The processing of meat into kilichi is an economic activity in Niger carried out by meat professionals throughout the country, in both rural and urban areas. The overall objective of this study is to describe the production technology of kilichi and to define the sensory characteristics of different variants. To this end, the various variants of kilichi in Niger were catalogued and their organoleptic characteristics were studied. Three varieties of kilichi are found in all study regions: plain kilichi, locally known as ‘rumzu’ or ‘dan kalambé’; kilichi with peanut paste (‘Fari’); and kilichi with peanut paste and jawa (‘Ja’ or ‘maiyagi’). Two sensory analyses (involving two consumer panels) were carried out: a hedonic test and a preference test (ranking test) to assess three sensory attributes (colour, texture and taste). The various analyses revealed that the production techniques for the different variants share certain technological features. The main factor differentiating the variants lies in the nature of the coating: either a peanut paste combined with spices, or a peanut paste combined with spices and ‘Jawa’ (red food colouring). The sensory tests showed that taste and texture are the main sensory criteria for evaluating kilichi in this study.