Targe Saucisson with Beaufort
A traditional dry-cured pork saucisson made by Targe in the Auvergne, enhanced with aged Beaufort cheese that adds rich, nutty complexity to the classic recipe. Made using 100% French pork from selected premium cuts and naturally cured for four to six weeks with no industrial methods used to accelerate the maturation. The addition of aged Beaufort creates sophisticated depth with its characteristic alpine flavours complementing the traditional garlic and pepper seasoning.
This saucisson sec showcases Targe's expertise in incorporating premium French ingredients into their time-honoured recipes. The Beaufort cheese not only adds flavour complexity but also brings the distinctive terroir of the French Alps to this Auvergne charcuterie tradition. Each slice delivers the authentic character of two celebrated French food regions united in one exceptional saucisson.
Slice thinly and serve at room temperature with cornichons, Dijon mustard, and good bread. The alpine cheese character makes this particularly suited to pairing with a glass of white wine.
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.
Origin: Auvergne, France
Ingredients: Pork Meat (origin: France) salt, Beaufort (Milk) (6%)Â Lactose, sugar, dextrose, wine (Sulphites), garlic, pepper, natural casing, preservative E252, natural aroma, antioxygen: ascorbic acid, ferments. 160g of meat per 100g of finished product.
Net: 250g
Original: $16.92
-70%$16.92
$5.08Product Information
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Description
A traditional dry-cured pork saucisson made by Targe in the Auvergne, enhanced with aged Beaufort cheese that adds rich, nutty complexity to the classic recipe. Made using 100% French pork from selected premium cuts and naturally cured for four to six weeks with no industrial methods used to accelerate the maturation. The addition of aged Beaufort creates sophisticated depth with its characteristic alpine flavours complementing the traditional garlic and pepper seasoning.
This saucisson sec showcases Targe's expertise in incorporating premium French ingredients into their time-honoured recipes. The Beaufort cheese not only adds flavour complexity but also brings the distinctive terroir of the French Alps to this Auvergne charcuterie tradition. Each slice delivers the authentic character of two celebrated French food regions united in one exceptional saucisson.
Slice thinly and serve at room temperature with cornichons, Dijon mustard, and good bread. The alpine cheese character makes this particularly suited to pairing with a glass of white wine.
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.
Origin: Auvergne, France
Ingredients: Pork Meat (origin: France) salt, Beaufort (Milk) (6%)Â Lactose, sugar, dextrose, wine (Sulphites), garlic, pepper, natural casing, preservative E252, natural aroma, antioxygen: ascorbic acid, ferments. 160g of meat per 100g of finished product.
Net: 250g
