Targe Saucisson with Green Peppercorns
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A dry-cured pork saucisson studded with green peppercorns — made by Targe in the Auvergne using 100% French pork from selected premium cuts. The sausage is naturally cured for four to six weeks with no industrial methods used to accelerate the maturation. The result is a firm, dense saucisson with a clean pork flavour punctuated by the mild, fresh bite of whole green peppercorns visible in every slice.
This is saucisson sec in the classic Auvergne tradition — garlic, pepper, natural casing, slow-cured — with the green peppercorns adding a gentle spice and aromatic lift rather than heat. The peppercorns provide texture contrast and a bright, almost citrusy note that complements the rich pork without overwhelming it. Slice thinly and serve at room temperature with cornichons and good bread.
Producer: Targe, Saint-Priest-des-Champs, Puy-de-Dôme, Auvergne. Family-owned since 1892. All pork is French-reared and naturally fed. Only premium cuts are used. Saucissons are aged in natural casings for 4–6 weeks using ancestral methods. In 1970, Targe became the first producer to make saucisson with green peppercorns — a recipe that has since been widely copied.
Ingredients: Pork meat (origin: France), green peppercorn 3%, salt, pepper, garlic, wine (sulphites), sugar, dextrose, lactose, antioxidant (ascorbic acid), natural casing, natural aroma, preservative (E252), ferments.
Storage: Store in a cool, dry place. Once opened, wrap tightly and refrigerate. Use within 5–7 days of opening.
Net: 280g
Allergens: Milk (lactose), Sulphites (wine)