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Raw materials/Variety/Race
The Saucisson Vaudois IGP is made with pork meat, salt, spices and possibly dregs of wine or white wine.
Method of working/Cultivation/Breeding
The ratio between lean/lard of the pork meat is 3/2. Tendons, rind, bloody parts and ganglions are excluded from the recipe. Spices are added to the meat carefully selected and ground. The resulting mixture is kneaded and put into pork casings. The saucissons are then hung up and possibly steamed in order to launch the rubefaction process. They are then cold-smoked with a smoke produced by the combustion of conifers or hardwood sawdust, chips or logs.
Aspect and Taste
The Saucisson Vaudois IGP is consumed cooked or dried. Its external aspect is golden brown, its meat is pink-red and its granularity is regular. It is seasoned with salt, pepper, garlic, coriander, wine dregs and white wine, according to the know-how of the artisan pork-butcher. Thanks to this method, each Saucisson Vaudois IGP gets a peculiar taste.
Production Zone
The production area of Saucisson Vaudois IGP includes the Vaud canton, partly located on the edge of Leman lake, in the western part of Switzerland. The birth, the fattening and slaughter of the pigs used to produce the Saucisson Vaudois IGP must take place in Switzerland.
History
Thanks to the pork production, the Vaud canton has always given value to the whey produced by the cheese dairies. Specialities based on pork meat became consequently traditional dishes. The origins of Saucisson Vaudois IGP date back to the Middle Ages, when people discovered that smoked meat could be conserved for more time.
Gastronomy
Subsequently the refrigeration, the Saucisson Vaudois IGP can be conserved for 10-15 days. To succeed its cooking, it is necessary to put the product in water heated at a constant temperature of 75°C for 45-50 minutes. The product should not be pierced and the water should be hot but not about to boil. Before being cut, the Saucisson Vaudois IGP should rest for some minutes. If the product is destined to be eaten cold, it should cool down in its cooking water. The Saucisson Vaudois IGP accompanies very well potatoes gratins, leeks, lentils, choucroute or beans.
Marketing
The product is sold as Saucisson Vaudois IGP. It is identified by a green lead which guarantees its traditional, authentic and certified production. It is sold in specialised shops and in the supermarkets of Switzerland.
Distinctive features
Unlike many saucissons, the meat and casing of the Saucisson Vaudois IGP come exclusively from pork. Even if the recipe is ancestral, each product has a unique flavour and depends on the combination of spices chose by each artisan pork butcher.