Chez Baratier

Aubenas, France

A bistrot on a narrow street in Aubenas, the market town of southern Ardèche. The menu changes with the seasons but the saucisson sec stays year-round, served as a first course with lentils or on its own with bread. The owner knows which farm raised the pig. The dining room seats 24 and fills up on market days. Reservations are a good idea.

Click to activate map

Sausages served here

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.

dry-curedporkFrench