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How Luxury Saucisson Is Made In The French Basque Country

  • Writer: David Connolly
    David Connolly
  • 13 hours ago
  • 1 min read

Saucisson began as a way to preserve leftover cuts of meat. Today, it represents one of France’s largest charcuterie markets, with most of it produced at industrial scale. In this episode, we visit Domaine Abotia in the Basque Country, where a sixth-generation farm is redefining saucisson as a high-end, regionally driven product. We examine how heavier pigs, longer aging, and full control over production challenge the industrial model.



 
 
 

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