Group · Meat
Dry-cured sausage
Dry-cured sausage (saucisson sec) is minced pork meat and fat that is salted, seeded with starter cultures, then dried for several weeks. Drying removes 30 to 40% of the weight as water: everything that remains (protein, fat, salt) is concentrated by the same amount.
As for nutrition facts: 418 kcal per 100 g, with 33.1 g of fat including 11.3 g of saturated fat, and 24.2 g of protein. It provides 583 mg of potassium and 8.55 mg of vitamin B3 per 100 g. But it contains 4.75 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 418 kcal |
| Kilojoules | 1740 kJ |
| Protein | 24,2 g |
| Carbohydrate | 5,5 g |
| Fat | 33,1 g |
| Fibre | 0,8 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B10,62 mg56 %
- Vitamin B38,55 mg53 %
- Phosphorus237 mg34 %
- Vitamin B60,43 mg31 %
- Omega-6 LA3,04 g30 %
- Potassium583 mg29 %
- Zinc2,7 mg27 %
- Vitamin B120,67 µg27 %
See the other 15 nutrients
- Vitamin B20,37 mg26 %
- Omega-3 ALA0,21 g11 %
- Vitamin D0,5 µg10 %
- Copper0,1 mg10 %
- Total omega-30,23 g9 %
- Iron1,27 mg9 %
- Magnesium32 mg9 %
- DHA0,02 g6 %
- Vitamin C5 mg6 %
- Manganese0,12 mg6 %
- Iodine7 µg5 %
- EPA0,01 g3 %
- Calcium14,4 mg2 %
- Vitamin E0,16 mg1 %
- Vitamin B91,64 µg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
One slice weighs 5 g: count 21 kcal. That is the only scale that makes sense. The problem with sausage is never the first slice, it is that nobody counts them: ten slices, and you are at 210 kcal and 2.4 g of salt.
4.75 g of salt per 100 g. A hundred grams of sausage covers almost the whole daily guideline. With drinks, it is the biggest source of salt in the meal. See salt.
It counts towards the processed meat guideline. 150 g a week, all products combined, according to the Programme national nutrition santé. This recommendation rests on the link between processed meats and colorectal cancer, attributed to salt and nitrites.
The white speckles are not fat. On the skin, this bloom is a maturing Penicillium mould, normal and edible. The fat forms the white grains visible in the slice.
It keeps in the open air, not in the fridge. Hung in a cool, dry place, it carries on drying gently. In the fridge under film, it sweats and its skin becomes sticky.
Pregnant? Raw cured meats and cooked meats kept chilled are not recommended during pregnancy; anything cooked and served hot is allowed. See the list in our guide to cold meats and pregnancy.
