Saucisson

Saucisson , 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. Saucisson comes from the Latin salsus meaning salted. The Celtic peoples were renowned for preparing all types of cured meats, particularly sausages. The fame of Gallic charcuterie was such that it was exported to Rome and the rest of the Roman Empire.

Source: Wikipedia