Traditional Pole-Dried Cured Sausages for Foodservice Professionals

An iconic emblem of Southwestern French charcuterie, the pole-dried sausage (saucisse à la perche) showcases time-honored artisanal curing techniques. Hung on wooden poles for slow, uniform air-drying, it is instantly recognized by its continuous U-shape, natural casing, and delicate white bloom. Ideal for rustic charcuterie boards, regional cold platters, and catering displays, it delivers a coarse pork grind with a balanced, deep savory flavor.

Regional Expertise Sourced by Your Rungis Wholesaler

Ideally located at the heart of the Rungis International Market—ensuring short lead times and operational agility—Le Delas draws on over 50 years of charcuterie heritage to support culinary professionals. Structured into three clear tiers—Les Essentiels, Cœur de Sélection, and Produits d'Exception—our selection features authentic pole-dried sausages crafted from prime pork cuts and natural seasonings. Available by length or pre-portioned, our products can be purchased by the unit, box, or full pallet. To support global clients, our dedicated export department manages multi-category order consolidation, full health certification, and custom administrative clearance for smooth delivery across France and to 42 countries worldwide.

Precision Slicing, Yield, and Portion-Cost Management

Vetted for casing strength and firm density, the pole-dried sausages supplied by Le Delas slice cleanly by hand or commercial slicer without crumbling. Their continuous format allows kitchen teams to cut exact portion sizes on demand, maximizing yield, streamlining kitchen prep, and ensuring strict cost-per-portion control for menu management.

La Tournée dried sausage LPF ±3kg AOSTE

Pure pork, the La Tournée dry sausage is both aesthetic and practical. Aesthetic by its thin shape and rolled up on a pole; practical because its weight of 3kg is suitable for many professionals. In butchers or caterers, for example, La Tournée is suspended and sold by weight. When restoring, on the other hand, it is sliced as you go while continuing to dry.

Dried sausage french pork ±1.2kg LE CAYROLAIS

The Cayrolais dry sausage is made from carefully selected cuts of pigs from small farms. Composed of 80% lean meat and matured in a wooden dryer, its taste is authentic and particularly appeals to charcuterie lovers. If it can be resold as is, the Cayrolais dry sausage finds its place on charcuterie boards or cocktail pieces, it is also very popular as an aperitif.

Rod dried sausage natural gut atm.packed ±2.5kg SALAISONS CROS

This dry perch sausage is made according to an old recipe with coarsely ground pork, salt and pepper. It offers a very firm flesh. Its powerful taste makes it one of the "hosts" of choice for snacks, with or without butter and pickles. It is also eaten as an appetizer to a meal.

Artisanal dry sausage on a stick natural casing french farm pork ±2kg LA FERME DU HAUT-MONT

A traditional presentation on a wooden skewer, ready to be sliced to order. This artisanal dry sausage, wrapped around a wooden skewer, embodies the expertise of the high-altitude drying facilities in the Haut-Mont region. Made from 100% French pork (combining 50.4% lean pork loin, 32.9% pork belly, and 8.2% premium fat), this traditional cured sausage is stuffed into a natural casing and seasoned with black pepper, garlic, salt, and a hint of red wine. It features a natural white to light gray surface rind, characteristic of traditional drying methods. Its firm, dry texture holds its shape well when sliced, revealing a dark red cross-section dotted with evenly distributed fat marbling and a flavor typical of cured meats from days gone by. Professional uses, preparation, and storage: ► Culinary applications: Its dramatic, whole-piece presentation (approximately 2 kg) offers high visual appeal, making it ideal for hanging and showcasing on a banquet buffet, at the counter of a deli, butcher shop, or gourmet food store, or in a restaurant with a bistro or regional cuisine theme. This traditional packaging allows for on-demand slicing to create charcuterie boards, appetizer platters, or tasting portions. ► Preparation: Hang the skewer above the work area or buffet. Slice with a deli knife or a mechanical slicer to the desired thickness. Serve at room temperature to allow the fats to release their full flavors. ► Storage: Dry-cured product. Store at room temperature (between 20°C and 22°C) in a dry, cool, and well-ventilated place. Cover the cut surface after slicing. Find this artisanal product in our Charcuterie section at Le Delas in the Rungis International Market.