The French picnic in one object: a dry sausage, a pocket knife and a glass of red.
Where it comes from
Saucisson sec simply means dry sausage. It is made all over France, from the Auvergne to Lyon and Savoie, and every region has its own version. Some are protected, such as Saucisson de l’Ardèche (PGI). Rosette de Lyon is one of the most famous.
Coarsely chopped pork and fat are seasoned with salt, pepper and sometimes garlic, wine or herbs. The mixture is stuffed into a natural casing and hung to dry for several weeks. A white bloom of natural mould often forms on the outside. It protects the sausage while it dries.
How it tastes
Firm, savoury and peppery, with soft pieces of fat and a gentle tang from the slow drying. Regional versions add hazelnuts, Beaufort cheese, Roquefort or wild herbs.
How to buy and serve it
- Choose one that feels firm but not rock-hard.
- Peel off the skin, then slice it into rounds or thin slanted slices.
- Serve it at room temperature on a board.
- Keep it whole, wrapped in paper, somewhere cool and dry. Once cut, keep it in the fridge.
The pairing
A chilled Beaujolais. Juicy, fresh and low in tannin, Gamay is the classic French partner for saucisson, from Lyon’s bouchons to every picnic blanket.
- From our list: Domaine Louis-Claude Desvignes Morgon (about €19). Bright fruit, lovely lightly chilled.
- White: a dry Savoie white, or an Alsace Riesling.
- Close to home: a Luxembourg Pinot Noir.
Also try it with
- A fresh baguette and salted butter.
- Cornichons.
- A wedge of Comté or a young goat’s cheese.
- Radishes with salt.
More charcuterie → · See all twenty bottles →
Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.