A classic French-style Saucisson made in Somerset
Using hand-reared Tamworth Pigs, the quality of the pork shines through in this dry-cured sausage. Made to a classic French recipe, cured naturally and left to hang until the flavour is just perfect, it is heavy on the garlic, black pepper and nutmeg, with a plaint, softness.
Paul Burton has captured the essence of a brilliant Saucisson that will take you straight back to sitting on the side of a mountain slicing off thin slivers to enjoy alongside chunks of crusty bread and cheese.
Made by Paul Burton at Westcombe Dairy, Evercreech, Somerset.
More about this
Westcombe Saucisson is a combination of the brilliance of local butcher and charcutier Paul Burton. Tom Calver, owner of Westcombe Dairy, asked him to join the business temporarily to help the dairy better understand the moulds and bacteria they import from the continent and sell on (as well as dairy farming and making cheese Westcombe Dairy distributes cheese and charcuterie cultures). But Paul did such a good job, and his charcuterie tasted so good, he never left.
Initially he used beef from the dairy herd, but then Paul teamed up with a local sustainable-pork farm, Gothelney Farm. Fred Price at Gothelney Farm was feeding the leftover whey from Tom’s cheese to his pigs, along with the diverse cover crops and herbal leys that are inherent on his farm’s low-input soil fertility management system. Maturing the native Tamworth pigs onto ten months of age (4-5 months is usual for pork) gives a rich flavour and plenty of back fat – perfect for Saucisson. The quality of the pork and sustainable outdoor rearing of the pigs helps give a real depth of flavour to all of Westcombe’s charcuterie.
Sold in: 1 x 250g.
Ingredients: British pork, curing salt (contains preservatives E250 and E252), spices, garlic, dextrose, cultures.
Nutritional Data (typical values per 100g)
Fat: 22.3g (of which saturates: 9.6g)
Carbohydrate: 2.9g (of which sugars: 0.1g)