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Rhône-Alpes
A small pork sausage with herbs and white wine, simmered with crozets or served as a hearty mountain dish — the charcuterie soul of Savoie.
Charcuterie speciality from Rhône-Alpes.
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The diot is a traditional fresh sausage from Savoie, whose history is intimately linked to pig farming in the high Alpine valleys. Savoie, with its secluded mountains and perched villages, developed a charcuterie tradition designed to preserve meat through the harsh winter — a domestic practice rarely documented in writing, but whose existence is attested by accounts dating back to the end of the 18th century. The diot is one of its most authentic expressions.
Unlike dry sausages that require lengthy curing, the diot is a fresh sausage — meaning it is eaten soon after making. This fresh, robust character reflects mountain life: a practical, convivial charcuterie intended to be cooked and served with family or in large gatherings.
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Savoie is a region where the gastronomic terroir rests on three pillars: cheese (Reblochon, Tomme de Savoie), Alpine pasta (crozets), and charcuterie. The diot fits seamlessly into this trinity. Savoyard pigs, reared in the mountain pastures and fed on local cereals and terroir produce, yield superior-quality meat.
The diot's seasoning — mountain herbs, spices, and sometimes a dash of Savoyard white wine — reflects the region's culinary identity. Traditionally, diots are cooked in local white wine (Jacquère, Apremont, Chignin), a steadfast choice in Savoyard recipes where its crisp acidity balances the richness of the sausage.
Beyond the fresh version, there is a smoked variant, simply known as diot fumé. This version offers a more pronounced flavour and longer preservation, representing a mountain adaptation to the need for keeping food longer.
Appearance
Short, plump little sausage, visible natural casing, pale pink colour before cooking (greyish-pink after cooking)
Aroma
Fresh and aromatic, mountain herbs (thyme, parsley), light notes of pork
Taste
Rich, pronounced pork flavour, understated yet distinct seasoning (salt, white pepper, nutmeg), slight tangy hint if cooked in white wine
Texture
Medium to coarse grain, visibly minced meat, tender and juicy after cooking, not very fatty
classic version, to be cooked soon after purchase, softer in texture
lightly smoked and aged version, longer-keeping, more pronounced flavour
plain seasoning
variant enriched with grated Beaufort for extra cheesy flavour (variant recipe)
historical variant made with cabbage, rarer today
minced pork, seasoned with spices including nutmeg and pepper
meat mixed with spices and herbs, sometimes a splash of white wine to loosen the mixture
sausage meat piped into natural pork casing; the diot measures about 10 to 15 cm long with a diameter of around 5 cm
rested in the cold for a few hours
smoking process for the smoked version, according to each artisan's own method
fresh within 48 hours or frozen for preservation
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Traditional recipe: Diots in white wine and crozets The diot is traditionally cooked as follows:
Wine pairings — Dry white Savoyard wines (Jacquère, Apremont, Chignin) Accompaniments — Crozets, melting polenta with Beaufort or Comté Serving temperature — Serve hot, without waiting too long after cooking, to preserve its tenderness
No official PGI (IGP) or PDO (AOP) status at present. Diot de Savoie enjoys a reputation for mountain culinary tradition recognised regionally, founded on its long history and authenticity rather than formal regulatory protection.
Unlike other Savoyard charcuterie (Jambon de Savoie, Saucisson de Savoie), which benefit from a PGI, the diot is to date not subject to any official recognition registered with the INAO.
Artisan
Artisan
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