A dry-cured pork saucisson with herbes de Provence — made by Targe in the Auvergne using 100% French pork from selected premium cuts. The herb blend includes thyme, rosemary, and oregano, bringing the warm, aromatic character of southern France to a saucisson made in the classic central French tradition. The sausage is naturally cured for four to six weeks in natural casings with no industrial methods used to accelerate the maturation.

The herbs add a gentle, fragrant warmth rather than anything overpowering — this is still a saucisson first, with clean pork flavour at its core and the Provençal herbs sitting quietly alongside the garlic and pepper. It is lighter and more aromatic than the truffle or pure pork versions, and makes an easy, crowd-pleasing addition to a charcuterie board.

Slice thinly and serve at room temperature. It pairs well with goat's cheese, olives, sun-dried tomatoes, good bread, and a glass of rosé or a light red from the southern Rhône.

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), herbes de Provence (thyme, rosemary, oregano), 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: 220g

Allergens: Milk (lactose), Sulphites (wine)