Lilyfield, New South Wales

Described as “The most authentic saucisson in the country” by Gourmet Traveller Magazine, Jean-marc Amar, ex French executive chef, has been making the slow-aged, air-dried pork sausage since 2009 after learning the art of making saucisson from relatives while growing up in France’s Languedoc region.

La Bastide’s saucisson is made from pork sourced from NSW free range Berkshire pigs. To accommodate Australia’s growing health consciousness, its products are leaner than traditional French products and contain a maximum 22% fat content.