Saucisson is a French style of cured meat, eaten with wine and cheese and is a veritable staple in the everyday French diet.
Having learnt the art of making Saucisson whilst growing up in the Languedoc region of France and missing the flavours of home, ex-executive chef Jean-marc Amar, decided that he would begin making his own.
Pictured: Charcuterie – saucisson, chilli saucisson, cone of mixed cured meat and cornichons, plus cheeses from L’Artisan Organic cheese, Fermier and petite rouge washed rind cheese.
Award winning Saucisson La Bastide began production, some ten years ago in Australia with the model of producing quality French style cured meat products with all Australian ingredients.
Saucisson La Bastide source their meat from Borrowdale, a hormone free, free range piggery in Toowoomba Queensland, ensuring the finest meat is used. The casings for the meats are all natural, which contributes to the exceptional quality of this product.
The Saucisson are hung for over two months where they develop their characteristic bloom or mould which brings a distinct mushroom flavour to the meat. Throw in some peppercorns and salt and voila, you’ve got some prize winning Saucisson!
Saucisson La Bastide are free of colours and additives, gluten free and contain no sugar, dextrose , soy or dairy.
Jean-marc has a stand in the Woolworths Food Dome – Saucissons and Cheese, or you can meet Jean-marc in person at the Carriageworks Farmer’s Market in Eveleigh and Orange Grove Markets in Lilyfield. Products are also available for purchase online at https://www.saucissons.com.au
Bon appetit!
