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Raw materials/Variety/Race
The Saucisse d'Ajoie IGP is a combination of two thirds of lean pork meat and one third of ground lard. It's possible to add 10% at most of ground bovine meat.
Method of working/Cultivation/Breeding
The meat combination is ground and seasoned with different spices (garlic and white pepper). The addition of cumin is obligatory and gives to the Saucisse d'Ajoie IGP its peculiarity. The addition of nutmeg or red wine is possible but the flavour of these ingredients must not be predominant. The resulting preparation is pushed into a pork casing which is tied at the tips and divided in portions with a rotational motion. Once closed, the sausages are ready to be smoked. This process is exclusively made with wood, chips or conifer sawdust.
Aspect and Taste
The Saucisse d'Ajoie IGP is a pork sausage with a calibre comprised between 32 and 36 mm and a weigh comprised between 120 and 150 gr. Its colour is golden brown and its texture is firm but not excessively. Once cooked, the Saucisse d'Ajoie IGP has a light salty taste, a nice smell of smoke, cumin and pork meat and no smell of casing.
Production Zone
The production area of the Saucisse d'Ajoie IGP includes the district of Porrentruy located in the Jura canton, in the north-western part of Switzerland. The birth, the fattening and the slaughter of pigs must take place in Switzerland.
History
The Saucisse d'Ajoie IGP is at the basis of St-Martin menu. In the past, this traditional meal was organised in order to celebrate the end of the harvest. St-Martin meal is entirely composed of pork products prepared the previous week. The Ajoie still perpetuates this traditional menu every second week-end of November. The sausages smoking forms also part of the local traditions and it's still possible to see, in old farms, some smoking rooms dating back to the 17th century. The origin of the appellation "Saucisse d'Ajoie" dates back to 1920, when a group of butchers from Ajoie decided to give this name to their local sausage, in order to differentiate it from the other products belonging to the same family.
Gastronomy
Once cooked, the product can be conserved 10-15 days in the refrigerator. The Saucisse d'Ajoie IGP can be consumed with traditional dishes like the famous choucroute. To cook the Saucisse d'Ajoie IGP, it's necessary to immerse it in hot water (70°C) for 10 to 12 minutes. In order to obtain a constant temperature, the cooking water should be boiled, retired from the fire and then covered and put back on the fire regulated on the lowest heat. The Saucisse d'Ajoie IGP is a delicate sausage and as a consequence, it requires a delicate cooking.
Marketing
The product is sold as Saucisse d'Ajoie IGP. It can be marketed singly or in pair.
Distinctive features
The addition of cumin and the natural smoking give the Saucisse d'Ajoie IGP its characteristic taste.