Game saucisson
Game saucisson combines wild meat — wild boar or roe deer — with pork, filled into a natural casing then slowly dried. The game brings the aroma, deeper and woodier than a classic dry saucisson; the pork brings the fat without which curing would not hold.
Both our recipes are €4.60 for a 180 g piece, i.e. €25.56 per kilo. That gap is what sets us apart from the competition: most game saucissons sell for between €22 and €60 per kilo. We sell direct from our Catalan curing house, with no middleman.
Frequently asked questions about game saucisson
Ours is €4.60 for a 180 g piece (€25.56 per kilo). That is well below the market: most game saucissons sell for between €22 and €60 per kilo. The gap comes down to two things: our recipes combine game with pork in the traditional way, and we sell direct from the curing house, with no middleman.
Yes, and it has to. Wild boar and roe deer are lean meats which, on their own, would give a dry, crumbly sausage. Our recipes contain 5 g of game meat per 100 g, the rest being pork meat and fat, in a natural pork casing. For pork-free charcuterie, see our turkey and duck range.
From local hunting around our curing house, in Catalonia. Wild boar and roe deer are wild animals, hunted rather than farmed, and processed right next to the drying room. The meat is of Spanish origin.
Several months whole, in a cool, dry place away from light: these are raw, cured products, so a fridge is not necessary. Once cut, wrap the cut face and eat it within the following weeks. It will keep drying and firming up, quite safely.
Wild boar or roe deer: which to choose?
Our two game saucissons share the same base and the same price. The choice comes down to taste.
| Recipe | Taste | Weight | Price | Who for? |
|---|---|---|---|---|
| Saucisson with wild boar | Woody and straightforward, the stronger of the two | 180 g | €4.60 | Those who want to taste the game |
| Saucisson with roe deer | Finer and more discreet, slightly sweet | 180 g | €4.60 | A first approach to game, or a mixed board |
To discover game, start with roe deer: its flavour is present without dominating, and it goes down well with guests who are not used to the wild taste. Wild boar owns its character more. On a sharing board, the two together give two intensities instead of two similar products.
Why pork in a game saucisson?
It is the traditional recipe, and it is no shortcut: both wild boar and roe deer are lean, sinewy meats which, on their own, would give a dry, crumbly saucisson. Pork fat is what allows the mixture to bind, to dry evenly and to stay melting when sliced.
Both our recipes contain 5 g of game meat per 100 g of finished product. We would rather say so: some houses offer saucissons with 50 % game or more, sold between €8 and €15 a piece. It is neither the same product nor the same price range. Ours are designed for the everyday aperitif, not for a special occasion.
Hunted game, not farmed
Wild boar and roe deer are wild animals, taken from hunting, not farmed animals: that is what gives their meat the character domestic pork does not have. The meat comes from local hunting around our curing house, in Catalonia: it is of Spanish origin, hunted close to the drying room where the saucissons are made.
It is the same family curing house that makes our fuets, our chorizos and our sobrasadas. That closeness between the hunt and the drying room is also what lets us hold this price.
How to serve a game saucisson
Take it out of the cold thirty minutes beforehand: the fat must melt in the mouth, and a saucisson served cold loses half its aromas. Cut it into thin, angled slices, which release more aromatic surface than a straight slice.
Game stands up to rustic accompaniments: country bread, gherkins, mature sheep's cheeses. On the wine side, a full-bodied red from the south — Priorat, Côtes-du-Rhône, Madiran — supports the woodiness where a light red would be washed out. In cooking, both work in a warm lentil salad or on a mixed board with Jambon Serrano.
Storage
These are raw, cured products: they keep for several months in a cool, dry place, away from light, without a fridge. Once cut, wrap the cut face and keep them cool. The white bloom that may appear on the surface is the sign of successful curing: it can be eaten, or wiped off with a dry cloth.
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