Original: $30.45
-70%$30.45
$9.13The Story
A dry-cured pork saucisson studded with 2% Périgord black truffle (Tuber melanosporum) — made by Targe in the Auvergne using 100% French pork from selected premium cuts. The sausage is naturally cured for four to six weeks with no industrial methods used to accelerate the maturation. The result is a firm, dense saucisson with a clean pork flavour and a distinct earthy, aromatic truffle note running through every slice.
This is saucisson sec in the classic Auvergne tradition — garlic, pepper, natural casing, slow-cured — with the truffle adding depth and a quiet luxury rather than overpowering the pork. The truffle flavour is present but not theatrical, which is as it should be at 2%. It makes a statement on a charcuterie board without needing to shout about it.
Slice thinly and serve at room temperature. It pairs well with cornichons, Dijon mustard, good bread, and a glass of something from the Rhône or Beaujolais.
Producer: Targe, Saint-Priest-des-Champs, Puy-de-Dôme, Auvergne. Family-owned since 1892. All pork is French-reared and naturally fed. Only premium cuts are used. Saucissons are aged in natural casings for 4–6 weeks using ancestral methods. In 1970, Targe became the first producer to make saucisson with green peppercorns — a recipe that has since been widely copied.
Ingredients: Pork meat (origin: France), salt, black truffle (Tuber melanosporum) 2%, lactose, sugar, dextrose, wine (sulphites), garlic, pepper, natural casing, preservative (E252), natural aroma, truffle aroma, antioxidant (ascorbic acid), ferments. 158g of meat per 100g of finished product.
Storage: Store in a cool, dry place. Once opened, wrap tightly and refrigerate. Use within 5–7 days of opening.
Net: 220g
Allergens: Milk (lactose), Sulphites (wine)
Description
A dry-cured pork saucisson studded with 2% Périgord black truffle (Tuber melanosporum) — made by Targe in the Auvergne using 100% French pork from selected premium cuts. The sausage is naturally cured for four to six weeks with no industrial methods used to accelerate the maturation. The result is a firm, dense saucisson with a clean pork flavour and a distinct earthy, aromatic truffle note running through every slice.
This is saucisson sec in the classic Auvergne tradition — garlic, pepper, natural casing, slow-cured — with the truffle adding depth and a quiet luxury rather than overpowering the pork. The truffle flavour is present but not theatrical, which is as it should be at 2%. It makes a statement on a charcuterie board without needing to shout about it.
Slice thinly and serve at room temperature. It pairs well with cornichons, Dijon mustard, good bread, and a glass of something from the Rhône or Beaujolais.
Producer: Targe, Saint-Priest-des-Champs, Puy-de-Dôme, Auvergne. Family-owned since 1892. All pork is French-reared and naturally fed. Only premium cuts are used. Saucissons are aged in natural casings for 4–6 weeks using ancestral methods. In 1970, Targe became the first producer to make saucisson with green peppercorns — a recipe that has since been widely copied.
Ingredients: Pork meat (origin: France), salt, black truffle (Tuber melanosporum) 2%, lactose, sugar, dextrose, wine (sulphites), garlic, pepper, natural casing, preservative (E252), natural aroma, truffle aroma, antioxidant (ascorbic acid), ferments. 158g of meat per 100g of finished product.
Storage: Store in a cool, dry place. Once opened, wrap tightly and refrigerate. Use within 5–7 days of opening.
Net: 220g
Allergens: Milk (lactose), Sulphites (wine)
