Slow-dried for around four weeks, this 200g traditional cured sausage enclosed in a natural casing blends seasoned pork with Reblochon cheese.

Reblochon is a raw cow’s milk cheese produced in the Haute-Savoie region of France with a soft washed-rind and smear-ripened texture and is traditionally eaten during the winter at the end of a meal or in a tartiflette.

To enjoy this saucisson at its best, peel off the bloomy rind (depending on taste) and enjoy it sliced with fresh French bread and a handful of cornichons. Whole saucisson sec keeps extremely well in your kitchen cupboard but should be refrigerated after cutting. For optimal flavour, let it come back to room temperature before serving

We have a wide range of saucissons available, all made using traditional methods in the Auvergne region of France.