Maison Conquet

Annonay, France

Artisan charcutier in Annonay, northern Ardèche. A family operation that sources pork from farms within 50 kilometers. Their saucisson sec uses a three-generation recipe: coarse-chopped shoulder, back fat, garlic, pepper, and a short pour of Saint-Joseph red. The sausages cure in a stone cellar beneath the shop for six weeks. No nitrates, no shortcuts.

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Sausages from Maison Conquet

Saucisson Sec de l'Ardèche

Ardèche, France

A dry-cured pork sausage from the mountains of the Ardèche, south-central France. Coarse-chopped pork from local breeds goes into natural casings with salt, black pepper, and garlic. Some producers add a measure of red wine. The sausages hang in cool mountain air for four to eight weeks, developing a white Penicillium bloom on the exterior. Since 2010, the IGP label protects the name. Sliced thin for apéritif, packed into picnic baskets, or laid across a charcuterie board, this saucisson carries the terroir of chestnut-covered hills and granite plateaus.

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