The Celtic peoples were renowned for preparing all types of cured meats, particularly sausages.

[citation needed] Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat (largely pork back-fat called bardière).

The mixture is ground to different fineness depending on the type of saucisson and mixed with salt, sugar, spices, nitrites and/or saltpeter, and with fermenting bacteria.

For instance, antilisterial strains of Lactobacillus sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat.

[5] Some versions of saucisson also contain pepper seeds, garlic, mushrooms, bits of dried fruits or nuts (such as pistachios, figs, or olives), cheeses such as Roquefort, Laguiole, or alcohols such as wines or Génépi liquor.