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Meat from France
Pork lean and hard fat are minced, salted and stuffed into natural casing, rested cold, then warmed in a first drying (étuvage) of 3–8 days that starts the lactic fermentation and the surface bloom. A cooler second drying follows. In the Label Rouge specification the whole drying, from stuffing to the dryer exit, lasts at least 18 to 42 days by size.
| Pork lean and hard fat | Label Rouge requires mainly label rouge porc charcutier, with at most 30 % sow meat[lr0208] |
| SaltUp to 30 g per kg of mix | [lr0208] |
| SugarsUp to 18 g per kg of mix | [lr0208] |
| Spices, aromatics, wine, liqueur or spiritsUp to 5 g per kg of mix each | [lr0208] |
| Starter | a selected surface bloom may be applied (Label Rouge specification) |
Total time across the recorded steps: 3.5 days – 13 days
What changes: Pork lean and hard fat are minced
Output: minced pork.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pork lean and hard fat are minced, salted and stuffed into natural casing, rested cold, then warmed in a first drying (étuvage) of 3–8 days that starts the lactic fermentation and the surface bloom. A cooler second drying follows. In the Label Rouge specification the whole drying, from stuffing to the dryer exit, lasts at least 18 to 42 days by size. Made in 5 steps over 3.5 days – 13 days. The longest step, first drying (étuvage), takes 3–8 days (Cahier des charges du label rouge n° LA 02/08…). Salt is up to 3 % (Cahier des charges du label rouge n° LA 02/08…). Lactic acid bacteria and Staphylococcus/Kocuria does most of the fermenting.
| Main step | 3–8 daysSet[lr0208] | First drying (étuvage) |
|---|---|---|
| Salt | up to 3 %Set[lr0208] | Mix with salt, sugar and spices |
Saucisson sec is the general French dry sausage; protected versions (Ardèche, Lacaune, Auvergne) add origin and size rules. Its two-stage drying, a warm étuvage then a cooler maturation, is set out in the Label Rouge specification.
The Label Rouge specification checks dryness as moisture of the fat-free product (HPD), at most 52 % for pieces up to 70 mm across. In a study of nine small traditional French units, sausages from seven presented no health risk; sausages from two exceeded the maximum tolerable limit, one for S. aureus and one for L. monocytogenes. Surfaces in two units showed insufficient cleaning and disinfection. The figures here describe controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Hazards the sources name: Staphylococcus aureus and Listeria monocytogenes (each above the maximum tolerable limit in sausages from one of nine units; sausages from the other seven presented no health risk).
Every number is labelled with how it is known. How this atlas is made
