What makes your Toulouse sausage different from supermarket versions?

Most supermarket "Toulouse style" sausages have very little in common with the original product. They're typically made with lean pork mince, bulked with rusk or breadcrumbs, and packed in collagen casings. A proper Toulouse sausage is coarse-ground pure pork — no fillers, no rusk — in a natural casing, seasoned simply with salt, pepper, and garlic. The texture is completely different: chunky, meaty, and with a richness that comes from using the right cuts of pork at the right fat ratio. It's a straightforward product, but the quality of the pork and the simplicity of the recipe are what make it.

What is the difference between Morteau and Montbéliard sausage?

Both are smoked pork sausages from the Franche-Comté region of eastern France, and both are smoked over conifer and juniper in traditional tuyes (large chimneys). Morteau carries IGP protection — it must be produced and smoked within the designated area to strict standards, and is typically larger and more heavily smoked. Montbéliard is slightly smaller and milder. Both are pre-cooked during smoking, so they only need warming through — traditionally simmered in water or stock, served with lentils, potatoes, or as part of a choucroute garnie.

Txistorra is a thin, cured Basque sausage seasoned with pimentón (smoked paprika) and garlic. It cooks quickly — a few minutes in a hot pan or on a grill — and is a staple of Basque pintxo bars, often served in short lengths on bread. The flavour is mildly spicy and smoky with a satisfying snap to the casing. It's one of the simplest and most satisfying sausages to cook at home.

What is boudin blanc?

Boudin blanc is a traditional French white sausage — delicate, smooth, and far more refined than a standard sausage. Ours is a speciality from the Champagne-Ardenne region, made with prime pork, morels, mushrooms, and brandy to a recipe that dates back to the 17th century. Poach gently in water for ten minutes, pat dry, then finish in a pan over medium heat until lightly golden — do not cook over high heat or they will split. A staple of French charcuterie, particularly around Christmas, and rarely found in the UK outside specialist suppliers. This is the genuine French product.

What makes a good saucisson?

Time and pork quality. A proper saucisson is dry-cured over weeks or months — the meat slowly loses moisture, concentrating the flavour as natural fermentation develops complexity. The pork should be high quality with good fat content, packed in natural casings, and seasoned with real ingredients rather than flavourings. Our Targe saucissons from Auvergne are made to this standard — dense, well-cured, and available in a rotating selection of varieties including black truffle, hazelnut, and herbs de Provence. The difference between an artisan saucisson and a vacuum-packed supermarket version is immediately obvious from the texture alone.

What is nduja and how do I use it?

Nduja is a soft, spreadable pork salami from Calabria in southern Italy, heavily spiced with Calabrian chilli. It's intensely flavoured and melts when heated, making it one of the most versatile ingredients in the collection. Spread it on toast, stir it into pasta sauces, melt it over pizza, fold it into risotto, or use it as a base for a quick sauce with tinned tomatoes. A small amount adds serious depth and heat to almost any dish.

What is the difference between pancetta and guanciale?

Both are cured Italian pork products but from different cuts. Pancetta comes from the belly — similar to bacon but cured in the Italian style, often rolled and sometimes smoked. Guanciale comes from the jowl (cheek) — it's fattier, richer, and more flavourful than pancetta. Guanciale is the correct choice for authentic carbonara and amatriciana, where the melting fat and savoury depth of the jowl are essential to the dish. Pancetta is more versatile for general cooking — lardons, soups, pasta, and as a cooking fat.

What is Cinco Jotas Ibérico salami?

A dry-cured salami made from the same 100% Ibérico de Bellota pigs that produce Cinco Jotas' celebrated jamón. The pork is naturally marbled with the distinctive sweet, nutty fat that develops from the acorn-based diet during the montanera. The salami is dense, deeply flavoured, and quite different from standard cured sausages. Slice thinly and serve at room temperature. For the full Cinco Jotas jamón and cured Ibérico range, see the Jamón Ibérico collection.

How should I store charcuterie?

Cooking sausages are perishable — refrigerate on arrival and use within the timeframe on the packaging, or freeze straight away. Cured products like saucisson, salami, pancetta, and guanciale have longer shelf lives but should still be refrigerated. Once sliced or opened, wrap tightly in cling film or greaseproof paper and store in the fridge. Cured meats are always best served at room temperature — take them out of the fridge 15–20 minutes before eating to allow the flavour and texture to develop fully.

Charcuterie Classics & Epicurean Meats

Traditional Toulouse Sausage

£16.50

Boudin Blanc with Morels

£18.00

Montbéliard Sausage

£9.25

Morteau Sausage

£15.00

Txistorra Sausages

£9.50

Calabrian Nduja

£8.50

Smoked Pancetta Praga

From £11.00

Smoked Guanciale

From £9.00

Smoked Alsace Pancetta

£12.00

Cinco Jotas Ibérico Pork Salchichón

£42.50

Targe Saucisson with Truffle sliced on a stone surface, showcasing its marbled texture and artisanal dry-cured quality. Premium French sausage from Auvergne.

Targe Saucisson with Black Truffle

£22.50

Sold out

TARGE PURE PORK SAUCISSON WITH PROVENCE HERBS | FINE & WILD UK

Targe Saucisson with Herbes de Provence

£12.50

European Charcuterie Online in the UK

FINE & WILD carries a selection of European charcuterie and artisanal meats drawn from France, Italy, Spain, and the Basque Country. These are products rooted in regional tradition — sausages, salami, pancetta, guanciale, nduja, and saucisson made by producers who follow established methods rather than industrial shortcuts. The range reflects how charcuterie has been made across Europe for generations: good pork, proper curing, honest seasoning, and time.

Cooking Sausages

Every cooking sausage in this collection is the original product — not a supermarket "style" version. The difference matters. A supermarket Toulouse is typically lean pork mince bulked with rusk and packed in collagen casings. A proper Toulouse is coarse-ground pure pork in a natural casing, seasoned with nothing more than salt, pepper, and garlic. The same applies across the range: our Morteau carries IGP protection, our boudin blanc is the genuine French article, and our Montbéliard is smoked in the traditional tuyes of Franche-Comté. These are the products as they were meant to be made.

Toulouse sausage is one of the great workhorses of French cooking — the essential ingredient in cassoulet, and outstanding grilled, pan-fried, or roasted with vegetables. See our Toulouse Sausage & Duck Cassoulet and Toulouse Sausage & Tomato Salad recipes.

Montbéliard and Morteau are both smoked sausages from the Franche-Comté region of eastern France. Morteau carries IGP protection — it must be made and smoked within the designated area to strict standards. Both are smoked over conifer and juniper in traditional tuyes, giving them a distinctive, aromatic character. They're traditionally used in choucroute garnie, potato dishes, and lentil salads, or simply warmed through and served with mustard.

Boudin blanc is a classic French white sausage — delicate, creamy, and made with prime cuts of pork, morels, mushrooms, and brandy. Ours is a speciality from the Champagne-Ardenne region, made to a recipe that has been protectively treasured since the 17th century. Pan-fry gently in butter until golden on the outside and silky within — poach slowly first for ten minutes, then finish in a pan over medium heat. A staple of French charcuterie that barely exists in the UK outside specialist suppliers.

Txistorra is a thin, fast-cooking Basque sausage — mildly spiced with pimentón and garlic, ideal for grilling, frying quickly in a pan, or cooking over charcoal. A staple of Basque pintxo bars.

Cured Meats & Charcuterie

The cured side of this collection covers Italian, French, and Spanish charcuterie — products that are ready to eat, ideal for boards, cooking, or both.

Calabrian nduja is a soft, spicy, spreadable pork salami from southern Italy — intensely flavoured with Calabrian chilli and outstanding melted into pasta sauces, spread on toast, or stirred through risotto. Levoni smoked pancetta and smoked guanciale are Italian staples: the pancetta for carbonara, lardons, and general cooking; the guanciale specifically for authentic amatriciana and carbonara, where its rich pork jowl flavour and melting fat are essential.

Cinco Jotas Ibérico pork salami is made from the same acorn-fed Ibérico pigs behind their world-renowned jamón — dense, complex, and deeply savoury. For the full Ibérico cured range including jamón and paleta, see the Jamón Ibérico collection.

Targe saucisson is a French dry-cured sausage from Auvergne — we carry a rotating selection depending on the season. Varieties include black truffle, noisette (hazelnut), and herbs de Provence, among others. These are proper artisan saucissons: dense, well-cured, and made with pure pork and natural flavourings.

Delivery

All products in this collection are delivered fresh in insulated packaging via express courier service. Orders placed before 2pm are dispatched the same day — select your preferred delivery date at checkout. Cured products have longer shelf lives than fresh meat but should be refrigerated on arrival. Cooking sausages are perishable — refrigerate immediately and use within the timeframe shown on the packaging, or freeze on arrival. For orders over £225, weekday delivery is complimentary.

Frequently asked questions

What makes your Toulouse sausage different from supermarket versions?

Most supermarket "Toulouse style" sausages have very little in common with the original product. They're typically made with lean pork mince, bulked with rusk or breadcrumbs, and packed in collagen casings. A proper Toulouse sausage is coarse-ground pure pork — no fillers, no rusk — in a natural casing, seasoned simply with salt, pepper, and garlic. The texture is completely different: chunky, meaty, and with a richness that comes from using the right cuts of pork at the right fat ratio. It's a straightforward product, but the quality of the pork and the simplicity of the recipe are what make it.
What is the difference between Morteau and Montbéliard sausage?

Both are smoked pork sausages from the Franche-Comté region of eastern France, and both are smoked over conifer and juniper in traditional tuyes (large chimneys). Morteau carries IGP protection — it must be produced and smoked within the designated area to strict standards, and is typically larger and more heavily smoked. Montbéliard is slightly smaller and milder. Both are pre-cooked during smoking, so they only need warming through — traditionally simmered in water or stock, served with lentils, potatoes, or as part of a choucroute garnie.
What is txistorra?

Txistorra is a thin, cured Basque sausage seasoned with pimentón (smoked paprika) and garlic. It cooks quickly — a few minutes in a hot pan or on a grill — and is a staple of Basque pintxo bars, often served in short lengths on bread. The flavour is mildly spicy and smoky with a satisfying snap to the casing. It's one of the simplest and most satisfying sausages to cook at home.
What is boudin blanc?

Boudin blanc is a traditional French white sausage — delicate, smooth, and far more refined than a standard sausage. Ours is a speciality from the Champagne-Ardenne region, made with prime pork, morels, mushrooms, and brandy to a recipe that dates back to the 17th century. Poach gently in water for ten minutes, pat dry, then finish in a pan over medium heat until lightly golden — do not cook over high heat or they will split. A staple of French charcuterie, particularly around Christmas, and rarely found in the UK outside specialist suppliers. This is the genuine French product.
What makes a good saucisson?

Time and pork quality. A proper saucisson is dry-cured over weeks or months — the meat slowly loses moisture, concentrating the flavour as natural fermentation develops complexity. The pork should be high quality with good fat content, packed in natural casings, and seasoned with real ingredients rather than flavourings. Our Targe saucissons from Auvergne are made to this standard — dense, well-cured, and available in a rotating selection of varieties including black truffle, hazelnut, and herbs de Provence. The difference between an artisan saucisson and a vacuum-packed supermarket version is immediately obvious from the texture alone.
What is nduja and how do I use it?

Nduja is a soft, spreadable pork salami from Calabria in southern Italy, heavily spiced with Calabrian chilli. It's intensely flavoured and melts when heated, making it one of the most versatile ingredients in the collection. Spread it on toast, stir it into pasta sauces, melt it over pizza, fold it into risotto, or use it as a base for a quick sauce with tinned tomatoes. A small amount adds serious depth and heat to almost any dish.
What is the difference between pancetta and guanciale?

Both are cured Italian pork products but from different cuts. Pancetta comes from the belly — similar to bacon but cured in the Italian style, often rolled and sometimes smoked. Guanciale comes from the jowl (cheek) — it's fattier, richer, and more flavourful than pancetta. Guanciale is the correct choice for authentic carbonara and amatriciana, where the melting fat and savoury depth of the jowl are essential to the dish. Pancetta is more versatile for general cooking — lardons, soups, pasta, and as a cooking fat.
What is Cinco Jotas Ibérico salami?

A dry-cured salami made from the same 100% Ibérico de Bellota pigs that produce Cinco Jotas' celebrated jamón. The pork is naturally marbled with the distinctive sweet, nutty fat that develops from the acorn-based diet during the montanera. The salami is dense, deeply flavoured, and quite different from standard cured sausages. Slice thinly and serve at room temperature. For the full Cinco Jotas jamón and cured Ibérico range, see the Jamón Ibérico collection.
How should I store charcuterie?

Cooking sausages are perishable — refrigerate on arrival and use within the timeframe on the packaging, or freeze straight away. Cured products like saucisson, salami, pancetta, and guanciale have longer shelf lives but should still be refrigerated. Once sliced or opened, wrap tightly in cling film or greaseproof paper and store in the fridge. Cured meats are always best served at room temperature — take them out of the fridge 15–20 minutes before eating to allow the flavour and texture to develop fully.

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

OVER 3000 5* Reviews