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Raw materials/Variety/Race
The Saucisson Neuchâtelois IGP and the Saucisse Neuchâteloise IGP are meat products made exclusively with pork meat containing one third of fat and two thirds of lean.
Method of working/Cultivation/Breeding
The mixture of fresh meat and spices is kneaded and the resulting product is put into a straight beef casing for the saucisson and a curved beef casing for the sausage. Once made, the saucissons and the sausages are hung up with a string for about one day, in order to drain and to ripen. This process develops the meat flavour. The products can then be cold-smoked in order to get their particular taste.
Aspect and Taste
The Saucisson Neuchâtelois IGP and the Saucisse Neuchâteloise IGP have a diameter comprised between 40 and 60 mm and weigh between 200 and 600 gr. Their colour is golden brown. The size and the casing folds of the products are regular. The surface area of the cut product is clear and the lard grains are uniform, white and regularly distributed with an intensive and homogeneous rubefaction. The texture is compact, firm and easy to chew. The saucisson and the sausage have both a very aromatic taste of meat and spices, underlined by a smoked flavour.
Production Zone
The production and transformation area of the Saucisson Neuchâtelois IGP and the Saucisse Neuchâteloise IGP is located at Neuchâtel, in the western part of Switzerland, in the Neuchâtel canton. The birth, the fattening, the slaughter of the pigs and the cut of the meat must take place in Switzerland.
History
The Saucisson Neuchâtelois IGP and the Saucisse Neuchâteloise IGP are products coming from a countryside tradition consisting in making cooked pork meats. Thanks to this method, pork meat can be conserved for a long time. The designations date back to the 19th century.
Gastronomy
The Saucisson Neuchâtelois IGP and the Saucisse Neuchâteloise IGP are linked with the torrée, a traditional event taking place each fall at Neuchâtel, during which people gather together around a big fire and cook the saucisson in the braise.
Marketing
The products are sold as Saucisson Neuchâtelois IGP and Saucisse Neuchâteloise IGP. They are marketed singly and they can be found in the specialised shops of all Switzerland.
Distinctive features
The only difference, in the production method, between the Saucisson Neuchâtelois IGP and Saucisse Neuchâteloise IGP, is in the beef casing. The Saucisson Neuchâtelois IGP is made with a straight beef casing while the Saucisse Neuchâteloise IGP is made with a curved beef casing.