Saucisson (French: [sosisɔ̃]), also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami.
There is also a tradition of making saucisse sèche in western Switzerland, the term saucisson being used only for sausages with interrupted maturation, therefore cooking sausages.
Savoie (French: [savwa]; Arpitan: Savouè or Savouè-d'Avâl; Italian: Savoia; English: Savoy /səˈvɔɪ/) is a department in the Auvergne-Rhône-Alpes region, Southeastern France. Located in the French Alps, its prefecture is Chambéry. In 2019, Savoie had a population of 436,434.
Together with Haute-Savoie, it is one of the two departments of the historical region of Savoy; the Duchy of Savoy was annexed by France in 1860, following the signing of the Treaty of Turin. The area is known for its numerous ski resorts and contribution to French cuisine, with culinary specialities such as fondue savoyarde, tartiflette, génépi, as well as various sorts of saucisson.