Targe Saucisson Pur Porc
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A traditional dry-cured pork saucisson made by Targe in the Auvergne using 100% French pork from selected premium cuts. This is saucisson sec in its purest form — the classic recipe that has been the foundation of Targe's reputation since 1892. Naturally cured for four to six weeks with no industrial methods used to accelerate the maturation, creating a firm, dense saucisson with clean pork flavour and the authentic character of traditional French charcuterie.
Made following ancestral Auvergne methods with garlic, pepper, and natural casing, this original saucisson showcases the quality of carefully selected French pork without embellishment. The slow curing develops the deep, complex flavours that have made Targe a reference point for artisanal saucisson making. Each piece delivers the honest, satisfying taste of proper charcuterie.
Slice thinly and serve at room temperature with cornichons, Dijon mustard, 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.
Origin: Auvergne, France
Ingredients: Pork meat (origin: France), salt, lactose (milk), sugar, dextrose, wine (sulphites), garlic, pepper, natural casing, preservative (E252), natural aroma, antioxidant (ascorbic acid), ferments. 158g of meat per 100g of finished product.
Storage: Store in a cool, dry place. Once opened, wrap tightly and refrigerate. Use within 5–7 days of opening.