Our export range combines three ranges, from the protected PGI Ardèche designation to mountain-raised pork, with formats and flavours suited to different sales channels. Final references and flavour profiles are confirmed with the export desk.
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Quality and provenance
Three lines run through the retail offer: the protected PGI Ardèche designation, mountain-raised Porc de Montagne and our core Massif Central range. These are ranges, not product formats or flavour names, and each one comes in the same core shapes.
PGI stands for Protected Geographical Indication. It certifies the geographical origin of Saucisson de l’Ardèche, guaranteeing its close link with the local terroir and respect for traditional know-how. The pork is raised on farms in the region and fed on quality cereals and plants.
Protected Geographical Indication · Ardèche
A range made with pork from mountain farms, available in mini and standard formats. Mountain air and traditional breeding practices shape the meat, and mountain producers receive a premium for every kilogram sold.
Mountain provenance · formats to be confirmed
Our core range, made with care and carefully selected spices, available in retail formats prepared for export. The pork is French, sourced from farms across the country.
Core range · retail format
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Formats
The export range covers the three core shapes, Saucisson sec, Saucisse sèche and Barou 200 g, then Grand Saucisson 1 kg, Pavé à trancher 2 kg, the 90 g Mini Barou and the Fuet. Final references, weights and recipe details are confirmed with the export desk.
Each recipe comes in three shapes: Saucisson sec, the short saucisson; Saucisse sèche, the curved one; and Barou, the long, slim stick. Alongside them sit the larger pieces, Grand Saucisson 1 kg and Pavé à trancher 2 kg, and the 90 g Mini Barou.
The short saucisson, and the everyday shape of the range. Made from noble cuts, ham, shoulder and back fat, stuffed into a natural casing and matured slowly in the drying rooms.
Short saucisson · weights to be confirmed
The curved saucisson: the same recipes in a horseshoe shape, for retail shelves or food service.
Curved saucisson · 250 g pack shown
Barou is the local name for the ‘bâton du berger’, the shepherd’s stick: shepherds carried dry-cured sausage and cheese with them on their journey through the mountains. Its small size suits tasting at home.
Long saucisson · 200 g
Hand-trimmed and tied in a cotton binding net, made exclusively with pork ham and shoulder in a natural casing. Its curing runs slower than a smaller piece, so the meat matures gently and releases all of its flavour.
1 kg · cotton binding net
A large, generous slice and a supple texture. The size of the Pavé demands advanced know-how in the drying rooms. Serve it as an aperitif, with cheese, in a sandwich or on a bruschetta.
2 kg · slicing format
Three 30 g sticks to a pack, developed to bring Asian flavours to French dry-curing: black garlic, lemongrass and chilli, cinnamon and star anise. Easy to slice, made for snacking and for the aperitif.
90 g · 3 × 30 g · three flavours
A slim dry sausage, offered with summer truffle in partnership with Plantin. Final export format and recipe details are to be confirmed.
Slim format · truffle option
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Also in the range
A product made from mountain pigs fed on vegetables and cereals, then aged for 10 weeks. Carefully seasoned with salt and spices and air-dried over a long period, our dry-cured mountain pork loin is not too salty and has a melt-in-the-mouth texture.
Serve it sliced very thinly, on its own or with salad, fruit, cheese and pasta. Weights and case configurations are confirmed for each order.
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Full catalogue
The complete export catalogue, including product references, weights, casings, shelf life, barcodes and case configurations, is available on request and can be adapted to your market's labelling rules.
