In Latin, salsus means “salty”. It is believed that the Greeks and Romans were the origin of sausage and sausage. There are sausage recipes dating back to the time of the Roman Empire.

In addition, as an accompaniment to ale, the Gauls ate pulses, beans, lentils and especially pork. The known cured meats from the Gallo-Roman era are salted pork, ham and, in particular, sausage.

In 1546, the word saucisson, of Italian origin, appeared in France in the Tiers Livre by Rabelais. It is an indication of the penetration of transalpine cuisine.