Saucisson began as a way to preserve leftover cuts of meat. Today, it represents one of France’s largest charcuterie markets, with most of it produced at industrial scale. In this episode, we visit Domaine Abotia in the Basque Country, where a sixth-generation farm is redefining saucisson as a high-end, regionally driven product. We examine how heavier pigs, longer aging, and full control over production challenge the industrial model.
00:00 – Intro
01:40- Basque Country
02:28 – Cutting Carcasses
04:07 – Natural Casing
05:34 – Curing
09:57 – Animals
11:47 – Tasting
13:41 – Credits
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#saucisson #france #basquecountry #regionaleats
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How Luxury Saucisson Is Made In The French Basque Country | Regional Eats | Insider Food
37 Comments
Also read "We planned a monthlong stay in San Sebastián, Spain, but left after 10 days. It wasn't the paradise we'd imagined": https://bit.ly/4utsiFw
I’ve missed Claudia 🥺 these are the best videos on this channel
Do they feed the pigs any of the pomace from winemaking?
Unfortunately, I have had industrial saucisson only. It was okay, but a bit too salty for me.
Salchichón 😊
Nice to see Claudia
C'était un grand plaisir de regarder cet exposé cet après-midi. 🇺🇸🤝🇫🇷
My go to app when in France. There is nothing like it.
Beautiful little city, it's also where the Camino de Santiago starts.
2:46 there is no way a pig is going to the butcher at 590 kilos. The auto caption says 190 kilos which is more plausible.
awesome. i like to see where meat comes from.
So, for sausage-making, the meat is hardly aged at all? The aging occurs only after the meat is already a saucisson?
me encanta el pais vasco frances . Bidart , bayona , Guethary , hendaya , anglet … todos los veranos voy sin falta. La gente y el ambiente es maravilloso. San juan de luz esta mas masificado , mejor ir en septiembre . Saludos
Humans are monsters.
It's a good thing the subject matter is so compelling, because the presenter is at best a limp, expressionless fish.
Thanks for the trip to Basque country. I studied to be a butcher in France and currently live near Lacaune. This region is known to be the epicenter of charcuterie production. I myself make charcuterie at home and have worked for producers near me. I recommend trying saucisson or saucisse sec from this area. I have also studied the science of how to make charcuterie and other dried meats. I find the best usually comes from organic farming methods of raising and transformation. If you need a tour guide for the area I would be honored to help.
Dans le cochon, tout est bon ❤
Merci pour le reportage ! C'était vraiment intéressant et j'ai très faim maintenant !
lol blya
J’ai faim
Nice!
The sausage looks similar to the Chinese sausage. Red and hard.
Remarkable Claudia Bravo! So amazing ❤ true art the camera work and beautiful country makes for exceptional quality, not only in the products , but the actual story's creation. Award winning ! ❤
Do the animals always stay in an dark place inside or do they roam outside as well @ 9:50? That countryside is so beautiful!
Welcome back. 🙂
Where's the glass of wine ? 😢
Technically it’s not fresh, it’s moldy, but that’s the point.
Look yummy! 😋
An Italian promoting French sausage, now I’ve seen everything!
Claudia speaks French?????? aiaiai
The pigfarm is a shame
Et bravo Claudia pour la qualité de votre Français. Evviva !
Do the pigs get outside or are they confined to that weird room?
I like how he sounded so proud and happy to share how his products are made
Basque people truly know their food, no matter if they are from the French or Spanish side of Euskal Herria
Lobster loop
My dream job would be making artisan saucission.