Saucisson, also known as saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. It is typically made of pork or a mixture of pork and other meats, and is similar to salami. The name "saucisson" comes from the Latin word "salsus," meaning salted. 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. 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.

Saucisson is a traditional summer sausage that originated in France, and recipes for this salami date back to Roman times. It is made with simple, classic ingredients such as garlic and black pepper. Saucisson is a way of life in France, and it is the national emblem of France. Every family will have some, similar to baguette and cheese. Saucissons appeal is due to its close relationship with aperitifs (appetizer). When friends come together for a drink and some nibbles at the end of the day to unwind and catch up, they like to eat saucisson.

Saucisson is available in many different flavors in France, and depending on the type of meat used and the manufacturing procedure, saucissons come in various shapes and sizes. Each area developed its flavoring notions based on what was available locally in terms of nuts, herbs, and other resources. Saucisson is a hearty and flavorful cured meat that pairs well with wine and cheese, and is enjoyed as an appetizer or snack.