The Saucisson d'Arles is a dry sausage that is well-known and highly regarded in France. It is one of the oldest types of dry sausage in the country and is still made today using traditional recipes and techniques passed down by artisan charcutiers.
The main characteristic of the Saucisson d'Arles is its unique composition, which includes a blend of lean and fat pork, as well as lean beef. This sausage can be enjoyed as an appetizer on its own or with a glass of Pastis, or it can be eaten between slices of country bread, along with pickled gherkins, olives, and sundried tomatoes.
Traditionally, it is recommended to pair this sausage with a rosé or white wine, or even better with a regional red wine from vineyards such as Provence, Languedoc or the Rhône valley. The people of Arles typically enjoy it as an aperitif with a glass of pastis.
In terms of sizing, the saucisson comes in two sizes: S (125gr) and M (200-225gr) and it is recommended to consume it within a month of opening. It contains 50% pork, 50% beef, salt, pepper, garlic, spices and is free of colorant or additives.