A traditional dry-cured pork saucisson made by Targe in the Auvergne, enhanced with Beaujolais red wine that adds depth and complexity to the classic recipe. Made using 100% French pork from selected premium cuts and naturally cured for four to six weeks with no industrial methods used to accelerate the maturation. The addition of Beaujolais wine creates subtle fruit notes that complement the rich pork flavour and traditional garlic and pepper seasoning.

This saucisson sec represents Targe's expertise in incorporating regional French ingredients into their time-honoured recipes. The Beaujolais wine not only adds flavour complexity but also contributes to the curing process, helping to develop the characteristic firm texture and deep taste that defines quality French charcuterie. Each piece delivers the authentic character of traditional Auvergne saucisson making with a sophisticated wine-enhanced twist.

Slice thinly and serve at room temperature with cornichons, Dijon mustard, and good bread. The wine notes make it particularly suited to pairing with a glass of Beaujolais.

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, sugar, dextrose, Beaujolais red 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.

Net: 280g

Allergens: Milk (lactose), Sulphites (wine)