"Chunky, meaty saucisson...Good bite, authentic smell...3 stars." (Michel Roux Jr. of 'Le Gavroche' for The Observer.)

We take our hats off to Ferme Elizalda in the Basque country for this truly superb example of one of France's most iconic products. Being made in the Basque country means that in the spices which are barely noticeable (a great quality) you will find paprika along with the more traditional pepper corns.

When you slice into this saucisson you will see the spectacular colour of the meat - one of the two most imporatnt signs of quality. The second being the quality of the fat and its content - low amounts of white couloured fat, which do not melt at room temperature. It needs to be eaten on the drier side, as it concentrates the flavour of the meat while giving it the desired stiff texture which is characteristic of French saucisson.