: 640px; margin: 2rem auto; padding: 1.4rem 1.6rem; background: #faf6ee; border: 1px solid #e4dac7; border-left: 4px solid #8a2f2b; font-family: Georgia,'Times New Roman',serif; color: #3b342c;\"\u003e\n\n\u003cp style=\"margin: 0 0 .5rem 0; font-size: 12px; letter-spacing: .18em; text-transform: uppercase; color: #8a2f2b;\"\u003eGame Meat Knowledge\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .6rem 0; font-size: 19px; line-height: 1.35; font-weight: 600;\"\u003eVenison: the big game\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .9rem 0; font-size: 16px; line-height: 1.6;\"\u003eDarker and bolder than venison from roe deer, but without the intensity that some find off-putting in wild boar. Red deer meat is firm and deep red.\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; padding-top: .7rem; border-top: 1px solid #e4dac7; font-size: 15px; line-height: 1.6; color: #6b6153;\"\u003eIf you like roe deer venison but are looking for a bit more character, venison is the next step.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eHalf red deer, which roamed freely and was hunted in the French forests, especially in the Côte-d'Or, and half French domestic pork. Otherwise salt, spices, ferments. No nuts, no smoke, no wild garlic.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis is the starting point of the range. All the other sausages from Venandi add something extra; this one lets the meat speak for itself, and that is how you really experience what venison is: dark, firm, with a sweetness on the finish that roe deer venison lacks and that is masked by the intensity of wild boar. Per 100 g, it contains 33 g of protein and 15 g of fat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe saucisson is made in a natural pork casing, tied by hand, and then slowly air-dried without industrial accelerators. Everything from the hunt to the finished sausage takes place in France, produced by Venandi Sauvage par Nature in the Rhône department.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, it is tender; thickly sliced, the venison really comes through. Pair it with an aged Comté, a red wine from the Rhône Valley, and nothing else to distract you.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The sausage continues to mature and naturally loses some weight.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: natural pork casing, tied by hand\u003cbr\u003eIngredients: venison meat and fat (France) 50%, pork meat and fat (France) 50%, salt, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora\u003cbr\u003eAllergens: \u003cstrong\u003emilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: bold;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that develops during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53723242529034,"sku":"MP-CERF-VENAN-0001","price":10.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/lecerf_1.jpg?v=1789508795"},{"product_id":"saucisson-sec-mit-truffel-250g-charcuterie-millas","title":"Saucisson Sec with Truffle 250g - Charcuterie Millas","description":"\u003ch3 dir=\"ltr\"\u003eA classic with a touch of luxury: Saucisson sec from the Tarn, refined with genuine summer truffle.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eCharcuterie Millas produces this saucisson in the Monts de Lacaune, where the sausage also dries naturally. The base is the classic recipe of lean pork fillet and bacon, seasoned with salt and pepper – refined with 2% summer truffle. When cut, fine dark truffle pieces are visible in the light-colored meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe taste remains earthy and spicy rather than overpowering: The summer truffle provides a fine, slightly mushroomy note that blends with the strong, slightly sweet seasoning of the sausage instead of overpowering it. This is not a truffle-bomb saucisson, but a saucisson sec with a subtle extra layer – for everyone who likes the classic sausage and wants something more.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eProduction: The saucisson matures and dries naturally in the Monts de Lacaune, completely without nitrite curing salt and without coloring.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eServe in thin slices at room temperature, for example with bread and butter or as cold cuts for an aperitif. A dry white wine or a light, chilled red wine from the southwest pairs well with it.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The product continues to mature and naturally loses weight in the process.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The summer truffle (Tuber aestivum) used here is milder than the black winter truffle and tastes more nutty and earthy than intensely perfumed. At 2%, it is a fine undertone, not a dominant truffle flavor.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhite fuzz on the sausage?\u003c\/strong\u003e This is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson and how to recognize real spoilage →\u003c\/a\u003e\u003c\/p\u003e","brand":"Charcuterie Millas","offers":[{"title":"Piece of approx. 250g","offer_id":53821788291338,"sku":"MP-TRUFF-MILLAS-0001","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucissontruffe_1.jpg?v=1790540802"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/collections\/b9abc6b18e1af091349b4dda6e4375c1.jpg?v=1772609155","url":"https:\/\/www.maitrephilippe.dk\/en\/collections\/saucissons-salami.oembed","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}