Meat.com

[Kyle]

Welcome to Meat.com!

Meat.com is a not-for-profit website devoted to promoting traditional meat products, to educating people about these traditional and artisanal products, and to serve as a platform for trading in preserved meats and sausages. We guarantee that we have the best meat and sausage that you can ever stuff in your mouth.

Here at Meat.com, you get to learn information about big, juicy and tasty meats and even get to buy some of them! So explore our website now and embark on a filling adventure!

Meat.com is run by the Chambre internationale de commerce et d’industrie (CICI, Mercanti: International Chamber of Commerce and Industry), a trade organisation based in Saintonge that promotes international exports. CICI is supported by the Santonian Ministry of Commerce and the Santonian Ministry of Foreign Affairs.

We also have websites in other languages:
Santonian: Viandes.com, Viandes.com.st

Our sister website:
Cheese.com
Wine.com

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Note on the AOC:

AOC is the appellation d'origine contrôlée (“protected designation of origin”), a Santonian certification system granted to certain Santonian geographical indications for agricultural products. The AOC system is maintained by the Institut royal des appellations d'origine (IRAO, “Royal Institute of the designations of origin”), a government bureau jointly managed by the Ministry of Agriculture and Ministry of Commerce.

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OOC: Yes, this thread is meant for me to post about Saintonge’s hams, meats, and sausages. If you want to join the project (ie. also sponsor the website, add your own wines), PM me on Discord.

 

[Kyle]

Homepage > Meat World

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Index of Meats​

Korova

• Krivichi Long-Sausage

Saintonge

• Andean Sausage
• Andouillette
• Brési des Vercors
• Kyle's Sausage

the Tusacaway

• Bison Steak

 

[Kyle]

Homepage > Meat World > Saintonge > Andouillette

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Andouillette​

Andouillette
Type: Sausage
Meat: Pork
Country: Saintonge
AOC Status: depends of variety
AOC Area: depends on variety

Andouillette is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. The strong smell may put off the uninitiated, but the taste is really worth it. Protected varieties include Andouillette de Nyonnais (best paired with Bordeaux wine), Andouillette de Trayes (best with Champagne), and Andouillette de Vermandois.

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Buying Options
from 1.84 IBU (£2.77) [prices quoted per 100 g]

Medaille d'Or Andouillette de Vermandois AOC
1.84 IBU (£2.77) per 100 g

Fouineur Porc Andouillette de Vermandois AOC
2.00 IBU (£3.00) per 100 g

Cinq Étoiles Andouillette des Pouilles AOC
2.50 IBU (£3.75) per 100 g

More Buying Options >>

 

[Kyle]

Homepage > Meat World > Saintonge > Kyle's Sausage

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Kyle's Sausage (Saucisson de Kyle)​

Kyle's Sausage (Saucisson de Kyle)
Type: Sausage
Meat: beef and pork
Country: Saintonge
AOC Status: 2012
AOC Area: (see map)

The sausage with a distinctly un-Santonian name, Kyle’s Sausage is thought to be named after a foreign adventurer who settled on the Bethanian coast in the 17^th century. His first name is lost to history, as was his nationality (historians speculate he might have been from Trinster, Kian, or Guslantis). All that was remembered was his damn good, thick, and juicy sausage that is best stuffed in soft buns – a specialty in Bethany. Such sandwiches made from Kyle’s Sausages in soft buns are common in beaches of Bethany from Brandérion to Brissarthe.

Kyle’s Sausage is a relatively recent addition to Saintonge’s AOC system, partly due to the different variations that had evolved during the centuries – all of which had to be accommodated. Kyle’s Sausages must be at least 20 cm in length and at least 5 cm in circumference, and 80% protein – starchy extenders are thus prohibited, and the remainder are ingredients that make the sausage the juiciest in Saintonge. Such strict production requirements means that this sausage is one of the more expensive ones as well.

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Buying Options
from 7.80 IBU (£11.69) [prices quoted per 100 g]

Le Cochon de Lait Saucisson de Kyle AOC
7.80 IBU (£11.69) per 100 g

Aromatée Saucisson de Kyle AOC
8.00 IBU (£12.00) per 100 g

L'Égyptienne Saucisson de Kyle AOC
8.00 IBU (£12.00) per 100 g

More Buying Options >>

 

[Kyle]

Homepage > Meat World > Saintonge > Brési des Vercors

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Brési des Vercors​

Brési des Vercors
Type: Dried, Smoked Meat
Meat: Beef
Country: Saintonge
AOC Status: 1930
AOC Area: (see map)

Brési des Vercors is beef which has been salted, dried and lightly smoked. Unlike many cured meats, Brési des Vercors does not have a musty odour and instead smells of the mountain herbs that was used to help cure the beef. Brési des Vercors is made from top (inside) round, and is lean and tender, making it one of the healthiest cold cuts. Brési des Vercors is best served sliced thinly and is a good apéritif.

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Buying Options
from 2.65 IBU (£3.98) [prices quoted per 100 g]

Épicerie de Montcontour Brési des Vercors AOC
2.65 IBU (£3.98) per 100 g

Montboeuf Brési des Vercors AOC
2.75 IBU (£4.13) per 100 g

Croix du Sud Brési des Vercors AOC
3.00 IBU (£4.50) per 100 g

More Buying Options >>

 

[Kyle]

Homepage > Meat World > Saintonge > Andean sausage

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Andean Sausage (Saucisse andéen)​

Andean Sausage (Saucisse andéen)
Type: Sausage
Meat: Lamb
Country: Saintonge
AOC Status: 1902
AOC Area: (see map)

Andean sausage is one of the few exclusively lamb sausages. All of its meat – including the casings – need to be from the lamb in order for it to be called authentic Andean sausage. The deliciously herbed and spiced sausage is then smoked, and the cured in the caves of the Andes mountains of Tyrosse. This makes Andean sausage one of the more expensive sausages in Saintonge.

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Buying Options
from 8.53 IBU (£12.80) [prices quoted per 100 g]

Excellence Tyrossienne Saucisse andéen AOC
85.30IBU (£128.00) per 1000 g

Boeufleur Saucisse andéen AOC
9.00 IBU (£13.50) per 100 g

Saulty Saucisse andéen AOC
9.00 IBU (£13.50) per 100 g

More Buying Options >>

 

[Kyle]

Homepage > Meat World > Korova > Krivichi Long-Sausage

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Krivichi Long-Sausage (Krivichiy Dlinmyaso)

Krivichi Long-Sausage (Krivichiy Dlinmyaso)
Type: Sausage
Meat: Pork
Country: Korova
AOC Status: 1940
AOC Area: (see map)

Krivichi Long-Sausage is a variety of 1-foot long sausage created from exclusively the pork of pigs bred in the Korovan Inlands region, located in historical Krivich. These pigs descend from both northern Craviterean as well as central Iterian breeds as a result of Lumay dynasty rule in the area.

The origin of the length itself is owed to the insatiable obsession of three successive Lumay-representing viceroys of Krivich with sausages, who each demanded that their sausages be produced longer and longer compared to their predecessor. Folk legend from the era suggests that the sausages reached up to 10 feet, but the modern sausage reduced its size to 1 foot for mass production.

It is best served grilled, or as part of a common takeaway meal.

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Buying Options
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OOC Notes: Post written by @Felis .

 

[Kyle]

Homepage > Meat World > The Tusacaway > Bison Steak

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Bison Steak (Îwahikan Paskwâwimostos)

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Bison Steak (Îwahikan Paskwâwimostos)
Type: Steak
Meat: Bison
Country: The Tusacaway
AOC Status: 2021 (INI)
AOC Area: (see map)

Bison Steak is a customary and staple food of the Tusacaway. It originates from the Nomadic bison (Bison bison bison bison) which is a species of bison endemic to and only to the Tusacaway, mostly owing to the country's isolated prairie in which the Nomadic bison grazes and because of the Twin Sister mountain acting as an ecological barrier. The Nomadic bison is also unable to be domesticated, and their meat is difficult to be harvested legally. They are prohibited from being chattel, cannot be hunted with conventional firearms, and are only permitted to be hunted biennially under Tusacwyan law. This means that in the Tusacaway where the product is acquired reasonably and where bison populations are relatively stable, the product does not come at a large cost. However, in the global market, demand challenges both the hunting process and the period of time it takes to acquire the meat, requiring it to be sold at a marginal premium.

The most popular cuts of bison steak in the Tusacaway are the brisket and flank, although there are variable degrees of popularity for all cuts of the animal. The bison tenderloin is extremely tender, and is the most popular cut available on meat.com

Traditionally, bison meat is served smoked and in large servings.

The Tusacwyan Confederal Council on Exterior Commerce (TCCEC) has worked recently with the Institut royal des appellations d'origine (IRAO) on authenticity certifications for all products sold by and through Santonian businesses. All bison steak sold on meat.com are certified through Tusacwyan geographical indicators.

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Buying Options
from 20.45 IBU [prices quoted per 450 g]

Mîciwin Wapâhk Bison Cut Tenderloin INI
39.85 IBU per 450 g

Mîciwin Wapâhk Bison Cut Striploin INI
31.45 IBU per 450 g

MWCKN Bison Cut Brisket INI
47.85 IBU per 450 g

MWCKN Bison Cut Flank INI
20.45 IBU per 450 g

More Buying Options >>

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OOC Notes: Post made by @Paxiosolange . Thank you!